Egg rolls recipe

Our homemade spring rolls are loaded with pork and vegetables, all rolled up and fried to crispy perfection. The perfect appetizer for any event!

Chinese spring rolls are a great snack or appetizer for any Asian-style meal. These spring rolls can be assembled up to a day in advance and fried right before serving.

Raise your hand if you love spring rolls! Sure, but my kids are not obsessed with Chinese food, so we rarely go to Chinese restaurants. With these homemade spring rolls, I can now skip the restaurant and enjoy my favorite appetizers at home.

The filling for these spring rolls is ground pork, shredded cabbage, carrots, and spices like garlic, ginger, and sesame oil. If you are not a fan of pork, you can substitute ground chicken. I use pre-cut coleslaw mix to make my life easier and cut down on prep time.


°2 teaspoons of vegetable oil

°3/4 pound minced pork

°salt and pepper as needed

°1 teaspoon minced garlic

°1 teaspoon of minced ginger

°3 cups of coleslaw

°A quarter cup of chopped green onions

°One tablespoon of soy sauce

°1 teaspoon toasted sesame oil

° 12 spring rolls

1 beaten egg

°frying oil


Heat 2 tsp of the vegetable oil in  skillet over medium-high heat. Add the ground pork and season with salt and pepper.

Cook, breaking up the pork, using a spoon, until the meat is tender and just cooked through. Adding garlic & ginger then cooking for 30 sec.

Stir in coleslaw mixture and green onions. cooking until cabbage has wilted, for 3-4 minutes.

Stirring in soy sauce and sesame oil, & removing from heat.

Place about 2-3 tablespoons of the filling on each spring roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go. 

Pour 2 to 3 inches of oil into a deep skillet.

Heat the oil to 350 degrees. Fry 3 to 4 spring rolls at a time, turning occasionally, until golden brown, 3 to 5 minutes.

Drain on paper towels, then serve with your choice of sauce.

Enjoy !

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