Mom’s Homemade Egg Rolls Are a Dim Sum Staple–Pure Love and Celebration!
Any special gathering with my family always involves dim sum. Whether it’s a birthday, holiday, or even just a simple summer evening at the cabin, you’ll find us gathered around the table–nibbling, laughing, and catching up.
For us, dim sum is all about sharing good food and good company. It’s a spread of small Chinese dishes–like char siu pork, shumai, sesame wings, and stir-fried noodles–that bring everyone together around the table.
As a Chinese-Hawaiian transplant in rural Wisconsin, my Mom worked hard to preserve these traditions for our family, and I’m so grateful she did. No special occasion–or dim sum meal–is complete without Homemade Egg Rolls. They’re the ultimate Chinese snack!
There are so many ways to fill and prepare egg rolls, but this version is my family’s absolute favorite. Mom’s pork egg rolls are made with ingredients that were easily accessible to our Chinese-American family in rural Wisconsin. They’re packed with a veggie-loaded pork filling, so every bite has that perfect balance of flavor and texture.
Simply wrap the pork filling in store-bought egg roll wrappers, then shallow fry them in a skillet on the stovetop until they’re golden-brown and crispy. Or for even easier cleanup, try air-frying them. They’re just as good as your favorite Chinese takeout with no deep frying required! 🙌🏼
Whatever you do, don’t forget to dip them in Mom’s 3-ingredient homemade duck sauce. It’s the perfect sweet, tangy bite with just a hint of a kick. We make this family recipe all year round, for nearly every celebration–and I can’t wait for you to try it!
Maximum Flavor, Minimal Effort
3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
Key Ingredients
Homemade egg rolls are much easier to make than you might think!
You will need…
- Ground pork – We love using ground pork for egg rolls because it gives them that classic, savory flavor. But if you prefer, ground chicken or turkey work just as well!
- Veggies – And plenty of them! Mom takes advantage of the produce section and loads up her egg rolls with green cabbage, carrots, yellow onion, and green onion for lots of flavor and texture. Thinly slicing and shredding the veggies is important for the balance of the egg rolls – they should melt into the pork, not add a big out-of-nowhere crunch!
- Filling seasoning – For this egg roll recipe, you’ll season the pork and veggies with sesame oil, oyster sauce, soy sauce, and garlic powder, plus salt and white pepper. White pepper is an aesthetic choice – it seasons the meat without leaving black peppery flecks!
- Egg roll wrappers – We use store-bought egg roll wrappers at our house for ease, so definitely feel free to do the same. You can find them in the freezer section of most Asian grocery stores. Mix it up! ⇢ Sometimes Mom uses spring roll wrappers – she swears they’re easier to fry and get extra-crispy! This blurs the line between egg rolls vs. spring rolls a bit, but I can assure you that they’ll be delicious either way!
- Dipping sauce – Egg rolls always call for dipping! We always serve pork egg rolls with Mom’s homemade duck sauce. It’s a simple mix of apricot jam, sweet chili sauce, and soy sauce, and it’s perfectly tangy-sweet!
Gluten Free Egg Rolls
For gluten free egg rolls, swap the egg roll wrappers for gluten-free spring roll wrappers made with rice flour. Also be sure to use a gluten-free soy sauce like tamari.
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Making homemade pork egg roll filling is as simple as cooking the meat and stir-frying the veggies – only one pan required!
Cook the pork. Heat sesame oil in a large pot or skillet and add the ground pork, cooking until browned. Why? ⇢ Browning meat gives it a much more complex flavor and the sesame oil adds a nutty, earthy taste to the pork that we love.
Season the pork. Add oyster sauce, soy sauce, salt, pepper, and garlic powder to the skillet to infuse the meat with tons of savory flavor. As the pork continues to cook, use a wooden spoon to help break it apart into fine pieces.
Stir-fry the veggies. There’s tons of awesome flavor in the skillet right now – you can use it to season the veggies too! Add shredded cabbage, carrots, and sliced yellow and green onions, then stir-fry until they start to soften.
Cool! Transfer the pork and veggie filling to a large paper towel-lined bowl to drain and cool. Why? ⇢ It’s much easier to handle and fill the egg rolls once the filling has cooled down. If you try to wrap a hot filling, the steam impacts the texture of the egg roll wrappers, making them soggy instead of crispy – no good!
How to Roll Egg Rolls
Wrapping pork egg rolls is a fun kitchen project and gets easier the more you practice (just like pork shumai!). Roll up your sleeves and have fun with it – it’s ok if your first few aren’t perfect!
Since wrapping egg rolls can be a little time-consuming, it’s also a great project to work on with others. I have lots of fond memories of wrapping egg rolls in the kitchen with Mom. 🥰
Prepare your workstation. This simple step is all about setting yourself up for success! Place the pork egg roll filling, egg roll wrappers, and a small bowl of water within arm’s reach. Then line a baking sheet with parchment paper to place the fully wrapped egg rolls. You’re good to wrap and roll!
Position the egg roll wrapper. Take one egg roll wrapper and lay it flat on your workstation with one corner pointing towards you. It should look like a diamond – this shape is crucial to the perfect egg roll wrap.
Spoon about ⅓ cup of the pork egg roll filling into the middle of the wrapper. Resist the temptation to overstuff your egg rolls! Less is more here. Why? ⇢ If they’re too full, the egg rolls run the risk of bursting open as they fry – no good!
Start by folding the bottom corner (the one pointing towards you) over the filling. Then fold the points on the left and right into the center. Finish by rolling the filling away from you, towards the top point, until the filling is fully enclosed.
As you make the last fold of your egg roll, add a brush of water on the last point of the wrapper. Why? ⇢ Water helps the wrap seal so it doesn’t break apart as it fries!
How to Make Pork Egg Rolls with the Shallow Frying Method
Making fried food at home can feel complicated and messy – but this method is simple, I promise!
Our favorite way to make egg rolls is by shallow frying them in a small skillet. Just a few inches of oil is plenty to fry the egg rolls to golden-brown perfection!
To shallow fry the pork egg rolls, heat a neutral oil (like canola oil) in a skillet until it reaches 350-375 degrees F. Add the egg rolls one by one and cook until golden-brown and crispy. Be sure to work in batches to avoid overcrowding the skillet.
Got An Air Fryer?
Feel free to use it to cook the egg rolls! While we love shallow frying for that perfect golden-brown crisp, an air fryer is definitely a time-saver and means less cleanup.
To cook egg rolls in the air fryer, preheat it to 350 degrees F and air fry the egg rolls for 10-12 minutes, flipping them halfway through. Tip! ⇢ Spritz the egg rolls with cooking spray to get a beautiful golden finish.
The Best Egg Roll Dipping Sauce
If you’re wondering what to dip in pork egg rolls in (because dipping is a must, obviously!) then your answer is always Mom’s homemade duck sauce.
While packets of duck sauce are super convenient, this homemade version is just as easy to make. Mom’s duck sauce comes together with just 3 simple ingredients: apricot jam, sweet chili sauce, and soy sauce. It’s sweet, tangy, and with just a hint of kick–perfect for balancing the rich pork and fresh veggies in the egg rolls.
I can’t wait for you to try Mom’s Egg Rolls! This special family recipe is loaded with love and memories, so it means a lot to share with you. I hope these homemade egg rolls inspire you to host a delicious dim sum celebration too – there’s nothing better!
If you do give them a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations!
Print
Mom’s Homemade Pork Egg Rolls
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 15 egg rolls, serves 4-6 1x
- Category: Appetizer Recipes, Main Dishes
- Method: Stovetop, Shallow Fried
- Cuisine: Chinese
Description
Making Homemade Pork Egg Rolls is way easier than you think! My Mom’s recipe is a family favorite at our dim sum parties. All you have to do is stuff crispy egg roll wrappers with a flavorful, veggie-packed pork filling—made with cabbage, carrots, and onions—then fry them up until golden and crispy. Served with a tangy-sweet duck sauce for dipping, these pork egg rolls are always a hit!
We’re thrilled to share this special family recipe with you, and it’s our hope that you enjoy it just as much as we do at our house. Be sure to check out the blog post, above, for more tips, tricks, and secrets to success, and watch the Youtube video below for step-by-step guidance. ♡ Happy cooking!
Ingredients
- ¾ pound ground pork
- ½ teaspoon sesame oil
- 1 teaspoon oyster sauce
- ½ teaspoon soy sauce
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- ⅛ teaspoon garlic powder
- ⅓ head green cabbage, shredded (approx. 10 ounces or 4 ½ cups)
- 1 carrot, julienned (approx. 3 ½ ounces or 1 cup)
- ½ yellow onion, thinly sliced (approx. 2 ounces or 1 cup)
- 2 green onions, thinly sliced
- 1 package egg roll wrappers (approx. 15 wrappers, see Recipe Notes)
- 3 cups frying oil
for Mom’s duck sauce (our favorite egg roll sauce for dipping):
- ½ cup apricot jam
- ½ cup sweet chili sauce
- 1 teaspoon soy sauce
Instructions
- Prepare the pork egg roll filling: Add the sesame oil to a large skillet over medium-high heat. Once the oil is hot and shimmering, add the ground pork and brown for 5-6 minutes. As the pork cooks, season with oyster sauce, soy sauce, salt, white pepper, and garlic powder, and use a wooden spoon to break it apart into fine pieces.
- Stir fry the vegetables: Once the pork is cooked through, add in all the vegetables. Stir to combine with the pork, then stir fry 3-4 minutes, until softened slightly. Remove the skillet from the heat and transfer the pork egg roll filling to a large bowl lined with paper towel. Set aside to cool.
- Egg roll assembly prep: Line a quarter sheet pan with wax paper or parchment paper and set aside. Fill a small bowl with water. Place the pork egg roll filling, egg roll wrappers, and water within arm’s reach of where you plan to assemble the egg rolls.
