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This beef and pork egg roll recipe delivers the perfect balance of crispy golden shells and juicy fillings that stay tender every bite.
After years of perfecting homemade egg rolls—from my days apprenticing in Charleston—I’ve cracked the code for a filling that’s flavorful without being greasy, and a shell that stays crispy even when reheated.
The secret lies in the right meat ratio, proper seasoning, and a binding technique that holds everything together without drying out.
What sets this recipe apart is the foolproof method for rolling and sealing, which ensures your egg rolls stay intact during frying or baking.
We’ll start with a savory filling of ground beef and pork, aromatic vegetables, and a touch of soy sauce for depth—all bound together with just enough egg to hold its shape.
The wrappers get a light egg wash before frying, creating that signature golden crust while keeping the inside perfectly tender.
By the time you’re done, you’ll have egg rolls that are restaurant-quality—crispy on the outside, juicy on the inside, and packed with flavor. Serve them hot with a side of sweet chili sauce or soy-vinegar dip, and watch them disappear faster than you can say “second helping.”
This is the kind of dish that turns weeknight dinners into something special without requiring hours in the kitchen.
Whether you’re feeding a crowd or just craving takeout at home, this recipe scales perfectly and delivers consistent results every time. Let’s get started—your taste buds (and leftovers) will thank you.
Ingredients for beef and pork egg roll
Twelve ingredients, twelve crispy gold bites of perfection—no takeout needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20 Lean-to-Fat Ratio) 🥩 | 1 lb | 80% lean, 20% fat preferred |
| Ground Pork 🐷 | 1 lb | Freshly ground for best texture |
| Egg Roll Wrappers 🍱 | 24 whole | Square wrappers, not round |
| Large Eggs 🥚 | 2 whole | For binding filling and wash |
| Carrots 🥕 | 2 medium | Julienned into thin matchsticks |
| Napa Cabbage 🥬 | 4 cups | Finely shredded, core removed |
| Green Onions 🧅 | 4 whole | White and green parts, chopped |
| Garlic Cloves 🧄 | 6 cloves | Minced for aromatic depth |
| Soy Sauce 🍶 | ¼ cup | Light or regular, not low-sodium |
| Oyster Sauce 🍜 | 2 tbsp | For umami richness |
| Sesame Oil 🌰 | 1 tbsp | Toasted for nutty aroma |
| Vegetable Oil (for frying) 🫒 | 3 cups | High smoke point preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| White Pepper 🌶️ | ½ tsp | For subtle heat |
The meat ratio is everything here. Ground pork stays juicier than beef alone, but you need that beef for depth. Grab 80/20 ground beef from the butcher section—pre-ground patties won't do. Costco or Trader Joe's usually have the best prices for pork. For the cabbage, look for heads with crisp outer leaves—those are your sweetest, most tender pieces. The carrots? Julienne them yourself—pre-shredded gets soggy fast. Pro tip: buy a mandoline if you're making these often.
No oyster sauce? Hoisin sauce or extra soy sauce works in a pinch, but the umami's different. The sesame oil is non-negotiable for that signature aroma—Trader Joe's has the best toasted version. Short on cabbage? Substitute bok choy or extra carrots, but you'll lose that crisp texture. For the wrappers, Tasty brand is my go-to—they're sturdy enough to handle filling without tearing. If yours crack when rolling, they're past their prime. Store them in the fridge, not the freezer, until ready to use.
These stay crispy for 3 days if stored properly—wrap them in paper towels, then foil, to keep the moisture out. Reheat in a 375°F oven for 10-12 minutes—microwaving kills the crunch. Freeze extras on a tray first, then transfer to a bag. They'll keep for 2 months frozen. Making a crowd version? Double the filling, but use 36 wrappers—they'll be slightly smaller but still perfect.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by the 80/20 beef—it stays juicy while the pork adds that melt-in-your-mouth richness. You won’t find yourself stuck with dry meat here, and the carrots add just enough crunch without extra chopping.
- Umami Bomb: That combo of beef fat and pork? Pure flavor explosion. The egg wash on the wrappers gives it that golden, crispy edge while keeping the inside tender—like a hug for your taste buds.
- Party in a Wrap: Serve them as finger food for game night, pack them for lunch, or freeze half for lazy days. They’re my go-to when I need something that feels special but doesn’t require a 3-course menu.
- Budget Magic: A single bag of ground beef and pork stretches for multiple meals, and egg roll wrappers are cheaper than takeout. Plus, leftovers reheat like a dream—no soggy wrappers in sight.
Step-by-step instructions for beef and pork egg rolls
Here's how to make egg rolls with a perfectly crispy shell and flavorful filling every time.
Prepare the Filling Ingredients
In a large mixing bowl, combine the 1 lb ground beef (80/20 lean-to-fat ratio) and 1 lb ground pork. This fat ratio is crucial—it keeps the filling juicy while frying. Add the 2 medium julienned carrots, 4 cups finely shredded napa cabbage, and 4 chopped green onions (white and green parts).
In a small bowl, whisk together the 2 whole large eggs, 0.25 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp toasted sesame oil, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp white pepper. Pour this mixture over the meat and vegetables, then use your hands to gently combine everything until fully incorporated. The filling should hold together when pressed, but not be too dense.
Let the mixture rest at room temperature for 10 minutes while you prepare the wrappers. This resting time allows the flavors to meld and the filling to firm up slightly, making it easier to handle when rolling.
