These Easy Chinese Egg Rolls bring the beloved takeout classic right into your kitchen. Crispy on the outside and packed with a savory, well-seasoned filling, they’re made with ground pork, fragrant ginger, garlic, and crisp cabbage for that familiar, comforting flavor everyone loves.
Using pre-shredded coleslaw mix keeps prep quick and easy while ensuring each bite has the perfect balance of meat and vegetables. Whether you’re making them for a party, family dinner, or freezer stash, these egg rolls always disappear fast.
Why You’ll Love This Recipe
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Crispy, golden takeout-style egg rolls
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Simple ingredients and easy prep
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Customizable with pork, chicken, or turkey
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Perfect for parties or make-ahead meals
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Freezer-friendly
Ingredients
For the Filling
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Ground pork (or ground chicken/turkey) – 1 lb
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Coleslaw mix (shredded cabbage & carrots) – 5 cups
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Small onion, finely diced – 1
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Garlic, minced – 3 cloves
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Oyster sauce – 1 tablespoon
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Ginger paste (or fresh grated ginger) – 1 teaspoon
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Eggs, lightly scrambled (optional) – 2
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Salt – ½ teaspoon
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Black pepper – ½ teaspoon
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Soy sauce – 1 tablespoon (optional, for extra flavor)
For Assembly
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Egg roll wrappers – 20–24
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Water (for sealing wrappers)
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Oil for frying (vegetable or canola)
Instructions
1. Cook the Filling
Heat a large skillet over medium heat. Add the ground pork and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
Add the diced onion and cook for 2–3 minutes until softened. Stir in garlic and ginger and cook for 30 seconds until fragrant.
2. Add Vegetables and Seasoning
Add the coleslaw mix to the skillet and cook for 3–4 minutes, stirring often, until the cabbage softens slightly but still has texture.
Stir in oyster sauce, soy sauce (if using), salt, and black pepper. Fold in the scrambled eggs if using. Remove from heat and let the filling cool slightly.
3. Assemble the Egg Rolls
Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2–3 tablespoons of filling near the center.
Fold the bottom corner up over the filling, then fold in the sides. Roll tightly and seal the edge with a dab of water. Repeat with remaining filling.
4. Fry
Heat oil in a deep skillet or pot to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
Transfer to a paper towel–lined plate to drain.
5. Serve
Serve hot with sweet and sour sauce, duck sauce, or soy sauce.
Recipe Details
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Prep Time: 20 minutes
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Cook Time: 15 minutes
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Total Time: About 35 minutes
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Yield: 20–24 egg rolls
Tips & Variations
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Bake at 400°F for 18–22 minutes, brushing lightly with oil, for a lighter option
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Air fry at 380°F for 10–12 minutes, turning halfway
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Add mushrooms or water chestnuts for extra crunch
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Freeze uncooked egg rolls for up to 2 months