Homemade egg rolls made with ground pork, coleslaw mix, soy sauce, garlic, ginger, and crispy egg roll wrappers.
Table of Contents
I’ll be honest—I didn’t wake up one morning thinking, today feels like an egg rolls recipe kind of day. It was more like one of those evenings where takeout sounded good, but also… expensive. And a little disappointing lately. You know that feeling when you’re craving something crispy and comforting, but you’re not sure if it’s worth the wait or the delivery fee? Yeah. That mood.
This egg rolls recipe came together on one of those nights. I had ground pork in the fridge, a bag of coleslaw mix I kept forgetting about, and just enough energy to try something. Not something fancy. Just something warm and crunchy and familiar. The kind of food that makes you feel like you did okay that day.
And honestly? The first batch wasn’t perfect. One egg roll burst open. Another was way overstuffed. But the taste? That part hit. And suddenly I was standing there, eating one straight off the rack, thinking… oh. This is happening again.
Why you’ll Love this Egg Rolls Recipe?
Here’s the thing—I don’t think every takeout food needs a homemade version. Some things are just easier to order. But this egg rolls recipe surprised me. The filling is savory and cozy without being heavy. The wrappers fry up blistered and golden in a way that feels almost unfairly good. And there’s something about biting into a homemade egg roll that just hits different.
I also love that this homemade egg rolls recipe doesn’t ask you to be perfect. You don’t need restaurant-level rolling skills. You don’t need a thermometer if you don’t have one (though it helps). You just need hot oil, a little patience, and the willingness to accept that one or two might look… questionable. They’ll still taste great.
And maybe it’s just me, but food like this feels better when it’s a little imperfect.
Ingredient Notes
Before you jump in, let’s talk about what’s doing the heavy lifting here—without overthinking it.
- Ground Pork – It stays juicy and flavorful, which matters when everything gets wrapped up and fried. Lean meat works, but pork really shines here.
- Coleslaw Mix – I used to shred cabbage by hand. I don’t anymore. This softens perfectly and saves your sanity.
- Garlic & Ginger – Even in powdered form, they add warmth and depth. Nothing sharp or aggressive—just comforting.
- Soy Sauce – Salty, savory, and familiar. It pulls everything together.
- Chinese Five Spice – This one’s subtle. If you’re nervous, use a little less. But it adds that “wait, what is that?” flavor in a good way.
- Egg Roll Wrappers – Keep them covered while you work. They dry out fast and get cranky.
- Simple Flour Paste – Not glamorous, but it works every time.
How to Make Egg Rolls Recipe?
- We start with the pork. Mixing the seasoning in before cooking helps the flavor stay balanced instead of sitting on top. Once it’s cooked through, set it aside—but don’t wander off. This recipe moves in stages, not all at once.
- Next comes the cabbage mixture. It looks like a lot at first, and then suddenly… it’s not. It softens quickly, soaking up soy sauce and spice, and once the pork goes back in, it finally feels like egg roll filling. At this point, I usually taste it and adjust. A little more soy? Maybe. A pinch of salt? Sometimes. This is where nuance lives.
- Rolling the egg rolls is the part people overthink. Don’t. Spoon some filling on, fold, tuck, roll, seal. Some will be tight. Some won’t. That’s fine. When the oil is hot and ready, everything starts to feel exciting. They puff, they blister, they turn golden. It’s hard not to hover.
- Once they’re done, drain them and try to wait before eating. I say try, because I never do.
Storage Options
If you end up with leftovers—which, honestly, is a big “if”—this egg rolls recipe holds up well. Store cooked egg rolls in the fridge for a couple of days and reheat them in the oven or air fryer to bring back that crunch. The microwave works, but it’s not the same. You already know that.
You can also freeze them, cooked or uncooked. I like freezing them before frying for future-me nights. Future me appreciates it.
Variations & Substitutions
This egg rolls recipe is flexible, which makes it feel forgiving instead of precious.
- Swap pork for chicken or turkey
- Add mushrooms or shredded carrots
- Go meatless with tofu and veggies
- Add heat with chili paste or sriracha
Some versions are better than others. That’s normal. Cooking is allowed to be a little hit-or-miss.
What to Serve With Egg Rolls?
These crispy egg rolls are great on their own, but they’re even better with something simple alongside them. Steamed rice. Fried rice. A crunchy cucumber salad. For dipping, soy sauce is classic, but sweet and sour sauce brings nostalgia. Sometimes I mix soy sauce with a little honey and sesame oil and call it good.
No rules. Just vibes.
FAQ
Can I make these ahead of time?
Yes. Roll them, cover them, fry later. It actually makes things easier.
Why did my egg rolls open while frying?
Probably too much filling or not enough sealing. It happens. They’ll still taste good.
Can I bake them instead?
You can, but they won’t be as crisp. If you do, brush generously with oil.
This egg rolls recipe isn’t about perfection. It’s about crispy edges, warm filling, and that quiet satisfaction of making something comforting from scratch—even if one of them falls apart a little.
If you try it, I really want to know… did you burn your fingers grabbing the first one too, or was that just me again?
Egg Rolls Recipe
Ingredients
- 1 lb ground pork
- 2 tsp ground ginger
- 2 tsp garlic powder
- ½ tsp onion powder
- 4 c coleslaw mix
- 2 tbsp water
- 2 tbsp soy sauce
- ½ tsp Chinese five spice
- 1 qt peanut oil for frying
- 2 tbsp all-purpose flour
- 2 tbsp water
- 8 egg roll wrappers 7-inch square
- 2 tbsp sesame seeds optional, for garnish
Instructions
- In a large bowl, combine the ground pork, ground ginger, garlic powder, and onion powder. Mix thoroughly until the seasonings are evenly distributed.
- Heat a medium skillet over medium heat. Add the pork mixture and cook, stirring frequently, until the pork is fully cooked and no longer pink. Remove from heat and set aside.
- In a separate medium skillet over medium heat, sauté the coleslaw mix with 2 tablespoons of water, soy sauce, and Chinese five spice until the cabbage becomes tender. Add the cooked pork mixture to the skillet and stir until fully combined. Remove from heat.
- In a large, heavy skillet or deep pan, heat the peanut oil to 375°F (190°C).
- In a small bowl, whisk together the all-purpose flour and 2 tablespoons of water to form a smooth paste.
- To assemble the egg rolls, place one egg roll wrapper on a flat surface with one corner facing you. Spoon approximately ⅓ cup of the filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the left and right corners. Roll tightly toward the top corner and seal the edge with a small amount of the flour paste.
- Carefully place the egg rolls into the hot oil, frying in batches if necessary. Fry, turning occasionally, until golden brown and crisp on all sides.
- Remove the egg rolls from the oil and drain on paper towels or a wire rack. Garnish with sesame seeds if desired. Serve warm with soy sauce or sweet and sour sauce.
Notes
- Use gluten-free egg roll wrappers (available at specialty or Asian markets).
- Replace regular soy sauce with certified gluten-free soy sauce or tamari.
- Substitute the all-purpose flour in the sealing paste with gluten-free all-purpose flour or cornstarch.
