Pork Egg Rolls

A recipe for Pork Egg Rolls! These homemade egg rolls are filled with a spiced pork and vegetable mixture, then fried until crisp and bubbly.

This recipe for Pork Egg Rolls was inspired by Steamy Kitchen and they continue to be a favorite over 10 years later. I am updating the post today with a few new photos, some small adjustments, and the addition of metric measurements.

More sturdy compared to spring rolls with a thicker wrapper that develops a bubbly texture when fried, these egg rolls are packed with a mixture of ground pork, cabbage, green onions, garlic, ginger, and seasonings.

The filling is first cooked, then allowed to cool to room temperature and drained of excess moisture before rolling tightly in the wrappers, sealing, and frying until crisp and golden.

These Pork Egg Rolls are best served warm while still crispy alongside a favorite dipping sauce such as duck sauce, sweet and sour sauce, or sweet chili sauce.

Notable Ingredients

Shaoxing wine (绍兴酒) is a fermented rice wine originally from Shaoxing in the Zhejiang province in eastern China.

I have been able to find it at larger grocery stores with a sizeable wine selection, such as Wegmans, or in markets specializing in Chinese ingredients. Dry sherry can be used as a substitution if you absolutely cannot find it.

If avoiding alcohol, swap for chicken broth or water.

I made these Pork Egg Rolls with store-bought egg roll wrappers. If frozen, defrost the package overnight in the refrigerator before using. I have personally never attempted homemade egg roll wrappers, but China Sichuan Food has a recipe for Egg Roll Wrappers if you want to give them a try.

For the cabbage, I generally use Napa cabbage since that is usually what I have on hand. It can be swapped for another variety such as savoy in equal amounts.

Forming the Egg Rolls

This recipe makes about 15-20 egg rolls depending on how much filling you pack into each wrapper. The ingredients can easily be doubled, but you may want to cook the filling in two batches if you don’t have a large enough pan.

After cooking the filling, allow to cool to room temperature and remove as much excess moisture as possible before wrapping. If the filling is still hot or moist, the egg rolls may become soggy.

Add a heaping spoonful of the cooled filling to each wrapper. Take care to not overfill or you won’t be able to fully seal the wrapper.

Tightly roll up the wrapper around the filling, pressing along the sides to keep any air bubbles from forming.

I used a cornstarch paste to seal the egg rolls. This will keep them from bursting while frying. I have also seen some use beaten egg.

Cover any currently not in use wrappers and assembled egg rolls with a towel to keep them from drying out.

Fry the egg rolls in batches, taking care to not overcrowd, in oil between 350-375˚F (180-190˚C) until golden and bubbly. Adjust the temperature higher or lower as needed to give the interior a chance to heat through before the wrapper darkens.

If making more than you will be eating in one batch, arrange the uncooked egg rolls in a single layer on a parchment-lined baking sheet and freeze.

Once frozen, transfer to a freezer safe bag for up to 2 months. Fry straight from the freezer, but you may need to add a couple of minutes to the cooking time.

Air Fryer Pork Egg Rolls

I personally prefer the texture of these Pork Egg Rolls when fried in oil, but they can be made in an air fryer. The wrappers will still become crispy, but won’t get quite as golden and bubbly.

Lightly spray the egg rolls on each side with cooking spray or brush with vegetable oil and cook in a single layer, not touching, at 350˚F (180˚C) in the air fryer until crisp and golden, about 10-12 minutes, turning halfway.

Leftover fried egg rolls can also be reheated in an air fryer at 350˚F (180˚C) for a couple of minutes until crisp again.

Looking for more Chinese recipes?

Try my:

• Xi Hong Shi Chao Ji Dan (Chinese Stir-Fried Tomato and Eggs)
• Gulou Yuk (Sweet and Sour Pork)
• Chinese Pork and Cabbage Dumplings

This recipe was originally posted in January 2014 and updated in November 2025.

Pork Egg Rolls Recipe

Adapted from Steamy Kitchen

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Pork Egg Rolls

A recipe for Pork Egg Rolls! These homemade egg rolls are filled with a spiced pork and vegetable mixture, then fried until crisp and bubbly.

Course Appetizer

Cuisine Chinese-American

Keyword appetizer, cabbage, Chinese, Chinese American, egg roll, ground pork, napa cabbage, pork, vegetable, wrap

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Resting Time: 20 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 15 -20 Egg Rolls

Ingredients

Pork:

• 1 pound (450 grams) ground pork
• 1 tablespoon (15 milliliters) soy sauce
• 1 teaspoon cornstarch
• 1/4 teaspoon sugar
• 1/4 teaspoon ground white pepper

Filling:

• 1 tablespoon (15 milliliters) vegetable oil
• 12 ounces (340 grams) napa cabbage thinly sliced
• 2 carrots about 6 ounces/170 grams, peeled and cut into matchsticks
• 3 cloves garlic peeled and minced
• 3 green onions thinly sliced
• 1 inch (2.5 centimeters) fresh ginger grated
• 1 tablespoon (15 milliliters) Shaoxing wine
• 1 tablespoon (15 milliliters) soy sauce
• 1/2 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon salt

For wrapping:

• 20 egg roll wrappers store-bought or homemade
• 1/4 cup (60 milliliters) water
• 1 tablespoon (9 grams) cornstarch
• Vegetable oil for frying

Instructions

• In a medium bowl, mix together the pork, soy sauce, cornstarch, sugar, and pepper until evenly combined.
• Set aside at room temperature for 10 minutes.
• In a large wok or pan, drizzle the vegetable oil over medium high heat.
• Add the marinated pork and cook, breaking the mixture up into small pieces, until browned, about 3 minutes.
• Push the pork to the side of the pan and reduce heat to medium low.
• Add the cabbage, carrots, garlic, green onions, and ginger to the empty side of pan. Cook, stirring constantly, until vegetables begin to soften, then mix evenly with the pork.
• Stir in the Shaoxing wine, soy sauce, oyster sauce, sesame oil, and salt. Cook for another minute, then remove from heat. Adjust seasonings to taste, adding more salt and/or white pepper if desired.
• Slightly prop a large baking sheet, placing paper towels along the lower end to catch any excess moisture. Spread the filling out on the baking sheet to cool. Once filling has cooled to room temperature, use a paper towel to press out any excess moisture.
• Place the egg roll wrappers next to work surface and cover with a towel to keep them from drying out.
• In a small bowl, mix together water and cornstarch.
• Line a large baking sheet with parchment.
• Place one wrapper on the work surface with the corner facing you.
• Arrange a heaping spoonful of the cooled filling in a line across the lower third of the wrapper just above the corner. Starting from that corner, tightly roll up halfway, then tuck in the sides.
• Wet the top edge with the cornstarch water, then continue rolling to seal.
• Place on the parchment-lined baking sheet with the seam side down. Repeat with remaining wrappers and filling. Cover the prepared egg rolls on the baking sheet with a towel to keep them from drying out.
• To fry, pour vegetable oil into a wok or large pan until about 2 inches (5 centimeters) deep and place over medium heat, between 350-375˚F (180-190˚C).
• Once thoroughly heated, gently add a few egg rolls, taking care to not overcrowd. Fry on each side until golden brown and bubbly.
• Transfer the fried egg rolls to a towel- lined plate or wire rack to cool slightly. Repeat with remaining egg rolls.
• Serve the Pork Egg Rolls while warm and crisp with a desired dipping sauce such as duck sauce, sweet and sour sauce, or sweet chili sauce.