Fried Egg Roll Wraps with Spicy Hoisin Dipping Sauce

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Drain fried egg rolls on paper towels.
6. 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.
7. Step 7: Serve hot egg rolls with the spicy hoisin dipping sauce on the side.