Skip the takeout and make these delicious Pork Egg Rolls at home. With a handful ingredients, you’ll have your favorite restaurant dish in about 40 minutes.
When I get Asian takeout, one thing that I cannot skip is getting egg rolls, but how about making them at home?
These Pork Egg Rolls are always on our menu when it comes to making any of our favorite Asian dishes.
It makes a great side dish to any of your main dishes or even a great appetizer if you just want the egg rolls on their own.
These are actually super easy to throw together, the hardest part is folding the Pork Egg Rolls and frying – which I will give you a step by step photo image below on how to do that.
With a crispy outside and a savory inside, egg rolls are one of those dishes that are just iconic and people fall in love with.
If you are sick and tired in having to pay for takeout, then you need to make these Pork Egg Rolls at home ASAP.
Some of our other favorite Asian dishes that we have on our site include: Cream Cheese Wontons, Egg Foo Young and Egg Drop Soup.
WHY THIS RECIPE WORKS:
- The combination of ingredients create an amazing flavor.
- You can easily double this recipe.
- This is easily customizable.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Ground pork
Soy sauce
Sesame oil
Ginger paste
Garlic powder
Salt
Pepper
Green cabbage
Matchstick carrots
Yellow onion
Green onions
Egg roll wrappers
Water for sealing the egg rolls
Oil for frying
Sweet and sour sauce, soy sauce, or sweet chili sauce for dipping (optional)
HOW TO MAKE PORK EGG ROLLS, STEP BY STEP:
- Line a baking sheet with parchment paper and set aside.
- Get a small bowl and fill it with water. Set aside.
- In a large skillet over medium heat, add the ground pork. Use a spatula to break up the meat as it cooks. Once there is no pink remaining, drain all the grease from the pan and return to the heat.
- Add the soy sauce, sesame oil, ginger paste, garlic powder, salt, and pepper. Stir to combine and cook 1-2 minutes.
- Add the cabbage, carrots, and both onions and stir. Cook for 4-5 minutes to soften the veggies, stirring every minute or so.
- Remove from heat to a large bowl to not let it continue cooking.
- Grab an egg roll wrapper and place on a clean work surface so a point of it is pointed towards you making it look like a diamond shape.
- Scoop about ¼ cup of egg roll mixture onto the lower center closest to the point closest to you. Moisten a finger with water and lightly dab a bit of water on the bottom point. Take the bottom point and fold it up and over the filling.
- Dab a bit of water on both side points and fold over into the middle of the folded egg roll, pressing slightly to get the points to stick.
- Moisten the last point and roll the egg roll firmly until completely rolled.
- Place on the prepared baking sheet and continue filling and rolling until you have no more filling left.
- In a heavy-bottomed frying pan add oil so it’s about 1 ½ inches deep. Heat over medium-high heat until it reaches about 350 F. Try to keep the oil this temperature if possible.
- Fry in batches of 3-4 egg rolls to help keep the temperature from dropping significantly. Fry each side for 60-90 seconds until the egg roll is golden brown.
- Remove to a paper towel lined plate. If possible, let the oil come back to temperature before starting a new batch. Continue until all egg rolls have been fried.
- Serve garnished with green onions and dip in your favorite egg roll dip.
CAN I USE ANOTHER TYPE OF MEAT?
Yes, if you are not a pork fan you can swap the ground pork out from ground chicken or ground turkey.
You just want to make sure that you are using the same amount of meat that it calls for in the original recipe.
I CAN’T FIND GINGER PASTE, CAN I USE SOMETHING ELSE?
While ginger paste is easily available to find at your local grocer, sometimes you can’t find it.
In that case you can swap it out for 1/4 teaspoon ground ginger instead. It will still taste amazing.
WHAT IS THE BEST TEMPERATURE TO FRY EGG ROLLS AND KEEP THE TEMPERATURE EVEN?
We are wanting to keep our oil at an even temperature of 350 degrees F.
I highly suggest getting a kitchen/candy thermometer that you can attach to the pan and into the oil to make sure that the temperature is consistent.
WHAT CAN I DIP THESE PORK EGG ROLLS IN?
