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If you’re wondering how to make pork egg rolls you’ll love this egg roll recipe! It’s perfect for beginners, super flavorful, and the crispy wrapper is perfection.
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Proudly taking on the title of Best Pork Egg Roll Maker around here!
Pork Egg Rolls Are The Way To My Heart.
My husband’s grandma used to make the most amazing pork egg rolls. Are they super authentic? Well…she got the recipe off the back of a Jimmy Dean roll of sausage, so I’ll let you decide for yourself. 😉
But, oh wow, these sausage egg rolls are literal perfection. They’re easy to make since they start with breakfast sausage and a bag of coleslaw mix, and they fry up perfectly crispy and just a little greasy but in a totally good way.
Be sure to whip up a batch of our egg roll dipping sauce to serve with these. It’s a thin, drippy sauce that’s perfectly savory, slightly sweet, nice and salty – just a really nice little pop of goodness to dip these homemade egg rolls in!
♥ What We Love About This Recipe:
- Texture: We love the crispy fried exterior of the egg roll wrappers along with the tender, savory filling! It’s a perfect combination of textures and flavors.
- Flavors: The breakfast sausage has plenty of flavor but the garlic and ginger also add a lot. When served with my egg roll dipping sauce it’s the ultimate combo!
- Party Food: Egg rolls are perfect for parties or watching the big game! This recipe makes a large batch, so fry ’em up and pass ’em out! These also go great for dinner with our pork lo mein recipe or Thai peanut noodles.
Ingredient Notes:
Pork Breakfast Sausage – You can use any breakfast sausage you like for this. We sometimes use the hot breakfast sausage when we’re feeling spicy. It’s a great way to amp up the flavor.
Coleslaw Mix – Just the mix of cabbage and carrots, no dressing!
Garlic & Ginger – We love the flavor that the freshly chopped ginger and garlic adds to this dish. Both are commonly used in Asian cuisine and are great for egg rolls! You can also use the squeeze tube of ginger and garlic paste here. I’m all about keeping it easy.
Egg Roll Wrappers – You can usually find these in the produce section or with the vegan products. Some stores will sell frozen egg roll wrappers as well.
Oil – You can use any neutral, high heat oil for frying, such as avocado oil (preferred) or canola or vegetable oil.
Egg Roll Dipping Sauce – You’ll definitely want to try out my homemade egg roll dipping sauce! You can use any other sauces or dips you’d like here instead or just enjoy the pork egg rolls all on their own.
How to Make Pork Egg Roll Filling:
Brown the sausage in a large skillet and then drain off any excess grease.
Add the sausage to a large bow with the coleslaw mix, ginger and garlic, and salt and pepper. Give it a stir.
How To Wrap Egg Rolls:
Lay your egg roll wrapper out on a flat surface with one of the points facing you. Spoon the filling into the center of the wrapper.
Fold the bottom corner of the egg roll wrapper up and over the filling to cover it.
Fold both sides of the egg roll wrapper in and over the bottom layer that is covering the filling. Try to keep the edges straight.
Starting at the bottom, roll the egg roll up towards the top. Dip your finger in water and run it along the upper corner of the egg roll wrapper before the final roll. This will seal the edges.
How to Fry Egg Rolls:
Add a few inches of oil to a deep skillet and heat to 375 degrees. Fry the egg rolls, without over crowding the pan, for about 2 minutes per side, just until golden brown and crispy.
Place the cooked egg rolls on a paper towel lined sheet pan to let the excess grease drain off while you finish cooking the rest of the egg rolls.
Baking Vs Air Fryer Vs Deep Frying:
I know I’ll get questions about baking these guys and let me just get this out of the way: I’ve tried baked egg rolls. Once. Then I went right back to frying them.
As much as I hate deep frying (it is a bit messy and it does smell up the kitchen and you are left with a pan full of oil to dispose of), it’s still 100% my preferred method for making these pork egg rolls. These aren’t something we make super often because of the deep frying, but when we get a craving, we fry up a batch and it’s super worth it.
That said, the air fryer comes in at a solid second place when it comes to egg rolls. Be sure to spritz the egg rolls liberally with oil and you’ll still get that nice, rich crispy goodness you get with a deep fried egg roll. We use this air fryer and we follow this air fryer egg roll recipe.
Freezing & Storage Instructions:
The cooked egg rolls can be stored in an airtight container in the refrigerator for about 3 to 4 days. Let them cool completely before storing.
You can also freeze these pork egg rolls for up to a few months. Place them on a baking sheet in the freezer for an hour before transferring to a freezer safe bag or container. This will keep them from sticking together.
To reheat, we prefer to pop these in an air fryer at 375 degrees for a couple of minutes to warm them through. You can also bake them. We do not recommend microwaving or you’ll have soggy egg rolls.
Recipe FAQs:
The ingredients can vary by recipe. We’re using pork breakfast sausage with a coleslaw mixture and freshly chopped ginger.
Egg roll wrappers are thicker than a spring roll wrap and contain egg, water, and flour, while spring roll wrappers are more thin and do not have egg in the wrapper. Believe it or not, egg rolls originated in American Chinese restaurants, while spring rolls originated in are from China.
More Take-Out Inspired Favorites:
- Mexican Rice Recipe
- Copycat Chick-Fil-A Sauce
- Pumpkin Cream Cold Brew
- Crumbl Peanut Butter Cookies
- Chicken Gnocchi Soup
- Restaurant Style Salsa
Prol Egg Rolls
Ingredients
- 1 pound pork breakfast sausage
- 8 ounces coleslaw mix
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 16 egg roll wrappers found in the produce section
- Avocado or Vegetable Oil for frying
- Egg Roll Dipping Sauce for serving
Instructions
- In a skillet over medium heat, brown the sausage, breaking it into small pieces, and cook through. Drain the fat.
- In a large bowl, add the sausage, coleslaw mix, ginger, garlic, salt, and pepper and stir to combine.
- Add 2-3 inches of oil to a large, deep skillet. Heat oil to 375 degrees over medium high heat.
- While the oil heats, spoon around 1/4 cup of the sausage mixture into an egg roll wrapper. Fold in each side and then roll up tightly. Before making the last roll, dip your finger in water and brush it on the top corner of the egg roll and finish rolling to seal the egg rolls closed. Repeat with the remaining egg rolls. Keep the rolled egg rolls covered with a tea towel to avoid the wrappers drying out.
- Fry egg rolls, a few at a time without crowding the pan, cooking around 2 minutes before flipping and cooking another 1-2 minutes or until golden brown.
- Line a sheet pan with a double layer of paper towels and place cooked egg rolls on the pan to drain off any excess grease.
- Serve warm with this dipping sauce.
Denise says
These are fantastic. Since we moved last year we haven’t found a decent Chinese restaurant. My husband loves these egg rolls
Karly says
So glad to hear that!
Sue says
Can’t believe how easy these are to make. These are delicious. Hope they freeze well.
Karly says
They do freeze pretty well! I’ve only frozen before frying though. 🙂
Janet says
Looks wonderful.. I will try it soon.
Alaina @ Fabtastic Eats says
These look amazing!
Chung-Ah | Damn Delicious says
Haha maybe Jason will propose to me if I make these for him!
carrian says
I agree with your hubs, you make a danged good egg roll. Those puppies are gorgeous!