This Egg Roll Recipe is ready in 30 minutes! Perfectly seasoned pork and veggies tossed with a spicy, tangy dressing and deep-fried in a crispy, golden-brown wrapper.
I was never a huge fan of egg rolls (gimme the cream cheese wontons please and thank you), until I made my own at home!
Why are these better than take out egg rolls? Because the wrapper is extra crispy, the filling is seasoned to perfection, and I’ve added more pork! Yum. Yum. Aaaaand. Yum.
What’s the difference between an egg roll and a spring roll?
Eggs rolls and spring rolls are often confused. Here are a couple differences between the two:
- The wrapper. Spring roll wrappers are very thin flour or rice wrappers that are sometimes translucent. Egg roll wrappers are thicker and often dipped in egg for a crispier exterior when fried.
- The filling. Spring rolls are usually made using various spring vegetable combinations such as cabbage, carrot, bean sprouts, etc. They are also typically made without meat—although it can be added. Egg rolls on the other hand are usually made with a combination of cabbage and meat (pork, shrimp, etc).
- The preparation. Egg rolls are typically deep fried while spring rolls are usually baked in the oven or pan fried.
These egg rolls use pantry staple ingredients that I always have on hand for Asian inspired recipes!
- Olive Oil – used to cook the pork.
- Ground Pork – the classic egg roll meat cooked and seasoned to perfection.
- Ground Ginger, Garlic Powder, Salt, and Pepper – a simple seasoning mix to give the pork tons of flavor. Feel free to use fresh ginger and garlic if that’s what you have on hand!
- Coleslaw Mix – use a mix that contains shredded cabbage, red cabbage, and shredded carrots. Usually these mixes come with a dressing. Just discard it — you won’t need it.
- Chopped Green Onion and Chopped Cilantro – add freshness and sweet, tangy flavor.
- Soy Sauce, Rice Vinegar, Lime Juice, Sesame Oil, and Sriracha – make up a sweet, nutty, tangy, and flavorful dressing for the filling.
- Egg Roll Wrappers – similar to wonton wrappers, egg roll wrappers are thick and become super crispy when fried.
- Canola Oil – used for frying. I recommend using canola over other varieties of oil for its more neutral flavor.
- Sweet and Sour Sauce – for serving, if desired!
How to make
These egg rolls are ready in 30 minutes making them the perfect quick and easy appetizer to any Asian inspired dinner!
- Heat olive oil in a large skillet then cook pork with ginger, garlic powder, salt, and pepper.
- Remove the pork mixture from the heat then stir in coleslaw mix, green onion, cilantro, soy sauce, rice vinegar, lime juice, sesame oil, and sriracha.
- Lay out your egg roll wrappers and brush with water. Place 1/3 cup of the filling on the wrapper.
- Fold one corner up to the center.
- Fold the left and right corners in and roll until sealed.
- Lower the egg rolls into hot oil either in a deep fryer or a large stockpot and let them fry for about 2 minutes, turning occasionally.
- Remove from the oil and set them on paper towels so they can drain. Serve and enjoy!
How to wrap egg rolls
Wrapping egg rolls couldn’t be easier:
- Place filling in the very center of the wrapper then fold the bottom corner up to the center.
- Take the left and right corners and fold them in, then roll it up until the egg roll is wrapped tightly.
Why won’t my egg rolls stay rolled?
If your egg rolls keep unwrapping, here are a couple reasons why.
- You used too much filling. If the egg rolls are overstuffed, you won’t be able to wrap them tightly enough for them to hold.
- You didn’t wet down the wrapper. Wetting the egg roll wrapper down slightly before rolling helps it stick.
- Your wrappers are old or have been left out too long. Dry egg roll wrappers are more difficult to work with.
How to make crispy egg rolls
The best way to achieve a crispy egg roll is to make sure the oil is hot enough before frying. It should be around 375ºF. This will result in that crispy, golden-brown exterior we all love.
If it’s not hot enough, the egg rolls will take too long to cook and become soggy. If it’s too hot, the egg rolls will burn.
Can you bake egg rolls?
You can, although they won’t be quite as crispy.
- Preheat oven to 425ºF and line a baking sheet with a silicone mat.
- Place egg rolls on the prepared baking sheet and spray the tops with cooking spray to promote browning.
- Bake in preheated oven for 20 minutes, or until crispy, rotating periodically for even browning.
These egg rolls are delicious as-is but if you want to switch things up, here are a few ideas.
- Add more veggies. Try mixing in bean sprouts or cooked mushrooms.
- Use a different meat. Ground chicken or shrimp would also be delicious.
- Make them vegetarian. Leave the meat out or sub it for tofu.
What to serve with egg rolls
These egg rolls are a delicious addition to a number of different main dishes. Here are a few of my favorites!
How to store
Leftover egg rolls will last in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months.
To reheat, thaw if frozen then bake to warm and re-crisp!
How to freeze uncooked egg rolls
Follow the recipe as directed, but stop before frying. Instead, place assembled egg rolls on a silicone mat lined baking sheet and place in the freezer until frozen. Transfer frozen egg rolls to a freezer safe ziplock baggie and store in the freezer for 6 months. When ready to cook, follow the recipe as written, adding additional cook time, if necessary.
Egg Roll Recipe
Equipment for this recipe
- 1 tablespoon extra virgin olive oil
- 1 pound ground pork
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon salt + more to taste
- 1/2 teaspoon pepper
- 1 (8.5 oz) bag coleslaw mix (shredded cabbage, red cabbage, carrots) - dressing discarded
- 1 tablespoon chopped green onion
- 1 tablespoon chopped cilantro
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- Canola oil for frying
- 12 egg roll wrappers
- Sweet and sour sauce for serving
- Heat olive oil in a large non-stick skillet over medium heat.
- Add in pork, ground ginger, garlic powder, salt, and pepper.
- Cook, breaking up the meat as you go, until the pork is no longer pink.
- Remove from heat and stir in the coleslaw mix, green onion, cilantro, soy sauce, rice vinegar, lime juice, sesame oil, and sriracha.
- Taste and re-season, if necessary.
- Set aside.
- Heat canola oil to 375 degrees F in a large stockpot or deep-fryer.
- While oil is heating, assemble your egg rolls.
- Lay out one egg roll wrapper with a corner pointed toward you.
- Brush with water.
- Place 1/3 cup of filling on wrapper.
- Fold one corner up over the mixture.
- Fold left and right corners toward the center and continue to roll until sealed. Set aside onto a clean work surface.
- Repeat with remaining filling and wrappers.
- Gently lower egg rolls into hot oil and fry, turning occasionally, until golden brown, about 2 minutes.
- Remove from oil and drain on paper towels.
- Serve hot with sweet and sour sauce.
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*Note: Nutrition information is estimated and varies based on products used.