Stir-Fried Chinese Egg Rolls with Spicy Garlic Sauce
Golden fried egg rolls filled with a savory vegetable and pork mix, tossed in a bold and spicy garlic sauce for a perfect appetizer or snack. This Chinese-inspired recipe, ready in about 40 minutes, turns ground pork, shredded cabbage, grated 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
- 200 g ground pork
- 150 g shredded cabbage
- 100 g grated carrot
- 3 cloves minced garlic
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 8 sheets egg roll wrappers
- 500 ml vegetable oil for frying
- 1 tbsp cornstarch mixed with 2 tbsp water cornstarch slurry
- 1 tbsp chili paste
- 1 tsp rice vinegar
- 1 tsp honey
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant. Add 200 g ground pork and cook for 5 minutes until browned and cooked through.
- Step 2: Stir in 150 g shredded cabbage and 100 g grated carrot, cooking for another 3-4 minutes until vegetables are tender but still crisp. Add 2 tbsp soy sauce and mix well.
- Step 3: Remove filling from heat and let cool slightly. Spoon about 3 tbsp of filling into the center of each of the 8 egg roll wrappers. Fold and roll tightly, sealing the edges with the 1 tbsp cornstarch slurry.
- Step 4: Heat 500 ml vegetable oil in a deep pan over medium heat to 350°F (175°C). Fry the egg rolls in batches for 4-5 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
- Step 5: In a small bowl, whisk together 1 tbsp chili paste, 1 tsp rice vinegar, and 1 tsp honey to make a spicy garlic dipping sauce. Serve the hot egg rolls with this sauce on the side.
Frequently asked questions
How long does Stir-Fried Chinese Egg Rolls with Spicy Garlic Sauce take to make?
Total time is about 40 minutes (20 min prep + 20 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 Stir-Fried Chinese Egg Rolls with Spicy Garlic 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 Stir-Fried Chinese Egg Rolls with Spicy Garlic 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 Stir-Fried Chinese Egg Rolls with Spicy Garlic 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 Stir-Fried Chinese Egg Rolls with Spicy Garlic 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.
