Pork Egg Rolls

Homemade egg rolls were one of the first things I learned to make at home, thanks to my mother-in-law. She’d been making egg rolls for her hungry boys for years, and her teaching me the craft was time that we really enjoyed spending together when we were first getting to know each other…long before Jon and I were actually married!

I remember the process being kind of frustrating in the beginning – before I got the feel of rolling them correctly, and my knife skills weren’t really up to par (would take me 2 months to shred a head of cabbage!). But now after making them for a good 10 years, I can make a batch for an easy weeknight dinner with no problem. I usually go for the chicken version – which is the “OG” for us, but sometimes I like to switch it up with other meats…in this case, ground pork. Shrimp is also great!

They can be made and rolled a couple of hours in advance, but I wouldn’t recommend any longer than that – as the wrappers tend to dry out and rip. Also, a great shortcut with the veggies is to use a couple of bags of shredded coleslaw mix instead of shredding your own cabbage and carrots. Saves a little bit of legwork at least!

I like to serve them with some veggie fried rice, and plenty of Chinese hot mustard and sweet chili sauce for dipping. Once you’ve made and enjoyed them at home, every egg roll you’ll get from a Chinese restaurant will always pale in comparison. Just a forewarning! You’ll be making them for years to come.


  1. Posted April 16, 2014 at 8:59 AM | Permalink

    omg, I’m going to crave Chinese food all day because of this!

  2. Libby Burk
    Posted April 16, 2014 at 2:06 PM | Permalink

    like you recipe did not see where you used cornstarch and water. none the less, it sounds great. I cheat and use a coleslaw mix, instead of shredding the cabbage and carrots. for health reasons shallow fry in coconut oil.

    • Posted April 16, 2014 at 2:15 PM | Permalink

      I use it to seal the rolls closed, Libby. Annotated that in the recipe, thanks!

  3. Posted April 17, 2014 at 2:14 AM | Permalink

    I’ve got a total late-night craving coming on after reading this post. Your photo is killing me with how tasty it looks. = )

  4. Posted August 8, 2014 at 10:44 AM | Permalink

    If you want to add a little crunch – add broccoli slaw (uncooked) to the final mixture to make the rolls. I quit using cabbage because my rolls always were so soggy and greasy. I learned the vertical drain to remove the grease, but they were still soggy. By using broccoli slaw, my rolls were almost perfect. Now learning to squeeze the mixture to remove excess water – I can’t wait to make another batch. Thanks for sharing.

  5. Posted December 4, 2014 at 3:27 PM | Permalink

    Ahhh just the inspiration I needed for tonight’s dinner- I will finally use those egg roll wrappers languishing in the freezer. And as an added bonus your suggestion for fried rice as a side has inspired me to use the leftover green chile rice from last nights meal- this has the makings of a meal that only I will know is off the cuff and no shopping required (though my wrapping skills are a little rusty)

  6. Posted December 5, 2014 at 1:00 PM | Permalink

    To follow up. I made the egg rolls (though it turned out it was spring roll wrappers in the freezer after all) and they were a hit. Thanks especially for the tip to rest them vertically after frying!

  7. Jay
    Posted February 14, 2015 at 6:59 PM | Permalink

    It’s frustrating that you don’t say how many rolls this recipe makes.

    • Posted February 18, 2015 at 11:20 AM | Permalink

      1 package of rolls worth – around 25, give or take a few…depending on how you roll them.

  8. Marie Perez
    Posted January 5, 2019 at 1:09 PM | Permalink

    Oh my! I can’t wait to make these tonight along with the rice!!!

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