These authentic pork egg rolls are a family recipe that has been passed down for generations. They’re filled with seasoned ground pork, napa cabbage, bamboo shoots, shiitake mushrooms, and crisp vegetables, then wrapped tightly and fried until golden and crispy.
Growing up, my Gong Gong and PoPo would visit us every October. Since we lived far from extended family, those visits felt extra special. My mom didn’t allow frying in the house, so my grandparents would fry egg rolls outside on the deck. I would sit nearby and watch every step, memorizing how they seasoned with their eyes and wrapped each egg roll with precision. Egg rolls were always made in huge batches so we could freeze them and enjoy all year long.
After school, I would pop one into the toaster oven and wait for that crispy outside and savory filling. It’s still one of my favorite comfort foods and a tradition we continue every Christmas Eve.
If you love recipes rooted in tradition like my Longevity Noodles with Shrimp or comforting classics like my Hot and Sour Soup, this one belongs in your kitchen too.
Why You’ll Love These Pork Egg Rolls
- Crispy and golden on the outside
- Savory, flavorful pork and vegetable filling
- Freezer friendly and perfect for batch cooking
- Authentic flavor that tastes like a sit down Chinese restaurant
- Perfect appetizer or snack
These are not the thin, mostly cabbage takeout egg rolls. These are hearty, vegetable packed, pork filled egg rolls that feel homemade in the best way.
When to Make Egg Rolls
- Lunar New Year celebrations
- Family gatherings
- Game day appetizers
- Holiday entertaining
- Meal prep for freezer stocking
- After school snacks
They pair perfectly with my Homemade Pork Dumplings and Sesame Chicken if you are building a full takeout at home menu night.
How to Freeze Fried Egg Rolls
- Fry egg rolls until golden brown and fully cooked.
- Let them cool completely at room temperature.
- Place in a single layer on a parchment lined baking sheet.
- Freeze until solid.
- Transfer to a freezer safe zip bag and remove excess air.
How to Reheat from Frozen
Reheat frozen egg rolls at 400 degrees F in the oven or air fryer for 12 to 15 minutes, or until hot and crispy.
FAQs
Can I bake these instead of frying?
Yes. Brush lightly with oil and bake at 400 degrees F for 18 to 22 minutes, flipping halfway through. They will not be as blistered as fried but still crispy.
What if I cannot find napa cabbage for egg rolls?
If you cannot find napa cabbage, you can substitute green cabbage. Slice it very thin and cook it slightly longer so it softens properly. Green cabbage is firmer and slightly stronger in flavor, so the filling may have a bit more crunch compared to traditional napa cabbage egg rolls. For best results, cook the cabbage until most of the moisture has released before wrapping your egg rolls.
Can I make these ahead of time?
I personally don’t recommend refrigerating assembled egg rolls ahead of time. The wrappers can dry out from air exposure or become soggy from the filling, which affects their texture when frying. For best results, fry the egg rolls first and let them cool completely before freezing. Reheat in the oven or air fryer at 400 degrees F until hot and crispy. If you need to prep ahead, make the filling up to 24 hours in advance and store it in the refrigerator. Assemble and fry just before serving for the best texture.
Why is my filling too wet?
Vegetables release moisture as they cook, so let the filling cook down until most of the liquid evaporates. If it still looks wet, stir in 1 to 2 teaspoons cornstarch to absorb the excess.
Authentic Pork Egg Rolls Recipe
Ingredients
Meat Marinade
- 1 lb ground pork
- 6 garlic cloves minced
- 2 tbsp soy sauce
- 1 1/2 tbsp sesame oil
- 1 tbsp water
- 1 tbsp whiskey
- 1 tsp salt
- 1/2 inch fresh ginger minced
Filling
- 1 onion finely chopped
- 2 carrots peeled and cut into matchsticks
- 3 celery stalks cut into matchsticks
- 1 (8 ounce) package bean sprouts rinsed
- 7 dried shiitake mushrooms rehydrated and diced
- 8 ounce bamboo shoot strips drained and rinsed
- 8 napa cabbage leaves sliced
- 3 tbsp soy sauce
- 1 tsp oyster sauce
- 1 1/2 tsp black pepper
Remaining Ingredients
- Egg roll wrappers
- Oil for frying
- Sweet chili sauce for serving
Method
Marinade the Pork & Make Filling
- In a bowl, combine all marinade ingredients with ground pork. Cover and marinate for at least 8 hours or overnight.
- Heat oil in a skillet over medium heat. Brown the pork, breaking it apart as it cooks. Drain the grease.
- Push pork to the outer edges of the pan. Add onions to the center and cook 1 to 2 minutes until softened.
- Add celery and carrots. Cook for 1 minute. Add shiitake mushrooms and cook until slightly softened.
- Add bamboo shoots and napa cabbage. Stir well. Add bean sprouts. Create a small well in the center of the pan and cover with a lid to steam for 3 to 5 minutes.
- Remove lid. Add soy sauce, oyster sauce, and black pepper. If filling is too wet, sprinkle in a small amount of cornstarch. Remove from heat and allow filling to cool slightly before wrapping.
Roll Egg Rolls
- Place the wrapper in a diamond shape with one corner pointing toward you. Lightly wet the perimeter edges with water to help seal the egg roll. Add filling to the bottom third of the wrapper. Fold the bottom corner over the filling, then fold the left and right corners inward. Roll tightly upward until fully sealed.
- Continue until all egg rolls are wrapped
Fry Egg Rolls
- Heat oil to 370 degrees F in a heavy bottom pot.
- Fry the egg rolls in batches to avoid overcrowding the pan for 5 to 7 minutes, or until golden brown and floating.
- Remove and drain vertically. Place on a cooling rack over a baking sheet to prevent sogginess.
- Serve with sweet chili sauce.
What did you think?