Pork Egg Roll Recipe

Prep vegetables

Thinly shred or finely chop the green cabbage and shred the carrot. Pat the cabbage with paper towels to remove excess moisture — you want it damp, not soggy, so the filling holds together.

Cook aromatics and pork

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger and cook 20–30 seconds until fragrant. Add the ground pork and break it up with a spatula. Cook until the pork is no longer pink, about 5–6 minutes, stirring occasionally.

Combine filling ingredients

Push the pork to one side of the pan and add the shredded cabbage and carrot. Stir-fry with the pork 3–4 minutes until the cabbage begins to wilt but still has some texture. Add soy sauce, oyster sauce, sesame oil, cornstarch, salt, and black pepper. Stir thoroughly to combine. Cook another 1–2 minutes until the mixture is slightly glossy and any excess moisture is mostly evaporated. Stir in the sliced scallions. Taste and adjust seasoning if needed. Remove from heat and let the filling cool to near room temperature (about 15 minutes).

Make wrapper glue

Whisk the 2 tablespoons flour with 2 tablespoons water in a small bowl until smooth. This paste will seal the wrappers.

Assemble egg rolls

Place one egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Spoon about 2 to 3 tablespoons of the cooled pork filling onto the lower third of the wrapper, slightly off-center. Fold the bottom corner up over the filling, tuck it snugly under the filling, then fold the left and right corners toward the center. Brush the top corner edge with the flour paste and roll tightly to seal. Repeat with remaining wrappers and filling. You should get about 10–12 egg rolls depending on filling amount; adjust to reach 12 wrappers.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–2.5 inches (roughly 3–4 cups for a medium pot). Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise to the surface quickly without burning.

Fry egg rolls

Working in batches so you don't overcrowd the pot, gently slide 3–4 egg rolls into hot oil. Fry, turning occasionally, until evenly golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon or spider to transfer egg rolls to a wire rack or paper towels to drain. Let rest 2 minutes before serving; they will crisp further as they cool slightly.

Oven-finish option

If you prefer baking, preheat oven to 425°F (220°C). Brush assembled egg rolls lightly with vegetable oil, place on a parchment-lined baking sheet, and bake 12–16 minutes, turning once, until golden and crisp.

Whisk together sweet chili sauce and rice vinegar in a small bowl. Taste and adjust — add more vinegar for tang or thin with water if too thick. Serve alongside hot egg rolls.