Easy Chinese Egg Rolls

These Easy Chinese Egg Rolls are a quintessential takeout staple that you can master right in your own kitchen. The combination of savory ground pork, aromatic ginger, and crisp cabbage creates a classic flavor profile that is both nostalgic and satisfying. By using a pre-shredded coleslaw mix, you save significant prep time while ensuring a perfect vegetable-to-meat ratio in every bite.

Easy Chinese Egg Rolls

Ingredients:

How To Make Easy Chinese Egg Rolls:

Step 1: Cook the Filling: Heat a large skillet over medium-high heat. Add the 1 lb of ground pork and cook for 5/6 minutes until browned. Add the onion and garlic, cooking for another 2/3 minutes. Stir in the 5 cups of coleslaw mix, oyster sauce, and ginger. Sauté for 3/4 minutes until the cabbage wilts and any liquid has evaporated. Stir in the scrambled eggs if using, then let the mixture cool for at least 10 minutes.

Step 2: Set Up the Station: Clear a flat workspace. Keep your egg roll wrappers under a damp towel so they don’t become brittle. Have a small bowl of water ready to act as “glue” for the edges.

Step 3: Fold the Rolls: Place a wrapper in a diamond shape. Spoon 2/3 tablespoons of the cooled filling near the bottom corner. Fold that corner up over the filling, tuck in the left and right sides like an envelope, and roll tightly toward the top. Dip your finger in the water and rub it along the top edge to seal the roll shut.

Step 4: Fry Until Golden: In a deep pot, heat your oil to 350°F (it should be about 2/3 inches deep). Carefully drop 3/4 rolls into the oil at a time. Fry for 3/4 minutes, turning them occasionally so they brown evenly.

Step 5: Drain and Serve: Remove the rolls and place them on a wire rack to drain. This allows air to circulate so the bottoms don’t get soggy. Serve immediately while the shells are shatteringly crisp.