Chinese Pork Cabbage Egg Rolls
Chinese Pork Cabbage Egg Rolls bring crispy, golden shells filled with savory pork, tender cabbage, and veggies—perfect for parties, appetizers, or takeout-style dinners.
There’s something so satisfying about biting into a hot, crunchy egg roll and hearing that little crackle before the steam escapes. These Chinese pork and cabbage egg rolls deliver exactly that—crisp wrappers with a juicy, well-seasoned filling that tastes just like your favorite takeout spot.
You’ll cook a quick stir-fry of pork, cabbage, carrots, and aromatics, then roll it all up snugly in egg roll wrappers and fry until beautifully golden. They’re impressive enough for guests, but simple enough to pull off on a weeknight when you’re craving something fun and flavorful.
One batch makes a generous tray of egg rolls, so they’re ideal for game day, potlucks, or freezer-friendly make-ahead snacks. Once you learn the rolling technique, you’ll be making these on repeat with endless filling variations.
Chinese Pork Cabbage Egg Rolls Ingredients
Ground pork – Provides rich, savory flavor and a juicy base for the filling; you can swap in ground chicken or finely chopped shrimp if you prefer.
Finely shredded cabbage – Adds bulk, sweetness, and crunch, soaking up the seasonings and balancing the richness of the pork.
Shredded carrots – Bring color and a hint of natural sweetness, making each bite more vibrant and flavorful.
Chopped green onions – Add a mild onion bite and freshness that lifts the whole filling.
Minced garlic – Builds a fragrant, savory base that makes the filling taste like real restaurant-style egg rolls.
Soy sauce – Seasons the mixture with salty, umami depth and ties all the flavors together.
Oyster sauce – Adds a slightly sweet, savory richness and a glossy finish to the cooked filling.
Sesame oil – A few drops at the end give that toasty, nutty aroma you expect from Chinese takeout.
Ground ginger – Brings gentle warmth and classic Asian flavor without being overpowering.
Salt and black pepper – Fine-tune the seasoning so the filling tastes vibrant even before it’s wrapped.
Egg roll wrappers – Thin wheat wrappers that fry up shatteringly crisp and hold the filling neatly.
Beaten egg – Acts like glue to seal the edges so the egg rolls don’t burst open while frying.
Vegetable oil for frying – Neutral oil that can handle high heat and gives a beautifully golden crust.
Dipping sauces – Sweet and sour sauce, soy sauce, chili sauce, or hot mustard for serving and extra flavor at the table.
Step-by-Step Chinese Pork Cabbage Egg Rolls
STEP 1: Warm a large skillet over medium-high heat with a splash of oil. Crumble in the ground pork and cook, stirring often, until browned and cooked through. Drain off any excess fat so the filling isn’t greasy.
STEP 2: Add the shredded cabbage, carrots, green onions, and garlic to the skillet. Sauté for a few minutes until the vegetables soften slightly but still have some bite—they’ll continue to cook inside the wrapper.
STEP 3: Stir in the soy sauce, oyster sauce, sesame oil, and ground ginger. Taste and adjust with salt and pepper. Spread the mixture onto a plate or tray and let it cool to room temperature so it doesn’t steam and soften the wrappers.
STEP 4: Set up a rolling station with the cooled filling, a stack of egg roll wrappers, and a small bowl of beaten egg. Place one wrapper in front of you like a diamond, with a corner pointing toward you.
STEP 5: Spoon a couple of tablespoons of filling just below the center of the wrapper. Fold the bottom corner over the filling, then fold in the left and right corners snugly. Brush the top corner lightly with beaten egg and roll it up tightly to seal. Repeat with remaining wrappers and filling.
STEP 6: Heat 2–3 inches of vegetable oil in a deep skillet or pot to about 350°F (175°C). Fry the egg rolls in small batches, turning as needed, for a few minutes until deeply golden and crisp. Transfer to a rack or paper towels to drain, then serve hot with your favorite dipping sauces.
Can I bake these egg rolls instead of frying?
Yes. Arrange rolled egg rolls on a greased baking sheet, brush lightly with oil, and bake at 400°F (200°C) for 12–15 minutes, turning once, until crisp and nicely browned.
Can I freeze uncooked egg rolls?
Absolutely. Fill and roll the egg rolls, place them in a single layer on a parchment-lined baking sheet, freeze until firm, then transfer to freezer bags and cook from frozen, adding a minute or two.
