Honey-Soy Glazed Egg Rolls

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

Homemade egg rolls filled with a savory mix of pork and vegetables, fried to golden crispness and served with a sticky honey-soy dipping sauce. This Chinese-inspired recipe, ready in about 45 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 280 calories and feeds 6, 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

• 10 oz ground pork
• 2 cups finely shredded cabbage
• 1 medium, grated carrot
• 2, finely chopped green onion
• 2 cloves, minced garlic
• 3 tbsp, divided soy sauce
• 1 tbsp sesame oil
• 12 sheets egg roll wrappers
• for frying, about 4 cups vegetable oil
• 3 tbsp honey
• 1 tbsp rice vinegar
• 2 tbsp water
• 1 tsp cornstarch

The 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 over medium-high heat, heat 1 tbsp sesame oil. Add 10 oz ground pork and cook for 5 minutes, breaking it up until browned.
2. Step 2: Add 2 cups finely shredded cabbage, 1 grated medium carrot, 2 chopped green onions, and 2 minced garlic cloves. Stir-fry for 4 minutes until vegetables soften.
3. Step 3: Stir in 2 tbsp soy sauce and cook for 1 more minute. Remove from heat and let cool slightly.
4. Step 4: Place one egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tbsp pork mixture near the corner. Fold corner over filling, fold sides inward, then roll tightly. Seal edge with a little water. Repeat for all wrappers.
5. Step 5: Heat 4 cups vegetable oil in a deep pot to 350°F. Fry egg rolls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
6. Step 6: For sauce, whisk together 1 tbsp rice vinegar, 3 tbsp honey, 1 tbsp soy sauce, 2 tbsp water, and 1 tsp cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until sauce thickens, about 2 minutes.
7. Step 7: Serve hot egg rolls with warm honey-soy dipping sauce.