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This beef and pork egg roll recipe delivers the perfect balance of crispy golden shells and silky, flavorful fillings that make every bite irresistible. š„ I've perfected this technique after years of testingāwhere the secret lies in properly grinding the meat and achieving that signature crunch without compromising tenderness inside.
The result? Egg rolls that rival your favorite takeout but taste even better. What sets this recipe apart is the foolproof filling technique: finely ground pork and beef combined with water chestnuts, cabbage, and aromatic spices create a cohesive mixture that stays together when wrapped.
The key is using egg roll wrappers that are neither too thick nor too thin, ensuring they crisp up beautifully while maintaining structural integrity. By the time you fry them to a golden brown, you'll have egg rolls with paper-thin, shatteringly crispy shells that give way to juicy, seasoned fillings.
The aroma alone will have everyone gathering around your tableāthis is comfort food at its finest, with the added satisfaction of making it from scratch. Serve with classic sweet chili sauce or a tangy soy-ginger dipping sauce for the full experience.
Whether you're feeding a crowd or treating yourself, these egg rolls are guaranteed to disappear quickly. Let's get started!
Ingredients for beef and pork egg roll
Foolproof filling plus crispy shellsāhereās everything you need for egg rolls that rival takeout.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Pork š | 1 lb | Lean ground pork preferred |
| Ground Beef š„© | Ā¾ lb | 80/20 fat ratio recommended |
| Egg Roll Wrappers š„ | 24 pieces | Square, 7-inch size preferred |
| Water Chestnuts š | 1 can | 14 oz can, drained and chopped |
| Green Cabbage š„¬ | 3 cups | Finely shredded, core removed |
| Garlic Cloves š§ | 4 cloves | Minced for aromatic flavor |
| Ginger Root šæ | 1 tbsp | Fresh, finely grated |
| Soy Sauce š¶ | 3 tbsp | Light or all-purpose |
| Oyster Sauce š¶ | 2 tbsp | Thick, rich variety |
| Sesame Oil š« | 1 tbsp | Toasted for nutty aroma |
| Vegetable Oil š« | 3 cups | For frying, high smoke point |
| Eggs š„ | 2 whole | Beaten for egg wash |
| Salt š§ | 1 tsp | Kosher or sea salt |
| Black Pepper š¶ļø | Ā½ tsp | Freshly ground preferred |
| Cornstarch š¾ | 2 tbsp | For crispy coating |
The meat ratio mattersā80/20 ground beef gives juiciness without grease, while lean ground pork keeps the filling light. Costco or Trader Joe's usually have pre-ground options, but if buying whole, grind yourself for finer texture. Water chestnuts add crunch, so grab a 14-ounce canādrain and chop finely, or pulse in a food processor. For cabbage, green cabbage works best; skip purple or red varieties. The egg roll wrappers? 7-inch square is standardācheck the Asian aisle at Walmart or H Mart for quality brands like Nongshim.
No soy sauce? Coconut aminos works in a pinch, but oyster sauce is trickierāsubstitute with hoisin sauce if needed. Fresh ginger is ideal, but if youāve got dried, 1 tsp equals 1 tbsp fresh. Short on sesame oil? Toasted peanut oil adds a similar nuttiness. For the oil, vegetable or canola works, but avoid olive oilāit burns too easily. Pro tip: Chill the filling 30 minutes before wrapping to make rolling easier. And if your wrappers crack? Brush with extra egg wash before frying.
Filling keeps 3 days in the fridge, wrapped tightly in plastic. Wrappers freeze wellāstack between parchment paper for up to 3 months. Once fried, egg rolls stay crispy for 24 hours if stored in a single layer. Reheat in a 350Ā°F oven for 10 minutes to restore crunch. Leftovers? Freeze fried egg rolls for 1 month**āreheat in an air fryer for best results.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by this comboāground pork and beef means double the satisfaction, and the water chestnuts add that satisfying crunch without extra effort. Just mix, fold, and roll; no fancy knife skills required.
- Umami Bomb: That crispy wrapper paired with the savory meat and cabbage? Itās the kind of flavor that lingers. Honestly, the soy sauce and garlic in the filling make it taste like you put in hours, even though itās ready in minutes.