This is really a personal preference and what you like best. The majority of things that we use include: Sweet and Sour Sauce, Soy Sauce and Sweet Chili Sauce.
Feel free to use whatever you’d like, or if you are not a dipper then do not use anything!
HOW TO STORE:
These are best eaten when they are first made as they can become soggy. If you are going to store, store in an airtight container and they will keep in the refrigerator for up to 1-2 days.
I do not recommend freezing this recipe as once they are defrosted everything will be soggy.
To reheat, place in the microwave for quickest rewarming or in an air fryer at 375 degrees F for about 5 minutes.
TIPS AND TRICKS:
- We do not recommend freezing this recipe.
- You can easily double this recipe.
- Change up your meat to ground chicken or ground turkey.
- You can use a coleslaw mix if desired instead of chopping the cabbage and carrots. Use about 5 cups of this.
- If you do not have ginger paste, use 1/4 teaspoon powdered ginger.
- These are best eaten when they are first made.
- Serve with some of your favorite dipping sauces, see above for some ideas.
- You can make the filling up to 2 days in advance and fill and fry the egg rolls when ready.
- Filling and rolling the egg rolls in advance will result in a soggy egg roll that may fall apart when cooking.
When it comes to your favorite takeout recipes, why not make them at home? That is exactly what you can do with these Pork Egg Rolls!
If you like this recipe you might also like:
If you’ve tried these PORK EGG ROLLS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pork Egg Rolls
Ingredients
- ¾ pound ground pork
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger paste
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 3 cups shredded green cabbage (finely shredded is best)
- 1 cup matchstick carrots
- ¼ cup yellow onion chopped
- 2 Tablespoons green onions chopped
- 15 egg roll wrappers
- Water for sealing the egg rolls
- Oil for frying
- Green onions for garnish
- Sweet and sour sauce soy sauce, or sweet chili sauce for dipping (optional)
Instructions
- Line a baking sheet with parchment paper and set aside.
- Get a small bowl and fill it with water. Set aside.
- In a large skillet over medium heat, add the ground pork. Use a spatula to break up the meat as it cooks. Once there is no pink remaining, drain all the grease from the pan and return to the heat.
- Add the soy sauce, sesame oil, ginger paste, garlic powder, salt, and pepper. Stir to combine and cook 1-2 minutes.
- Add the cabbage, carrots, and both onions and stir. Cook for 4-5 minutes to soften the veggies, stirring every minute or so.
- Remove from heat to a large bowl to not let it continue cooking.
- Grab an egg roll wrapper and place on a clean work surface so a point of it is pointed towards you making it look like a diamond shape.
- Scoop about ¼ cup of egg roll mixture onto the lower center closest to the point closest to you. Moisten a finger with water and lightly dab a bit of water on the bottom point. Take the bottom point and fold it up and over the filling.
- Dab a bit of water on both side points and fold over into the middle of the folded egg roll, pressing slightly to get the points to stick.
- Moisten the last point and roll the egg roll firmly until completely rolled.
- Place on the prepared baking sheet and continue filling and rolling until you have no more filling left.
- In a heavy-bottomed frying pan add oil so it’s about 1 ½ inches deep. Heat over medium-high heat until it reaches about 350 F. Try to keep the oil this temperature if possible.
- Fry in batches of 3-4 egg rolls to help keep the temperature from dropping significantly. Fry each side for 60-90 seconds until the egg roll is golden brown.
- Remove to a paper towel lined plate. If possible, let the oil come back to temperature before starting a new batch. Continue until all egg rolls have been fried.
- Serve garnished with green onions and dip in your favorite egg roll dip.
Notes
- We do not recommend freezing this recipe.
- You can easily double this recipe.
- Change up your meat to ground chicken or ground turkey.
- You can use a coleslaw mix if desired instead of chopping the cabbage and carrots. Use about 5 cups of this.
- If you do not have ginger paste, use 1/4 teaspoon powdered ginger.
- These are best eaten when they are first made.
- Serve with some of your favorite dipping sauces, see above for some ideas.
- You can make the filling up to 2 days in advance and fill and fry the egg rolls when ready.
- Filling and rolling the egg rolls in advance will result in a soggy egg roll that may fall apart when cooking.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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