An egg roll should crackle when you bite it. Not that sad, limp takeout version. This homemade pork egg roll delivers maximum crunch, a juicy savory filling, and that unmistakable fried glory. Worth the oil. Worth the mess. Absolutely worth it.
Step-by-Step Instructions
11
Cook Filling
- In a skillet, cook ground pork over medium-high heat until browned. Drain excess fat.
- Add garlic, ginger, cabbage, and carrot. Cook 2–3 minutes until cabbage wilts.
- Stir in soy sauce, oyster sauce, sesame oil, and green onions. Cook 1 more minute. Cool completely (hot filling steams wrappers).
22
Assemble
- Place an egg roll wrapper like a diamond. Add 3 tablespoons filling in a log across the center.
- Fold bottom corner over filling. Fold in sides. Roll tightly. Wet top corner with water to seal.
33
Fry
- Heat 1½ inches of oil to 350°F (175°C).
- Fry egg rolls 2–3 at a time, 2–3 minutes per side, until deep golden brown and crispy.
- Drain on a wire rack (not paper towels—paper towels make them soggy).
44
Serve
- Serve hot with dipping sauce. Listen to that crunch.
Summary
Prep Time: 20 min | Cook Time: 15 min | Total: 35 min
Yield: 12 egg rolls | Difficulty: Medium (frying)
Storage Notes
Make ahead: Assemble uncooked egg rolls, freeze on a tray, then bag. Fry from frozen (add 2 minutes). Leftovers: Reheat in air fryer at 375°F for 5 minutes or oven at 400°F for 8 minutes. Never microwave (soggy sadness).
