Homemade Egg Rolls


  • 1 lb ground pork
  • 2 cups cabbage, finely shredded
  • 1 carrot, julienned
  • 1/2 cup bamboo shoots, minced
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 12 egg roll wrappers
  • Oil for frying


  1. Heat a large skillet over medium heat. Add ground pork and cook until browned, breaking it up as it cooks.
  2. Add cabbage, carrot, bamboo shoots, green onions, garlic, and ginger. Cook for about 3-4 minutes until vegetables are soft.
  3. Stir in soy sauce, oyster sauce, and sesame oil, and cook for another 2 minutes.
  4. Remove from heat and allow the mixture to cool slightly.
  5. Place an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape). Place about 3 tablespoons of the pork mixture near the bottom corner.
  6. Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the final corner with a dab of water.
  7. Heat oil in a deep-fryer or large saucepan to 350°F (175°C).
  8. Fry egg rolls in batches until golden brown, about 3-4 minutes. Drain on paper towels.
  9. Serve hot with dipping sauce of choice.

Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes

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