Fried Egg Roll Wraps with Spicy Hoisin Dipping Sauce
Golden fried egg roll wraps filled with savory pork and vegetables, paired with a tangy, spicy hoisin dipping sauce for an irresistible appetizer. This Chinese-inspired recipe, ready in about 35 minutes, turns ground pork, cabbage, carrot into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz ground pork
- 1 cup finely shredded cabbage
- 1 medium grated carrot
- 2 thinly sliced green onions
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 minced garlic cloves
- 8 sheets egg roll wrappers
- for frying, about 3 cups vegetable oil
- 1/4 cup hoisin sauce
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tbsp water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large skillet, heat 1 tsp sesame oil over medium-high heat. Add 8 oz ground pork and 2 minced garlic cloves, cooking for 4-5 minutes until pork is browned and cooked through.
- Step 2: Stir in 1 cup finely shredded cabbage, 1 grated medium carrot, 2 thinly sliced green onions, and 2 tbsp soy sauce. Cook for 3-4 minutes until vegetables soften but still retain some crunch. Remove from heat and let cool slightly.
- Step 3: Lay out 8 egg roll wrappers on a clean surface. Place 2-3 tbsp of the pork-vegetable filling near one corner of each wrapper. Fold the corner over the filling, tuck in the sides, and roll tightly, sealing the edge with a little water.
- Step 4: In a deep skillet or pot, heat about 3 cups vegetable oil to 350°F (175°C). Fry egg rolls in batches for 3-4 minutes each until golden brown and crispy, turning occasionally.
- Step 5: Drain fried egg rolls on paper towels.
- Step 6: For the dipping sauce, whisk together 1/4 cup hoisin sauce, 1 tbsp sriracha, 1 tbsp rice vinegar, and 1 tbsp water until smooth.
- Step 7: Serve hot egg rolls with the spicy hoisin dipping sauce on the side.
Frequently asked questions
How long does Fried Egg Roll Wraps with Spicy Hoisin Dipping Sauce take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fried Egg Roll Wraps with Spicy Hoisin Dipping Sauce?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Fried Egg Roll Wraps with Spicy Hoisin Dipping Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fried Egg Roll Wraps with Spicy Hoisin Dipping Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Fried Egg Roll Wraps with Spicy Hoisin Dipping Sauce?
Chinese snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
