Pork Egg Rolls

These homemade pork egg rolls make a great appetizer or side to an Asian-style meal. In this recipe, the egg rolls are stuffed with a combination of pork and vegetables that are flavored with a savory sauce.

The ingredients we use for these egg rolls are a bit unconventional. We go with a broccoli slaw; it’s a combination of broccoli, carrots and red cabbage. I get it prepackaged in the refrigerated section of the produce aisle. You can use a coleslaw mix or your favorite vegetable mix, either way, your homemade egg rolls will become your favorite!

This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.

Ingredients

• 1 tablespoon Cornstarch
• 3 tablespoons Low Sodium Soy Sauce
• 1 tablespoon Rice Vinegar
• ½ teaspoon Ginger Powder (or grated fresh ginger if you have it on hand)
• 2 large Garlic Cloves, use a microplane grater to grate the garlic, or finely mince it
• Pinch of Crushed Red Pepper, optional
• 2 tablespoons Canola Oil, plus oil for frying (enough to cover the bottom of a large skillet with about ½ inch of oil) If you rather use a different oil, choose one with a high smoke point
• 1 pound Ground Pork
• 1 teaspoon Salt – we use Kosher salt
• 12 ounces Broccoli Slaw or Coleslaw Mix
• 2-3 tablespoons Green Onions, sliced – use kitchen shears to make quick work of this.
• 16 ounce Package of Egg Roll Wrappers (about 18-20 wrappers)
• 1 Egg, beaten

You will also need

• Pastry brush
• Baking sheet or large platter
• Paper towels or kitchen towels
• Parchment paper

Make the sauce

Add the cornstarch, soy sauce, rice vinegar, ginger, garlic and crushed red pepper to a small jar or bowl. Stir well with a fork or small whisk to combine. Also, stir the sauce right before using; the cornstarch settles on the bottom.

Cook the filling

• Heat 2 tablespoons of oil in a large, deep skillet over medium-high heat. When the oil is hot, add the pork and sprinkle with 1 teaspoon of salt.
• Cook the pork until it’s no longer pink, approximately 5-6 minutes. Stir occasionally with a wooden spoon or spatula and break up any large pieces as you go.
• Add the vegetables to the pan and cook 2-3 minutes, stirring almost constantly to mix the ingredients well.
• Lower the heat to medium. Add the prepared sauce (remember to stir it right before adding) and cook, stirring almost constantly for 4-5 minutes to continue cooking the pork and vegetables and to let the flavors combine.

Take the skillet off the heat and stir in the green onions. Allow the filling to cool. You can help it along by stirring occasionally to release some to the steam.

If there is any sauce or liquid left in the skillet use a slotted spoon to transfer the filling to a large bowl. Refrigerate the mixture until completely cool.

Recipe tips

Building the egg rolls is pretty easy. If you’ve never done it before, you might mess up one or two, but after that you’ll be a pro! Here are a few tips to get you started:

• Make sure the mixture is completely cool. If it is warm the wrappers will rip.
• Cover the unused wrappers and the finished rolls with a moist (not wet) paper or kitchen towel. The wrappers dry out very quickly and will tear/crack. If the paper/kitchen towel dries out while you’re still working, moisten it again.
• Don’t overstuff the wrapper because it will tear when you try to roll it.
• Line a baking sheet or platter with parchment paper to place your rolls after wrapping. Give them their own space, don’t let them touch. They will stick to each other and will tear when you pull them apart.

Make the egg rolls

Add the egg to a small bowl and beat with a fork or whisk.

1. Work with one wrapper at a time. Lay it diagonally in front of you (like a diamond). Then, add about 2 tablespoons of the filling in the middle. Arrange it so that it’s not mounded.
2. Cover the filling with the corner closest to you and use the end of the wrapper to tuck in the filling.
3. Use a pastry brush to moisten the corners to your left and right with the egg.
4. Bring in the sides. At this point the egg roll should resemble an envelope.
5. Again, with the pastry brush moisten all of the exposed edges of the wrapper with the egg.
6. Now, roll it away from you.
7. Press the edge lightly to ensure the seal.
8. If there are any open ends use a little bit of egg to moisten and press or tuck to seal.

Place it on a parchment lined pan or plate and cover with a moistened paper or kitchen towel. Repeat with the remaining wrappers and mixture.

Fry the egg rolls

• Cover the bottom of a large, deep skillet with about ½ inch of oil. Heat over medium to medium high heat. Get the oil to 350°F.
• Add 4-6 rolls to the skillet. How many to add will depend on the size of the skillet you’re using. Do not overcrowd the pan.
• Fry the egg rolls, turning occasionally until they are golden brown on all sides, about 3-5 minutes. Remove them from the oil and place on a baking sheet lined with a cooling rack or a paper towel lined plate.

Cook’s note: Between batches remove the skillet from the heat until you’re ready to put in the next batch. Don’t turn the heat off, just carefully move the skillet to a cold burner. I also lower and raise the heat as needed, not much just a notch or two to keep the oil at around 350°F.

