Breakfast & Brunch
This spring roll egg roll recipe delivers the perfect balance of crispy wrappers and flavorful spiced pork filling—just like your favorite takeout, but made at home. The secret lies in parboiling the wrappers before frying to ensure they stay tender inside while achieving that signature golden crunch.
I've perfected this technique after years of testing, and it never fails to impress, whether you're serving them as an appetizer or a main dish.
The filling combines ground pork with a blend of aromatic spices—ginger, garlic, and soy sauce—that infuse every bite with rich, savory depth. Shredded carrots and cabbage add texture and freshness, while a touch of sesame oil at the end elevates the flavor profile.
These won't just be egg rolls; they'll be the star of your meal, with a crispy exterior that shatters at the first bite and a filling that's impossibly tender.
What sets this recipe apart is the versatility—you can deep-fry for that classic takeout crunch or bake for a lighter, oven-fried version. The wrappers are pre-made for convenience, but the filling is where the magic happens, and I'll walk you through every step to ensure success.
Whether you're hosting a gathering or craving a comforting meal, these egg rolls are a game-changer.
Serve them with a classic sweet chili or peanut dipping sauce for the full experience. The combination of the crispy rolls and the tangy, slightly sweet sauce is pure indulgence. Let's get started—your taste buds will thank you.
Ingredients for spring roll egg roll
Sixteen wrappers, one pound pork, and a handful of fresh veggies—this is your takeout-style egg roll game plan.
| Ingredient | Amount | Notes |
|---|---|---|
| Wonton Wrappers 🥟 | 16 whole | Square, for egg rolls |
| Ground Pork 🥩 | 1 lb | 80/20 fat ratio preferred |
| Carrots 🥕 | 2 medium | Shredded, fine cut |
| Green Cabbage 🥬 | 2 cups | Shredded, thinly sliced |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Fresh Ginger 🌿 | 1 tbsp | Grated, peeled |
| Soy Sauce 🍶 | 2 tbsp | Light or regular |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for finishing |
| Vegetable Oil 🫒 | 2 cups | For frying, high smoke point |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Cornstarch 🌾 | 2 tbsp | For crispy coating |
| Water 💧 | ½ cup | For parboiling |
The wrappers are non-negotiable here. Martini brand is my go-to—they're thin and crisp up perfectly. If you can't find them, Taste of China wrappers work too, but stick to square ones. The pork should be 80/20 fat ratio for that juicy texture—Trader Joe's sells pre-ground pork that's perfect. For the ginger, grab fresh root from the produce section—it's worth it. The carrots and cabbage can be pre-shredded from the bagged section if you're short on time, but fresh is always better.
No sesame oil? Toasted peanut oil works in a pinch, though it'll have a different flavor. Short on cornstarch? All-purpose flour at half the amount does the trick. The soy sauce can be swapped for coconut aminos if you're avoiding soy, but it'll taste slightly different. For the veggies, mandarin oranges can replace carrots if you want a sweet twist. And if you're baking instead of frying, brush the egg rolls with oil before baking to help crisp them up.
Keep the wrappers in the fridge until ready to use—they dry out fast. The filling can be prepped 3 days ahead and stored in the fridge. For frying, maintain oil at 350°F—it drops when you add the rolls. Baked version? 400°F for 15-18 minutes works perfectly. Leftovers? Reheat in the air fryer for 3-4 minutes to restore that crispy texture.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by these wonton wrappers—they’re pre-sheeted, so no rolling or stretching. Five minutes of chopping (carrots, cabbage, garlic) and you’re rolling. Honestly, the hardest part is deciding whether to fold them like egg rolls or spring rolls.
- Garlic-Pork Magic: That ground pork sizzling with minced garlic? It’s the star. The cabbage softens just enough to soak up the flavor, while the carrots add a satisfying crunch. Between us, I’ve skipped the soy sauce before—don’t.
- Lunchbox or Party: Make a double batch and freeze half. Thaw and pan-fry later for a quick lunch, or serve them warm at game night. My kids grab these for school lunches (yes, even with the leftover filling). They’re equally at home in a takeout box or on a platter.
