pork egg roll recipe
The Best pork egg roll recipe
What I love most is how adaptable it is. You can make it a little lighter by using less oil or swapping in some shrimp instead of pork if you’re watching your intake, but the classic version is still my go-to. My family loves it because it’s filling and satisfying, and the kids always think it’s a treat—no one even knows it’s actually pretty good for them. The cabbage adds fiber, and the lean protein keeps things balanced, but let’s be real, they don’t care about that part. It’s the perfect recipe for special occasions too—like a potluck or a holiday spread—because it’s easy to double up and it always tastes better when shared. Plus, the way the filling holds together means you don’t have to worry about it falling apart, which is a win for anyone who’s ever tried to make egg rolls and ended up with a sad, soggy mess. It’s that kind of dish that feels like a little piece of home, no matter where you are.
Classic Pork Egg Roll Recipe
A savory, crispy egg roll packed with tender pork, vegetables, and a rich sauce, perfect for dipping or serving as a appetizer. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb pork shoulder, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1 green onion, chopped
- 1 cup shredded cabbage
- 1 carrot, julienned
- 1/2 cup frozen peas
- 2 cups all-purpose flour
- 1/2 cup water
- 1 tsp salt
- 1 large egg
- 1 tbsp vegetable oil
- 1 cup tomato sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp sugar
- 1/2 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Mix pork with soy sauce, sesame oil, garlic, ginger, and green onion. Set aside. -
2
In a separate bowl, combine flour, water, salt, egg, and oil. Knead into a smooth dough for 5 minutes. Cover and rest for 15 minutes. -
3
Preheat oven to 400°F (200°C). On a lightly floured surface, roll the dough into a 12×12-inch rectangle. Cut into 8 squares. -
4
Place 1 tbsp of pork mixture in the center of each square. Fold the sides inward, then roll tightly into a log. Seal edges with water. -
5
Arrange egg rolls on a parchment-lined baking sheet. Wrap each in foil and bake for 20 minutes. Unwrap and bake 5 more minutes until golden. -
6
Mix tomato sauce, soy sauce, rice vinegar, sesame oil, garlic, sugar, and red pepper flakes. Toss with cooked egg rolls.
🔧Equipment
- Mixing bowls
- Rolling pin
- Cutting board
- Baking sheet
- Oven
- Foil
- Knife and cutting board
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, brush egg rolls with oil before baking.
- Substitute pork with chicken or shrimp for a lighter option.
- Use a mix of cabbage and carrots for added crunch.
- Store in the fridge for up to 5 days or freeze for longer storage.
Watch Video Of How Classic Pork Egg Roll Recipe Works
❓ Frequently Asked Questions About Pork Egg Roll
What is the best way to prepare the filling for pork egg rolls?
The best filling for pork egg rolls typically includes finely chopped pork belly (or pork shoulder), onions, garlic, ginger, green onions, and sometimes a bit of soy sauce or sesame oil for flavor. Cook the pork until it’s tender, then mix it with the other ingredients. For extra juiciness, you can add a splash of water or broth during cooking.
Can I use ground pork instead of chopped pork belly?
Yes, you can use ground pork, but it won’t have the same rich, fatty texture as pork belly. To compensate, ensure the pork is well-seasoned with soy sauce, garlic, and ginger. If possible, slightly increase the fat content by adding a small amount of oil or pork fat during cooking for better flavor.
How should I handle the egg roll wrappers to avoid tearing?
To prevent tearing, lightly dampen the wrappers with water just before filling them. Roll them tightly in a spiral motion, pressing gently with your fingers to seal the edges. If the wrapper starts to tear, use a small amount of water to moisten the edges and continue rolling carefully.
What is the best way to fry egg rolls to get them crispy?
For the crispiest egg rolls, use enough oil to submerge the wrappers halfway before frying. Heat the oil to 350–375°F (175–190°C) and fry in batches to avoid overcrowding. Keep them in the oil for 2–3 minutes per side until golden brown. Drain on a wire rack or paper towels to prevent sogginess.
Can I make egg rolls ahead of time and reheat them?
Yes, you can prep the filling and wrap the egg rolls in advance, but it’s best to freeze them uncooked. To reheat, wrap them tightly in foil, place them in a baking dish, and bake at 375°F (190°C) for 20–25 minutes. Alternatively, fry them fresh for the best texture.
