Crispy Pork Egg Rolls with Sweet Chili Crisp Sauce
Ingredients
For the Filling
- 1 lb ground pork
- 1 head of green cabbage finely shredded (about 2.5-3lbs)
- 1 cup celery finely sliced
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 2 ½ tsp chicken bouillon powder
- 1 tsp sugar to balance the saltiness
- ½ tsp ground black pepper
- ½ tsp salt adjust to taste
For Wrapping & Frying
- 10 egg roll wrappers
- cornstarch slurry for sealing
- Neutral oil for frying
For the Chili Crisp Dipping Sauce
- ¼ cup chili crisp oil
- ¼ cup soy sauce
- ½ cup brown sugar
- 2 tbsp green onion chopped
- 1 tsp sesame seeds
Instructions
- In a large pot, boil water and add about 3-4 tbsp of salt. This will be used to blanch the veggies.
Cook the Pork
- In a large skillet or wok, cook ground pork over medium-high heat until no longer pink, breaking it up into small pieces. Season with salt and pepper.
- Drain any excess fat if necessary. Set aside.
Make the dipping sauce
- In a small saucepan, combine the chili crisp oil, soy sauce, and brown sugar.
- Heat the sauce over medium heat until the sugar is dissolved. Remove from heat. Set aside.
Prep the cabbage
- Slice the cabbage in half and remove the core. Finely shred the cabbage.
Blanch the veggies
- Add shredded cabbage and chopped celery to the boiling water.
- Cook for 2-3 minutes, until veggies are softened but still have a bit of crunch.
- Immediately drain and rinse under cold water to stop cooking.
- Add the veggies to a bowl, lined with a kitchen towel, and squeeze out excess water.
Season the filling
- Add the drained veggies to a mixing bowl. Stir in cooked pork, garlic, soy sauce, pepper, and salt.
Wrap the Egg Rolls
- Place a wrapper in a diamond shape on your work surface.
- Add 3-4 tbsp of filling near the bottom third of the wrapper.
- Fold the bottom corner over the filling, using your finger to pull it tight with the filling.
- Fold in both side corner.
- Brush the top corner with cornstarch slurry to seal.
Fry
- Heat oil in a deep skillet or pot to 320°F.
- Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crisp.
- Drain on wire rack.
Second Fry
- Increase the cooking oil to 380°F.
- Fry egg rolls in batches for a second time, about 30-45 seconds, careful not to let them burn or get too dark. This second fry crisps up the exterior by expelling the moisture on the outer shell.
Serve
- Garnish the dipping sauce with green onion and sesame seeds.
- Allow egg rolls to cool. Serve with sweet chili crisp sauce, soy sauce, or sweet and sour sauce.
Nutrition
What do you think of this recipe?Keep scrolling for the full recipe post. Please consider Leaving a Review!There are few things more satisfying than biting into a perfectly crispy egg roll—especially when it’s stuffed with juicy pork and cabbage, and dunked in a glossy, spicy-sweet dipping sauce. These homemade pork egg rolls hit all the right notes: savory, crunchy, just a little bit indulgent, and surprisingly simple to pull off at home.
What really seals the deal? The second fry. If you’ve ever had soggy takeout egg rolls, this step is your secret weapon for restaurant-style crunch. Plus, the chili crisp dipping sauce is wildly good—sweet, salty, umami-rich with a slow-building heat that makes you want to double dip. (No judgment.)
Let me walk you through a few tips to make these the star of your next snack spread, party platter, or Tuesday night dinner.
Choosing and Prepping the Veg
I know blanching sounds like a fussy step, but trust me—it makes a huge difference. Blanching the cabbage and celery softens them just enough, without losing that fresh bite. The trick? Salt your water generously (like pasta water), and don’t overcook. Two to three minutes is perfect.
Pro tip: After draining, really squeeze the veggies dry. A soggy filling = a soggy egg roll. I usually wrap everything in a clean kitchen towel and twist like I’m wringing out laundry.
Let’s Talk Wrappers
Egg roll wrappers are usually easy to find in the refrigerated section of most grocery stores—look near the tofu or produce. Keep them covered with a damp towel as you work so they don’t dry out.
Don’t skip the cornstarch slurry or egg wash! It keeps your rolls sealed tight, so they don’t bust open in the fryer.
Step-by-Step Rolling Guide (With Photos)
Rolling egg rolls can be intimidating the first time, but once you get the hang of it, it’s actually pretty fun. Here’s the process I recommend showing in step-by-step images:
- Lay out your wrapper in a diamond shape, with one corner pointing toward you.
- Spoon the filling near the bottom third of the wrapper.
- Fold the bottom corner up and over the filling.
- Tuck in the sides like you’re wrapping a burrito.
- Roll tightly toward the top corner, keeping everything snug.
- Seal the edge with a little cornstarch slurry or egg wash.
Why the Double Fry?
The first fry cooks the egg rolls through and gets them golden. The second fry? That’s where the magic happens. It cranks up the crunch factor and drives out any surface moisture, so the shells stay crisp for longer.
- First fry: 320°F for 3–4 minutes
- Second fry: 380°F for 30–45 seconds
If you’re short on time, you could skip the second fry… but once you taste the difference, you won’t go back.
Make-Ahead and Freezing Tips
Yes, you can totally prep these ahead:
- To freeze uncooked: Wrap the egg rolls and freeze them in a single layer on a tray. Once solid, transfer to a bag or container. Fry straight from frozen—just add 1–2 extra minutes.
- To reheat cooked egg rolls: Pop them in a 375°F oven or air fryer for 5–8 minutes until hot and crispy again.
Customize Your Filling
This filling is super flexible. A few swap ideas:
- Sub ground chicken or turkey for pork
- Add shredded carrots or bean sprouts
- Toss in a little grated ginger or five-spice powder for a different vibe
Whatever you do, don’t skip the garlic and soy—they round everything out.
That Sauce Deserves a Shoutout
Sweet chili crisp is the stuff of dreams. The brown sugar makes it glossy and just sticky enough to cling to each bite, while the chili crisp oil brings that addictive sizzle. Garnish with green onion and sesame seeds and try not to spoon it over everything else you eat that week.
These crispy pork egg rolls are the kind of appetizer that disappears in minutes. But honestly, they’re hearty enough to serve as dinner with a side of rice or noodles. Just make sure to make a double batch—because they will go fast.