Pork Egg Rolls

If you want something a little different yet still filling and satisfying, then look no further than these gorgeous Pork Egg Rolls. They are the perfect dish for a winter’s night when you want something warming, and the whole family will love them!



2 tablespoons vegetable oil

450g ground pork

1/2 cup minced yellow onions

1 tablespoon chopped garlic

1 cup cabbage, shredded

500g medium shrimp, peeled, deveined and chopped

1 tablespoon dark sesame oil

Soy sauce, to taste

1/4 cup sake

1 tablespoon sugar

2 cup fresh bean sprouts, washed and patted dry

1/4 cup green onions, green part only

20 (6-inch) egg roll wrappers

1 egg, beaten, for egg wash

Oil, for frying


© Ramon Grosso | Dreamstime.com



- Preheat the fryer. 

- In a wok, heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes.

- Add the onions and garlic, continue to cook for 2 minutes. Add the cabbage and shrimp.

- Season with salt and pepper. Stir-fry for 1 minute. Season with the sesame oil, soy sauce, sake and sugar.

- Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely. 

- To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper.

- Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly.

- Repeat until all of the egg rolls are done.

- Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels.

- Season the egg rolls with Essence. Serve warm with sweet and sour sauce. 

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  • beng says
    it may seem laborious to make but once you get the hang of it, its super easy. you can get the kids to help out as well though it'll not turn out to be the perfect roll. so if its for home consumption, kids are welcome but if its for a party, do it yourself or with a helpful friend. i suggest that you cook a little more because they ran out quickly because the guests are eager to taste what's inside the roll. and another serve it with the perfect dipping sause. so addictive!

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