Stir-Fried Chinese Egg Rolls with Spicy Garlic Sauce

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

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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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.