These Chinese egg rolls with pork are amazing! Every year for my birthday my family makes me a Chinese dinner featuring these egg rolls, shrimp toast, mu shu pork, sweet & sour pork, pan-fried dumplings, cubed steak, Mongolian beef, fried shrimp, and beef and broccoli. It’s an all-day affair and everyone pitches in to help. The crowd favorite are these Chinese egg rolls with pork.
My grandfather learned a lot about Chinese cooking from Shu-min Hsieh—a Chinese immigrant who came to the US in 1963. She taught Chinese cooking classes in Gainesville, FL from 1970-1990 to increase awareness about Chinese food within the community. I know her recipes are much appreciated in our household and we have incorporated them into our family traditions.
Chinese Egg Rolls With Pork Filling
The filling consists of pork that has been marinated in soy sauce and cornstarch. The cornstarch helps to tenderize the meat and seal in the flavor; it also acts as a thickener when the meat is later stir fried. In addition to the pork there are thinly sliced onions, green bell pepper, celery, and mung bean sprouts. A flour paste is added to the stir-fried pork and vegetables to bind the ingredients together and thicken the sauce.
Allow the filling to cool to room temperature before wrapping the egg rolls.
Here’s a short video on how to wrap egg rolls using an egg wash:
My aunt helped make this video possible. She demonstrated the egg roll wrapping process, while I filmed away. The music playing in the video is part of Flowing Water by Xiang-Ting Li from the album Chinese Masterpieces of the Pipa and Quin.
Chinese Egg Rolls Wrapped and Ready to Fry
Deep Frying the Egg Rolls
Heat oil over medium-high heat and deep fry egg rolls in batches until golden brown. Be careful not to overcrowd the pot as this will lower the temperature. Remove the egg rolls using tongs or a slotted spoon, and place on a paper towel-lined baking sheet or pan. If not using right away, place in the oven on the lowest setting to keep warm.
Deep-Fried Chinese Egg Rolls with Pork
Crispy and delicious every time!
Serve the egg rolls with Chinese hot mustard and duck sauce.
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Chinese Egg Rolls with Pork
Print recipe
| Meal type | Appetizer |
| Region | Chinese |
| From book | Adapted from A Medley of Memories: Recipes and Remembrances |
Ingredients
- 1 1/2 Pounds egg roll wrappers
- 1 Pound pork tenderloin (thinly sliced into 1/4 inch strips)
- 2 Cups thinly sliced onions
- 1 green bell pepper (thinly sliced)
- 2 Cups thinly sliced celery
- 1 tablespoon soy sauce
- 1 1/2 Teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup mung bean sprouts
- 4 1/2 Cups vegetable oil
pork marinade
- 2 Tablespoons soy sauce
- 2 Teaspoons cornstarch
flour paste
- 4 Tablespoons flour
- 5 Tablespoons water
egg wash (Optional)
- 1 egg (lightly beaten)
Directions
| Step 1 | |
| Marinate the sliced pork with soy sauce and cornstarch for 30 minutes. Heat 1/2 cup oil in pan; stir-fry pork until well done; remove pork with slotted spoon and set aside. | |
| Step 2 | |
 In the oiled pan, add the onion, celery, green bell pepper, soy sauce, salt, and black pepper; stir-fry 2 minutes. Add pork and bean sprouts to the pan and cook for another minute over high heat. Stir in 3 tablespoons flour paste and cook until thickened. Remove from heat and allow the filling to cool to room temperature before wrapping the egg rolls. | |
| Step 3 | |
 Place 2 tablespoons filling on each wrapper, about 1 inch from the edge that is towards you, roll once; brush left and right corners with egg wash or remaining flour paste. Then fold left and right sides toward center. Continue rolling into a tight roll. Brush outer corner with egg wash or flour paste and stick to seal. | |
| Step 4 | |
|
Heat 4 cups oil over medium-high heat and deep fry egg rolls in batches until golden brown. Be careful not to overcrowd the pot as this will lower the temperature. Remove the egg rolls using tongs or a slotted spoon, and place on a paper towel-lined baking sheet or pan. If your not serving the egg rolls immediately, place in the oven on warm setting. Serve with Chinese hot mustard and duck sauce. | |
Looking to buy Dynasty Chinese Duck Sauce. Can you help? Like the yellow sauce that comes in small packets in Chinese restaurants, only in jars. Thank you. Lee Greenstein
Hi Lee,
I usually make my own duck sauce with apricot preserves. I’m sure you can find the brand you’re looking for online through a Google search. Thanks for visiting!