Pork Egg Rolls with Sweet and Sour Sauce

The smell of sizzling oil, the crunch of a golden wrapper, and the sweet tang of sweet and sour sauce—just the memory alone makes me smile. I first stumbled into the world of homemade egg rolls back in my college days at Sam Houston State University in Huntsville, Texas, where my husband and I were regulars at the campus ping pong tables. We thought we were pretty good—until we met a Chinese student whose name I could never quite pronounce. He practically ran circles around us, leaving us humbled and laughing at our own fancy footwork. 

But as we traded games and good-natured jabs, our conversations eventually turned to food (as they often do with me). One day, he casually mentioned that his parents had passed down a legendary egg roll recipe—and that they preferred using ground breakfast sausage instead of plain pork for a heartier, more flavorful filling. Intrigued (and honestly a little desperate to redeem myself in some way), I asked him to show me how it was done. That first bite was all it took: crispy, savory, packed with juicy pork and fresh vegetables, and wrapped the crunchiest shell. I've been making these pork egg rolls ever since, and I still say they're so good, I bet you can't eat just one.

If you're searching for crispy homemade pork egg rolls, how to make the best egg rolls, or a truly flavor-packed egg roll recipe that feels like it came straight out of a home kitchen (not a takeout box), you’re in the right place.

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Why This One’s a Keeper

• Flavorful Twist: Using ground pork breakfast sausage instead of plain pork amps up the savory flavor.
• Perfect Crunch: Deep-frying at the right temperature makes these crisp up beautifully without getting soggy.
• Make-Ahead Magic: These freeze like a dream and fry up golden straight from the freezer.
• Nostalgia in Every Bite: Family gatherings, game nights, and potlucks—all made better with a batch of these egg rolls.

Whether you're team sweet chili sauce or sweet and sour sauce, these homemade egg rolls belong in your snack rotation.

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Where This Recipe Comes From

You could say this recipe was earned on the ping pong table, one crushing defeat at a time. My talented friend taught me that food was the universal language, and this recipe has traveled with me from a tiny college apartment to big family dinners.

While Chinese egg rolls traditionally use Chinese roast pork or plain ground pork, the breakfast sausage here gives a subtle, peppery backbone that sets these apart. It's a little Southern twist tucked inside a beloved classic.

Regional versions often swap in ground chicken, coleslaw mix, or even egg roll bowls (deconstructed egg rolls!), but I keep it old school with shredded Napa cabbage, shiitake mushrooms, and that signature homemade filling.

Round Up Your Kitchen Tools

• Large skillet: For sautéing the pork and veggies evenly.
• Large mixing bowl: Perfect for tossing your filling ingredients together.
• Sheet pan: Use it to cool the filling and let the moisture drain off.
• Paper towels: For blotting extra oil from the filling and fried egg rolls.
• Deep fry thermometer: To keep that hot oil at just the right temperature.

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Here’s What You’ll Need

• Napa cabbage – Shredded for a tender but crunchy filling.
• Carrots – Adds a touch of sweetness and color.
• Green onions – Fresh onion flavor without being overpowering.
• Garlic – Very finely minced for even flavor.
• Fresh ginger – A pop of warmth and spice.
• Fresh shiitake mushrooms – Earthy flavor that balances the richness.
• Ground pork breakfast sausage – The secret flavor bomb.
• Water chestnuts – Crunchy texture and subtle sweetness.
• Rice wine or dry sherry – For depth of flavor.
• Soy sauce – Classic umami seasoning.
• Sesame oil – Adds a nutty, toasty aroma.
• Soybean oil – Neutral oil for deep frying.
• Cornstarch – To marinate and seal the egg rolls.
• Salt and sugar – Seasoning the filling perfectly.
• Black pepper – Adds just the right amount of spice.
• Egg roll wrappers – Look for these in the refrigerated section.
• Beaten egg – For sealing up your little crispy parcels.

