These Chinese Egg Rolls are the perfect combination of crispy, golden wrappers and savory, flavorful filling. Packed with ground pork, fresh vegetables, and aromatic seasonings like garlic, ginger, and sesame oil, they’re a delicious addition to any meal or party spread.
Rolled by hand and fried to crunchy perfection, these egg rolls are best served warm with your favorite dipping sauces, like sweet and sour or chili garlic sauce. Whether you’re making them for a special occasion or just craving takeout-style comfort food at home, this recipe is sure to impress!
Why You’ll Love This Recipe
Crispy on the outside, savory and flavorful on the inside, Chinese egg rolls are a crowd-pleaser for any occasion. Whether you’re serving them as a party appetizer, snack, or side dish for your favorite Asian-inspired meal, these egg rolls deliver crunch and comfort in every bite. The blend of seasoned pork, crunchy vegetables, and aromatic spices wrapped in a perfectly golden shell is unbeatable. Plus, they’re incredibly versatile—you can customize the filling to suit your taste or dietary needs. Once you make these at home, you’ll never go back to store-bought!
Key Ingredients
Egg Roll Wrappers: The foundation of the dish, these thin wrappers become beautifully crispy when fried. Look for them in the refrigerated section of your local grocery store.
Ground Pork: The heart of the filling, ground pork provides rich, meaty flavor and pairs perfectly with the vegetables.
Shredded Cabbage: Adds crunch and a slightly sweet flavor. Napa cabbage or regular green cabbage works well here.
Shredded Carrots: Bright and slightly sweet, carrots bring color and texture to the filling.
Scallions: These delicate green onions lend a mild onion flavor that doesn’t overpower the filling.
Garlic: Minced garlic adds bold, aromatic flavor.
Ginger: Freshly grated ginger brings warmth and a touch of spice, elevating the overall taste.
Soy Sauce: Provides salty, umami flavor and enhances the savory depth of the filling.
Oyster Sauce: Adds a hint of sweetness and depth to the dish. It’s the secret ingredient for authentic flavor.
Sesame Oil: A small amount of this fragrant oil goes a long way in adding a nutty, toasty aroma to the filling.
White Pepper: Subtler than black pepper, it adds a mild heat and earthy flavor.
Cornstarch: Used in a slurry to seal the wrappers, ensuring your egg rolls stay intact while frying.
Vegetable Oil: A neutral oil ideal for frying, as it doesn’t overpower the flavors of the egg rolls.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Step 1: Prepare the Filling
Cook the Pork:
Heat a large skillet or wok over medium-high heat.
Add the ground pork and cook, stirring frequently, until no longer pink. Use a wooden spoon or spatula to break the pork into small crumbles as it cooks. This step should take 5–7 minutes.
Add the Vegetables and Aromatics:
Toss in the shredded cabbage, shredded carrots, thinly sliced scallions, minced garlic, and grated ginger.
Stir-fry the mixture for 3–4 minutes until the vegetables soften slightly but retain a bit of crispness. This balance is key for a flavorful, crunchy filling.
Season the Filling:
Stir in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, and a pinch of white pepper.
Cook for an additional 2 minutes, stirring well, to let the flavors meld together beautifully.
Remove the skillet from the heat and let the filling cool slightly before assembling the egg rolls. Cooling helps prevent the wrappers from becoming soggy.
Step 2: Prepare the Egg Roll Wrappers
Make the Slurry:
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water. This slurry acts as a natural glue to seal the wrappers.
Fill the Wrappers:
Lay one egg roll wrapper on a clean, flat surface. Position it like a diamond, with one corner pointing toward you.
Spoon about 2 tablespoons of the cooled filling into the center of the wrapper. Be careful not to overfill, as this can cause the egg rolls to burst during frying.
Fold the bottom corner of the wrapper up and over the filling, tucking it in snugly.
Fold the two side corners toward the center to encase the filling securely.
Roll the wrapper tightly away from you to form a cylinder.
Brush the top corner with a small amount of the cornstarch slurry to seal it shut.
Repeat:
Continue filling and rolling the wrappers until all the filling has been used. This process should yield about 12–15 egg rolls, depending on how much filling you use per wrapper.
Step 3: Fry the Egg Rolls
Heat the Oil:
Pour enough vegetable oil into a deep skillet, wok, or heavy-bottomed pot to create a depth of about 2 inches.
Heat the oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature, or drop a small piece of wrapper into the oil; if it sizzles and turns golden, the oil is ready.
