Home AllRecipes Easy Chinese Egg Rolls

Easy Chinese Egg Rolls


by admin


Say hello to the easiest and most delicious Chinese Egg Rolls you’ll ever make. Perfect for a quick appetizer or a tasty snack, these egg rolls are filled with a savory mixture of ground pork, crunchy cabbage, and a hint of ginger and garlic. With their crispy exterior and flavorful filling, they are sure to become a favorite at your table.


An Exciting Family Favorite:

In our household, these Chinese Egg Rolls have become a beloved treat. My husband always lights up when he knows they’re on the menu, and our kids eagerly gather around the kitchen, ready to help wrap the rolls. It’s become a fun family tradition that brings us together and fills our home with the irresistible aroma of fried goodness.

What makes these Chinese Egg Rolls special?

Quick and Easy: Ready in just 25 minutes from start to finish, these egg rolls are perfect for any occasion.
Flavor-Packed Filling: A savory blend of ground pork, cabbage, and aromatic spices makes every bite delicious.
Crispy Perfection: Fried to a golden brown, these egg rolls have the perfect crunch.
Versatile: Great as an appetizer, snack, or even a main dish when paired with other favorites.
Family Fun: Rolling the egg rolls can be a fun activity to do with kids or loved ones.

Easy Chinese Egg Rolls

Easy Chinese Egg Rolls

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes


  • 450 grams (1 lb) ground pork
  • 1 small onion, finely chopped (about 70 grams / 2.5 oz)
  • 5 cups packaged cabbage/coleslaw mix (about 350 grams / 12.3 oz)
  • 1 tablespoon oyster sauce (about 15 grams / 0.53 oz)
  • 1 teaspoon ginger paste (about 5 grams / 0.18 oz)
  • Salt and pepper, to taste
  • 15 egg roll wraps
  • 1 quart (0.95 liters) oil, for frying
  • 3 cloves garlic, finely minced (or 1 teaspoon garlic powder)
  • 2 eggs, scrambled and mashed (optional)


In a small amount of oil, sauté the chopped onions in a skillet until they are tender and translucent.
Add the ground pork to the skillet and cook until it is browned and fully cooked.
Stir in the garlic, ginger paste, salt, and pepper, mixing well to combine the flavors. Add the oyster sauce and stir again.
Add the cabbage to the skillet and cook for 3-5 minutes, depending on your preferred level of crunchiness.
To fill the egg roll wraps, place about 2 tablespoons of the filling on each wrap, starting at the corner closest to you.
Wet the edges of the wrap with water, roll the mixture in the wrap once, fold in the sides, and continue rolling to the opposite corner. Ensure that all edges are sealed well.
Heat the oil to 350-360°F (175-182°C). Deep fry 1-3 egg rolls at a time until they are light brown, as they will darken slightly after removal. Drain the egg rolls on paper towels to remove excess oil.
Serve hot with duck sauce or a homemade sauce made from apricot jam, a bit of light corn syrup, and water to your desired consistency. Add a touch of ginger for extra flavor if desired.


Substitutions: You can use ground chicken or turkey instead of pork for a different flavor.
Cooking Tips: Ensure the oil is hot enough before frying to prevent greasy egg rolls. Seal all edges of the egg rolls well to keep them from opening during frying.
Optional Additions: Adding scrambled eggs to the filling can provide extra texture and flavor.


Frequently Asked Questions

Can I bake these egg rolls instead of frying them?
Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, turning them halfway through for even browning.
Can I freeze the egg rolls?
Absolutely. Assemble the egg rolls and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.
What dipping sauces go well with egg rolls?
Duck sauce, sweet chili sauce, soy sauce, or a homemade apricot jam-based sauce all pair wonderfully with these egg rolls.
How can I make these egg rolls vegetarian?
Replace the ground pork with tofu or a mix of finely chopped mushrooms and additional vegetables.

You may also like

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy
Skip to Recipe