Crispy Homemade Egg Rolls with Pork and Vegetables
These golden, crispy egg rolls are packed with seasoned ground pork, tender vegetables, and rice noodles wrapped in delicate wrappers and deep-fried to perfection. The filling combines savory pork with mushrooms, cabbage, carrots, and onions, all seasoned with soy sauce and sesame oil for authentic flavor. Perfect as an appetizer for parties, family dinners, or as a satisfying snack. What sets these apart is the addition of vermicelli rice noodles that add texture and help absorb excess moisture, ensuring the wrappers stay crispy during frying.
Ingredients
- 40 frozen egg roll or spring roll wrappers, 8x8 inch, thawed
- 3 oz vermicelli rice noodles, Chinese angel hair rice sticksbean thread noodles1:1note:similar texture
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- 1 lb ground pork
- 8 oz mushrooms, brown or white
- 1 medium onion, finely chopped
- 2 medium carrots, grated or cut into matchsticks
- 4 cups green cabbage, thinly sliced
- 2 tsp salt, or to taste, divided
- ½ tsp black pepper, or to taste
- 1 ½ Tbsp soy sauce
- 1 tsp sesame oil
- peanut oil or canola oil, for frying, 2-3 inches deep
- 1 egg, beaten, for sealing
Instructions
- 1
Place noodles in a large heatproof bowl and pour steaming hot water over them
- 2
Separate noodles with forks and let rest 5-7 minutes until tender
- 3
Rinse noodles with cold water, drain well, and chop into 1-inch pieces
- 4
Heat skillet over medium-high heat and saute ground pork with salt until cooked through
- 5
Transfer cooked pork to mixing bowl with noodles
- 6
In same skillet, saute mushrooms, onions, and carrots until softened for 5-6 minutes
- 7
Add cabbage and saute just until wilted for 2 minutes
- 8
Season vegetables with salt and transfer to mixing bowl
- 9
Season filling mixture with remaining salt, black pepper, soy sauce, and sesame oil
- 10
Taste and adjust seasoning, then drain any excess liquid
- 11
Place wrapper in diamond shape on clean work surface
- 12
Add filling onto bottom third of wrapper
- 13
Fold bottom corner over filling and tuck underneath
- 14
Roll tightly toward center, fold in sides, brush top flap with beaten egg and seal
- 15
Heat oil to 350 degrees F in dutch oven or fryer
- 16
Fry 5-7 egg rolls at a time for 5-6 minutes until golden brown
- 17
Maintain oil temperature between 340-350 degrees F while frying
- 18
Transfer to wire rack and cool 15 minutes before serving
Tips
Keep egg roll wrappers covered with damp paper towel while working to prevent drying out
Drain excess liquid from filling before wrapping to prevent soggy wrappers
Maintain oil temperature between 340-350 degrees F for optimal crispiness
Good to Know
Store wrapped unfried egg rolls in refrigerator for up to 24 hours or freeze for up to 3 months
Can assemble egg rolls up to 24 hours ahead and refrigerate before frying
Serve hot with sweet and sour sauce, duck sauce, or soy sauce for dipping
Common Mistakes
Don't overfill wrappers to avoid bursting during frying
Keep oil temperature consistent to prevent greasy or undercooked results
Substitutions
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FAQ
Can I bake these instead of frying?
Yes, brush with oil and bake at 425 degrees F for 15-20 minutes, turning once, though texture will be different from traditional fried egg rolls.
How long do cooked egg rolls keep?
Store in refrigerator for up to 3 days. Reheat in oven at 350 degrees F for 10-15 minutes to restore crispiness.
Can I freeze assembled raw egg rolls?
Yes, freeze on baking sheet then transfer to bags. Fry directly from frozen, adding 1-2 extra minutes to cooking time.