This delicious Pork Egg Rolls recipe comes together in about 30 minutes and is fried to crispy perfection for a quick and easy dinner that your family will love! You can switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Trust me, everyone will be diving in for seconds!
Ingredient Breakdown
- 2 teaspoons vegetable oil
- 3/4 pound ground pork
- Salt and pepper to taste
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 cups coleslaw mix
- 1/4 cup sliced green onions
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 12 egg roll wrappers
- 1 beaten egg
- Oil for frying
Let’s Get Cooking!
Heat the Oil
In a large pan, heat about 2 teaspoons of vegetable oil over medium-high heat. You want a nice sizzle when the pork hits the pan.Cook the Pork
Add 3/4 pound of ground pork, seasoning with a couple pinches of salt and pepper. Brown it up, stirring occasionally, this should take about 5-7 minutes. Oh, and make sure to scrape the yummy bits off the bottom for more flavor!Add Aromatics
Toss in 1 teaspoon of minced garlic and 1 teaspoon of minced ginger. Stir everything around for about 30 seconds until fragrant. Your kitchen will smell heavenly!Mix in Veggies
Now it’s time for the star of the show, add in 3 cups of coleslaw mix and 1/4 cup of sliced green onions. Stir everything together, cooking until the cabbage is wilted, which should take about 2-3 minutes.Flavor Boost
Pour in 1 tablespoon of soy sauce and 1 teaspoon of toasted sesame oil. Give it all a good mix to coat and remove from heat.Wrap It Up
On a clean surface, lay out 12 egg roll wrappers. Place a generous spoonful (about 2 tablespoons) of the filling in the center of each wrapper. Fold the sides over, pulling from the edges, then roll tightly like a burrito. Seal the edges with beaten egg.Fry Time!
Get that oil hot! Heat up oil in a deep pot (make sure it’s enough to submerge the rolls) to about 350°F. Fry the egg rolls in batches, about 3-5 minutes until they’re golden brown and crispy, flipping them halfway for even cooking.Draining Off the Oil
Once they’re done, transfer your crispy creations to a plate lined with paper towels to drain off excess oil.Serve and Enjoy!
These delightful egg rolls are best served hot, straight out of the fryer, with a tasty dipping sauce. I recommend sweet and sour or soy sauce!
If you loved this Pork Egg Rolls recipe, be sure to check out my Chicken Empanadas!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes, making it your best friend for a quick weeknight meal. You can have dinner prepped and on the table before the kids ask what’s for dinner!
Customizable
The beauty of this recipe is its versatility! Don’t have green onions? No problem! Got some leftover veggies from last week? Toss them in! It’s perfect for making with whatever you’ve got lying around.
Comfort Food
These egg rolls are loaded with tons of flavor and come with that satisfying crunch. They hit all the right notes for comfort food, especially when paired with your favorite dipping sauce!
Crowd-Pleaser
The whole family will love it! I mean, who can resist that crispy perfection? Every time I serve these, I can hear the cheers coming from the dining room, it’s music to my food-loving ears!
Serving Suggestions
Serve these scrumptious Pork Egg Rolls with a side of dipping sauce, think soy sauce or sweet chili sauce that extra flavor kick. They pair beautifully with a light Asian slaw or some steamed broccoli.
Storage
If you happen to have leftovers (though that’s rare in my house!), store them in an airtight container in the refrigerator for up to 3 days. Just be warned, the longer they sit, the softer they’ll get!
Reheating Instructions
To reheat, I recommend tossing them back into a hot skillet for a minute or two to regain that crunchy texture. You can also pop them in the oven at 350°F for about enough time to soften them back up, about 10 minutes should suffice.
Freezer Friendly
Yes, these egg rolls are indeed freezer-friendly! Just freeze them in a single layer, then transfer them to a freezer-safe bag once they’re solid. When you’re ready for them, fry them straight from frozen, just add an extra minute or two to the cooking time!
Want to liven up your weeknight meals? Give these Pork Egg Rolls a try, and watch as your family falls in love with homemade goodness! Enjoy every crispy bite! And for more recipes, follow us on Pinterest
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Quick and Easy Pork Egg Rolls
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Carnivore
Description
A delicious and crispy Pork Egg Rolls recipe, perfect for a quick family dinner in under 30 minutes!
Ingredients
- 2 teaspoons vegetable oil
- 3/4 pound ground pork
- Salt and pepper to taste
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 cups coleslaw mix
- 1/4 cup sliced green onions
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 12 egg roll wrappers
- 1 beaten egg
- Oil for frying
Instructions
- In a large pan, heat about 2 teaspoons of vegetable oil over medium-high heat.
- Add 3/4 pound of ground pork and season with salt and pepper; brown for 5-7 minutes.
- Stir in 1 teaspoon of minced garlic and 1 teaspoon of minced ginger; cook for about 30 seconds.
- Add 3 cups of coleslaw mix and 1/4 cup of sliced green onions; cook until cabbage is wilted, about 2-3 minutes.
- Pour in 1 tablespoon of soy sauce and 1 teaspoon of toasted sesame oil; mix well and remove from heat.
- Lay out 12 egg roll wrappers and place about 2 tablespoons of filling in the center of each; fold and seal with beaten egg.
- Heat oil in a deep pot to 350°F and fry the egg rolls in batches for 3-5 minutes until golden brown.
- Transfer egg rolls to a plate lined with paper towels to drain excess oil.
- Serve hot with your favorite dipping sauce.
Notes
These egg rolls are customizable; feel free to use any leftover veggies you have on hand.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 egg rolls
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg