Homemade Egg Rolls

These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection. The best part to me is the fact that they’re the perfect make-ahead appetizer that you can freeze before you fry for up to 2 months. Plenty of ground pork and veggies make this take-out favorite quicker and tastier than delivery. The egg rolls can be fried or baked; surprisingly, calorie-wise, both are about the same. I know we sure love egg rolls here at Swiss Diamond, and our chefs wanted to share their recipe with you!
Prep Time: 25 minutes
Cook Time: 5 minutes
Yield: 12 Servings
Difficulty: Medium


  • 2 teaspoons vegetable oil
  • 3/4 pound ground pork
  • salt and pepper to taste
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 3 cups coleslaw mix
  • 1/4 cup sliced green onions
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 12 egg roll wrappers
  • 1 egg beaten
  • oil for frying


  1. Heat 2 teaspoons of vegetable oil in a large Swiss Diamond Sauté pan over medium high heat. Add the ground pork and season with salt and pepper.
  2. Cook, breaking up the pork with a Swiss Diamond spatula, until meat is browned and cooked through.
  3. Add the garlic and ginger then cook for 30 seconds.
  4. Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes. 
  5. Remove from heat, and immediately stir in the soy sauce and sesame oil.
  6. Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions seal the edges of the wrappers as you go (We like beaten eggs, but you can use water). 
  7. Pour 2-3 inches of oil into a Swiss Diamond soup pot.
  8. Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
  9. Drain on paper towels, then serve with dipping sauce of your choice.