- Assemble the egg rolls: Once the filling is cooled, place an egg roll wrapper on a work surface in front of you such that one of its points is pointing toward you, orienting it in a diamond shape. Spoon about ⅓ cup of the cooled pork egg roll filling on the center of the wrapper. Fold the point closest to you away, such that it folds over the egg roll filling. Fold the points to the left and right of the filling to the center. Roll the filling away from you towards the last point, creating an egg roll. Use your fingertips to brush a little water over the last point, then press it against the egg roll to seal. Be sure to fold and wrap as tight as you can – this is key to beautiful, restaurant-worthy homemade egg rolls! Transfer the egg roll to the prepared baking sheet and repeat until you’ve used all of the remaining pork mixture. Set the assembled egg rolls aside as you heat the frying oil, or transfer to a parchment lined airtight container and store in the refrigerator for up to 1 day. (You may have some leftover egg roll wrappers, which can wrap well and freeze for the next time you make egg rolls).
- Shallow fry the egg rolls: Add frying oil to a 10-inch skillet, filling it about halfway full. Preheat over medium-high heat, until the oil is hot (approx. 350-375 degrees F). Working in batches to avoid overcrowding the skillet, carefully place the egg rolls in the oil. Cook 1 minute – 1 minute and 30 seconds, until the bottom of the egg roll is golden, then flip and cook 1 minute longer, until the entire egg roll is golden and crisp. Carefully transfer to a paper towel-lined plate. Repeat frying until all egg rolls are cooked, allowing the oil to come back up to temperature between batches.
- Serving: Enjoy your egg rolls straight off of the stove while they’re still warm with Mom’s duck sauce as desired (combine all listed ingredients and season to taste). At our house, we most often enjoy egg rolls alongside an entire spread of other pupus and dim sum, like Mom’s pork siu mai dumplings, sesame chicken wings, char siu bao, and stir fried noodles. Enjoy!
Notes
- Ingredient and Equipment Notes:
- Egg roll wrappers: At my house, we always make these pork egg rolls using store-bought wrappers, which are readily available in the freezer aisle of a well-stocked Asian grocery store. Instead of regular egg roll wrappers, my mom often uses spring roll wrappers (pictured) since they fry a little more evenly, resulting in extra-crispy egg rolls. Feel free to use whichever you prefer! You may have some leftover wrappers, which can wrap well and freeze for the next time you make egg rolls.
- Easy frying set up for homemade egg rolls: Rather than fussing with deep frying, my mom always opts for a shallow fry set up for her homemade egg rolls. It requires less oil and results in much less mess! Any small, heavy-bottomed skillet works wonderfully.
- Storage and Freezing:
- Storage and Reheating: Leftover steamed pork egg rolls will keep, stored in an airtight container in the refrigerator, for 3-4 days. Reheat in the microwave until warmed through. Or for best crunchy quality, reheat in 400° F air fryer for 4 minutes, flip over and air fry for another 3 minutes.
- Freezer Instructions: You can also freeze leftover egg rolls. Transfer the chilled fried pork egg rolls to a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave until warmed through.
- Make-Ahead Pork Egg Rolls: While this pork egg rolls recipe is pretty straight-forward, preparing the pork filling and folding the egg rolls does take a little time – it’s kind of a kitchen project in that way! If you’d like to do a little prep in advance to cut down on active hands-on time when you fry your egg rolls, there are a few options:
- Make-Ahead Option #1: Prep the pork egg roll filling in advance. Prepare the egg roll filling according to Steps 1-2 of Recipe Directions, above. Transfer to an airtight container and store in the refrigerator for up to 3 days. The day you’d like to prepare your egg rolls, simply fill and wrap dumplings according to Steps 3-4, above, then proceed with shallow frying.
- Make-Ahead Option #2: Assemble the pork egg rolls in advance. Prepare the pork egg rolls according to Steps 1-4 of Recipe Directions, above. Transfer to a parchment or wax paper-lined airtight container and store in the refrigerator for up to 1 day. If cooking after storing in refrigerator, be sure that filling was well drained prior to assembly to avoid soggy egg rolls. Cook the egg rolls straight from the refrigerator according to Steps 5 of Recipe Directions, above, adjusting cook time by 30 seconds to 1 minute per side, as needed, to ensure golden, crispy results.
- Make-Ahead Option #3: Build a freezer stash! Prepare the pork egg rolls according to Steps 1-4 of Recipe Directions, above. Transfer to a parchment or wax paper-lined baking sheet and flash freeze the egg rolls solid (about 1 hour), then transfer to an airtight freezer container. Cook the egg rolls straight from the freezer (without thawing) according to Steps 5 of Recipe Directions, above, adjusting cook time by a few minutes per side to ensure golden, crispy results.
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AMAZING EGG ROLLS!!! I thought I didn’t like egg rolls at all until I tried this recipe! Turns out I love them! My husband loved it too 🙂 Thank you!!!
So thrilled that this recipe changed your mind about egg rolls, Lily!! They’re one of our favorites, too! 🙂 Thanks for taking the time to leave a review!
Made these today and very proud of myself. I made 12 eggs rolls (1 pkg) but filling was enough for 24. Recipe was easy to follow and the duck sauce is fantastic. Will make more tomorrow but will freeze them. Will absolutely make these again. TY
You should be proud of yourself, Kelly!! We’re so happy to hear they turned out great for you, and that you loved the sauce, too!