Ground pork, coleslaw mix, soy sauce, and egg roll wrappers come together in this crispy, craveable egg rolls recipe that’s hard to share.

this recipe

Okay, full confession: the first time I ever made egg rolls from scratch, I wasn’t exactly doing great. It was mid-December, cold, and I had just rage-cleaned the kitchen while listening to 2000s R&B. You know that kind of week? Yeah. That kind.

I was craving something warm and crunchy and salty and not emotionally complicated (unlike, say, my inbox). So I grabbed a bag of coleslaw mix that had been haunting my fridge for days, a pound of ground pork, and a pack of egg roll wrappers I impulse-bought at the Asian market a month ago.

And I don’t know what happened—maybe it was the soothing repetition of folding each roll, or the smell of ginger and soy as they hit the pan—but something about that process felt weirdly healing. Therapeutic, even. Like, “Oh hey, maybe this day isn’t a complete disaster” kind of healing.

I’ve been making this egg rolls recipe ever since—on good days, on tired days, and especially on days when nothing else makes sense except holding a hot, crunchy roll in one hand and a dipping sauce in the other.

Why You’ll Love This Egg Rolls Recipe?

You know those takeout egg rolls that are either weirdly soggy or so fried they turn into an oil sponge? I mean… bless them. They try. But they’re not these.

These egg rolls? They’re golden, crunchy without being greasy, and full of that perfect pork-and-garlic flavor with just enough cabbage to convince yourself it’s kinda healthy. There’s Chinese five spice in the mix—just a little—to give it that nostalgic warmth. And the best part? You get to control everything. Want it spicier? Do it. Want to skip the meat? Go full veggie.

Plus—and this part is important—they’re freezer-friendly. Which means when you’re running on empty, future-you gets rewarded with golden, crispy magic. I think that’s self-care, honestly.

Ingredient Notes:

Here’s what makes this egg rolls recipe work so well. Nothing fancy. Nothing that’ll require a Whole Foods trip. Just straightforward ingredients that show up and do their job.

• Ground pork – Juicy and rich and perfect for soaking up flavor. Chicken or turkey? Sure. Not the same, but I won’t stop you.

• Garlic powder, ginger, onion powder – Listen, fresh is great. But sometimes you don’t want to grate a thing. These are your weeknight heroes.

• Coleslaw mix – Yup, the bagged stuff. Because shredding cabbage at 7PM? No thanks.

• Soy sauce – Gives it that salty umami depth. Add more or less depending on your vibe.

• Chinese 5 spice – Optional, but if you grew up on Chinese-American takeout like I did, this will hit. It’s that smell that reminds you of mall food courts and Sunday nights.

• Egg roll wrappers – Usually hanging out near tofu or fresh herbs in the grocery store fridge section. Grab a pack, freeze the extras.

• Flour + water – Not glamorous, but it seals the deal. Literally.

• Peanut oil – Ideal for frying, but vegetable oil works too. Use what you’ve got.

• Sesame seeds – Are they necessary? Nope. Do they make you look like you really know what you’re doing? Absolutely.

How To Make Egg Rolls?

Don’t overthink it. These are supposed to be fun. A little messy. A little rustic. Not Pinterest-perfect. You ready?

Step 1: Cook the pork
In a bowl, season your ground pork with garlic powder, onion powder, and ginger. Toss it in a hot skillet and cook it down until it’s no longer pink and smells like comfort. Remove from heat and try not to snack on it while you finish the filling. (Okay, one bite. Maybe two.)

Step 2: Soften the slaw
Same skillet, toss in the coleslaw, soy sauce, splash of water, and Chinese five spice. Cook just until wilted but still kinda crunchy. Add the pork back in. Mix it up. Taste it. Add more soy if it needs it. It’s your kitchen. You make the rules.

Step 3: Make the paste
Flour + water = glue. Mix it till it’s thick and smooth, like school paste but edible. You’ll use this to seal the rolls shut.

Step 4: Time to roll
Lay your wrapper like a diamond. Scoop about ⅓ cup of filling into the center. Fold the bottom point over the filling. Then the sides in, like a burrito. Roll it up, seal the tip with your flour paste, and press it down gently. Don’t stress if it’s not tight like a sushi roll. First one’s always a little funky.

Step 5: Fry until crispy
Heat oil in a deep pan to 375°F. Carefully lower in a few egg rolls at a time. Don’t crowd them—they need space to shine. Fry until golden brown and beautiful, turning as needed. Drain on paper towels. Try not to burn your mouth immediately. (You will.)

Step 6: Dip and devour
Serve with soy sauce, sweet chili sauce, or literally anything you like. I’ve dipped them in ranch once. I’m not proud. But I’m also not sorry.

Storage Options:

• Fridge: Keep any leftover egg rolls in an airtight container for up to 3 days. Reheat in a 375°F oven to get that crisp back. Microwave? Meh. Emergency only.

• Freezer: Uncooked rolls freeze like a dream. Lay them on a tray, freeze till solid, then toss them in a bag. Fry from frozen—just add a couple extra minutes.

