Easy Egg Roll Recipe

Homemade Egg Rolls are filled with vegetables and pork then fried to crispy perfection. They make a yummy appetizer or side dish for any Asian style meal.

Let’s get started!


Brown ground pork or sausage in large sauté pan or skillet. Add coleslaw mix, soy sauce, and salt and pepper to taste.


Cook until the cabbage is wilted and cooked, about 3 minutes. Let coleslaw mixture cool slightly, about 5 minutes, off the heat.


Brush beaten egg on 2 sides of egg roll wrapper. Place a small amount of filling mixture in the middle of the wrapper and roll up according to the diagram on the wrapper package and roll it up, making sure edges are sealed.


In a large Dutch oven or a heavy-bottomed and high-sided skillet, add the oil and heat over medium to medium-high heat. Use a paddle thermometer to gauge the temperature.


Heat oil to 375 degrees F. Working in batches, fry 6 or so egg rolls at a time, as to not over crowd the pan.


Use a spider strainer to remove the egg rolls from the oil and place them on a paper towel lined baking sheet. Repeat with the remaining egg rolls, working in batches. Enjoy while hot.

Bread bun

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