If you’re craving a crispy, flavorful treat that satisfies every bite, this Savory Pork and Cabbage Egg Rolls Recipe is going to become your new favorite go-to appetizer or snack. Combining tender ground pork with crunchy cabbage and bright green onions, all wrapped in perfectly fried egg roll wrappers, these egg rolls deliver a harmony of textures and tastes that feel both comforting and exciting. Whether you’re serving them for a family dinner, a party, or just a fun weeknight indulgence, this recipe is a total crowd-pleaser that’s surprisingly easy to master.
Ingredients You’ll Need
These ingredients are straightforward but brilliantly combine to create the rich flavors and wonderful textures that make this dish so irresistible. Each component plays an essential role, from the punch of garlic and ginger to the delicate crunch of coleslaw mix that keeps every bite fresh and satisfying.
- 1 tablespoon vegetable oil: Used to cook the pork perfectly without sticking and adds a neutral flavor base.
- ¾ pound ground pork: The heart of the filling, providing juicy, savory richness.
- 1 teaspoon minced garlic: Adds a fragrant, savory depth that enhances the pork.
- 1 teaspoon minced ginger: Brings a warm, slightly peppery zing that brightens the entire dish.
- 3 cups coleslaw mix: A blend of shredded cabbage and carrots that offers crunch and freshness.
- ½ cup sliced green onions: Gives a mild onion flavor with a lovely pop of color.
- 3 tablespoons oyster sauce: Provides a salty, umami-rich finish that elevates the filling.
- 1 tablespoon soy sauce: Adds savory depth and enhances the overall taste balance.
- 1 teaspoon toasted sesame oil: Infuses a subtle nutty aroma that makes these egg rolls extra special.
- 12 egg roll wrappers: The crisp, golden exterior that encases all the delicious filling.
- 1 large egg (beaten): Acts as the glue to seal the egg rolls perfectly.
- Vegetable oil (for frying): Ensures a golden, crunchy shell without overpowering flavors.
How to Make Savory Pork and Cabbage Egg Rolls Recipe
Step 1: Brown the Pork
Start by heating 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook it until it’s browned and no longer pink in the center. This step locks in the juiciness of the pork while developing a lovely savory base for the filling.
Step 2: Add Aromatics
Next, toss in the minced garlic and ginger. Stir these around until fragrant, which takes about 30 seconds. This brief cooking releases their wonderful aromas without burning, setting the stage for the vibrant flavors that follow.
Step 3: Wilt the Veggies
Now, stir in the coleslaw mix and sliced green onions. Cook for about 3 to 4 minutes until the cabbage softens but still retains a slight crunch. This balance is key to giving your egg rolls that irresistible texture.
Step 4: Season the Filling
Mix in the oyster sauce, soy sauce, and toasted sesame oil. These ingredients combine into a rich, umami-packed sauce that perfectly coats the pork and vegetables. Once mixed, take the skillet off the heat to avoid overcooking.
Step 5: Assemble the Egg Rolls
Lay one egg roll wrapper flat and spoon 2 to 3 tablespoons of filling into the center, shaping it into a log. Brush the edges of the wrapper with the beaten egg, then fold and roll it like a burrito, sealing the edges tightly. Place each finished roll seam-side down to keep them sealed as you go.
Step 6: Fry to Golden Perfection
Pour 2 to 3 inches of vegetable oil into a Dutch oven or large pot, heating it to 350°F. Fry 3 to 4 egg rolls at a time, turning occasionally, for even golden browning. When they are crisp and beautifully browned, transfer the rolls to a paper towel-lined plate to drain excess oil. Serve these warm for the best taste.
How to Serve Savory Pork and Cabbage Egg Rolls Recipe
Garnishes
Sprinkle fresh chopped green onions or toasted sesame seeds on top to add a burst of color and a final touch of flavor. A side of dipping sauces such as sweet chili sauce, soy sauce, or a tangy plum sauce also complements the richness wonderfully.
Side Dishes
Serve these egg rolls alongside steamed jasmine rice or a light Asian slaw to keep the meal balanced. A bowl of hot and sour soup or miso soup can also make for comforting companions that elevate the whole dining experience.
Creative Ways to Present
Consider slicing the egg rolls diagonally, exposing the luscious filling, and arranging them on a platter with alternating dips. You could also serve these in lettuce cups for a fresh, handheld twist or even create a sampler platter with other finger foods for a delightful appetizer spread.
