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Crispy Pork Egg Roll Recipe

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When I go out to eat, I love to have the egg rolls. They have always seemed so hard to make. This pork egg roll recipe will definitely measure up with what you get in the fancy restaurants. The outside is crispy and the inside is packed with flavor.

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Egg rolls ready for eating
Egg rolls ready for eating

Making Egg Rolls is easier than you think

This egg roll recipe makes at least 12. When you purchase a package of egg rolls, there are normally 20 in the package. Today, when I made these, I was able to get 19 egg rolls out of the filling I mixed. It all depends on the amount of filling that you put into each egg roll.

Crock Pot Pork

I made a pork shoulder roast in the crock pot along with oven roasted carrots, mashed potatoes, and delicious gravy. In hopes of having leftovers, I had already made sure that the ingredients were in my cupboards and refrigerator. You can really use any meat, these can be filled with chicken, or beef too.

Hint: Don’t Overfill

When adding the filling to the egg roll wrapper, you may be tempted to pack them as full as you can get them. I find that if they are overfull, they tend to break or when trying to roll them, the filling keeps spilling out. No worries though, with a little bit of practice, you will be an expert in rolling egg rolls in no time.

Serving Sauces

I don’t even make my own. While there are many great recipes available as a dipping sauce, my family prefers to have the store bought LaChoy Sweet and Sour Sauce or LaChoy Teriyaki Marinade & Sauce (the one with the purple cap).

Here is the process of filling and folding the egg roll.

Just a few simple steps.

Align the egg roll wrapper in a diamond shape with a point facing you. Add a heaping tablespoon of filling and fold the bottom point of the wrapper over the filling.

Filling and folding egg rolls

Fold the sides

Fold in the sides making sure to cover all the filling inside. It is kind of hard to see, but the farthest tip and sides are brushed with egg wash before rolling up the rest of the way. This helps the wrapper stick to itself.

Folding egg rolls

Roll the egg roll

Continue rolling the egg roll until the egg washed edge is sealed against the rest of the wrapper. Place on a cookie sheet sealed side down and continue making the rest of the egg rolls.

Sealed Egg Roll

Prepare egg rolls prior to frying

Here is a cookie sheet of the egg rolls all ready for frying.

Egg Rolls Ready for Frying

My Kitchen Tools for this

This is the stainless steel mixing bowl that I use to mix the ingredients. Just love this bowl…doesn’t chip, rust, and is dishwasher safe. The tongs that are shown in the picture, I have had for years and years. I just love them. I like that there is a ring that I can slip down over the tongs to close them.

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Crispy Pork Egg Roll Recipe

My neighbor taught my daughter and I how to make this quick and delicious egg roll recipe. It has become our go-to recipe for egg rolls.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Main Dish, Snack
Cuisine: American, Asian
Keyword: Egg Roll, Pork, recipe
Servings: 19 egg rolls
Calories: 160kcal

Ingredients

  • 1 Package Egg Roll Wrappers Normally 20 wrappers in each package
  • 2 Cups Pork cooked and finely shredded (made mine in the crock pot using shoulder roast)
  • 14 Oz. Cabbage with carrot While you can shred your own, I generally purchase the pre-shredded cabbage with the carrot included that is used in coleslaw. If you shred your own, I would also shred a carrot.
  • 1 Tbl. Honey
  • 1 Tbl. LaChoy Teriyaki Marinade and Sauce
  • 1 Large Egg stirred with a fork to blend
  • 3 Cups Oil I prefer a cheaper olive oil for cooking the egg rolls. I think it gives them a better flavor

Instructions

  • In a large mixing bowl, mix the cabbage, carrot, pork, honey, and teriyaki sauce.
  • Crack egg in a bowl and stir with a fork to mix.
  • Add pork mixture to egg roll wrappers and roll up wrap. Seal with the egg.
  • In a pan large enough to hold 3 cups of oil and approximately 4 or 5 egg rolls cooking, heat up the oil to 325 degrees…you can see this if you watch the oil as it will start to get tiny bubbles.
  • Gently place about 4 or 5 egg rolls in the oil and fry for a minute or two on one side, Using a tongs flip each one over and fry on the other side. You might have to flip a couple of times frying on both sides until golden in color.
    Frying egg rolls
  • Place on paper towels to drain.
  • Serve hot with sauce if desired.

Notes

Egg rolls ready for eating

Left Over Egg

You might be wondering about what to do with the left over egg. If so, you might have a dog like we do. I cooked it in the microwave about 25 seconds, let it cool and let our dog have a snack.
Dog enjoying egg

Nutrition

Calories: 160kcal | Carbohydrates: 16g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 187mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg

Environmental Information

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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.

Snack Recipes
Appetizer Recipes

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