Crispy Pork Egg Rolls with Ginger Soy Dip

from 3 votes

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.

Two plates containing crispy pork egg rolls atop shredded lettuce and a small bowl filled with ginger soy dipping sauce.

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.

Ingredients You’ll Need

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.

Various sizes of glass bowls containing pork egg roll and ginger soy dipping sauce ingredients, including ground pork, kale, soy sauce, shredded carrots, minced ginger, chili paste, sugar, minced garlic, scallions, fish sauce, vegetable oil and egg roll wrappers.

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.

How to Make Homemade Pork Egg Rolls

  1. Make the filling and let it marinate for at least 20 minutes.
  2. 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.

  1. 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.
Two fried egg rolls on a slotted spoon over a large pot containing hot oil.

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.

  1. 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 Instructions

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.

Egg Roll Variations

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!

Common Questions

What is the best oil for frying egg rolls?

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.

How long do I fry egg rolls for?

Fry your egg rolls for about 3 to 5 minutes, turning them occasionally, until they’re golden brown and crispy on all sides.

How do I store leftover egg rolls?

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.

Four crispy pork egg rolls atop shredded lettuce on a plate with a small bowl containing ginger soy dip.

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Crispy Pork Egg Rolls with Ginger Soy Dip

Whip up a Chinese takeout favorite at home with quick and easy Crispy Pork Egg Rolls with Ginger Soy Dip!
Author: Kelly Senyei
4.67 from 3 votes
Two plates containing crispy pork egg rolls atop shredded lettuce and a small bowl filled with ginger soy dipping sauce.
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 24 rolls


  • 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


  • 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.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!


Calories: 53kcal, Carbohydrates: 2g, Protein: 6g, Fat: 2g, Cholesterol: 24mg, Sodium: 338mg, Potassium: 217mg, Vitamin A: 1610IU, Vitamin C: 11.6mg, Calcium: 19mg, Iron: 0.5mg


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Recipe adapted from Bountiful. Reprinted with permission from Todd Porter and Diane Cu of White on Rice Couple.

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  1. 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!

    1. 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!

  2. 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 ❤

  3. Is it possible to sub cabbage for the kale? I am not able/allowed to eat kale. This looks like such a great recipe.

  4. 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.

    1. It’ll definitely cook through, Kelly! If it’s cooked in advance and then fried, it gets too dried out. Hope this helps!

  5. 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?

    1. 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!

  6. Mmm-mmm egg rolls. If I had a garden (or a yard), I would love to grow an avocado tree :)

  7. If I had a garden I would love to grow spaghetti squash and eggplant. Kinda boring but they are my favorite veggies and I have so many good recipes for them!!!

  8. I live at the beach and the soil is awful. But I used to have a wonderful garden and would love to again. My favorite “vegetable” was tomatoes – love their sweetness just off the vine. But fresh spinach and lettuces are always wonderful to grow as well. And a mix of wonderful herbs thrown in for good measure always helped me in the kitchen! Love the beauty of this book.

  9. These egg rolls look delicious! In my garden, I would most like to plant (and harvest) kale, my husband’s favorite food. Also, potatoes since my dad and I always used to pick them from our garden when I was younger.

  10. I look forward to EVERYTHING in my garden… sad winter is close by and I will have to clean it out. This year I must say I most looked forward to butternut squash since it was my first year to grow it… but won’t be my last! Delish!! ALWAYS looking for new recipes to use my bounty!

  11. If I had a garden, I would want to grow kale. I use it so much in cooking and it would save me a TON of time going to the grocery store! ;)

  12. I do have a garden and my absolute favorite item to grow are tomatoes – nothing beats a fresh, juicy tomato!

  13. I would grow green beans, English peas, corn, Persian cucumbers, and tomatoes. And limes. Lots of limes for margaritas.

  14. I did have a garden this year and my favorite (and my daughter’s) favorite veggie are sugar snap peas. We could eat a gallon a week or until we turn green ourselves. :)
    Sarah M

  15. I already grow a lot of herbs but where I live presently I miss being able to grow asparagus and good tomatoes are tough with conditions at present. I also miss growing my own garlic.

  16. I eat bell peppers (red, yellow, orange and green) every single day so I would love to grow my own and enjoy organic bell peppers

  17. If I had a garden, I would love to grow seasonal vegetables so that I would have food to harvest all year ’round!

  18. I’d like to grow zucchini and tomatoes. They’re so great fresh! Unfortunately, our yard is too shady and my garden bed has never produced much in terms of tomatoes.

  19. If I had a garden, I would grow Tomate coeur de boeuf, which is one of the juiest, fleshiest vegetable and tastes best home grown. Btw. … keep those rolls comin in…looks great!

  20. I did have a “container” garden this year. My favorite thing to grow were my peppers. I had peppers of all kinds. Even though I live in an apartment, I had a very abundant bounty this year. :)

  21. If I were in Caliornia, I would grow tomatoes. Since I am not, probably greens – different kinds throughout the different seasons!

  22. Wow those look great! Wonderful photos too. If I had a garden I would want berries. I already have a basil plant otherwise that would’ve been my first choice. Oh wait avocado! So many good things…

  23. I would love to grow strawberries, garlic, green beans and potatoes! I have no time or space to garden but it is near the top of my “bucket list” when I don’t have to work constantly. *sigh*

  24. I’ve been a follower of Just a Taste on Instagram for a while now and have just followed Todd Porter and Diane Cu. Thanks for the giveaway!

  25. I’m going to make egg rolls this weekend thanks to your post! If I had a garden, I’d love to grow stuff like leek, scallions, chives, etc.

  26. I also look forward to growing tomatoes! My mom’s garden tomatoes are THE BEST. And – I like Just a Taste and White on Rice Couple on Facebook!

  27. When, (not if) I have a garden, I look forward to growing herbs the most. It’s so nice to have a fresh basil plant and you never have to worry about it rotting in the fridge. Basil is number one, but cilantro and rosemary are close behind.

  28. If you had a garden, what fruit or vegetable would you most look forward to growing? Peas, not the snap peas, but original squeeze the pod and scoop out the peas. I love them.

  29. I loved and still love the snap peas my mom grew in her garden when I was a kid. Although, I’m not sure she even knew she was growing them, because I would eat them straight from the garden everyday before she could ever get them.

  30. I think I would look forward to spinach and tomatoes the most, as they’re hard to find organic around here and we could use to eat more of them!

  31. There is something about growing tomatoes that I just love – though I suppose they aren’t really a vegetable. So if I have to pick a vegetable – corn! Love corn.

  32. Oh my gosh!! These are seriously the prettiest egg rolls I’ve ever seen. Wish I could have some for lunch today!

  33. Lovely cookbook and recipe, Kelly! I adore that cover shot. And, I love that shot of yours of the stacked uncooked egg rolls as well as the colorful shot of the fried ones. Bravo! Thanks for sharing, girl!

  34. That’s a tough question! Probably the butternut squash! I just picked up some wonton wrappers, Will give this a try. You mentioned thicker ones, will it work with the traditional wrappers?

  35. If I had a garden I would love to grow…persimmon. And a million other things. Congrats to Todd and Diane. I cannot wait to see their book!!