Pork Egg Rolls

These are a bit time consuming to make, but freeze well and are great to have on hand for a quick meal or snack. If freezing, do not deep-fry them. Instead after rolling them place in an airtight container so that they are not touching and  cover the top with plastic wrap. If multiple layers are being frozen, separate each layer with a sheet of parchment or wax paper. When cooking from frozen, put them immediately in the hot oil and cook as usual, but add about 2 minutes to the cooking time. The Egg Roll Dipping Sauce recipe goes well with these.


Prep: 10 minutes
Cook / Assemble: 35 minutes (or more depending on how many egg rolls you are frying)
Total: 45 minutes

Equipment Notes

  • I like to use a large wok with about 1 quart of avocado oil for deep frying, but an electric deep fryer can be useful. A dutch oven or other pot with very high sides may also be used, but the amount of oil needed may increase.
  • A food processor with a grating attachment is used in this recipe.


  • 2 1/2T soy sauce, divided
  • 2t corn starch, divided
  • 1lb ground pork
  • 1T neutral, high smoke-point oil
  • 1/2 head of green cabbage, grated
  • 1C carrots, grated
  • 8oz shiitake mushrooms, sliced very thinly
  • 2 cloves garlic, minced
  • 1t fresh ginger, grated on a micro plane
  • 1/4t sugar
  • 1T chinese rice wine or dry sherry
  • 1t sesame oil
  • 1/2t ground pepper
  • 25 (1 package) egg roll wrappers
  • Enough neutral, high-heat oil such as avocado, peanut, canola, or vegetable oil to fill about 3 – 4in of the bottom of whatever you are using to deep fry the egg rolls.


  1. Add 1T soy sauce, 1t corn starch, and the pork to a bowl and mix well. Set aside for at least 10 minutes while preparing the rest of the ingredients.
  2. Heat the 1T of oil in pan over medium-high heat until it starts to shimmer. Add the pork and cook for about 4 minutes or until the pork is browned on all sides, breaking it up in the process.
  3. Turn the heat down to medium low, move the pork to one side of the pan, and add the cabbage, carrots, mushrooms, garlic, and ginger to the other side. Cook for about 2 minutes or until the vegetables start to soften, mixing frequently so all have a chance to touch the bottom of the pan.
  4. Add the sugar, wine, sesame oil, and pepper, and mix everything including the pork well. Cook for 1 minute.
  5. Place the mixture on a large baking sheet with a rim, and evenly cover it leaving about 2 inches of one od of the pan uncovered. Place the pan at an angle. I usually use a box of tea bags to lift one side and put the other side on a slightly damp towel so the pan doesn’t slip. The goal is to let any free liquid move down to the bottom of the pan. Let sit for about 10 minutes. Optionally press a spatula against the mixture to release more liquid.
  6. Add 1t corn starch and 2t water to a bowl, and mix well. This will be used to moisten the edges of the egg roll wrappers.
  7. Place an egg roll wrapper on a cutting board so it looks like a diamond with one tip facing toward you. Spoon in about 2T of the meat mixture and form into a line on the bottom 1/4 of the wrapper. Pull the bottom tip to the other side of the meat. Wet your finger in the water and corn starch mixture and gently push the tip into the wrapper. From the bottom, roll the meat mixture, (which should be covered by the wrapper now), until you reach the half-way point. Wet your fingers in the water and corn starch mixture, and push down the sides to where the meat is, (there should be an inch or two on each side without any meat). Compress the meat mixture as needed. Fold the sides over again wetting your fingers and pressing the dough together. Use your fingers to brush more of the liquid along the edges of the top, yet-unrolled portion of the egg roll wrapper. Finally, continue rolling from the bottom until everything is sealed. Repeat for the rest of the wrappers.
  8. If you are not freezing the egg rolls, (see the description above for more information about freezing), then heat your oil for deep frying to about 350°F / 175°C. Gently lower about 4 egg rolls into the oil using a spider or strainer to minimize splashing and cook for about 4 minutes or until golden brown. Flip halfway through cooking if possible. If the egg rolls do not stay flipped over, then you may want to press them down below the oil for a little bit, or baste the top with some of the hot oil using a spoon.


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