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Homemade Egg Rolls

Think you can make delicious restaurant-quality egg rolls at home? Think again! This easy to recreate homemade egg roll recipe will have you frying up a batch in no time!

Homemade Egg Roll Recipe

We’re HUGE lovers of Chinese cuisine and flavors here in my home.  My aim was to make egg rolls like our favorite Chinese take-out restaurant. 


PORK FILLED EGG ROLLS      {PRINT THIS RECIPE}

1/2 lb ground pork
3 cloves garlic, grated
salt and pepper
1 teaspoon grated fresh ginger, divided
1 medium carrot, grated
1 tablespoon red onion, grated
2 cups prepared coleslaw mix (cabbage, red and green)
2-3 tablespoons bean sprouts, drained
2-3 tablespoons water chestnuts, chopped
2-3 scallions, sliced
1 teaspoon soy sauce
1/2 teaspoon rice vinegar
1 teaspoon oyster sauce
Egg Roll Wrappers (found in the produce section of your grocery store)
Peanut Oil for frying

-In a large skillet, over medium-high heat, brown the pork until no longer pink.
-Add the garlic, ginger, salt, and pepper and reduce the heat to medium.
-Add the carrot, red onion, slaw mix, bean sprouts, and water chestnuts.
-Cook the mixture until it’s just wilted. Approximately 5 minutes.
-Add the scallions, soy sauce, rice vinegar, and oyster sauce.
-Continue to cook just another minute or two and remove from the heat.
-Allow to cool so the mixture is easy to work with.
-Using one egg roll wrapper at a time, fill with the pork/cabbage mixture, roll up and seal the ends with water. 

-Continue wrapping and rolling until all the meat mixture is used up.
-In a large, deep-sided skillet, heat several inches of the peanut oil for frying.
**Note – You know your peanut oil is ready when you dip the handle of a wooden spoon in the oil and millions of tiny bubbles form off the spoon handle.**
-Carefully fry a few egg rolls at a time until golden brown, turning to brown all sides.
-Allow your egg rolls to cool slightly and serve.

Homemade Pork Egg Roll Recipe

While my egg rolls were good, they were still lacking ‘something’ that our favorite Chinese take-out egg rolls have.

Maybe it’s the msg? Who knows? 

Still, for a first-time egg roll making experience, I was pretty pleased with how they turned out!

Until we eat again,

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Kirstin

Saturday 4th of August 2012

Yummy! These look like they came from a restaurant!!!

Baking Addict

Saturday 4th of August 2012

Hi! I'm visiting from SRC Group D. I've never made my own egg rolls and this looks delicious!! I love the stuffed rice component - yours looks better than restaurant quality :)

Kristy Lynn

Thursday 2nd of August 2012

i always love a good egg roll. i don't eat Chinese food as much as i used to because i can't find a good restaurant where i live - maybe making my own is the answer...?

happy belated SRC reveal day!

withoutadornment

Thursday 2nd of August 2012

Oh man! These egg rolls look so good! Good job for making them from scratch!

Nicole @ The Daily Dish

Wednesday 1st of August 2012

I can't believe you made egg rolls at home and they look beautiful. We love egg rolls and would love a recipe that mimicked our local chinese restaurant. I cracked up at your missing ingredient - MSG. haha That's probably exactly what it was - or extra grease?At any rate, yours look fantastic! Great pick!

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