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Let’s Get to Cookin’

Make the Filling:

• Marinate the pork: Combine ground pork with soy sauce and cornstarch. Let it marinate while you prep the veggies.
• Prep the veggies: Shred the Napa cabbage and carrots; slice or finely dice the shiitake mushrooms.
• Cook the pork: Heat a large skillet over high heat, add oil, and stir-fry the pork until no longer pink.
• Sauté the vegetables: Push pork to one side and stir-fry garlic, cabbage, carrots, green onions, ginger, mushrooms, and water chestnuts.
• Season the filling: Add rice wine, soy sauce, sesame oil, sugar, and black pepper. Stir well and cook another minute.
• Cool the filling: Spread on a sheet pan, tilt it to drain moisture, and let cool 15 minutes.

Wrap the Egg Rolls:

• Prepare your station: Keep everything covered with plastic wrap to prevent drying out.
• Fill and roll: Use 1 heaping tablespoon of filling per wrapper. Fold, tuck, and roll tightly.
• Seal: Brush edges with cornstarch-water slurry or beaten egg.

Fry the Egg Rolls:

• Heat the oil: Bring oil to 350°F (175°C).
• Fry in batches: 4–6 egg rolls at a time, turning occasionally, until golden brown (about 1½ minutes).
• Drain: Place on a wire rack over a baking sheet to keep them crisp.

Make the Sweet and Sour Sauce:

Serve warm or cool: Perfect for dipping those crispy beauties.

Whisk and simmer: Combine sauce ingredients in a saucepan. Cook over medium heat until thickened like honey, 3–5 minutes.

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Little Tricks from My Kitchen

• Don’t overstuff: Too much filling tears the wrappers and makes a soggy mess.
• Keep wrappers covered: They dry out fast, so always keep a damp towel or plastic wrap over them while you work.
• Use high-heat oil: Soybean oil gives the best crisp without adding strong flavors.
• Prop the filling to drain: Helps avoid soggy egg rolls later.
• Cook straight from frozen: No need to thaw—just fry a little longer!

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Ways to Dish It Up

Looking for more dishes to round out your homemade egg roll night? These flavorful favorites make the perfect pairing:

• Hibachi-Style Fried Rice – A quick, savory fried rice packed with veggies and that signature hibachi flavor.
• Sweet and Sour Pork – Crispy bites of pork coated in a tangy, irresistible sauce.
• Sticky Miso Chicken Thighs – Tender, juicy chicken with a sweet-savory miso glaze you’ll want to drizzle on everything.
• Ramen Pork Chow Mein – A fast and flavorful stir-fry made with ramen noodles and savory pork.
• Easy Chicken Pad Thai – A takeout favorite made simple at home, with bold, bright flavors in every bite.
• P.F. Chang's Orange Peel Chicken – Crispy chicken tossed in a zesty orange sauce—just like your favorite restaurant version.

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Curious? You’re Not Alone

How do you keep homemade egg rolls from getting soggy?
Cool the filling completely and drain excess moisture. Fry at the right oil temp (350°F) to get that shatteringly crisp shell.

Can you freeze egg rolls before frying?
Absolutely! Freeze uncooked egg rolls in a single layer, then fry straight from frozen. No thawing needed.

What is the best oil for frying egg rolls?
I prefer a high-smoke point oil and soybean oil is my favorite. You could also opt for peanut oil or canola oil.

Can you bake egg rolls instead of frying?
Yes! Brush with oil and bake at 400°F, flipping halfway. They won’t be quite as crispy but still delicious.

What can you use instead of Napa cabbage?
Green cabbage or a bagged coleslaw mix work in a pinch, but Napa gives a softer, sweeter bite.

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What to Do with the Leftovers

• Fridge: Store cooled egg rolls in an airtight container for up to 3 days.
• Freezer: Freeze uncooked or cooked egg rolls in a single layer, then transfer to a bag.
• Reheating: Re-crisp in the oven at 350°F until hot and crunchy, about 10–15 minutes.

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Stick Around for Seconds!

If these crispy homemade pork egg rolls remind you of good friends, competitive ping pong, or just good food shared with good people, I’d love to keep the traditions alive. Subscribe to my newsletter, and let’s cook up some more stories together!

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