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Pork Egg Rolls

Plenty of ground pork, veggies, and tastiness, and quicker than delivery. Stock your freezer, and dip into a takeout favorite anytime. The egg rolls can be fried or baked; surprisingly, calorie-wise, both are about the same.

  • Prep:
  • Total Time:
  • Servings: 8
Pork Egg Rolls

Source: Everyday Food, April 2007


  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon light-brown sugar
  • 6 cups (48 ounces) vegetable oil
  • 1 napa cabbage (about 2 1/2 pounds), thinly sliced
  • 4 medium carrots, coarsely grated
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • coarse salt and ground pepper
  • 1 pound ground pork
  • 6 scallions, thinly sliced
  • 16 egg-roll wrappers (6 to 7 inches square)
  • 1 large egg, lightly beaten
  • bottled sweet-and-sour sauce and spicy mustard, for serving


  1. In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.

  2. Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.

  3. In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.

  4. To Bake, Not Fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.

Cook's Note

1. Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cup pork mixture in center of each.
2. Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that's closest to you over the pork mixture, and tuck under the filling.
3. Folding It In: Fold both side corners toward center of wrapper (they won't meet in the center). It should look like an open envelope.
4. Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.

Reviews (4)

  • sugarcakes52488 15 Nov, 2011

    When you make these you don't have to adjust or change anything. They are perfect! I would not bake them though! I did once and they were horrible!!!!! Frying is the way to go. Everything ingredient inside and out just tastes better fried! Well worth the time spent!!!!!

  • karrotfisher 9 Feb, 2009

    oh, thankyou! I was just puttin it out there about baking not frying and came across this, the instructions for freezing were espeaciallyn helpful Im super stoked!! I make vegetarian version with bella shrooms and other veggies that go good i use fresh ginger,garlic, green onions, and jalepanos for flavor ! Thanks

  • DessertFanatic 5 Jun, 2008

    These egg rolls are so delicious! They have restaurant quality, if not better. They were very easy to make, but they do take time. I used our fat-fryer to cook them, and it worked very well. I'm very grateful for the freezing instructions, so that I can make them in advance, and bake them when I want. I found a copycat recipe for McDonald's sweet and sour sauce. It was delicious, and I highly recommend it. The sauce and egg rolls were SO good!

  • danciniyogini 10 May, 2008

    Thank you for adding freezing directions, I freeze wontons and ravioli but didn't know if I could do the same w/ the egg rolls. As a busy, single person this is a great benefit. Also thanks for the info that I can fry with less guilt, it is not that different calorically from baking :)

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