If you have ever craved that perfectly crisp, golden exterior paired with a juicy, flavorful filling, then this Homemade Pork and Cabbage Egg Rolls Recipe is about to become your new favorite. It’s the quintessential comfort finger food that delivers a delightful mix of tender pork, fragrant garlic and ginger, with cabbage’s satisfying crunch—all wrapped in a delicate, crispy shell that you make from scratch. Whether you are making a snack for a party or an appetizer for dinner, these egg rolls bring a warm, homemade touch that’s always a hit at the table.
Ingredients You’ll Need
Ready to start? These ingredients are simple yet absolutely essential. Each one brings its own charm and flavor to the recipe, creating that perfect balance of aroma, texture, and taste that makes these egg rolls irresistible.
- Vegetable oil (1 tablespoon): For browning the pork evenly and ensuring a juicy filling base.
- Ground pork (¾ pound): The hearty protein that adds richness and depth of flavor.
- Minced garlic (1 teaspoon): Adds an aromatic punch that wakes up every bite.
- Minced ginger (1 teaspoon): Gives the filling a warm, slightly spicy backdrop.
- Coleslaw mix (3 cups): A perfect blend of shredded cabbage and carrots for crunch and freshness.
- Green onions, sliced (½ cup): Lends a mild onion sharpness and beautiful color contrast.
- Oyster sauce (3 tablespoons): Adds a rich umami boost that brings the filling to life.
- Soy sauce (1 tablespoon): Balances flavors with savory, salty depth.
- Toasted sesame oil (1 teaspoon): A nutty aroma that elevates the filling’s complexity.
- Egg roll wrappers (12): The crisp, flaky envelope that holds all the goodness together.
- Large egg (beaten, 1): For sealing the wrappers to keep that filling secure.
- Vegetable oil (for frying): To get that perfect golden, crunchy shell everyone loves.
How to Make Homemade Pork and Cabbage Egg Rolls Recipe
Step 1: Cook the Pork
Begin by heating 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Toss in the ground pork and cook it until it turns a lovely golden brown and there’s no pink left inside. This step is key because browning creates those rich, savory flavors you’ll taste in every bite.
Step 2: Aromatics Come Next
Add your minced garlic and ginger to the skillet with the pork. Let them cook for about 30 seconds, just until their delicious scents start filling the kitchen. This quick step ensures that their flavors intensify without turning bitter or burnt.
Step 3: Wilt Your Cabbage and Green Onions
Now, stir in the coleslaw mix along with the sliced green onions. Cook everything together for about 3 to 4 minutes until the cabbage softens just enough to become tender but still keeps a slight crunch, offering the perfect texture inside your egg rolls.
Step 4: Season the Filling
Mix in the oyster sauce, soy sauce, and toasted sesame oil, which are the secret weapons that transform simple ingredients into a luscious, umami-packed filling. Once combined, remove the skillet from the heat to stop cooking and keep those fresh flavors vibrant.
Step 5: Wrap it Up
Lay out one egg roll wrapper and spoon 2 to 3 tablespoons of the filling onto its center, shaping it into a little log. Use a brush to apply the beaten egg along the edges—it acts like glue, sealing your masterpiece. Fold the sides and roll it tightly like a burrito, then flip it seam side down to secure. Repeat until every bit of filling is wrapped in that crispy jacket.
Step 6: Fry to Perfection
Fill a Dutch oven or a deep pot with 2 to 3 inches of vegetable oil and heat it until it reaches 350°F. Carefully slip in 3 to 4 egg rolls at a time and fry, turning occasionally, until all sides are golden brown and crispy. Lift them out with a slotted spoon and rest them on paper towels to soak up any extra oil. Serve them hot and watch everyone’s eyes light up!
How to Serve Homemade Pork and Cabbage Egg Rolls Recipe
Garnishes
To really impress, sprinkle chopped fresh cilantro or thinly sliced green onions on top for a burst of color and freshness. A tiny drizzle of toasted sesame seeds can add a pleasant crunch too, making each bite even more exciting.
Side Dishes
These egg rolls pair beautifully with simple sides like steamed jasmine rice or a light cucumber salad to balance their richness. For dipping, a tangy sweet chili sauce or classic soy sauce with a splash of rice vinegar brings out the best flavors.
Creative Ways to Present
Want to wow your guests? Serve the egg rolls on a large platter with colorful dipping sauces in small bowls. Or, arrange them alongside fresh lettuce leaves and allow each person to wrap their egg roll in lettuce for an extra refreshing twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (rare but possible), place cooled egg rolls in an airtight container and refrigerate for up to 3 days. To keep them crispy, reheat them in the oven rather than the microwave.
Freezing
For longer storage, freeze uncooked wrapped egg rolls on a baking sheet until firm, then transfer to a freezer bag. They can last up to 2 months. Fry them straight from frozen, just adding a bit more time to cook thoroughly.
Reheating
The best way to bring back that crispy exterior is to heat your leftover egg rolls in a 350°F oven for about 10 minutes. This keeps them crunchy and warm without turning soggy, unlike microwaving which can make the wrapper chewy.
FAQs
Can I use ground chicken or turkey instead of pork?
Absolutely! Ground chicken or turkey works well too and creates a lighter egg roll. Just keep in mind the cooking time may be slightly less, so keep an eye on the meat as it browns.
Is it necessary to deep fry the egg rolls?
While deep frying gives you that iconic crunch, you can bake the egg rolls at 400°F for about 20 minutes for a lighter version. Brush them with a little oil before baking to help them crisp up.
Can I prepare the filling in advance?
Yes! Make the filling a day ahead and keep it refrigerated. This way, you can just roll and fry the egg rolls fresh when you’re ready to serve.
What are some good dipping sauce options?
Classic soy sauce, sweet chili sauce, or a tangy hoisin-based sauce all complement these egg rolls beautifully. You can also mix soy sauce with a little lime juice and crushed red pepper flakes for a spicy kick.
Are egg roll wrappers gluten-free?
Most traditional egg roll wrappers contain wheat flour, so they are not gluten-free. However, you can often find gluten-free wrappers at specialty stores or make your own rice paper wrappers for a gluten-free alternative.
Final Thoughts
This Homemade Pork and Cabbage Egg Rolls Recipe is one of those dishes that brings an instant smile to every table. It’s so fun to make and even more satisfying to eat, whether you’re sharing with family or impressing friends. Trust me, once you try making these from scratch, you’ll never want frozen egg rolls again. So grab your skillet and wrappers, and get ready to enjoy a little homemade magic!
Print
Homemade Pork and Cabbage Egg Rolls Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
This classic Egg Rolls recipe features a savory filling of ground pork, garlic, ginger, and crisp coleslaw mix nestled inside a crispy fried wrapper. Perfectly seasoned with oyster sauce, soy sauce, and toasted sesame oil, these homemade egg rolls are a delicious appetizer or snack that are golden and crunchy on the outside with a juicy filling inside.
Ingredients
Filling
- 1 tablespoon vegetable oil
- ¾ pound ground pork
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 cups coleslaw mix
- ½ cup sliced green onions
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
Assembly
- 12 egg roll wrappers
- 1 large egg (beaten, for sealing)
Frying
- Vegetable oil (for frying, about 2-3 inches depth)
Instructions
- Cook the pork: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook until browned and no longer pink in the center, breaking it apart as it cooks.
- Add aromatics: Stir in minced garlic and ginger, cooking for about 30 seconds until fragrant but not burnt.
- Cook vegetables: Add coleslaw mix and sliced green onions to the skillet. Cook, stirring occasionally, until the cabbage softens and wilts, about 3 to 4 minutes.
- Season the filling: Stir in oyster sauce, soy sauce, and toasted sesame oil. Mix well and then remove the skillet from heat to cool slightly.
- Assemble egg rolls: Place one egg roll wrapper on a clean surface. Spoon 2 to 3 tablespoons of the filling mixture in a log shape near one corner of the wrapper. Brush the edges of the wrapper with beaten egg, then fold in the sides and roll it up tightly like a burrito. Seal the edges with the egg wash. Place seam side down on a baking sheet and repeat with remaining wrappers and filling.
- Fry the egg rolls: Pour 2 to 3 inches of vegetable oil into a Dutch oven or deep large pot. Heat the oil to 350°F (175°C). Fry 3 to 4 egg rolls at a time, turning occasionally, until they are golden brown and crispy on all sides. This should take about 3 to 5 minutes per batch.
- Drain and serve: Use tongs or a slotted spoon to remove the egg rolls from the hot oil and place them on paper towels to drain excess oil. Serve warm with your favorite dipping sauce.
Notes
- Ensure the oil temperature stays consistent at 350°F to achieve crispy, non-greasy egg rolls.
- Do not overfill the wrappers to prevent them from breaking during frying.
- If the filling is too wet, drain off any excess liquid before assembling.
- These egg rolls can be baked at 400°F for 15-20 minutes as a healthier alternative, flipping halfway through.
- Leftover egg rolls can be frozen uncooked; to cook from frozen, fry for an additional 1-2 minutes until heated through.
