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Pork Egg Rolls

Total Time

Prep: 25 min. Cook: 20 min.


8 egg rolls

"I take these hearty egg rolls and their tasty sweet 'n' sour sauce to every family gathering," relates Jody Minke from Hugo, Minnesota.


  • 1/2 pound ground pork
  • 3/4 cup shredded cabbage
  • 1/2 cup chopped celery
  • 4 green onions, sliced
  • 3 tablespoons canola oil
  • 1/2 cup salad shrimp, chopped
  • 1/2 cup water chestnuts, chopped
  • 1/2 cup canned bean sprouts, chopped
  • 1 garlic clove, minced
  • 2 to 3 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sugar
  • 8 refrigerated egg roll wrappers
  • Oil for deep-fat frying
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon seasoned salt
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon maraschino cherry juice, optional
  • 1 teaspoon Worcestershire sauce


  1. In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside.
  2. In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat.
  3. Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
  4. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels.
  5. For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.

Nutrition Facts

1 egg roll: 404 calories, 18g fat (3g saturated fat), 36mg cholesterol, 575mg sodium, 49g carbohydrate (26g sugars, 2g fiber), 11g protein.

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  • Sue Zappa
    Oct 1, 2017

    I made these for the first time in March, 2001, Our six children were all still in school at that time & they loved these egg rolls & the flavorful sauce that goes with them so well. I had to double the recipe to feed everyone! They still love them! But, I now use cole slaw mix to save time.

  • astarzynski
    Feb 6, 2017

    Loved It!!!!

  • debnbrian
    Sep 10, 2011

    No comment left

  • savanna2
    Jan 10, 2011

    To save time i brown 1 pkg Jimmy Dean Pork Sausage ( prefer the sage kind), drain fat off. In separate pot, pour in a bag of shredded cabbage mix ( it has all the other veggies in it), add your garlic, oil soy sauce, sugar and a 1/2 cup water. Steam/cook on med/low heat. Drain off all excess liquid, add your sausage, mix real good and spoon by large tablespoon on the eggrolls. For my personal taste, i add about a 1/4 c of sweet pepper sauce to the mix, it gives it a little kick and tastes great. I use the whole 20 pkg eggrolls for the above mixture. I place about 4-5 in a freezer bag to snack on and moore for company in another bag. The freeze well.

  • katlaydee3
    Jul 19, 2010

    Excellent recipe. I love making homemade egg rolls, time consuming but worth it. One change I made was that 1/3 cup of filling in each egg roll was too much so I lowered it to 1/4 cup.

  • kayvie
    May 27, 2010

    No comment left

  • Mark S Maciag
    Dec 22, 2009

    Tastes like Chinese takeout at home! Loved it!

  • blackcatfever
    Sep 12, 2009

    No comment left

  • jeanemed
    Jun 5, 2007

    No comment left