Can I make vegetarian cabbage egg rolls?
Yes. Swap the pork for extra cabbage, carrots, mushrooms, or finely chopped tofu. Season generously so the vegetable filling still tastes savory, then roll and cook exactly the same way.
How do I keep my egg rolls from getting soggy?
Let the filling cool completely, roll tightly with no air pockets, and seal the edges well with beaten egg. Fry in moderately hot oil, and drain on a wire rack so steam doesn’t soften them.
Pro Tips for Chinese Pork Cabbage Egg Rolls
- Cool the filling thoroughly before wrapping; warm filling releases steam and makes the wrappers harder to handle, which can lead to soggy or torn egg rolls.
- Don’t overfill. A modest spoonful of filling rolled snugly gives you tight, even egg rolls that cook through without bursting in the hot oil.
- Keep the oil temperature steady. If it’s too cool, the egg rolls absorb oil; too hot and they brown before the filling heats. Aim for a gentle, steady sizzle.
What to Serve with Chinese Pork Cabbage Egg Rolls
For a takeout-style feast at home, pair these egg rolls with a big bowl of fried rice or simple steamed rice. The crisp, savory bites are perfect alongside fluffy grains that soak up extra dipping sauce.
They’re also great with noodle dishes—stir-fried lo mein, sesame noodles, or simple soy-garlic spaghetti all complement the flavors. The contrast of soft noodles and crunchy egg rolls makes the meal feel extra satisfying.
If you want something lighter, add a fresh side: an Asian-style salad with cabbage, cucumbers, or snap peas, or a quick stir-fry of broccoli and peppers. The fresh veggies balance the richness of the fried wrappers beautifully.
How to Store & Reheat
Leftover egg rolls should cool completely before storing. Once they’re no longer steaming, transfer them to an airtight container and refrigerate for up to 3 days. Layering them with parchment helps prevent sticking.
For the crispiest reheat, skip the microwave. Instead, warm them in a 375°F (190°C) oven or air fryer for about 8–10 minutes, turning once, until the wrappers crisp back up and the centers are hot again.
You can also freeze cooked or uncooked egg rolls. Freeze them in a single layer, then move to freezer bags once solid. Reheat cooked frozen egg rolls straight from the freezer in the oven or air fryer, adding a few extra minutes until heated through and crunchy.
Chinese Pork Cabbage Egg Rolls
Ingredients
For the filling:
- 2 cups thinly sliced green cabbage
- 1 pound finely ground pork or substitute with minced chicken or shrimp
- ½ cup finely chopped spring onions
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster-flavored sauce
- ½ teaspoon powdered ginger
- 1 teaspoon toasted sesame oil
- 2 cloves garlic finely minced
- 1 cup shredded carrots
- Sea salt and ground black pepper to taste
For assembly and cooking:
- 1 large egg beaten (used for sealing)
- 20 square egg roll wrappers
- Neutral frying oil such as vegetable or canola, for deep frying
To serve (optional):
- Sweet and sour dipping sauce
- Soy sauce or spicy mustard
Instructions
- In a wide skillet, warm a tablespoon of oil over medium-high heat. Crumble in the pork and cook until it turns golden and no longer pink, breaking it apart with a spoon. Discard any rendered fat.
- Stir in the cabbage, carrots, chopped green onions, and garlic. Sauté the mixture for about 3–4 minutes until the vegetables are slightly softened.
- Incorporate the soy sauce, oyster sauce, sesame oil, and ground ginger into the skillet. Season the mixture with salt and freshly ground pepper to your preference. Continue cooking for an additional 2 minutes, then remove from heat. Let the filling mixture cool completely.
- Position an egg roll wrapper on a clean surface so that it resembles a diamond shape. Spoon roughly 2 tablespoons of the cooled filling into the center.
- Fold the bottom point of the wrapper over the filling, then fold the left and right corners inward over the filling. Brush the top corner lightly with the beaten egg, then roll upwards tightly to seal the egg roll.
- In a deep pan or wok, heat about 2–3 inches of vegetable oil to a steady 350°F (175°C). Carefully lower the egg rolls in small batches into the hot oil and fry each for 2–3 minutes per side until they turn crisp and golden brown.
- Transfer the cooked rolls to a paper towel-lined plate to drain any excess oil.
- Serve the egg rolls warm, accompanied by sweet and sour sauce, soy sauce, or hot mustard, according to your preference.