Think you can make delicious restaurant-quality egg rolls at home? Think again! This easy to recreate Homemade Pork-Filled Egg Rolls recipe will have you frying up a batch in no time!
*Disclaimer - This recipe was originally published in 2012. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
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.
While these egg rolls are quite good, they don't exactly have the flavor of our local take-out. That's ok though. I'm glad to have this recipe in my arsenal and I think you will be too.
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½ 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
½ 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 for just another minute or two and remove from the heat.
-Allow cooling 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.
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 and I think you will be also.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.
Kirstin says
Yummy! These look like they came from a restaurant!!!
Baking Addict says
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 says
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 says
Oh man! These egg rolls look so good! Good job for making them from scratch!
Nicole @ The Daily Dish says
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!
Gingered Whisk says
So delicious, and how fun!! This was a great SRC pick!
Kels @ K and K Test Kitchen says
Ah I've always wanted to make eggrolls too! I believe you when you say these were "missing" something though... my Chinese food inspired SRC dish was missing something too, but I couldn't quite pinpoint it.
Paula says
Wow Renee, you really impress me with these fabulous looking egg rolls!
Shari TheSaucyGourmet says
I haven't made egg rolls in forever, I think you have just motivate me to make some today! I love being a new member of SRC, what fun!
Fran@fransfavs.com says
Making egg rolls has been on my bucket list for a while now. You've given me inspiration!
Asiya @ Chocolate and Chillies says
I've always wanted to make egg rolls at home but have avoided it b/c I hate heating up a huge pot of oil...yours look so good I may have to try it (but substituting something else for the pork) Great SRC pick!
Sarah E. says
Happy to have inspired you to create that goodness - love all the different ingredients!! 🙂 I really never knew how easy it was to make egg rolls and I make them all the time now! Thank you for such a sweet post!
Lisa~~ says
You did a wonderful job with the recipe and I could easily enjoy a plate of your egg rolls.
If you haven't already, I'd love for you to check out my group "A" SRC entry: Double Chocolate Mousse Cake.
Lisa~~
Cook Lisa Cook
mybeautifuldisastersblog.com says
yum! What a fun recipe!! I've been tempted by making my own eggs roll, but have always been too gosh darn intimidated. yours look like they turned out great!
Angie Barrett says
I wish I had that plate sitting in front of me now.
katie says
I have always wanted to try and make egg rolls at home, these look great.