Makes approximately 18 egg rolls. Enjoy!

Make ahead and storing

• You can make the pork filling up to one day ahead. Keep in an airtight container in the refrigerator until ready to use.
• Build the egg rolls up to one day ahead. Make sure to place them on parchment paper without touching. Do not stack, place in a single layer. Cover with parchment paper and then wrap well with plastic wrap.
• Store leftover cooked egg rolls in the refrigerator for 2-3 days.

You may also like these take-out favorite recipes:

• Pork Potstickers
• Chicken Fried Rice
• Shrimp Lo Mein
• Beef and Broccoli
• Beef and Vegetable Stir Fry
• Asian Marinated Pork Tenderloin

Print Recipe

5 from 3 votes

Pork Egg Rolls

These egg rolls are stuffed with a combination of pork and vegetables that are flavored with a savory sauce.

Prep Time1 hour hr

Cook Time20 minutes mins

Cool the filling30 minutes mins

Total Time1 hour hr 50 minutes mins

Course: Appetizer

Cuisine: Asian

Keyword: ground pork, take-out, vegetables

Servings: 9

Calories: 388kcal

Author: Elizabeth

Ingredients

• 1 tablespoon Cornstarch
• 3 tablespoons Low Sodium Soy Sauce
• 1 tablespoon Rice Vinegar
• ½ teaspoon Ginger Powder or grated fresh ginger
• 2 large Garlic Cloves grated or minced
• Pinch of Crushed Red Pepper optional
• 2 tablespoons Canola Oil plus oil for frying (enough to cover the bottom of a large skillet with about ½ inch of oil) If you rather use a different oil, choose one with a high smoke point
• 1 pound Ground Pork
• 1 teaspoon Salt
• 12 ounces Broccoli Slaw or Cole Slaw Mix
• 2-3 tablespoons Green Onions sliced
• 16 ounce Package of Egg Roll Wrappers about 18-20 wrappers
• 1 Egg beaten

Instructions

• You will also need: Pastry brush, Baking sheet or large platter, Paper towels or kitchen towels, Parchment paper

Make the sauce

• Add the cornstarch, soy sauce, rice vinegar, ginger, garlic and crushed red pepper to a small jar or bowl. Stir well with a fork or small whisk to combine. Also, stir the sauce right before using; the cornstarch settles on the bottom.

Make the filling

• Heat 2 tablespoons of oil in a large, deep skillet over medium-high heat. When the oil is hot, add the pork and sprinkle with 1 teaspoon of salt. Cook for 5-6 minutes until no longer pink. Stir occasionally breaking up any large pieces.
• Add the slaw to the pan and cook 2-3 minutes, stirring almost constantly to mix the ingredients well.
• Lower the heat to medium.
• Add the prepared sauce (remember to stir it before adding). Cook for 4-5 minutes, stirring almost constantly.
• Take the skillet off the heat and stir in the green onions.
• Allow the filling to cool a bit, then transfer to a bowl (without any liquid that may remain in the pan) and refrigerate until completely cool.

Build the egg rolls

• Line a baking sheet or platter with parchment paper to place your rolls after wrapping
• Add the egg to a small bowl and beat with a fork or whisk.
• Work with one wrapper at a time. Lay it diagonally in front of you (like a diamond). Add about 2 tablespoons of the filling in the middle. Arrange it so that it’s not mounded.
• Cover the filling with the corner closest to you and use the end of the wrapper to tuck in the filling.
• Use a pastry brush to moisten the corners to your left and right with the egg.
• Bring in the sides. The egg roll should resemble an envelope.
• Use the pastry brush to moisten all of the exposed edges of the wrapper with the egg.
• Roll it away from you.
• Press the edge lightly to ensure the seal.
• If there are any open ends use a little bit of egg to moisten and press or tuck to seal.
• Place it on a parchment lined pan or plate and cover with a moistened paper or kitchen towel. Repeat with the remaining wrappers and mixture.

Fry the egg rolls

• Cover the bottom of a large, deep skillet with about ½ inch of oil. Heat the over medium to medium-high heat. Get the oil to 350°F.
• Add 4-6 rolls to the skillet. Do not overcrowd the pan.
• Fry the egg rolls, turning occasionally until they are golden brown on all sides, about 3-5 minutes. Remove them from the oil and place on a baking sheet lined with a cooling rack or a paper towel lined plate. Repeat with remaining egg rolls.

Notes

• Cool the mixture completely. The wrappers will tear if the mixture is hot, or even warm.
• Cover the unused wrappers and the finished egg rolls with a moist (not wet) paper or kitchen towel. If the paper/kitchen towel dries out while you’re still working, moisten it again.
• Keep the oil at around 350°F, remove the skillet from the heat between batches and/or raise and lower the heat as needed.

Nutrition

Calories: 388kcal | Carbohydrates: 33g | Protein: 16g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 770mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 36mg | Calcium: 53mg | Iron: 3mg

The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.