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I remember the first time I made these crispy little beauties at a potluck — folks circled back not once, not twice, but three times. And every single time, someone would whisper, “Did you say these were… egg rolls?” Yep. But not just any egg rolls. These are Southern-style—stuffed with seasoned pork, tender cabbage, and carrots, then fried to golden perfection. They’re everything we love about comfort food, wrapped in one handheld, crackly bite.
Think of them like a little party in a roll: part classic, part unexpected, and all the way delicious.
Why You’ll Be Fryin’ Up a Second Batch
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Bold Southern flavor – Smoky, peppery pork with just enough garlic and paprika.
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Crispy shell – That satisfying crunch you only get with fresh-from-the-skillet rolls.
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Versatile crowd-pleaser – Works as a snack, appetizer, or even a quirky main dish.
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Easy to customize – Make ’em spicy, cheesy, vegetarian — whatever suits your crowd.
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Fun to make – Seriously, once you start rolling, it becomes a whole vibe.
Gather the Goods (Ingredients & Tips)
Here’s what you’ll need:
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1 lb ground pork (or ground turkey if you’re lightening things up)
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2 cups shredded cabbage (bagged slaw mix works like a charm)
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1 cup shredded carrots
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2 garlic cloves, minced
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1 tbsp soy sauce (adds a little umami depth)
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1 tsp ground black pepper
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1 tsp salt
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1 tsp onion powder
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½ tsp paprika (for that smoky, Southern nudge)
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1 package egg roll wrappers (usually in the refrigerated section near tofu)
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Vegetable oil, for frying
Optional swaps:
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Use coleslaw mix to save prep time.
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Swap pork for mushrooms + tofu for a meatless version.
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Add shredded cheese if you’re feeling indulgent.
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Need spice? Toss in a few dashes of hot sauce or chopped jalapeños.
Let’s Roll! (Step-by-Step Directions You’ll Actually Enjoy Reading)
1. Cook the pork.
In a large skillet over medium heat, brown the ground pork until fully cooked — no pink left. Break it up as you go. Once it’s done, go ahead and drain off the fat. You want flavor, not grease.
2. Toss in the veggies.
Still using the same skillet, add your cabbage, carrots, and garlic. Stir everything together and cook for about 5 minutes, or until the cabbage softens and starts to smell sweet.
3. Season it up.
Add soy sauce, pepper, salt, onion powder, and paprika. Give it all a good mix so the flavor gets in every bite. Then pull it off the heat and let it cool a smidge — hot filling + delicate wrappers = trouble.
4. Assemble your egg rolls.
Lay out one wrapper with the point facing you like a diamond. Spoon about 2 tablespoons of filling into the center. Fold the bottom up over the filling, tuck in the sides, and roll it up snug — like a burrito, but cuter. Dab a little water on the top corner to seal it shut.
5. Repeat ‘til you run out.
You’ll get around 12-15 rolls, depending on how generous you are with the filling. Pro tip: Cover the finished ones with a damp paper towel so they don’t dry out while you roll.
6. Heat that oil.
Pour vegetable oil into a deep skillet or Dutch oven — about 2 inches deep. Heat to 350°F. (No thermometer? Stick a wooden spoon handle in. If bubbles form around it, it’s ready.)
7. Fry in batches.
Carefully place a few egg rolls in the hot oil, seam-side down. Don’t crowd the pan! Fry 3-4 minutes, turning occasionally, until golden brown and crispy. Transfer to a plate lined with paper towels.
8. Serve while hot.
They’re best fresh, hot, and crispy. But if you’re making them ahead, no worries — we’ll talk reheating in a sec.
Twist It Your Way
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Cheesy BBQ – Add sharp cheddar and a spoonful of BBQ sauce to the filling.
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Tex-Mex style – Toss in some black beans, cumin, and chopped green chilies.
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Baked, not fried – Brush with oil and bake at 400°F for 15–20 minutes, flipping halfway.
Leftovers? Here’s What to Do
Storage: Pop any leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
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Oven: Bake at 375°F for about 10 minutes.
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Air fryer: 5 minutes at 375°F.
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Microwave? Only if you’re in a pinch. The crisp will take a hit.
You can also freeze them (before frying or after)! Just thaw slightly before baking or refrying.
Final Thoughts from My Kitchen to Yours
Southern-style egg rolls may sound like a quirky combo, but trust me — they’re the kind of fusion that works. They’re warm, filling, a little crispy, a little messy, and downright satisfying. Whether you’re serving them at a tailgate, Sunday supper, or just a weeknight dinner where you want something fun — they’re bound to be the first thing off the plate.
If you give this recipe a try, I’d love to hear how it turned out. Did your family go for seconds? Did you add your own twist? Let me know in the comments, and don’t forget to share this with a friend who loves a good Southern mash-up.
Happy fryin’, y’all.
Southern Style Crispy Homemade Egg Rolls
Ingredients
- 1 pound ground pork
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp paprika
- egg roll wrappers 1 package
- vegetable oil for frying
Instructions
- In a large skillet, cook the ground pork over medium heat until browned. Drain any excess fat.
- Add the shredded cabbage, carrots, and minced garlic to the skillet. Cook until the vegetables are tender, about 5 minutes.
- Stir in the soy sauce, black pepper, salt, onion powder, and paprika. Mix well and remove from heat.
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 2 tablespoons of the pork mixture in the center.
- Fold the corner closest to you over the filling, then fold in the sides. Roll tightly, sealing the edge with a dab of water.
- Repeat with remaining wrappers and filling.
- In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per batch.
- Remove from oil and drain on paper towels. Serve hot.