- Budget Crunch-Saver: Ground pork stretches miles, and cabbage lasts weeks in the fridge. I buy wonton wrappers in bulk—they’re cheaper than takeout, and I always have extras. Plus, leftovers reheat like a dream (microwave or air fryer, no judgment).
Step-by-step instructions for crispy spring roll egg rolls
Let's make these golden, crispy egg rolls with a perfect balance of crunch and flavor.
Prepare the Filling Ingredients
Start by shredding the 2 medium carrots into fine strips using a mandoline or sharp knife. I like to cut them into thin, matchstick-like pieces so they cook evenly and stay tender. Place them in a large mixing bowl.
Next, thinly slice the 2 cups green cabbage using the same technique—thinner slices mean faster cooking and better texture. Add the cabbage to the bowl with the carrots. In a small bowl, mix together the 1 lb ground pork, 2 tbsp soy sauce, 0.5 tsp salt, and 0.25 tsp black pepper. This seasoning will infuse the pork while it cooks.
Cook the Pork and Vegetables
Heat a large skillet over medium-high heat and add the seasoned ground pork, breaking it apart with a wooden spoon. Cook for 5-6 minutes until the pork is fully browned and any pink remains are gone. This ensures food safety while building deep flavor.
Add the shredded carrots and cabbage to the skillet, stirring well to combine. Cook for another 3-4 minutes until the vegetables begin to soften slightly. Remove from heat and let the mixture cool for 5 minutes—this prevents the wrappers from getting soggy when we assemble them.
Parboil the Wrappers
Bring a large pot of water to a gentle boil and add the 2 tbsp cornstarch and 0.5 cup water. Stir until fully dissolved. Add the 16 whole wonton wrappers one at a time, letting each float for 30 seconds before removing with tongs. This quick dip makes them pliable and prevents cracking when we roll them.
Lay the parboiled wrappers on a clean kitchen towel to dry slightly. Work quickly—these wrappers will crisp up beautifully when fried, but they need to be pliable for rolling. Keep the remaining wrappers covered with a damp towel to prevent drying out.
Assemble and Fry the Egg Rolls
Place about 1 tablespoon of filling near the bottom corner of each wonton wrapper. Fold the corner over the filling, then fold in the sides, and roll tightly to form a neat cylinder. Seal the edge with a dab of water to ensure it stays closed during frying.
Heat 2 cups vegetable oil in a deep fryer or heavy pot to 350°F. Fry the egg rolls in batches for 2-3 minutes until they turn a deep golden brown. You'll know they're ready when they float to the surface and the oil sizzles steadily. Drain on a wire rack or paper towels to remove excess oil.
Finish and Serve
While still warm, drizzle the fried egg rolls with 1 tbsp sesame oil and toss gently to coat. Serve immediately with your favorite dipping sauce—sweet chili or soy-based work perfectly. The contrast of crispy, golden wrappers with the tender pork and veggie filling makes every bite satisfying.
Real talk: Don't skip the sesame oil finish—it adds that signature nutty aroma and depth of flavor that takes these from good to restaurant-quality. Enjoy while they're hot and crispy!
Pro Tips For Making Spring Roll Egg Roll
- STEAM NOT FRY: Wonton wrappers need moisture to crisp properly—don’t skip the quick steam. Toss a damp paper towel in a microwave-safe bowl, cover the filled rolls with another towel, and zap for 20 seconds. This keeps them pliable for rolling and gives that signature crunch without burning.
- GRATE CABBAGE DRY: Soggy cabbage ruins everything. Use a box grater (not a food processor) and squeeze out every last drop of water with your hands—yes, even if it feels excessive. The drier the mix, the tighter the roll holds together when frying.
- SEAR GARLIC FIRST: Raw garlic burns fast and turns bitter. Mince it extra fine, then cook in the pan alone for 30 seconds until fragrant before adding pork. This builds flavor without overpowering the filling—trust me, your rolls won’t taste like medicine.
