Egg Rolls

Crispy and delicious egg rolls stuffed with ground pork, coleslaw, and seasoned with several spices. These egg rolls are absolutely delicious! I have been craving egg rolls ever since my husband and I dined at PF Chang’s in December with a group of our friends. So when I found this recipe I was so excited to try it out! I served these with sweet and sour chicken and rice. This is such a great appetizer to serve with stir fry or Chinese dishes. One of the great things about these egg rolls is that you can freeze these and pull them out of the freezer for a quick and easy dinner or snack. Just prepare these egg rolls up to step 5 and place in freezer.  Make a batch of these for Superbowl Sunday and they will be inhaled before the end of the first quarter…but I warn you, double the batch! 🙂

Egg Rolls

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  • 1 pound ground pork
  • 2 teaspoon ground ginger
  • 2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 4 cups coleslaw
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1/2 teaspoon Chinese 5 spice
  • 1 quart peanut oil for frying
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 8 (7 inch square) egg roll wrappers
  • 2 tablespoons sesame seeds


  1. In a large bowl combine ground pork, ginger, garlic powder, and onion powder and mix thoroughly. In a medium skillet over medium heat, add pork mixture and cook until pork is cooked through and no longer pink. Remove from heat and set aside.
  2. In a medium skillet over medium heat, saute coleslaw,water, soy sauce  and Chinese five spice until tender. Add the pork mixture and set aside.
  3. In another large skillet, over medium high heat, heat oil to 375 degrees F.
  4. In a small bowl, combine flour and 2 tablespoons water in a bowl until it forms a paste.
  5. To assemble egg rolls, lay one egg roll wrapper with the corner pointed toward you. Place 1/3 cup of the cabbage mixture on egg roll wrapper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
  6. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Place on serving plate and top with sesame seeds if desired. Serve with soy sauce or sweet and sour sauce.

Source: adapted from

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14 Responses to Egg Rolls

  1. Pingback: Sweet and Sour Chicken | Sweet Pea's Kitchen

  2. These look awesome Christina! I love that you can freeze them too. I am definitely taking your advice and making these guys in advance for Super Bowl Sunday 🙂

  3. I love to make egg rolls but it makes such a mess in the kitchen. My favorite recipe was one that was on the Mr. Roger’s tv show and had spinach for the filling. Now, I’m craving egg rolls. Love the tip with the flour paste because I always have issues with the insides leaking into the oil and creating spatter. Thanks.

  4. briarrose says:

    Oooo… I’m craving egg rolls. 😉

  5. Oh God, these look seriously amazing. Is it possible to gain weight by just gazing at the picture? Because if so I just gained about ten pounds. Thanks for posting!!
    Jess : )

  6. lena says:

    bet this is delicious as well!

  7. Mary says:

    Your egg rolls sound delicious. My family adores them and will love this recipe. I hope you have a great day. Blessings…Mary

  8. Pam says:

    Wow! They look and sound great. I have added this to my must try list. Thanks!

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  10. Mark says:

    Whoa, and here I’ve been buying egg rolls at the Chinese joint.

  11. Mary Clark says:

    We love egg rolls . I use breakfast sausage in place of plain ground pork and cut back on spices . For the veggies, we use broc slaw mix. Our friends request these for dinner.

    • Christina says:

      I am so glad to hear that you enjoyed the egg rolls! 🙂 I love the idea of using the breakfast sausage in place of the ground pork. I will have to give that a try next time I make these!

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