Fry the Egg Rolls:
Carefully add a few egg rolls to the hot oil, making sure not to overcrowd the pan. Frying in small batches ensures even cooking.
Fry each egg roll for 2–3 minutes per side, or until they are golden brown and crispy.
Use a slotted spoon to remove the egg rolls from the oil and transfer them to a plate lined with paper towels. This step helps absorb any excess oil for a less greasy bite.
Step 4: Serve
Serve Warm:
Arrange the freshly fried egg rolls on a serving platter.
Serve them warm alongside your favorite dipping sauces, such as:
Sweet and sour sauce
Soy sauce
Chili garlic sauce
Hoisin sauce
Spicy mustard
Serving Suggestions
Egg rolls are a versatile dish that can shine on their own or alongside a full meal. Here are some serving ideas to make them even more irresistible:
Dipping Sauces:
Sweet and sour sauce for a classic pairing.
Soy sauce for a salty, umami dip.
Chili garlic sauce for those who love a spicy kick.
Hoisin sauce for a slightly sweet and tangy option.
Spicy mustard for a bold, tangy complement.
As Part of a Meal: Serve these egg rolls as an appetizer or side dish with:
Fried rice (like shrimp or chicken fried rice).
Lo mein noodles.
A light Asian-inspired cucumber salad.
Snack Platter: Combine with other finger foods like dumplings, spring rolls, or crispy wontons for a party platter.
Storage and Tips
Storing Leftovers:
Allow leftover egg rolls to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days.
Reheating:
Reheat in an oven or air fryer at 375°F (190°C) for 5–7 minutes to maintain crispiness. Avoid the microwave, as it can make the wrappers soggy.
Freezing Instructions:
Assemble the egg rolls but do not fry them. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container.
When ready to cook, fry from frozen or bake at 400°F (200°C) until golden and crisp, adding a few extra minutes to the cooking time.
Pro Tips:
Don’t Overfill: Overstuffing the wrappers can cause them to burst while frying.
Tight Rolling: Roll the wrappers tightly to avoid air pockets, which can lead to uneven frying.
Maintain Oil Temperature: Use a thermometer to keep the oil at a steady 350°F (175°C) for perfectly crispy results.
Variations
Egg rolls are incredibly adaptable. Here are a few ways to put your own spin on this classic recipe:
Vegetarian Option: Replace the pork with tofu or add more vegetables like mushrooms, bell peppers, and bean sprouts.
Seafood Twist: Use cooked shrimp or crab meat for a seafood-inspired filling.
Spice It Up: Add a teaspoon of sriracha or a pinch of chili flakes to the filling for some heat.
Healthier Cooking Method: Instead of frying, brush the egg rolls with oil and bake at 400°F (200°C) for 15–20 minutes or until golden brown, flipping halfway through.
Different Proteins: Try ground chicken, turkey, or even beef for a variation in flavor.
Gluten-Free: Look for gluten-free wrappers and use tamari instead of soy sauce for a gluten-free version.
Conclusion
Chinese egg rolls are a timeless favorite, and now you can make them better than takeout! With their crunchy, golden exterior and savory, flavorful filling, these egg rolls are perfect for any occasion. Whether you’re hosting a party, meal-prepping for the week, or just treating yourself to a delicious snack, this recipe is a guaranteed hit. Don’t forget to experiment with fillings and sauces to make them your own. Try them today—you’ll love every crispy, satisfying bite!
Chinese Egg Rolls
Ingredients
- 12 egg roll wrappers
- 1 pound ground pork
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 4 scallions thinly sliced
- 2 garlic cloves minced
- 1 tbsp fresh ginger finely grated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 2 tbsp water for slurry
- vegetable oil for frying
Instructions
- Heat a skillet over medium-high heat and cook the ground pork until browned. Add the cabbage, carrots, scallions, garlic, and ginger. Stir-fry for 3-4 minutes. Season with soy sauce, oyster sauce, sesame oil, and white pepper. Cook for 2 more minutes, then let cool.
- Mix cornstarch and water to make a slurry. Place 2 tablespoons of filling onto each egg roll wrapper. Fold the bottom corner over the filling, then the sides, and roll tightly. Seal the top corner with the slurry.
- Heat vegetable oil in a deep skillet to 350°F (175°C).
- Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown. Remove and drain on paper towels.
- Serve warm with dipping sauces like sweet and sour, chili garlic, or soy sauce.