Variations and Substitutions:

This egg rolls recipe is flexible. Like sweatpants flexible.

• Use ground chicken, turkey, or beef – Still works. Pork just has that classic flavor.

• Go full veggie – Add mushrooms, carrots, tofu, or even rice noodles. Why not?

• Spice it up – A little sriracha in the filling = chef’s kiss.

• Add cheese – Not traditional, but I once added a smear of cream cheese and it was weirdly amazing. No regrets.

• Air fry instead – Lightly brush with oil and air fry at 400°F for 10–12 minutes. Flip halfway. They won’t be quite as golden, but still delicious.

What to Serve with Egg Rolls?

Pair ‘em with:

• Fried rice – Because it’s basically the best background player.

• Stir-fried noodles – Slurp + crunch = YES.

• Cucumber salad – Something fresh to balance the fried.

• Soup – Hot and sour, miso, or even ramen.

• More egg rolls – Honestly, that’s the move.

Frequently Asked Questions:

Can I bake them instead of frying?
Sure. Brush with oil and bake at 400°F for 20–25 minutes. Flip halfway through. They’re still crispy, just not fry-level crispy.

Where do I even find egg roll wrappers?
Check the refrigerated section near tofu or vegan stuff. They’re hiding. But they’re there.

My rolls exploded in the oil. What happened?!
Probably too much filling or loose wrapping. Or the oil was too hot. Try again—your next batch will be better.

So yeah, that’s the whole story behind my go-to, made-on-a-whim-but-now-obsessed-with-it egg rolls recipe. It’s not perfect. Neither am I. But there’s something really comforting about folding food by hand and frying it until golden and warm and exactly what you needed.

Try it sometime. Maybe when you’re tired or mad or celebrating something weird and small—like getting through your inbox.

And if yours come out lopsided or overstuffed? Congrats, you’re doing it right.

Let me know how yours turn out—I wanna hear all your egg roll adventures.

Keep the Flavor Coming – Try These:

Ham And Cheese Hash Brown Casserole

Chocolate Peanut Butter Earthquake Cake

Ham and Cheese Bites

Egg Rolls Recipe

Crispy homemade egg rolls filled with seasoned ground pork, sautéed coleslaw, and soy sauce, then deep-fried until golden and topped with sesame seeds. Perfect for appetizers or snacks.

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Servings

Ingredients

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• 1 pound ground pork
• 2 teaspoons ground ginger
• 2 teaspoons garlic powder
• ½ teaspoon onion powder
• 4 cups coleslaw mix
• 2 tablespoons water for filling
• 2 tablespoons soy sauce
• ½ teaspoon Chinese five spice powder
• 1 quart peanut oil for frying
• 2 tablespoons all-purpose flour
• 2 tablespoons water for sealing paste
• 8 7-inch square egg roll wrappers
• 2 tablespoons sesame seeds optional, for garnish

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Instructions

 

Prepare the Pork Filling

1. In a large mixing bowl, combine the ground pork, ground ginger, garlic powder, and onion powder. Mix until evenly combined. In a medium skillet over medium heat, cook the seasoned pork mixture, stirring occasionally, until fully cooked and no longer pink. Remove from heat and set aside.

Sauté the Vegetables

1. In a clean skillet over medium heat, add the coleslaw mix, 2 tablespoons of water, soy sauce, and Chinese five spice. Sauté until the cabbage mixture becomes tender, about 5–6 minutes. Add the cooked pork to the skillet, stir to combine, and remove from heat. Let the filling cool slightly before assembling.

Heat the Oil for Frying

1. In a large, deep skillet or wok, heat the peanut oil over medium-high heat until it reaches 375°F (190°C). Maintain the temperature while assembling the egg rolls.

Prepare the Sealing Paste

1. In a small bowl, combine the flour and 2 tablespoons of water to form a smooth paste. This will be used to seal the egg roll wrappers during assembly.

Assemble the Egg Rolls

1. Lay one egg roll wrapper flat with a corner pointing toward you. Place approximately ⅓ cup of the pork and cabbage filling in the center. Fold the bottom corner over the filling, then fold in the left and right corners. Continue rolling tightly toward the top corner. Brush the final corner with a small amount of the flour paste to seal. Repeat with remaining wrappers and filling.

Fry the Egg Rolls

1. Carefully place the assembled egg rolls into the hot oil, a few at a time, turning occasionally to ensure even cooking. Fry for 3–4 minutes or until golden brown and crispy. Remove using a slotted spoon and drain on paper towels or a wire rack.

Garnish and Serve

1. Transfer the egg rolls to a serving plate and sprinkle with sesame seeds, if desired. Serve warm with soy sauce, sweet and sour sauce, or dipping sauce of choice.

Notes

To make this egg rolls recipe gluten-free, substitute regular soy sauce with gluten-free tamari or certified gluten-free soy sauce. Use gluten-free egg roll wrappers, which can be found in specialty grocery stores or made from rice paper sheets. Additionally, replace the all-purpose flour used in the sealing paste with a gluten-free flour blend. Frying and filling instructions remain the same.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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