Egg Rolls
Crispy, golden-brown wrappers stuffed with a savory filling of seasoned ground pork, shredded cabbage, and carrots. These homemade egg rolls are pan-fried to crunchy perfection and make an irresistible appetizer or snack, ready in under an hour.
For 4 servings
- prep · ~10 min
Prepare the vegetables.
1.Finely shred the cabbage until you have about 2 cups.2.Julienne the carrot into thin matchsticks.3.Mince the garlic cloves and grate the ginger. - saute · ~10 min
Cook the pork filling.
1.Heat a wok or large skillet over medium-high heat and add the ground pork.2.Break up the pork and cook until no longer pink, about 4-5 minutes.3.Add garlic and ginger, stir-frying until fragrant, about 30 seconds.4.Add shredded cabbage and carrot, cooking until just wilted but still slightly crisp, about 2-3 minutes.5.Stir in soy sauce, sesame oil, salt, and pepper. Mix well and remove from heat.TIPDon't overcook the vegetables — they should keep some texture so the rolls don't get soggy. - prep · ~15 min
Cool the filling completely.
1.Transfer the cooked filling to a bowl.2.Spread it out and let it cool to room temperature, about 15 minutes.TIPWarm filling will steam the wrappers and make them gummy. Cool it thoroughly before rolling. - assemble · ~10 min
Roll the egg rolls.
1.Place an egg roll wrapper on a clean surface with one corner pointing toward you, like a diamond.2.Spoon about 2 tablespoons of cooled filling onto the lower third of the wrapper.3.Fold the bottom corner up over the filling and tuck it snugly.4.Fold the left and right corners in toward the center.5.Roll tightly upward, sealing the final corner with a dab of beaten egg.6.Repeat with remaining wrappers and filling.TIPRoll them tightly — loose rolls trap oil and become greasy when fried. - fry · ~8 min
Pan-fry the egg rolls until golden.
1.Heat the oil in a large skillet over medium heat until shimmering.2.Place the egg rolls seam-side down in the hot oil, cooking in batches without crowding the pan.3.Fry for 2-3 minutes per side, turning carefully, until all sides are golden brown and crispy.4.Transfer to paper towels to drain excess oil.TIPKeep the oil temperature steady at medium heat — too hot and the wrappers burn before the inside reheats. - serve
Serve the egg rolls hot.
Arrange the crispy egg rolls on a serving plate. Serve immediately with sweet chili sauce or duck sauce on the side for dipping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always squeeze excess moisture from the shredded cabbage before cooking to keep the filling from becoming watery.
- 2Let the cooked filling cool completely (to room temperature) before rolling to prevent the wrappers from turning gummy.
- 3Roll the egg rolls tightly and seal the final flap with beaten egg to create a secure seal that prevents oil from leaking inside.
- 4Maintain a steady medium heat while frying — if the oil is too hot, the wrappers burn before the filling reheats.
- 5Arrange fried egg rolls in a single layer on paper towels to drain excess oil and keep them crispy.
- 6For make-ahead, freeze uncooked egg rolls on a baking sheet, then transfer to a zip-top bag; fry directly from frozen, adding 1-2 minutes to the cook time.
Adapt it for your goals.
Vegetarian
Substitute the ground pork with 250g of finely chopped mushrooms (shiitake or cremini) or crumbled extra-firm tofu. Sauté the mushrooms until they release their liquid and brown slightly, then proceed with the recipe. This version is lighter but still savory.
shrimp egg rollsShrimp egg rolls
Replace the ground pork with 250g of raw shrimp, peeled and finely chopped. Cook the shrimp just until pink (about 2 minutes) before adding the garlic and ginger. The shrimp adds a delicate sweetness and a bouncier texture.
gluten freeGluten-free
Use store-bought gluten-free egg roll wrappers (often made with rice flour or tapioca starch) and a gluten-free tamari instead of soy sauce. The frying technique and cooking times remain identical.
low oil (baked)Low-oil (baked)
For a lower-fat version, brush the assembled egg rolls lightly with oil and bake at 425°F (220°C) on a parchment-lined baking sheet for 12-15 minutes, flipping halfway. They won't be as shatteringly crisp as fried, but they will still have a golden, crunchy exterior.
Why this is on our healthy list.
Rich in Vitamin A
Carrots provide a significant amount of beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Source of Dietary Fiber
Cabbage and carrots contribute dietary fiber, which supports digestive health and helps maintain a feeling of fullness.
Contains Gingerol
Fresh ginger contains gingerol, a bioactive compound known for its anti-inflammatory and antioxidant properties.
Provides High-Quality Protein
Ground pork offers complete protein, supplying all essential amino acids needed for muscle repair and growth.
Low in Added Sugar
This recipe relies on savory seasonings like soy sauce and ginger rather than added sugars, keeping the dish naturally low in sweeteners.
Frequently asked questions
Yes, napa cabbage works best because it is tender and sweet, but green cabbage (as used here) is a fine substitute — just ensure it is very finely shredded so it cooks quickly.
