Crispy Pork Egg Rolls
Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
Crispy egg rolls filled with cabbage, ground pork, and plenty of spicy Asian flavors make the perfect egg roll.
  • 4 c. coleslaw mix (10 oz.)
  • 2 T. soy sauce
  • 1 t. sesame oil
  • ¾ lb. ground pork
  • 2 garlic cloves, minced
  • 1 t. ginger
  • 1 package ( 8 oz.) cream cheese
  • 1-2 T. ground fresh chili paste (depending on how spicy you want them)
  • 1 package egg roll wrappers
  1. In a large bowl combine the cole slaw, soy sauce, and sesame oil. Toss to combine and set aside.
  2. Cook the ground pork in a large skillet over medium high heat, stirring occasionally, until it has browned, about 7-8 minutes. Add in the garlic cloves and ginger and cook for one minute. Remove from heat.
  3. In a medium bowl combine the cream cheese and chili paste and mix until well combined.
  4. Add the pork mixture and the cream cheese mixture to the coleslaw mixture and mix well to combine.
  5. To make the egg rolls place 2 tablespoons of filling in the middle of the egg roll wrapper and press to spread it out. Have a small cup of water next to you and wet your fingers and brush them down the sides of the egg roll wrapper. Fold over about a half inch on each side, going over top of the filling slightly, and press.
  6. Starting at the bottom roll the egg roll until you are within a half inch of the top. Wet your finger and run it along the top of the egg roll wrapper. Finish rolling the egg roll and press to seal.
  7. At this point you can cook the egg rolls or freeze them.
  8. There are 3 options to cooking them. In an Air Fryer spray the egg rolls with cooking spray and cook at 400 degrees for 6-8 minutes, flipping once, until the are golden brown. If you are cooking from frozen allow 10 minutes in the Air Fryer. In an oven cook for 12-14 minutes, turning once, or until golden brown. If they are frozen allow 15-18 minutes. You can also fry the egg rolls in oil heated to 375 degrees for 6-8 minutes.
  9. To freeze, place the uncooked egg rolls on a baking sheet, not touching, and freeze for 20 minutes. Put into freezer safe bags in groups of however many egg rolls you will need at one time. We put 3 egg rolls per bag for the 2 of us.
Recipe adapted from Taste of Home
Recipe by Hezzi-D's Books and Cooks at