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Classic Crispy Homemade Pork Egg Rolls

Close-up of crispy, golden brown homemade egg rolls stacked on a white plate, one cut open showing the savory filling.
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Make authentic, crispy homemade egg rolls from scratch using this straightforward recipe. This guide covers the filling preparation and the best technique for wrapping and frying for a perfect crunch.

Ingredients

Scale
  • 1 pound ground pork
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup shredded carrot
  • 2 cups shredded green cabbage
  • 1/2 cup sliced green onion (scallions)
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper
  • 24 square egg roll wrappers
  • Vegetable oil for frying

Instructions

  1. Cook the filling: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up, until browned. Drain off any excess fat.
  2. Add aromatics and vegetables: Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant. Add the shredded carrot, cabbage, and green onion. Cook until the vegetables soften slightly, about 5 to 7 minutes.
  3. Season the filling: Stir in the soy sauce, oyster sauce, sesame oil, and black pepper. Cook for 2 more minutes, stirring well to combine. Remove the filling from the heat and let it cool completely. This step is important to prevent soggy wrappers.
  4. Prepare to wrap: Lay an egg roll wrapper on a clean, flat surface with one corner pointing toward you (diamond shape). Place about 2 tablespoons of the cooled filling near the bottom corner.
  5. Wrap the egg roll: Fold the bottom corner up over the filling. Fold the left and right corners inward over the filling. Moisten the top corner lightly with water using your finger. Roll the package tightly upward toward the top corner. Press gently to seal. Repeat with the remaining filling and wrappers.
  6. Fry the egg rolls: Pour enough vegetable oil into a deep pot or Dutch oven to reach a depth of about 2 inches. Heat the oil to 350 degrees Fahrenheit (175 degrees Celsius).
  7. Cook until golden brown: Carefully place 3 or 4 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 5 minutes, turning occasionally, until they are deep golden brown and crispy.
  8. Drain: Remove the cooked egg rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.

Notes

  • For a vegetarian option, substitute the pork with 1 pound of crumbled firm tofu or extra mushrooms and vegetables.
  • To achieve the crispiest homemade egg rolls, ensure your filling is completely cool before wrapping.
  • If you prefer air fryer homemade egg rolls, lightly spray the wrapped rolls with cooking spray and air fry at 375 degrees Fahrenheit for 10 to 12 minutes, flipping halfway.
  • You can make ahead homemade egg rolls by freezing them before frying. Place them on a baking sheet until solid, then transfer to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.

Nutrition

Find it online: https://miameal.com/homemade-egg-rolls-recipe-easy-crispy/