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Pork Egg Rolls with Sweet and Sour Sauce
Crispy, savory pork egg rolls packed with fresh veggies and bold flavor—straight from my college days in Texas to your table. Serve with sweet and sour sauce for a crowd favorite!
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Servings: 24 Eggrolls
Calories: 125kcal
Equipment
- Wok or Large Skillet
- Deep Fryer or large pot
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Ingredients
- 8 cups Napa cabbage shredded (about 1 head)
- 1 cup carrot shredded
- 3 green onions chopped
- 2 cloves garlic very finely minced
- 1 teaspoon fresh ginger grated
- 6 fresh shiitake mushrooms stems discarded and thinly sliced
- 1 pound ground pork breakfast sausage
- 1 (8-ounce) can diced water chestnuts drained
- 1 tablespoon rice wine or dry sherry
- 1 ½ tablespoons soy sauce plus more for seasoning
- 2 teaspoons sesame oil
- 1 tablespoon soybean oil plus more for deep frying
- 1 teaspoon cornstarch for marinade
- 1 tablespoon cornstarch mixed with ¼ cup cool water for sealing egg rolls
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ½ teaspoon black pepper
- 2 (16-ounce) packages egg roll wrappers (about 24 wrappers)
- 1 egg beaten (for sealing)
Sweet and Sour Sauce
- 1 cup pineapple juice
- ¾ cup white sugar
- ¼ cup brown sugar
- ½ cup rice wine vinegar
- ⅓ cup soy sauce
- 2 tablespoons ketchup
- ½ teaspoon red pepper flakes optional
- 3 tablespoons cornstarch
Instructions
Make the Filling
- In a small bowl, combine the ground pork, soy sauce, and 1 teaspoon cornstarch. Mix well and marinate for at least 10 minutes.1 pound ground pork breakfast sausage, 1 ½ tablespoons soy sauce, 1 teaspoon cornstarch
- Shred the cabbage and carrots using a food processor or by hand. Thinly slice the shiitake mushrooms or pulse them in a food processor until finely diced.8 cups Napa cabbage, 1 cup carrot, 6 fresh shiitake mushrooms
- Heat a wok or large sauté pan over high heat. Add 1 tablespoon soybean oil and swirl to coat the surface.
- Add the marinated pork and stir-fry until no longer pink, about 2–3 minutes.
- Lower the heat to medium-low and push the pork to one side of the pan.
- Add the garlic, cabbage, carrots, green onions, ginger, mushrooms, and water chestnuts to the empty side of the pan. Stir-fry for about 1 minute until vegetables are slightly softened.8 cups Napa cabbage, 1 cup carrot, 3 green onions, 2 cloves garlic, 1 teaspoon fresh ginger, 6 fresh shiitake mushrooms, 1 (8-ounce) can diced water chestnuts
- Stir in the rice wine, additional soy sauce if needed, sugar, sesame oil, and black pepper. Continue stir-frying for another minute.1 tablespoon rice wine, 2 teaspoons sesame oil, 1 tablespoon soybean oil, ½ teaspoon black pepper
- Strain filling using a colander over a mixing bowl to remove excess juices and then transfer the filling to a baking sheet and spread it out.
- Allow the filling to cool for 15 minutes.
Prepare for Wrapping
- Once the filling has cooled, discard any accumulated juices.
- Blot the filling with paper towels to remove any remaining moisture or oil.
- Keep the egg roll wrappers and assembled rolls covered with plastic wrap to prevent drying.
- Use 1 heaping tablespoon of filling per wrapper to avoid overfilling and tearing.
Wrap the Egg Rolls
- Place the filling toward the bottom third of the wrapper. Fold the bottom over the filling, then fold in the sides and roll tightly.2 (16-ounce) packages egg roll wrappers
- Brush the edge of the wrapper with the cornstarch-water mixture or beaten egg to seal.1 tablespoon cornstarch mixed with ¼ cup cool water
- Arrange wrapped egg rolls in a single layer. If stacking, separate layers with parchment paper to prevent sticking.
Fry the Egg Rolls
- Fill a wok or deep pot with about 2 inches of high-heat oil.
- Heat the oil to 350°F (175°C), or until a cube of bread turns golden within 10 seconds.
- Gently slide 4 to 6 egg rolls into the oil at a time, frying and turning occasionally, until golden brown, about 1½ minutes.
- Transfer to a wire rack to drain and cool slightly before serving.
Frying Frozen Egg Rolls
- Fry egg rolls directly from frozen without thawing.
- Add an extra 1½ minutes to the fry time, turning occasionally until golden and crisp. Make the Sweet and Sour Sauce
- In a medium saucepan, combine the pineapple juice, white sugar, brown sugar, rice wine vinegar, soy sauce, ketchup, red pepper flakes (if using), and cornstarch.
- Cook over medium heat, whisking constantly, until the sauce thickens to the consistency of warm honey, about 3 to 5 minutes.
- Serve the sauce warm or let it cool to room temperature.
- To store, cover and refrigerate for up to one week.
Notes
Ingredient Substitutions:
- Mushrooms: Substitute with button mushrooms if shiitake aren’t available.
- Rice Wine: Dry sherry can be used instead.
- Ground Pork: You can also use ground chicken or turkey for a lighter filling.
- Refrigerate: Assemble egg rolls and refrigerate for up to 4 hours before frying. Keep covered with plastic wrap.
- Freeze: Arrange uncooked egg rolls in a single layer in a freezer bag. Avoid overlapping to prevent sticking.
- Cooking from Frozen: Fry directly from frozen without thawing. Add about 1½ minutes to the fry time for best results.
Nutrition
Serving: 1 Eggroll | Calories: 125kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 483mg | Potassium: 173mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1030IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.