Egg Rolls Pork or Veggie

Egg Rolls are one of the most iconic and beloved dishes in Asian-inspired cuisine — crispy, golden parcels filled with a flavorful mixture of vegetables, sometimes combined with juicy ground pork, all wrapped in a delicate wheat wrapper and deep-fried to perfection. Originating from Chinese-American cuisine, these crunchy rolls have become a staple at takeout restaurants, family gatherings, and festive parties worldwide.

Each bite offers a perfect contrast — a crispy, crackly exterior giving way to a warm, savory, and aromatic filling. Whether you make them with pork for extra heartiness or keep them vegetarian with just cabbage, mushrooms, and carrots, they’re incredibly satisfying and customizable.

Why I Love This Recipe

I absolutely love this Egg Roll recipe because it strikes that perfect balance between texture and flavor. The crispy wrapper and the juicy, umami-packed filling create a harmony that’s irresistible. Making them at home means you can control the ingredients — using fresh vegetables, lean meat, and less oil than takeout.

It’s also such a fun hands-on recipe to make — wrapping each roll feels therapeutic, and the reward of hearing that first “crunch” when you bite into it is unbeatable. Plus, they’re great for sharing — serve them at parties, family dinners, or as a snack with tea, and they’ll disappear in minutes!

Why It’s a Must-Try Dish

Egg Rolls are a must-try because they represent the best of homemade comfort food — simple ingredients elevated through great flavor and texture. They’re endlessly versatile — you can make them with meat, tofu, mushrooms, or even shrimp — and they always taste incredible.

They’re also a fantastic make-ahead dish: roll them in advance, freeze, and fry fresh whenever you crave something crispy and satisfying. Once you make them from scratch, you’ll never go back to store-bought or takeout versions again.

Recipe Overview

• Preparation Time: 25 minutes
• Cooking Time: 15 minutes
• Total Time: 40 minutes
• Servings: 12 egg rolls (4–6 servings)
• Calories: ~180 kcal per egg roll (depending on filling and oil absorption)
• Course: Appetizer / Snack
• Cuisine: Chinese-American

Ingredients

For the Pork Filling (or Veggie Version):

• 1 tablespoon vegetable oil
• ½ lb (225 g) ground pork (omit for veggie rolls)
• 2 cups shredded cabbage (Napa or green cabbage)
• 1 carrot, finely shredded
• ½ cup bean sprouts (optional)
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ginger, grated or powdered
• Salt to taste

For the Veggie-Only Option:

• Replace pork with ½ cup diced mushrooms or tofu crumbles.
• Add ¼ cup finely chopped bell pepper for color.

For the Egg Rolls:

• 12 egg roll wrappers (store-bought or homemade)
• 1 egg, beaten (for sealing)
• Vegetable oil, for deep frying

For Dipping Sauce (optional):

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon chili flakes or chili oil
• 1 teaspoon sesame oil

Step-by-Step Preparation Method

Step 1: Prepare the Filling

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger, sauté until fragrant (about 30 seconds).
3. Add ground pork and cook until browned and fully cooked. Drain any excess fat.
4. Stir in cabbage, carrot, bean sprouts, and green onions. Cook for 2–3 minutes until veggies are slightly softened but still crisp.
5. Add soy sauce, sesame oil, salt, and pepper. Mix well and taste for seasoning.
6. Remove from heat and let the filling cool slightly.

(For Veggie Rolls: skip pork, use mushrooms or tofu instead, and cook as above.)

Step 2: Assemble the Egg Rolls

1. Place one wrapper on a clean, flat surface with a corner facing you (diamond shape).
2. Spoon 2 tablespoons of the filling onto the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in both sides.
4. Roll tightly toward the top corner.
5. Brush the top corner with beaten egg to seal.
6. Repeat with remaining wrappers and filling.

Step 3: Fry the Egg Rolls

1. Heat vegetable oil in a deep skillet or wok to 350°F (175°C).
2. Carefully add a few rolls at a time, avoiding overcrowding.
3. Fry for 3–4 minutes, turning occasionally until golden brown and crispy.
4. Remove and drain on paper towels.

Step 4: Make the Dipping Sauce

Whisk all dipping sauce ingredients in a small bowl until combined. Adjust to taste — add more sugar for sweetness or chili for spice.

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How to Serve

Serve hot egg rolls immediately with:

• Soy-chili dipping sauce
• Sweet and sour sauce
• Garlic chili paste
• Peanut or hoisin dipping sauce for an Asian-fusion twist

They pair beautifully with fried rice, lo mein, or even a fresh Asian slaw for a complete meal.

