Baked Pork Egg Rolls

This is a really easy way to make homemade egg rolls, where you get to control the ingredients and method of cooking. Baking egg rolls in the oven gives it a nice crisp texture without frying. Recipe inspired by For the Love of Cooking recipe.

Makes 16 egg rolls


1 lb of ground pork

1/2 lb of coleslaw mix (225 grams, the kind with just cabbage and shredded carrot)

1/2 package of bean sprouts (the bag I buy is 325 grams, so half is roughly 162 grams)

1 tbsp of freshly grated ginger

3 cloves of garlic, minced

1 cup of green onions, chopped

soy sauce


salt and pepper

egg roll wrappers


Step 1: In a large frying pan over medium heat, add the ground pork, season with pepper. Break up the pork with your spoon and fry until nearly cooked, roughly 5 minutes. Season with 1 tbsp of soy sauce. Remove pork to a large bowl and reserve until use.

Step 2: Using the same frying pan over medium heat, add 2 tbsp of olive oil, and add the cabbage and carrot mixture, bean sprouts and ginger. Mix around and season with pepper. Saute the vegetables for 4-5 minutes, until they begin to wilt. Add the green onions.

Step 3: Make a hole in the centre of the mixture, add a drop of olive oil and add the minced garlic.

Step 4: Add 2-3 tbsp of soy sauce and incorporate into the mixture. Take the filling off the heat and pour into a shallow pan. Add the cooked pork and mix together. Allow to cool slightly before making the egg rolls.

Step 5: Preheat your oven to 375F. On a large working surface or cutting board, lay 1 egg roll wrapper to make a triangle. Add 2 spoonfulls of the mixture onto the centre. Be sure not to add too much or the stuffing may fall out.

Step 6: Dip your finger into some water and run it around the edges of the wrapper. Begin folding by taking the bottom point and fold it over the mixture. Take the right side and fold it onto the centre. Do the same for the left side. Now roll to form a long egg roll. See the pictures below to help you:

Step 7: Put all your egg rolls onto a large baking tray. Bake for 15 minutes, and then flip for another 5 minutes or so, until both side are nicely golden in colour.

Serve with plum sauce or spicy thai dipping sauce!