Easy Homemade Chinese Egg Rolls
These Easy Chinese Egg Rolls bring the beloved takeout classic right into your kitchen. Savory ground pork combined with fragrant ginger and crisp cabbage delivers that familiar, comforting flavor everyone enjoys. Using pre-shredded coleslaw mix keeps prep quick while ensuring each bite has a perfectly balanced filling.
Easy Chinese Egg Rolls
Ingredients
For the Filling
- Ground pork (or chicken/turkey) – 1 lb
- Coleslaw mix (shredded cabbage & carrots) – 5 cups
- Small onion, finely diced – 1
- Garlic, minced – 3 cloves
- Oyster sauce – 1 tbsp
- Ginger paste – 1 tsp
- Eggs, scrambled (optional) – 2
- Salt and black pepper – to taste
For Assembly & Frying
- Egg roll wrappers – 15
- Vegetable, canola, or peanut oil – 1 quart
- Water – for sealing
Instructions
Step 1: Cook the Filling
Heat a large skillet over medium-high heat. Brown the ground pork for 5–6 minutes. Add onion and garlic, cooking another 2–3 minutes until fragrant. Stir in the coleslaw mix, oyster sauce, and ginger, sautéing 3–4 minutes until the cabbage softens and moisture evaporates. Mix in scrambled eggs if using. Remove from heat and let the filling cool for 10 minutes.
Step 2: Prep to Roll
Set up a clean, flat surface for assembly. Keep wrappers covered with a damp towel to prevent drying. Have a small bowl of water nearby to seal the edges.
Step 3: Assemble the Egg Rolls
Place a wrapper in a diamond shape. Spoon 2–3 tablespoons of filling near the bottom corner. Fold the bottom over the filling, tuck in the sides, and roll tightly upward. Moisten the top edge with water and press to seal.
Step 4: Fry the Egg Rolls
Heat oil in a deep pot to 350°F, about 2–3 inches deep. Fry 3–4 egg rolls at a time for 3–4 minutes, turning occasionally, until golden brown and crisp.
Step 5: Drain and Serve
Transfer cooked egg rolls to a wire rack to drain and stay crispy. Serve immediately for the best crunch and flavor.
