Go Back
–+ servings
featured egg rolls.

Egg Rolls Recipe

Course: Appetizer
Cuisine: asian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 egg rolls
Calories: 301kcal
Author: Becky Hardin
These homemade Egg Rolls are super crunchy and loaded with garlic, ginger, minced pork and green onions. Such a delicious appetizer or game day treat!
Print Recipe

Equipment

Ingredients

  • 1 tablespoon vegetable oil
  • ¾ pound ground pork
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 3 cups coleslaw mix
  • ½ cup sliced green onions
  • 3 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 12 egg roll wrappers
  • 1 large egg beaten
  • Vegetable oil for frying

Instructions

  • Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Add in the pork and cook until browned and no longer pink in the center.
    1 tablespoon vegetable oil, ¾ pound ground pork
    pork cooking in a frying pan.
  • Add in garlic and ginger and cook until fragrant, about 30 seconds.
    1 teaspoon minced garlic, 1 teaspoon minced ginger
    pork in a frying pan with garlic and ginger.
  • Stir in the coleslaw mix and green onions, cooking until the cabbage is wilted, about 3-4 minutes.
    3 cups coleslaw mix, ½ cup sliced green onions
    pork in a frying pan with coleslaw mix and green onions.
  • Mix in the oyster sauce, soy sauce, and sesame oil. Remove from heat.
    1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 3 tablespoons oyster sauce
    pork egg roll filling in a frying pan.
  • Fill one egg roll wrapper with 2-3 tablespoons of the mix, forming it into a log in the center of the wrapper. Brush the edges of the wrapper with beaten egg, and fold and roll like a burrito. Place seam side down and repeat until all the egg rolls are formed.
    12 egg roll wrappers, 1 large egg
    6 rolled egg rolls on a work surface.
  • Pour 2-3 inches of oil into a Dutch oven or large pot. Heat until it reaches 350°F. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over. Remove from the heat and place on a paper towel-lined plate to drain off excess oil. Once all of the eggrolls are fried, serve warm.
    Vegetable oil
    12 egg rolls on a lined baking sheet.

Video

Notes

  • Use ground chicken, beef, or tofu in place of the pork.
  • Use soy, fish, or Hoisin sauce in place of the oyster sauce.
  • Use any mix of matchsticked vegetables in place of the coleslaw mix.
  • Serve egg rolls with Sweet Chili Sauce, Sweet and Sour Sauce, Soy Ginger Sauce, or Ponzu Sauce
Storage: Store egg rolls in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition

Serving: 1egg roll | Calories: 301kcal | Carbohydrates: 10g | Protein: 7g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 306mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg