Forget about takeout—these homemade Pork Egg Rolls are packed with a veggie-loaded pork filling with kale and carrots, then fried to crispy perfection. Dip them into a homemade ginger soy sauce for an extra burst of flavor that will transport you straight to your favorite Asian restaurant.
Table of Contents
- These Homemade Pork Egg Rolls Are:
- Ingredients You’ll Need
- All About Egg Roll Wrappers
- Can I substitute egg roll wrappers with spring roll wrappers?
- How long do egg roll wrappers last once opened?
- What size egg roll wrappers Do I need for this recipe?
- How to Make Homemade Pork Egg Rolls
- Freezing Instructions
- Egg Roll Variations
- Common Questions
- More Chinese-American Favorites to Try
- Crispy Pork Egg Rolls with Ginger Soy Dip Recipe
Egg rolls just might be my perfect food. A fresh filling tucked inside a doughy wrapper that’s deep-fried and then dunked in dipping sauce? Count me in. And in fact, count me in times eight, because that’s how many of the above egg rolls I ate while making this recipe. But this isn’t any ordinary pork egg roll recipe. My version stars kale and shredded carrots for a burst of flavor in every bite.
Kale and shredded carrots not only add a vibrant pop of color to these Chinese egg rolls but also contribute a nutritious twist. This recipe has been a favorite of mine for years, and it’s always a hit with friends and family. Read on for the recipe and don’t miss all of my tips and tricks below.
These Homemade Pork Egg Rolls Are:
- Irresistibly crispy.
- Loaded with flavor.
- Easy to make with simple ingredients.
- Paired with a salty, sweet and spicy sauce.
- Freezer-friendly.
Before we start cooking up our crispy pork egg rolls, let’s get to know the ingredients that will make them taste so delicious, including the quick-fix homemade ginger soy dipping sauce.
For the Pork Egg Rolls:
- Ground pork: For the juiciest and most flavorful egg rolls, opt for ground pork with a slightly higher fat content.
- Kale: Adds a nutritious and hearty element to the egg roll filling. Swap: If kale isn’t your favorite, you can substitute it with shredded cabbage or spinach for a milder flavor.
- Shredded carrots: Pre-shredded carrots from the store are a convenient option, but note that they tend to be drier than freshly shredded carrots.
- Sugar: Just a touch of sugar helps balance the flavors. Feel free to adjust the amount of sugar to suit your taste preferences.
- Fish sauce: Don’t underestimate this ingredient! It adds a distinct umami flavor that elevates the entire filling.
- Garlic: For flavor. If you’re a garlic lover like me, feel free to add a little bit more.
- Egg roll wrappers: See below for all of my tips.
- Egg white: This is for sealing the wrappers so the filling doesn’t spill out during frying. Swap: You can use a cornstarch slurry instead—a mixture of 1 tablespoon of cornstarch combined with 1 tablespoon of water.
For the Ginger Soy Sauce:
- Soy sauce: Forms the salty and savory base of the dipping sauce. I opt for low-sodium soy sauce 99% of the time because it allows me to control the saltiness of the dip. Swap: Tamari can be used as a gluten-free alternative, maintaining the same depth of flavor.
- Fresh ginger: I like to store my ginger root in the freezer because it lasts longer and makes it easier to grate from frozen. Swap: While it won’t have the exact same taste, you can substitute dry ground ginger. Start with ⅛ teaspoon, taste the dip, and add more if desired.
- Chili paste: Start with a small amount and add more gradually to reach your desired level of heat. You can always add more, but you can’t take it out once it’s added! Swap: You can also use sriracha or red pepper flakes.
- Scallions: Add a mild onion flavor. Use both the green and white parts.
See the recipe card for full information on ingredients and quantities.
All About Egg Roll Wrappers
Most American grocery stores carry thicker, more flour-based wrappers. These fry up to a nice bubbly roll, but take longer to cook, so take this into account when you’re frying. At Asian specialty markets, you’ll find a greater variety of wrappers, many of which are thinner. These wrappers fry up much lighter and crisper. Select the type that works best for you and, again, take this into account when adjusting frying times.
Can I substitute egg roll wrappers with spring roll wrappers?
Yes, but there are some differences in texture and taste. Spring roll wrappers are thinner, made with just flour, water and salt. They’re delicate and see-through when fried or steamed.
On the other hand, egg roll wrappers are a bit thicker and have a yellowish color because they contain eggs in the dough. They’re sturdier and hold up better when fried.
While some packaging may use the terms “spring roll” and “egg roll” interchangeably, they’re not exactly the same. When you use spring roll wrappers instead of egg roll wrappers, remember that they might not get as crispy when fried and could tear more easily.
How long do egg roll wrappers last once opened?
Once opened, egg roll wrappers should be used within a few days. Store them in an airtight container or plastic bag in the refrigerator to keep them fresh and prevent drying out. You can also store them in the freezer for up to 3 months. Thaw the wrappers in the refrigerator overnight before using them.
What size egg roll wrappers Do I need for this recipe?
Look for egg roll wrappers that are around 7 to 8 inches in size. These are perfect for making homemade egg rolls and are commonly available at most grocery stores. If you can’t find this size, you can use larger wrappers and trim them to fit, or adjust the amount of filling you use.
- Make the filling and let it marinate for at least 20 minutes.
- Roll the egg rolls. Place one wrapper at a time on your work surface and spoon about 1 tablespoon of the filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush the edges of the wrapper with egg white to seal them. Set the finished rolls aside on a sheet pan as you finish them.
Pro Tip: Keep a damp towel nearby to cover the egg roll wrappers as you work to prevent them from drying out and becoming brittle, which can lead to cracking and tearing.
- Fry in batches. For perfectly crispy egg rolls, using a deep-fry thermometer is key. This ensures consistent oil temp throughout the frying process, preventing your homemade appetizers from becoming too greasy or undercooked.
Pro Tip: After frying, place the cooked egg rolls on a wire rack or paper towels to drain excess oil. This helps maintain their crispiness and prevents them from becoming greasy.
- Serve immediately. Just like anything deep-fried, these homemade pork and kale egg rolls are best enjoyed fresh.
I always serve these with my homemade ginger soy dip, but sweet chili sauce would be delicious too! I also have a citrus-soy dipping sauce made with soy sauce, sugar, fresh lime and orange juices, sesame oil, and cilantro. Give that recipe a try if you love sweet and tangy flavors!
Freezing egg rolls is a convenient option whether they’re cooked or uncooked. Personally, I prefer to fry all of them at once, then freeze them. This way, they’re ready to reheat quickly whenever the craving strikes.
- Before frying: To prevent sticking, arrange uncooked egg rolls in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe bag and freeze for up to 3 months. Fry from frozen, adding an extra 1 to 2 minutes to the frying time as needed.
- After frying: Let the cooked egg rolls cool to room temp, place them in freezer-safe ziplock bags and store them in the freezer for up to 3 months. To maintain their crispiness, I recommend reheating them in an air fryer or in a 250F oven. You can also microwave them, but they won’t be as crispy.
Not a fan of pork? No problem! You can easily swap in ground turkey or ground chicken for a lighter option. Or, try one of these tasty variations below!
- Easy Sesame Chicken Egg Rolls
- Air Fryer Egg Rolls
- Avocado Egg Rolls
- Baked Southwestern Egg Rolls
- Apple Pie Egg Rolls
Common Questions
You can use vegetable oil, peanut oil or canola oil for frying egg rolls. They work well because they have high smoke points and won’t add too much flavor.
Fry your egg rolls for about 3 to 5 minutes, turning them occasionally, until they’re golden brown and crispy on all sides.
If you have any leftovers (which is rare!), store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, just pop them in the oven or air fryer to reheat and get them nice and crispy again.
- Chinese Garlic Green Beans
- 30-Minute Chicken and Broccoli Stir-Fry
- Chinese Chicken Salad with Sesame Dressing
- Easy General Tso’s Chicken
- Quick Chicken Chow Mein
- Crispy Baked Crab Rangoon
Ingredients
- 1 1/2 lbs ground pork
- 1/2 pound kale leaves, chopped into 1/2-inch pieces
- 3/4 cup shredded carrot
- 1/2 teaspoon sugar
- 2 teaspoons fish sauce
- 2 cloves garlic, finely minced
- 2 dozen 7- to 8-inch egg roll wrappers
- Egg white, for sealing wrappers
- Vegetable oil, for frying
- 1/2 cup soy sauce
- 2 teaspoons grated fresh ginger root
- Chili paste, to taste
- 2 teaspoons sliced scallions
Instructions
- In a medium bowl, combine the pork, kale, carrots, egg, sugar, fish sauce, and garlic. Mix well. Set aside to marinate for 20 to 30 minutes.
- To roll the egg rolls, place one wrapper at a time on your work surface and spoon about 1 tablespoon of the filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush the edges of the wrapper with egg white to seal them. Set the finished rolls aside on a sheet pan as you finish them.
- In a large frying pan, heat 1 inch of oil over medium heat. Once the oil reaches 360°F, add a portion of the egg rolls and fry, turning as needed, until they are golden brown and cooked through, 5 to 7 minutes.
- In a small bowl, combine the soy sauce, ginger, chili paste (to taste) and scallions. Stir well.
- Serve the egg rolls warm, with the dip on the side.
Kelly’s Notes
- Most American grocery stores carry thicker, more flour-based wrappers. These fry up to a nice bubbly roll, but take longer to cook, so take this into account when you’re frying. At Asian specialty markets, you’ll find a greater variety of wrappers, many of which are thinner. These wrappers fry up much lighter and crisper. Select the type that works best for you and, again, take this into account when adjusting frying times.
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Recipe adapted from Bountiful. Reprinted with permission from Todd Porter and Diane Cu of White on Rice Couple.
This looks so amazing, I really want to make it. I have a couple of questions:
1) if I use raw chicken and freeze these rolls, will they cook all the way when I fry them directly from frozen? Or do I have to thaw them first?
2) do the raw chicken and raw vegetables inside the rolls release liquids that make the rolls soggy after a little while?
3) if I’m having a party can I fry these ahead of time, do they taste great even room temperature or does the texture change?
Sorry for the questions, I’m really eager to try this out for a party soon!
Hi there! You’ll likely need to fry them longer if cooking from the frozen state. I’d actually recommend frying and THEN freezing them; the rolls do not get soggy; they’re great at room temp!
Amazing and so pretty I did add a little honey to it cause the sodium level scared me lol thank you kids and husband loved it ❤
I’m so glad your family enjoyed the recipe, Becca!
Can you freeze some of these for a later date
Absolutely, Janet!
Could they be baked instead of fried?
Hi Karen – I’ve never tried baking this recipe but I do have another recipe for Crispy Baked Chicken Spring Rolls – https://www.justataste.com/crispy-baked-chicken-spring-rolls-recipe/
Do you pre-cook the ground chicken or do you put it in raw and it cooks when fried?
You do not pre-cook it, as it’ll cook through while the egg rolls are being fried :)
Gracias por compartir sus conocimientos y experiencia son ricos
Is it possible to sub cabbage for the kale? I am not able/allowed to eat kale. This looks like such a great recipe.
Absolutely!
We made these last night and they were delicious! Thanks for a great recipe :)
Thrilled you enjoyed the recipe, Rachel!
Liked the recipes so far
Thank you!
Are the egg roll wrappers gluten free if not what else can I use
I have “Liked” Just a Taste and White on Rice Couple on FaceBook.
I’m assuming that the ground chicken is precooked?
Nope! It cooks while being fried.
Zucchini!!!
I was worried about the raw, ground chicken, too! I’m guessing the chicken may cause others to hesitate before cooking this recipe so it could be helpful to add a note (even though the chicken cooking in the frying process may seem obvious to some). I’m not a frequent fryer. About to try it now so fingers crossed that everything works out as it should.
It’ll definitely cook through, Kelly! If it’s cooked in advance and then fried, it gets too dried out. Hope this helps!
Do you cook the ground chicken first before wrapping it up? It is not mentioned so is 5 min. enough time to cook the chicken in the egg roll wrapper?
Hi Mary – No, you don’t cook the chicken in advance, as 5 minutes in boiling hot oil is enough to cook it through. Enjoy!
We just made these today and not only are they just as pretty as they are in your photos but, they are delicious!
I almost ate one one of the rolls off the page.