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–+ servings
A stack of crispy Pork Egg Rolls sits on a black plate. One egg roll is cut in half, revealing a savory meat and vegetable filling. A small clear bowl of Sweet Chili Crisp Sauce is placed behind the egg rolls.
Twice-fried pork egg rolls loaded with cabbage, garlic, and pork, served with a sweet chili crisp dipping sauce—crunchy, savory, and totally craveable.

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

  1. 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

  1. 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.
    A metal skillet containing cooked ground beef sits on a wooden cutting board. The browned, crumbly beef is spread mostly in the center of the pan, perfect for pairing with Crispy Egg Rolls or drizzling with Sweet Chili Sauce.
  2. Drain any excess fat if necessary. Set aside.

Make the dipping sauce

  1. In a small saucepan, combine the chili crisp oil, soy sauce, and brown sugar.
  2. Heat the sauce over medium heat until the sugar is dissolved. Remove from heat. Set aside.

Prep the cabbage

  1. Slice the cabbage in half and remove the core. Finely shred the cabbage.

Blanch the veggies

  1. Add shredded cabbage and chopped celery to the boiling water.
  2. Cook for 2-3 minutes, until veggies are softened but still have a bit of crunch.
  3. Immediately drain and rinse under cold water to stop cooking.
    Two metal pots on a wooden surface; the left holds shredded cabbage in ice water for a crispy texture, while the right has cabbage in hot water—perfect fillings for Pork Egg Rolls served with Sweet Chili Sauce.
  4. Add the veggies to a bowl, lined with a kitchen towel, and squeeze out excess water.
    A hand twists a cloth over a metal bowl, squeezing out liquid from what could be a bundle for Pork Egg Rolls. The bowl rests on a wooden surface, and the process prepares ingredients often enjoyed with Sweet Chili Sauce.

Season the filling

  1. Add the drained veggies to a mixing bowl. Stir in cooked pork, garlic, soy sauce, pepper, and salt.
    A metal mixing bowl on a wooden surface contains ground meat, sliced green onions, breadcrumbs, and seasonings—ready to become crispy Pork Egg Rolls served with sweet chili sauce.

Wrap the Egg Rolls

  1. Place a wrapper in a diamond shape on your work surface.
  2. Add 3-4 tbsp of filling near the bottom third of the wrapper.
    A wooden cutting board holds a square wonton wrapper topped with cabbage filling—perfect for homemade Pork Egg Rolls. On the left, a bowl with a spoon and a stack of wrappers await, ready to pair with Sweet Chili Sauce.
  3. Fold the bottom corner over the filling, using your finger to pull it tight with the filling.
    Two hands fold a square sheet of dough into a triangle on a wooden surface, preparing crispy pork egg rolls. A glass with a spoon and some spilled sweet chili sauce are visible in the upper left corner.
  4. Fold in both side corner.
    A hand folds a wonton wrapper over filling on a wooden cutting board, prepping crispy pork egg rolls. A small bowl of white liquid with a spoon sits to the side, and other wonton wrappers are visible in the corner.
  5. Brush the top corner with cornstarch slurry to seal.
    Hands folding a wonton wrapper on a wooden surface, preparing crispy treats. A small bowl of white liquid and spoon are nearby, with some liquid spilled. An unopened package of wrappers hints at homemade pork egg rolls with sweet chili sauce.

Fry

  1. Heat oil in a deep skillet or pot to 320°F.
  2. Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crisp.
  3. Drain on wire rack.
    Twelve golden-brown Pork Egg Rolls are arranged in rows on a wire rack over a baking sheet, ready to be enjoyed with Sweet Chili Crisp Sauce, all set on a rustic wooden surface.

Second Fry

  1. Increase the cooking oil to 380°F.
  2. 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

  1. Garnish the dipping sauce with green onion and sesame seeds.
  2. Allow egg rolls to cool. Serve with sweet chili crisp sauce, soy sauce, or sweet and sour sauce.

Nutrition

Calories: 2303kcal | Carbohydrates: 247g | Protein: 111g | Fat: 100g | Saturated Fat: 37g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 44g | Cholesterol: 338mg | Sodium: 6684mg | Potassium: 3602mg | Fiber: 28g | Sugar: 139g | Vitamin A: 1519IU | Vitamin C: 343mg | Calcium: 679mg | Iron: 16mg
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