Crispy Pork Egg Rolls | A Homemade Recipe from Bellingham Alive

Golden, crunchy, and packed with savory pork and tender vegetables, these homemade egg rolls are well worth the extra folding. Let the filling cool completely before wrapping to help the egg rolls stay crisp and prevent the wrappers from tearing.

Makes 18–20 egg rolls

Ingredients

• 1 1/2 pounds ground pork
• 1 tablespoon vegetable oil, if needed
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 4 cups finely shredded green cabbage
• 1 cup finely shredded red cabbage
• 1 cup shredded carrots
• 3 green onions, thinly sliced
• 3 tablespoons Aloha brand soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon granulated sugar
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon ground black pepper
• 18–20 egg roll wrappers
• 1 large egg
• 1 tablespoon water
• Vegetable or canola oil, for frying

Directions

1. Heat a large skillet over medium-high heat. Add the pork and cook, breaking it into small pieces, until browned and cooked through. Drain excess fat, leaving about 1 tablespoon in the skillet.
2. Add the onion, garlic, and ginger. Cook for about 3 minutes, stirring frequently, until the onion begins to soften and the mixture is fragrant.
3. Stir in the green cabbage, red cabbage, carrots, and green onions. Cook for 5–7 minutes, until the vegetables are tender but not mushy.
4. In a small bowl, combine the soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, white pepper, and black pepper. Pour the mixture over the pork and vegetables.
5. Continue cooking for 2–3 minutes, stirring frequently, until the seasonings are evenly distributed and nearly all excess liquid has evaporated. Remove the skillet from the heat and allow the filling to cool completely.
6. Whisk together the egg and water in a small bowl.
7. Place one egg roll wrapper on a clean work surface with one corner pointing toward you. Spoon 2–3 tablespoons of filling just below the center of the wrapper. Fold the bottom corner over the filling, then fold both side corners inward. Roll tightly toward the remaining corner. Brush the final corner lightly with the egg mixture, then finish rolling to seal. Repeat with the remaining wrappers and filling.
8. Pour about 2 inches of oil into a heavy-bottomed pot or deep skillet. Heat the oil to 350°F.
9. Working in batches, fry the egg rolls for 4–5 minutes, turning occasionally, until crisp and golden brown. Don’t crowd the rolls; allow oil to bubble up the sides of each. Transfer the cooked egg rolls to a wire rack or a paper towel-lined plate.

Pro Tips

Allow them to cool slightly before serving. The filling should be moist but not wet. Allowing excess liquid to evaporate and cooling the mixture before rolling helps prevent soggy wrappers and splattering during frying.

Uncooked egg rolls may be frozen in a single layer until firm, then transferred to a freezer-safe container. Fry them directly from frozen at 350°F for approximately 6–7 minutes, or until deeply golden and cooked through.