Pork Egg Roll

Prep Time:
15 Minutes
Cook Time:
10 Minutes
December 2, 2022
November 18, 2022

Prepare Ahead

Defrost wonton wrappers several hours ahead of time if using frozen. Cut and portion all vegetables. If using frozen cooked shrimp, soak them in cold water while you do the rest of your preparations so they have time to warm up before adding to the filling. Wisk one egg in a separate bowl and set aside for wrapping.



1/2 of one head of Green Cabbage <span class="cut roughly-cut">Roughly Chopped</span>

1 c of Matchstick Carrots

1lb of Mung Bean Sprouts

1 lb Ground Pork

1/2 c of Baby Shrimp or Whole Shrimp <span class="cut diced">Diced</span> (optional)

2 Whole Eggs

3 Tbsp Hoisin Sauce

1 Tbsp Chinese Soy Sauce

1 tsp of MSG

4 Tbsp of Neutral Oil (Divided) (Peanut, Canola, Vegetable, etc...)

1 1/2 - 2 Quarts of Frying Oil (Peanut, Canola, Vegetable, etc...)


12 Egg Roll Wrappers (Thawed)

1 Whole Egg


Form the Filling

  1. Chop and portion all the vegetables and set them aside in a medium bowl.
  2. Mix all sauces into a small bowl and set aside.
  3. Heat the wok on high with 1 Tbsp of oil until the oil begins to simmer and wisp. Lightly beat two whole eggs and add them to the hot oil. Once the egg starts to set, quickly stir and scramble the eggs, careful not to over cook them and remove them before they start turning brown.  Add the scrambled eggs to a bowl and set aside.
  4. Clean the wok of any egg bits, and return to the heat with 1 Tbsp of oil until the oil begins to simmer and wisp. Add the pork and cook until just browned.
  5. Once browned, add the vegetables to the pork, and toss quickly. Pour the sauce mixture down the side of the wok allowing it to simmer and bloom in flavor for 20-30 seconds before tossing with the rest of the pork and vegetables.
  6. Once everything is combined, add the scrambled eggs and shrimp and MSG before giving one final toss.
  7. Remove from heat while the vegetables are still quite crunchy and add to a bowl to let cool for 20 minutes.

Wrapping the Egg Rolls

  1. Place a single egg roll wrapper in front of you diagonally. It should look like a diamond on the table.
  2. With a slotted spoon, or your bare hand, place 3-4 Tbsp of the filling that has been drained of excess liquid on the wrapper forming an oblong mound horizontally.
  3. Start the first fold from the bottom corner over the top of the filling. Followed by two folds from the left and right corners. You should start to see the shape of the egg roll forming.
  4. Wet your finger with the 1 beaten egg you prepared earlier and dampen the top corner as well as down the remaining sides.
  5. Roll the egg roll up to meet the top corner and place on a baking sheet lined with a cooling rack with the wet side facing down.
  6. Repeat with remaining wrappers and filling.


  • Bring a deep frying pot with roughly 1 1/2 to 2 quarts of oill to 350F.
  • Start by gently placing 3-4 egg rolls in the oil and gently rotate them with tongs or chef's chopsticks.
  • Once the egg rolls are a deep golden brown, remove them and place them back on the backing sheet with cooling rack.
  • Serve with dipping sauce made from soy sauce and/or Hoisin

Tools and Vessels

  • Prep Bowls
  • Wok
  • Stirring Spatula or Chef's Chopsticks
  • Deep Frying Pot
  • Spyder for straining
  • Baking Sheet with Cooling Rack
  • 2 Medium Bowls

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