Recipe

Crispy Pork and Cabbage Egg Rolls

Golden, crackly egg rolls stuffed with garlicky pork, cabbage, and carrots, plus a quick sweet and tangy dipping sauce.

By Matt Campbell

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4.8

A plate of golden brown crispy pork and cabbage egg rolls cut open to show the filling, served with a small bowl of dipping sauce on a warm kitchen table

If you have ever bitten into an egg roll and gotten that loud crunch followed by a steamy, savory filling, you already know the whole point of this recipe. We are chasing crisp edges, big flavor, and a filling that tastes like you actually cooked it, not like it came from the freezer aisle (no shade, I have been there).

These homemade egg rolls are my go-to when I want something fun that still feels doable on a weeknight. The filling is simple: pork, cabbage, carrots, garlic, and ginger, plus a couple of pantry sauces that do all the heavy lifting. I will walk you through rolling without stress, sealing without tears, and cooking them so they stay crunchy.

Egg roll ingredients arranged on a light kitchen counter including egg roll wrappers, ground pork, shredded cabbage, carrots, green onions, garlic, ginger, soy sauce, and a small bowl of cornstarch slurry

Why It Works

Crispy outside, not greasy: A hot oil temperature and a dry filling keep the wrapper blistered and light instead of soggy.
Flavor-packed filling: Browning the pork first builds savory depth fast, then the aromatics and sauces finish the job.
Make-ahead friendly: You can roll a batch, freeze them, and cook from frozen when you need a win.
Flexible cooking methods: Fry for maximum crunch, or bake and air fry when you want less mess.

Pairs Well With

Storage Tips

How to Store and Reheat Egg Rolls

Fridge: Store cooked egg rolls in an airtight container for up to 3 days. For best texture, let them cool fully before sealing the container so steam does not soften the wrapper.

Freezer (best option): Freeze uncooked egg rolls on a parchment-lined sheet pan until firm, then transfer to a freezer bag. They keep well for 2 months. Cook from frozen. Add a few extra minutes and make sure the center is hot (165°F is a good target for pork).

Reheat for crispiness:

Air fryer: 350°F for 6 to 8 minutes, flipping once.
Oven: 400°F for 10 to 14 minutes on a rack over a sheet pan.
Skillet: Medium heat with a thin slick of oil, turning until crisp.
Microwave: Works in a pinch, but the wrapper will soften. If you microwave, finish in a hot skillet for 1 to 2 minutes per side.

Common Questions

What is the difference between egg rolls and spring rolls?

In the American-Chinese takeout sense, egg rolls typically use a thicker wheat-based wrapper that fries up bubbly and crunchy. (Fun fact: the wrapper does not always contain egg, even when it is called an “egg roll” wrapper.) Spring rolls vary more by region and can be made with thinner wheat wrappers or rice paper, and they tend to cook up lighter and more delicate.

How do I keep egg rolls from getting soggy?

Two big moves: cook the filling until any liquid evaporates (you want the pan to look mostly dry with no pooled moisture), then cool it before rolling. Also, keep your oil at 350°F so the wrapper crisps quickly instead of absorbing oil.

Can I bake or air fry these instead of deep frying?

Yes. Brush or spray the outside with oil so the wrapper can brown. Baking and air frying will be slightly less blistered than deep frying, but still very crunchy.

Can I make these ahead for a party?

Absolutely. Roll them earlier in the day and refrigerate on a parchment-lined tray, seam-side down, covered with a damp paper towel and plastic wrap. Or freeze them uncooked days ahead and fry, bake, or air fry from frozen.

My egg rolls are bursting. What did I do wrong?

Usually it is one of three things: overfilling, trapping air while rolling, or oil that is too hot. Keep the filling to about 2 to 3 tablespoons, roll snug (but not so tight the wrapper tears), and aim for 350°F oil.

Are egg roll wrappers the same as wonton wrappers?

Not quite. Egg roll wrappers are larger and thicker. Wonton wrappers can work for mini rolls, but you will need less filling and a different folding style.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (for cooking filling)
Knife and cutting board
Measuring spoons
Small bowl (for cornstarch slurry seal)
Sheet pan with parchment (for holding rolled egg rolls)
Heavy pot or Dutch oven (for frying)
Thermometer (highly recommended for oil temp)
Tongs or spider strainer
Wire rack or paper towels (for draining)

Egg rolls are one of those foods that make me feel like the kitchen is a little more alive. There is the sizzle, the stack of wrappers, the production line energy, and that one egg roll that I inevitably overfill because I got cocky. I love them because they are not precious. They are hands-on, a little chaotic, and wildly satisfying when you nail the crunch.

This is also the kind of recipe that teaches you fast: timing, heat control, and how one small detail (cooling the filling) changes everything. Also, you get to eat the “quality control” egg roll first, which feels like a responsible choice.