- Party or Pantry: These are my secret weapon for game day, potlucks, or just a lazy night in. Freeze half the batchāno one will guess theyāre not freshāand reheat them straight from frozen. (Yes, even on a Tuesday night.)
- Budget Crunch: Ground pork and beef stretch further than either alone, and cabbage? Itās the ultimate cheap veggie. Youāll feed a crowd for less than takeout, and the leftovers? Even better the next day.
Step-by-step instructions for beef and pork egg rolls
Here's how to create restaurant-quality egg rolls with perfect crispy exteriors and flavorful fillings.
šØāš³ Step 1: Prepare the Filling Mixture
In a large mixing bowl, combine the 1 lb ground pork and 0.75 lb ground beef. Add the 3 cups finely shredded green cabbage, 1 can chopped water chestnuts, 4 minced garlic cloves, and 1 tbsp finely grated ginger root. Mix gently with your hands until just combinedāyou don't want to overwork the meat.
In a small bowl, whisk together the 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp sesame oil, 1 tsp salt, and 0.5 tsp black pepper. Pour this sauce mixture over the meat and cabbage, then mix thoroughly. The filling should look moist but not soupyāif it's too dry, add 1-2 teaspoons of water to help bind everything together.
š„ Step 2: Assemble the Egg Rolls
Place an egg roll wrapper on a clean work surface with the corner closest to you. Add about 2 tablespoons of filling (you'll have enough for all 24 wrappers) to the bottom corner, about 1 inch from the edge. Fold the bottom corner over the filling to create a triangle base.
Fold in the sides of the wrapper toward the center, then roll tightly from the bottom up, keeping the filling secure. Seal the egg roll by moistening the edge with a little water and pressing firmly. Place the completed egg roll seam-side down on a plate covered with a damp towel to prevent drying. Repeat with remaining wrappers and filling.
š³ Step 3: Create the Egg Wash
In a small bowl, beat the 2 whole eggs until fully combined. Add 2 tbsp cornstarch and mix until smoothāthis creates a crispy, golden coating when fried. Pour the egg wash into a shallow dish and set aside.
Here's the thingādipping the egg rolls in the wash just before frying is crucial. If you dip them too early, the wrappers will get soggy. I like to dip each egg roll about 10-15 seconds before frying to ensure even coating without excess batter.
š„ Step 4: Fry to Golden Perfection
Heat 3 cups vegetable oil in a deep fryer or heavy pot to 350Ā°F. Use a deep-fry thermometer to monitor the temperatureāthis is critical for even cooking. Fry 4-5 egg rolls at a time (don't overcrowd!) for 3-4 minutes until they're golden brown and crispy.
Watch carefullyāthe oil temperature will drop as you add more egg rolls. If the oil gets too cool, the egg rolls will absorb oil instead of getting crispy. Let them drain on a wire rack or paper towels for 2-3 minutes before serving. They'll stay crispy if kept warm in a 200Ā°F oven while you finish frying the rest.
Pro Tips For Making Beef And Pork Egg Roll
- Use Two Pans for Even Cooking: I learned this the hard wayātrying to cook both meats in one skillet always leaves one batch undercooked or burnt. Split the pork and beef into separate pans (medium-high heat) so you can control the doneness without waiting. The porkās fat renders faster, so start with it first.
- Shred Cabbage Like Coleslaw: That tough cabbage core? Itās the enemy. Cut the cabbage into thin, even strips (like coleslaw) so it softens quickly without turning soggy. Skip the coreāit never breaks down properly and just sits there like a chewy afterthought.
- Donāt Overwork the Meat: Pressing the pork and beef into a thick patty while cooking seals in moisture, but it also makes the filling dense. Break it up with a spatula every 30 seconds insteadāthis keeps the texture light and the flavors distributed.
- Freeze Water Chestnuts First: I was skeptical until I tried it: Toss the sliced water chestnuts in ice water for 10 minutes before adding them to the filling. This stops them from releasing too much liquid and turning your egg rolls into soggy boats. (Yes, even if youāre impatient like me.)
Best sauces and condiments for this beef and pork egg roll
Sweet Chili Glaze
This vibrant sauce balances the richness of egg rolls perfectly. I blend Ā½ cup sweet chili sauce (like Sriracha Sweet Chili), 1 tbsp lime juice, and 1 tsp honey to create a tangy-sweet dip that cuts through the crispy exterior.
