Classic Egg Rolls

Delicious Chinese Egg Rolls that will leave your guests craving for more.

Egg Rolls are the classic Chinese food appetizer. They can complement any entree or be eaten alone as a main dish. Freshly made, these crunchy delights are not greasy--like many egg rolls you get in restaurants--and once you make your own, you will be spoiled. We think we may have perfected this recipe, but we always welcome suggestions.

Serves 4-6 people.
Ingredients for Chinese Egg Rolls.



  • 1 pound lean ground pork
  • 1 tablespoon soy sauce
  • 1 tablespoon hoison sauce
  • ¼ teaspoon light brown sugar
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh grated ginger
  • 1 medium head of Napa cabbage-finely shredded (about 8 cups)
  • 2 - 3 ounces shredded carrots (1 large carrot)
  • 2 small green onions-finely sliced
  • 1 tsp cornstarch
  • 2 tsp water

To prepare Egg Rolls, you will need:

  • 2 cups peanut oil (for frying) (Note: We often substitute avocado oil because if its high-temperature point. It doesn't add any flavor and fries beautifully.)
  • 2 tablespoons water (for sealing edges)
  • 20 egg roll wrappers
  • 1 tablespoon vegetable oil for cooking pork

Browned ground pork. All ingredients combined and mixed thoroughly.


Simple steps to show you how to wrap an egg roll.
  1. Heat 1 tablespoon vegetable oil in wok or skillet. Brown the pork and then add the ginger, garlic, soy sauce, hoison sauce, black pepper and sugar and cook and additional 1-2 minutes. (Note: if using full-fat pork, drain most of the oil before adding the other ingredients.)
  2. Push mixture to the side and add the cabbage, green onions, and carrots. Cook about 2 minutes.
  3. Whisk cornstarch and cold water together and add to the filling mixture. Combine thoroughly.
  4. Remove from heat and cool thoroughly in refrigerator for 30-60 minutes.
  5. To prepare egg rolls, place egg roll wrappers on dry surface so they appear as a diamond, with one corner pointing towards you.
  6. Place about 1/4 of filling on bottom of wrapper. Fold bottom corner of wrapper over the filling. Roll wrapper and filling about halfway, then tuck in both sides of wrapper tightly over egg roll. Continue rolling until you reach top of wrapper.
  7. Seal edges with water.
  8. Heat oil for deep-frying in wok until it reaches 350°F/180°C.
  9. Cook eggrolls in small batches for 2-3 minutes until thoroughly browned. Drain excess oil and serve with your favorite dipping sauce.
Golden colored egg rolls fried in peanut oil.


To impart even more flavor to the meat, try combining the pork, soy sauce, hoison sauce, brown sugar, black pepper, garlic and ginger together and marinating them for 20 minutes, or overnight, before cooking.

You can also cook up all the filling and refrigerate in a covered dish for up to 3 days. Since egg rolls always taste best when freshly made, you can just fry up a few at a time when you have a craving for these amazing treats.

Make your own dipping sauce, or try some of the ready-made ones we have found quite tasty.

Hoison sauce - Wok Mei creates an amazing sauce and can be purchased here

But we also like Lee Kum Kee Hoison sauce

Mae Ploy - This yummy sweet and spicy sauce is a versatile condiment.

Walden Farms Sesame Ginger Dressing--Calorie Free!

Even though this is a salad dressing, it also works great as a dipping sauce.

Tip: Serve a salad of Napa cabbage and the Sesame Ginger dressing. Top with crunchy egg rolls.

Also try our Shrimp Egg Rolls, or our Vegetarian Egg Roll Recipes.

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