Chinese Egg Rolls

"Delicious egg rolls! I love mine with jalapeño pepper jelly! You can use 1/2 pound of meat for more veggie taste, or a full pound for meatier egg rolls."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by christine.d photo by christine.d
photo by Wilson92057 photo by Wilson92057
photo by Christine G. photo by Christine G.
photo by sanrie.set photo by sanrie.set
Ready In:
12 eggrolls




  • Brown pork with ginger and garlic in pan; drain any grease.
  • Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
  • In large bowl combine cabbage mix and green onions.
  • Pour hot meat over vegetables and stir well. Let cool slightly.
  • Lay wrap in front of you so that it looks like a diamond.
  • Place 3 tablespoons pork filling in center of egg roll wrapper.
  • Fold bottom point up over filling and roll once.
  • Fold in right and left points.
  • Brush beaten egg on top point.
  • Finish rolling.
  • Set aside and repeat with remaining filling.
  • Heat 2-3 inches oil in large frying pan to very hot (350ºF).
  • Fry a few egg rolls in pan at a time, 2-3 minutes per side.
  • Drain on paper towels.
  • Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

Questions & Replies

default avatar
  1. pearljerkins
    Can these be made up and frozen?
  2. Ellen D.
    Hi! I haven't tried these yet, but I wonder if you can use a Gotham Crisper tray to oven crisp them. Has anyone tried this yet?
  3. Mary T.
    Hello! I hadn’t read these questions until after I made the egg rolls and froze them BEFORE frying! Thought I was being smart but didn’t think through this. So, I have 17 of them, uncooked, in the freezer. What shall I do? Would an air fryer work to cook them through and “fry” the wrapper?
  4. yabbie
    Can I make these eggrolls ahead of time or will those dough get soggy
  5. Viola H.
    I need a recipe for 100 People


  1. MTDavids
    Without a doubt, the best egg rolls I have ever eaten. Used the meatier version, added 2 teaspoons of oyster sauce and a few chopped bean sprouts. These were wonderful. I put them on small baking sheets (covered with parchment paper) a dozen at a time and stuck them in the freezer. When the second baking sheet was full with another dozen, I pulled the first dozen out and put them in a 1 gallon zip-lock freezer bag and stuck them back into the freezer. When I'm ready to cook a few, I put them (still frozen) into hot oil and fry (be careful of the splattering grease...use a lid). They come out perfectly every time. Thank you so much for the only egg roll recipe I will ever use.
  2. I luv the beach
    This was the first recipe I tried for my fat-flush diet, since I'm trying to make sure I eat plenty of cabbage. This would be a 5-star rating, except that after I'd rolled the little packages of egg rolls, since it was my first time making them ever, I didn't realize the wrappings would get moist and fall apart, if left for more than a few minutes. I'd had a pile of beautifully wrapped rolls and was devastated when I realized I had to pry apart the soggy mess that developed. It took way too long to work to try to save the mess, but I managed to salvage all of them. So, I would warn any other virgin egg rollers to roll only 2 or 3 'packages', and DON'T put them on top of each other on a plate as you roll them. lol. They were delectable though!! Apart from that mistake I made, since we don't eat pork, I used ground turkey and the whole thing was a rip roaring success in the end. Fought over them with my DH as snacks and appetizers for the next several days. Thanks so much for the recipe!
  3. KPD123
    these are scrumptious!!! i've made these twice so far. i like to make some for dinner and freeze some for anytime we need egg rolls. the first batch i used pork, and the second batch i used ground beef that i had in the freezer. i actually think we liked the beef ones a tad better! i follow the recipe, but i always omit the sugar and cut back a bit on the soy sauce so the mixture isn't so wet. these are the tastiest egg rolls i've ever made. thanks charmie!!!
  4. Lindas Busy Kitchen
    These are excellent egg rolls Charmie! I froze a bunch and had a few. Right now I am trying them baked in the oven. I sprayed them with oil spray on both sides. Hopefully it will work! Thank you for sharing these great tasting little gems. I love the sesame oil in them. Really adds lots of flavor. The only thing I did to deviate from the recipe was use Ponzu sauce instead of soy sauce. It's soy sauce with lime. I love it and it flavored the egg rolls wonderfully. I look forward to having these for snacks when i'm watching tv! Linda
  5. mary winecoff
    Great recipe, well written. I placed mine on a cookie sheet and sprayed with vegetable oil spray and baked theses at 450. They came out crunchy and not greasy and better for you than frying. Thanks for sharing.


  1. FeelinYummy
    I've been making these since I found the recipe years ago but I've recently been making them in my air fryer and they come out super crispy and delicious. I spritz both sides with a bit of Pam and cook at 390 for 5 minutes on each side. Making them in the air fryer is a game changer
  2. 997561
    I use the Chinese 5 spice just a pinch is all you need. Don't need to add the sugar. Also I go to Wegman's and they have a Chinese cole slaw mix that has the cabbage, carrots, bean sprouts in it. I've been making these since the 1970's. Just don't over pack them otherwise the skins split
  3. christine.d
    added oyster sauce, black pepper and sriracha sauce.
  4. 1local76
    Add a little pepper....other than that Awesome! Very delicious, wish I had tried this years ago. Aloha
  5. Non-Fiction W.
    lol So you like egg rolls huh 777 nice name



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