For extra depth, add Ā½ tsp grated ginger and a pinch of red pepper flakes. Serve warm in small bowls with a sprinkle of toasted sesame seeds for texture contrast. š¶ļø
Soy-Ginger Dip
A classic pairing that enhances the filling's flavors. Whisk together Ā¼ cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp grated ginger, and 1 tsp sesame oil.
Thin with 1-2 tbsp water if needed. This sauce adds brightness and complements the pork and beef beautifully. I like to chill it for 30 minutes before serving to let the flavors meld. š„¢
Spicy Sriracha Mayo
For heat lovers, this creamy dip is a game-changer. Mix Ā½ cup mayonnaise, 1 tbsp sriracha, 1 tsp lime juice, and Ā½ tsp garlic powder. Add a pinch of salt to taste.
The creamy texture balances the crispy shells while the spicy kick adds excitement. Store in the fridge until ready to useāit keeps well for 5 days. š„
Hoisin-Garlic Sauce
This rich, savory sauce adds depth to every bite. Combine 3 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 minced garlic clove, and Ā½ tsp grated ginger. Simmer for 2 minutes to meld flavors, then cool before serving.
The umami from hoisin pairs wonderfully with the pork and beef filling. I often drizzle this lightly over the egg rolls before serving for extra flavor. š¶
Plum Sauce Variation
For a fruity twist, use store-bought or homemade plum sauce. I recommend Lee Kum Kee Sweet Plum Sauce for its perfect balance of sweet and tangy. Warm it slightly before serving to enhance its aroma.
The fruity notes complement the savory filling and crispy shells beautifully. This sauce is especially popular in Asian-American fusion menus. š
Extra Crispy Oil
Don't overlook the oil used for frying! Save Ā½ cup of the leftover frying oil in a clean jar. Once cooled, use it as a dipping oil for extra crunch.
Heat it gently in a small pan with 1 tsp garlic powder and Ā½ tsp black pepper** for a flavorful twist. This trick adds an authentic takeout feel to your homemade egg rolls. āØ
Nutrition facts
Frequently asked questions
Can I substitute chicken for the pork in this recipe?
You can try, but the texture and flavor will change significantly. Pork's fat content keeps the filling juicy, while chicken can make the filling drier. If substituting, use 1 lb ground chicken thigh (not breast) for better moisture, and add 1 extra tablespoon of water chestnuts to maintain chewiness. The meat ratio should stay balancedāreplace 50% of the pork with chicken maximum.
Why are my egg roll wrappers tearing when I roll them?
This usually happens when the filling is too wet or the wrappers are dry. First, ensure your filling is moist but not soupyāadd 1-2 teaspoons of cornstarch if needed to absorb excess moisture. Second, keep your wrappers covered with a damp towel while working to prevent drying. If they still tear, try using slightly larger wrappers (8-inch) or reduce filling by 1 teaspoon per roll.
How do I make these egg rolls without deep-frying?
For a healthier version, bake them at 375Ā°F for 18-20 minutes on a wire rack over a baking sheet. Brush with 1 tablespoon oil and egg wash first for crispiness. Air fry at 380Ā°F for 10-12 minutes, shaking halfway. Baked versions won't be as crispy but still deliciousāserve immediately to avoid sogginess.
Can I prep the filling ahead of time?
The filling keeps well in the fridge for 3 days in an airtight container. For longer storage, freeze it for up to 3 months. Thaw overnight in the fridge before wrapping. Pro tip: Chill the filling for 30 minutes before assemblingāit firms up and rolls more neatly. Wrappers can be prepped separately and frozen between parchment paper for up to 1 month.
What's the secret to extra-crispy egg rolls?
Three key factors: hot oil, proper egg wash, and frying in batches. Maintain oil at 350Ā°F using a thermometer, and fry 4-5 at a time to avoid temperature drops. The egg wash should be thick (like heavy cream)āadd 2 extra tablespoons of cornstarch if too runny. For restaurant-style crunch, double-fry: fry once at 325Ā°F for 2 minutes, then again at 375Ā°F for 1-2 minutes.