Recipe Tips

• Cool the filling completely before rolling — moisture can make the wrappers soggy.
• Seal tightly to avoid oil seeping in during frying.
• Use fresh oil for frying to maintain crispiness and color.
• You can air fry at 375°F (190°C) for 10–12 minutes, flipping halfway, for a healthier version.
• Keep wrappers covered with a damp towel while assembling to prevent drying out.

Recipe Variations

1. Shrimp Egg Rolls: Replace pork with chopped cooked shrimp for a lighter seafood version.
2. Vegan Egg Rolls: Use tofu or tempeh and skip the egg for sealing — use a cornstarch slurry instead.
3. Korean-Style Egg Rolls: Add kimchi and glass noodles for a spicy, tangy twist.
4. Cheesy Fusion Rolls: Add shredded mozzarella or cheddar inside for a fun East-meets-West snack.
5. Baked Egg Rolls: Brush with oil and bake at 400°F (200°C) for 20 minutes for a lower-fat version.

Freezing and Storage

• Refrigeration: Store cooked egg rolls in an airtight container for up to 3 days. Reheat in the oven or air fryer until crisp.
• Freezing (Before Frying):
  • Place uncooked rolls on a tray, freeze until firm, then transfer to a freezer-safe bag.
  • Fry directly from frozen, adding 1–2 extra minutes to cooking time.
• Freezing (After Frying):
  • Let cool completely, then freeze. Reheat in an oven at 375°F (190°C) until hot and crispy.

Special Equipment Needed

• Large skillet or wok
• Deep frying pan or Dutch oven
• Slotted spoon or tongs
• Paper towels or cooling rack
• Mixing bowls and small brush for sealing

Conclusion

Egg Rolls (Pork or Veggie) are the ultimate combination of crunch, flavor, and fun. Whether filled with savory pork or loaded with vegetables, they’re golden, crispy, and incredibly addictive. Homemade egg rolls are fresher, more flavorful, and far more satisfying than anything you can buy.

Perfect as an appetizer, snack, or even a meal, these rolls bring the authentic taste of Asian comfort food straight to your kitchen. Serve them hot with your favorite dipping sauce and watch them disappear — because once you taste one, you’ll be reaching for another before you know it.

Egg Rolls Pork or Veggie

Egg Rolls are one of the most iconic and beloved dishes in Asian-inspired cuisine — crispy, golden parcels filled with a flavorful mixture of vegetables, sometimes combined with juicy ground pork, all wrapped in a delicate wheat wrapper and deep-fried to perfection.

Author: Stella Parker Cuisine: Chinese Course: Appetizer & Snacks

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Prep Time 25 mins Cook Time 15 mins Total Time 40 mins Difficulty: Beginner

Ingredients

Servings

For the Pork Filling (or Veggie Version):

• 1 tablespoon vegetable oil
• ½ lb (225 g)
• 2 cups shredded cabbage (Napa or green cabbage)
• 1 carrot, finely shredded
• ½ cup bean sprouts (optional)
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ginger, grated or powdered
• Salt to taste

For the Veggie-Only Option:

• Replace pork with ½ cup diced mushrooms or tofu crumbles.
• Add ¼ cup finely chopped bell pepper for color.

For the Egg Rolls:

• 12 egg roll wrappers (store-bought or homemade)
• 1 egg, beaten (for sealing)
• Vegetable oil, for deep frying

For Dipping Sauce (optional):

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon chili flakes or chili oil
• 1 teaspoon sesame oil

Instructions

1. Step 1: Prepare the Filling : Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté until fragrant (about 30 seconds). Add ground pork and cook until browned and fully cooked. Drain any excess fat. Stir in cabbage, carrot, bean sprouts, and green onions. Cook for 2–3 minutes until veggies are slightly softened but still crisp. Add soy sauce, sesame oil, salt, and pepper. Mix well and taste for seasoning. Remove from heat and let the filling cool slightly. (For Veggie Rolls: skip pork, use mushrooms or tofu instead, and cook as above.)
2. Step 2: Assemble the Egg Rolls : Place one wrapper on a clean, flat surface with a corner facing you (diamond shape). Spoon 2 tablespoons of the filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in both sides. Roll tightly toward the top corner. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
3. Step 3: Fry the Egg Rolls : Heat vegetable oil in a deep skillet or wok to 350°F (175°C). Carefully add a few rolls at a time, avoiding overcrowding. Fry for 3–4 minutes, turning occasionally until golden brown and crispy. Remove and drain on paper towels.
4. Step 4: Make the Dipping Sauce : Whisk all dipping sauce ingredients in a small bowl until combined. Adjust to taste — add more sugar for sweetness or chili for spice.

Keywords: Egg Rolls (Pork or Veggie)