Plenty of ground pork and veggies make this take-out favorite quicker and tastier than delivery. The egg rolls can be fried or baked; surprisingly, calorie-wise, both are about the same.


Recipe Summary

45 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • To freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.

Cook's Notes

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 (5)

94 Ratings
  • 5 star values: 22
  • 4 star values: 32
  • 3 star values: 25
  • 2 star values: 9
  • 1 star values: 6
Rating: 2 stars
With 2.5 pounds of cabbage, there wasn't enough soy and ginger to season the mixture. I thought they were bland and greasy (with no opportunity to drain the ground pork fat). Trying to sauté the large amount of vegetables in only 1 Tablespoon of oil was not possible. I was very disappointed.
Rating: Unrated
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!!!!!
Rating: Unrated
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
Rating: Unrated
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!
Rating: Unrated
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 :)