Classic Crispy Pork Egg Rolls
Authentic, crispy, and savory Chinese-American style egg rolls stuffed with perfectly seasoned ground pork, tender shredded cabbage, and carrots. Includes instructions for both traditional deep-frying and a healthier air-frying method.
Equipment
- Large wok or skillet
- Deep fryer or Dutch oven
- Air fryer
- Tongs
- Wire cooling rack
- Pastry brush
Ingredients
Filling
- 1 lb Ground pork — 80/20 blend preferred
- 4 cups Green cabbage — Thinly shredded
- 1 cup Carrots — Grated or matchsticks
- 1 tablespoon Fresh ginger — Minced
- 3 cloves Garlic — Minced
- 2 tablespoons Soy sauce — Low sodium preferred
- 1 tablespoon Oyster sauce
- 1 teaspoon Toasted sesame oil
- 0.5 teaspoon White pepper
Wrappers & Frying
- 12 pieces Egg roll wrappers — Thick style wrappers, thawed if frozen
- 1 large Egg — Beaten, for sealing
- 4 cups Vegetable or peanut oil (optional) — For deep frying (omit if air frying)
Filling
| 1 lb | Ground pork | 80/20 blend preferred |
| 4 cups | Green cabbage | Thinly shredded |
| 1 cup | Carrots | Grated or matchsticks |
| 1 tablespoon | Fresh ginger | Minced |
| 3 cloves | Garlic | Minced |
| 2 tablespoons | Soy sauce | Low sodium preferred |
| 1 tablespoon | Oyster sauce | |
| 1 teaspoon | Toasted sesame oil | |
| 0.5 teaspoon | White pepper |
Wrappers & Frying
| 12 pieces | Egg roll wrappers | Thick style wrappers, thawed if frozen |
| 1 large | Egg | Beaten, for sealing |
| 4 cups | Vegetable or peanut oil (opt.) | For deep frying (omit if air frying) |
Instructions
-
Heat a large wok or skillet over medium-high heat. Add the ground pork and cook, breaking it apart with a spatula, until browned and cooked through (about 5-7 minutes). Drain excess fat if necessary.
~7 minLeaving a little bit of fat helps flavor the vegetables. -
Add the minced garlic and ginger to the pork. Stir-fry for 1 minute until fragrant.
~1 min -
Add the shredded cabbage and carrots to the wok. Toss and cook for 3-4 minutes until the vegetables have wilted slightly but still retain some crunch.
~4 minDo not overcook the vegetables, as they will cook further when fried. -
Stir in the soy sauce, oyster sauce, sesame oil, and white pepper. Toss well to combine and cook for 1 more minute. Remove from heat.
~1 min -
Transfer the filling to a large strainer or colander set over a bowl. Let it drain and cool completely for at least 20 minutes.
~20 minA wet or hot filling will result in soggy egg rolls that may burst during frying. -
To wrap: Place an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond). Place 2 to 3 tablespoons of the cooled filling in the lower third of the wrapper.
~2 minKeep the remaining wrappers covered with a damp paper towel so they don't dry out. -
Fold the bottom corner over the filling and tuck it tightly underneath. Fold in the left and right corners to the center, creating an envelope shape. Roll up tightly towards the top corner. Brush the top corner with the beaten egg and seal.
~8 minRoll them as tightly as possible to prevent oil from seeping in. -
Deep Frying Method: Heat oil in a Dutch oven or deep fryer to 350°F (175°C). Carefully fry the egg rolls in batches of 3 or 4 for 4-5 minutes, turning occasionally, until golden brown and crispy. Drain on a wire rack over paper towels.
~15 minMaintain the oil temperature between batches for the crispiest results. -
Air Frying Method: Lightly brush the outside of the egg rolls with oil or spray with cooking spray. Place in the air fryer basket in a single layer (do not overcrowd). Air fry at 380°F (190°C) for 10-12 minutes, flipping halfway through, until golden and crispy.
~12 minAir fried egg rolls will have a slightly different texture but are deliciously crispy and lighter.
Tips & Storage
- Serve with sweet chili sauce, duck sauce, or hot mustard for dipping.
- Ensure the filling is entirely cooled and drained; moisture is the enemy of a crispy egg roll.
- Do not rest uncooked, assembled egg rolls for too long, as the wrappers will absorb moisture from the filling.
- Storage: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer at 350°F for 5 minutes or in an oven at 375°F until warm and re-crisped. Uncooked egg rolls can be frozen in a single layer, then transferred to a freezer bag; fry straight from frozen, adding 2-3 extra minutes to the cook time.