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5 from 2 votes

Crispy Pork Egg Rolls

These homemade crispy pork eggs rolls stuffed with ground pork and napa cabbage are an easy and delicious alternative to take out!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: asian fusion
Keyword: cabbage, egg rolls, ground pork, pork egg rolls
Servings: 10 eggrolls
Calories: 235kcal
Author: Lisa Brown


  • 1 package won ton wrappers
  • 8 cups chopped napa cabbage about 20 ounces
  • ½ lb ground pork
  • 2 tbsp minced garlic
  • 2 green onions, chopped
  • 2 tbsp chili oil or sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp mirin
  • 1 tsp white pepper
  • 1 tsp chili paste, for heat optional
  • water, for sealing the wrapper
  • Oil for deep frying


  • In a large saute pan, heat chili/sesame oil. Saute the chopped green onion and garlic for about 2 minutes, or until soft and fragrant.
  • Add ground pork and cook until brown.
  • Before you add the cabbage, make sure it is cut nice and small. Add napa cabbage and cook until wilted. You might have to add it a little at a time and wait for it to wilt because there is so much.
  • Add white pepper, mirin, rice vinegar, and soy sauce. Let simmer on medium low heat for about 5-7 minutes.
  • Add about 1-2 tablespoons of filling to one wrapper. Arrange the filling long ways from corner to corner.
  • Starting from the bottom, fold on corner over the filling. The fold over each side as you continue to roll. Keep it nice and tight.
  • Dip your finger in a little bit of water and lightly wet the seams for a nice seal.
  • Deep fry in hot oil (375°F) for about 5-6 minutes, or until golden brown and crispy. Remove from oil and dab up excess oil.
  • Dip in your favorite dipping sauce (I love thai sweet chili), and enjoy!


Serving: 1eggroll | Calories: 235kcal | Carbohydrates: 30g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 491mg | Potassium: 267mg | Fiber: 2g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 18mg | Calcium: 76mg | Iron: 2mg