Pork Egg Rolls (So Crispy, You’ll Hear Them Across the Room)

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.

Ingredients

Makes 12 egg rolls.

• 12 egg roll wrappers
• 1 lb (450g) ground pork
• 2 cups shredded green cabbage
• 1 carrot, shredded
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 green onions, chopped
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tsp sesame oil
• Oil for frying (vegetable or canola)

For Dipping:

• Sweet chili sauce, duck sauce, or soy + vinegar

Step-by-Step Instructions

Step 1: Cook Filling

1. In a skillet, cook ground pork over medium-high heat until browned. Drain excess fat.
2. Add garlic, ginger, cabbage, and carrot. Cook 2–3 minutes until cabbage wilts.
3. Stir in soy sauce, oyster sauce, sesame oil, and green onions. Cook 1 more minute. Cool completely (hot filling steams wrappers).

Step 2: Assemble

1. Place an egg roll wrapper like a diamond. Add 3 tablespoons filling in a log across the center.
2. Fold bottom corner over filling. Fold in sides. Roll tightly. Wet top corner with water to seal.

Step 3: Fry

1. Heat 1½ inches of oil to 350°F (175°C).
2. Fry egg rolls 2–3 at a time, 2–3 minutes per side, until deep golden brown and crispy.
3. Drain on a wire rack (not paper towels—paper towels make them soggy).

Step 4: Serve

1. 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).