Description
Have you ever wondered why restaurant egg rolls have that perfect, golden crunch? These Easy 30-Minute Homemade Egg Rolls bring that shattered-crisp texture to your kitchen with a savory pork and vegetable filling and a zesty homemade sweet chili sauce. Faster than takeout and much fresher, they are the ultimate crowd-pleasing appetizer.
Ingredients
Scale
-
- 1 lb ground pork (or chicken, turkey, or crumbled tofu)
- 14 oz (1 bag) coleslaw mix (shredded cabbage and carrots)
- 1 package egg roll wrappers (about 20 count)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 green onions, thinly sliced
- 1 large egg, beaten (for sealing)
- Vegetable oil for frying
Sweet Chili Sauce:
- 1/2 cup water
- 1/4 cup rice vinegar
- 1/2 cup sugar
- 1–2 teaspoons red chili flakes
- 1 clove garlic, minced
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
Instructions
- Brown the Protein: Heat a large skillet over medium-high heat. Cook ground pork until browned, breaking it into small crumbles. Drain excess fat.
- Sauté Aromatics and Veggies: Add garlic and ginger to the skillet and stir for 30 seconds. Toss in the coleslaw mix and cook for 2-3 minutes until slightly wilted but still crunchy.
- Season the Filling: Stir in soy sauce, sesame oil, and green onions. Remove from heat and let cool slightly.
- Prepare the Sauce: In a small saucepan, combine water, rice vinegar, sugar, chili flakes, and garlic. Bring to a simmer. Whisk in the cornstarch slurry and cook for 1 minute until thickened and clear.
- Assemble the Egg Rolls: Place a wrapper in a diamond shape. Put 2-3 tablespoons of filling in the center. Fold the bottom corner up, tuck in the sides like an envelope, brush the top edges with beaten egg, and roll tightly to seal.
- Fry to Golden Perfection: Heat 1 inch of oil in a skillet to 350°F. Fry rolls in batches for 2-3 minutes per side until deep golden brown. Drain on a wire rack.
Notes
Ensure the filling is not too wet before rolling to prevent the wrappers from getting soggy. Don’t overcrowd the pan while frying, as this drops the oil temperature and leads to greasy egg rolls. To reheat and maintain crunch, use an air fryer or oven at 350°F rather than a microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 egg roll
- Calories: 155
- Sugar: 6g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g