Make Ahead and Storage
Storing Leftovers
Place any leftover cooked egg rolls in an airtight container and refrigerate for up to 3 days. Keeping them properly sealed helps maintain their flavor and prevents the wrappers from becoming soggy.
Freezing
To freeze, place unfried egg rolls on a parchment-lined tray so they don’t stick together, and freeze until solid. Transfer them to a freezer bag or container, where they can last up to 1 month. This way, you’ll always have a tasty snack ready to fry up whenever the craving hits.
Reheating
For reheating, the oven or an air fryer works best to retain that crispy exterior. Heat at 350°F for about 10 to 15 minutes until warmed through and crunchy again. Avoid microwaving, which can make the wrappers soggy.
FAQs
Can I use other meats instead of pork?
Absolutely! Ground chicken, turkey, or even beef can be great substitutes. Just be mindful of the cooking time and flavor profile, adjusting seasonings as needed.
Do I have to deep fry the egg rolls?
No, you can also bake or air fry egg rolls for a healthier option. Baking at 400°F for 20 minutes or air frying at 350°F for around 10 minutes can yield crispy results.
Can I make these egg rolls vegetarian?
Definitely! Replace the pork with a mix of diced mushrooms, tofu, or tempeh along with the cabbage and seasonings to create a delicious vegetarian version.
What’s the best way to seal the egg rolls?
Beaten egg works perfectly as a glue to seal the wrappers. Make sure the edges are well-brushed and tightly folded to prevent filling from leaking during frying.
How do I prevent the egg rolls from getting greasy?
Maintain the frying oil at about 350°F and avoid overcrowding the pot so the temperature stays consistent. Drain fried egg rolls on paper towels to absorb excess oil right after frying.
Final Thoughts
There’s something so satisfying about biting into a crisp, golden egg roll filled with that perfect mix of savory pork and tender cabbage. The Savory Pork and Cabbage Egg Rolls Recipe is not only a delicious dish but one that you can feel proud making yourself. Whether it’s your first time or you’re a seasoned pro, these egg rolls will bring warmth and joy to any table. Give this recipe a try soon — your taste buds will thank you!
Print
Savory Pork and Cabbage Egg Rolls Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
Crispy and flavorful homemade egg rolls filled with seasoned ground pork, fresh coleslaw mix, and aromatic spices, perfectly fried to golden perfection. This recipe offers a delicious appetizer or snack that’s easy to prepare and irresistibly tasty.
Ingredients
Filling
- 1 tablespoon vegetable oil
- ¾ pound ground pork
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 cups coleslaw mix
- ½ cup sliced green onions
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
Egg Rolls
- 12 egg roll wrappers
- 1 large egg (beaten)
- Vegetable oil (for frying, about 2-3 inches in pot)
Instructions
- Cook the pork: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook until browned and no longer pink in the center, breaking it apart as it cooks.
- Add aromatics: Stir in the minced garlic and ginger, cooking until fragrant, about 30 seconds, to release their flavors.
- Cook the vegetables: Add the coleslaw mix and sliced green onions to the skillet. Cook while stirring until the cabbage is wilted, about 3-4 minutes.
- Season the filling: Mix in the oyster sauce, soy sauce, and toasted sesame oil thoroughly. Remove the skillet from heat and set aside to cool slightly.
- Assemble the egg rolls: Place one egg roll wrapper on a flat surface. Spoon 2-3 tablespoons of the filling in a log shape near one corner of the wrapper. Brush the edges with the beaten egg to seal. Fold in the sides and roll tightly like a burrito, placing each finished roll seam side down on a plate. Repeat for all wrappers.
- Fry the egg rolls: Pour 2-3 inches of vegetable oil into a Dutch oven or large pot and heat to 350°F (175°C). Fry 3-4 egg rolls at a time, turning occasionally until they are golden brown all over, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels. Serve warm.
Notes
- Make sure the filling is not too wet to prevent soggy egg rolls; drain excess moisture if needed.
- Keep assembled egg rolls covered with a damp cloth to prevent wrappers from drying out before frying.
- You can freeze uncooked egg rolls before frying. Freeze flat on a baking sheet, then store in zip bags for up to a month. Fry directly from frozen, adding a couple extra minutes to cooking time.
- Use a deep frying thermometer for accurate oil temperature to ensure crispy, not greasy, egg rolls.
- Adjust the amount of oyster and soy sauce according to taste and dietary preferences.