- FREEZE FILLINGS 10 MINS: Cold fillings shrink as they cook, preventing leaks. Shape the pork-cabbage mix into logs, wrap tightly in plastic, and stash in the freezer for 10 minutes before rolling. The wrappers stay crisp, and the filling stays put—no surprise spills when frying.
Health benefits of these flavors
Crispy Protein Power
These egg rolls pack a serious protein punch with 1 lb of lean ground pork per recipe, providing about 40 grams of protein per serving. That's nearly half your daily protein needs in just a few bites!
The pork's fat ratio (80/20) ensures juiciness while keeping calories in check. I've found that using Trader Joe's pre-ground pork gives consistent results without excess fat. 💪
Fiber-Rich Veggie Boost
The shredded carrots and cabbage add 5 grams of fiber per serving, supporting digestion and keeping you full longer. I always use fresh cabbage because it holds up better during frying, but bagged pre-shredded works in a pinch.
The fiber content makes these egg rolls surprisingly satisfying as a light meal or appetizer.
Low-Calorie Crunch
When prepared properly, these egg rolls deliver crispy texture without excessive calories—about 220-250 calories per serving depending on frying method. The parboiling technique prevents soggy wrappers while maintaining that satisfying crunch. For even lighter versions, try baking instead of frying—just brush with oil first for that golden finish.
Healthy Fat Benefits
The finishing 1 tbsp sesame oil adds flavor while providing polyunsaturated fats that support heart health. Unlike vegetable oil used for frying, sesame oil contains beneficial compounds like sesamin and sesamol. I recommend toasted sesame oil for maximum flavor impact—it's worth the extra few dollars for that nutty depth.
Balanced Nutrition
Each serving contains a balanced mix of protein, fiber, and healthy fats, making these egg rolls a surprisingly nutritious choice. The soy sauce adds umami flavor while contributing iron and B vitamins from the fermented process.
For a gluten-free option, simply swap the soy sauce for coconut aminos—the flavor difference is minimal but noticeable.
Meal Prep Friendly
The filling can be prepped 3 days ahead and stored in the fridge, making these perfect for meal prep. The wrappers should be parboiled and assembled fresh before frying to maintain texture.
I like to freeze uncooked egg rolls in a single layer before transferring to bags—this prevents them from sticking together when frozen.
Nutrition facts
Frequently asked questions
Can I make these egg rolls without frying?
For a lighter version, bake them at 400°F for 15-18 minutes on a wire rack over a baking sheet. Brush with oil first for crispiness. They won't be as crunchy as fried, but still delicious. Air fry at 375°F for 8-10 minutes for a middle ground.
What's the difference between spring rolls and egg rolls?
Spring rolls are typically larger, made with rice paper wrappers, and filled with fresh veggies and shrimp (no meat). Egg rolls use wonton wrappers and often include meat like pork or chicken. Both are fried, but spring rolls are more common in Vietnamese cuisine while egg rolls originated in Chinese-American cooking.
How do I prevent my egg rolls from falling apart?
Seal the edges with a tiny dab of water before frying—this creates a glue-like bond. Also, don't overfill them (use 1 tbsp filling max) and keep the wrappers slightly damp while assembling. Work quickly and fry at 350°F for 2-3 minutes—overcooking makes them brittle and prone to cracking.
Can I use chicken or shrimp instead of pork?
Yes! For chicken, use 1 lb ground chicken breast and add 1 tsp fish sauce for umami. For shrimp, chop 1 lb peeled shrimp and cook separately first. Both work well, but pork gives the most authentic flavor. Shrimp versions are especially popular in Vietnamese spring rolls.
What's the best dipping sauce for these?
Classic sweet chili sauce works perfectly, but try these combos: 1 tbsp soy sauce + 1 tsp honey + 1 tsp rice vinegar for tangy, or 2 tbsp peanut butter + 1 tbsp soy sauce + 1 tsp lime juice for nutty depth. For spice lovers, add ½ tsp sriracha to any sauce.