Go Back
Three Pork Egg Rolls on a white plate with thinly sliced green onions.
Print

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
Cook Time 20 minutes
Resting Time: 20 minutes
Total Time 1 hour 15 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.