Assemble the Egg Rolls
Place one of the 24 square egg roll wrappers on a clean, flat surface. Using a spoon, place about 2 tablespoons of the filling near the bottom corner of the wrapper, about 1 inch from the edge. Fold the bottom corner over the filling to create a base.
Now comes the tricky part—folding the sides in. Gently fold the left and right sides over the filling, then roll it tightly toward the top, sealing the egg roll as you go. The goal is to create a compact, cylindrical shape that will fry evenly. If the filling leaks out, you've used too much—adjust your portion size accordingly.
Place each completed egg roll seam-side down on a tray lined with parchment paper. Cover with a damp towel to prevent them from drying out while you assemble the remaining 12 egg rolls. The damp towel keeps the wrappers pliable and makes rolling easier.
Fry to Crispy Perfection
Heat 3 cups vegetable oil in a deep fryer or heavy pot to 350°F—this is the sweet spot for achieving a golden, crispy exterior without burning the wrappers. Use a deep-fry thermometer to monitor the temperature carefully, as oil heats unevenly.
Fry the egg rolls in batches of 4-5 at a time to avoid overcrowding, which lowers the oil temperature and results in greasy, soggy egg rolls. Fry for 3-4 minutes until they turn a deep golden brown color. You'll know they're done when the wrappers are crispy and the filling is hot through.
Transfer the fried egg rolls to a wire rack or paper towel-lined plate to drain excess oil. The rack allows air to circulate, keeping them crispy rather than steaming in a closed container. Serve immediately while hot and golden—these egg rolls are best enjoyed fresh out of the fryer!
Optional Baking for a Healthier Version
For a lighter alternative, brush the assembled egg rolls with a beaten egg wash (1 egg + 1 tablespoon water) and bake at 375°F for 20-25 minutes, flipping halfway through. The result won't be as crispy as fried, but they'll still be delicious with a satisfying crunch.
To achieve maximum crispiness, you can also par-bake first at 400°F for 8 minutes, then finish frying for just 1-2 minutes in hot oil. This method reduces oil absorption while still delivering that coveted crunch.
Pro Tips For Making Beef And Pork Egg Roll
- Prep Carrots Like a Pro: Julienne those carrots into thin, even matchsticks—no thicker than a toothpick. I learned this the hard way: thick strips take forever to cook and turn mushy, while thin ones soften perfectly in the same time the meat browns. (Yes, even if you’re impatient like me.)
- Mix Meat with Wet Hands: Wet your hands before shaping the egg roll—it keeps the filling from sticking to your fingers and makes rolling smoother. I used to skip this and end up with a greasy mess every time. Works for both beef and pork together.
- Avoid Overfilling Wrappers: Pack the filling no more than halfway up the wrapper—any more and the egg roll will burst when frying. I’ve seen too many people cram it full, thinking "more is better," only to watch their rolls split open like overstuffed sausages.
- Fry in Batches, Keep Oil Hot: Drop egg rolls in small batches—crowding drops the oil temperature and makes them greasy instead of crispy. I was skeptical until I tried it: a skillet of 3-4 rolls at a time, oil at 350°F, and they come out golden every time. No excuses.
Regional styles of this dish
Southern BBQ-Inspired
In the Southeast, we take egg rolls and give them a smoky twist—think of them as little pockets of BBQ flavor.
Swap the traditional filling for a mix of pulled pork shoulder (slow-cooked with peach BBQ sauce) and ground beef, then add diced pickled jalapeños and crumbled bacon for that Southern kick.
Serve with a side of white BBQ sauce for dipping, and you’ve got a dish that’s equal parts comfort food and takeout magic. I’ve tested this version at my Atlanta restaurant, and it’s a crowd-pleaser every time. 🔥
Charleston-Style Seafood
Master Chef Chen taught me to respect coastal ingredients, so I adapted egg rolls with a Lowcountry flair. Replace the pork with shrimp and crab meat (about 1 lb each), and add finely diced celery, red bell pepper, and a splash of Sherry vinegar to the filling.
Use butterfly shrimp for extra texture, and finish with a sprinkle of Old Bay seasoning. Fry in ghee or clarified butter for a golden, nutty crust. Serve with a side of lemon aioli—this version is light enough for summer but hearty enough for a seafood boil. 🦞
Texas-Style Breakfast Egg Rolls
Breakfast for dinner? Absolutely. Swap the beef and pork for crumbled chorizo and sausage crumbles, then add diced potatoes (par-cooked and cooled), shredded cheddar, and a fried egg yolk in the center of each roll.
Brush the assembled egg rolls with a mix of heavy cream and hot sauce before frying for a crispy, cheesy exterior. Serve with a side of chipotle ketchup or sriracha mayo.
This is the kind of dish I’d make for a brunch crowd at my farm—it’s messy, delicious, and perfect for feeding a hungry crew. 🍳
Chinese-American Classic
This is the version you’d find in any Chinese-American takeout spot—crispy, savory, and packed with flavor. The filling stays true to the original recipe, but the key is in the frying technique.
Use a mix of vegetable oil and lard (about 2 tbsp lard per cup of oil) for extra crispiness, and fry at 375°F for a deeper golden color.
Serve with a side of duck sauce or sweet chili sauce, and you’ve got the classic takeout experience right at home. I’ve made these for family gatherings, and they disappear faster than you can say “second helping.” 🥢
Korean-Inspired Kimchi Egg Rolls
For a spicy, tangy twist, add 1 cup chopped kimchi (drained) and 1 tbsp gochujang to the filling. Use ground pork instead of beef for extra juiciness, and finish with a sprinkle of toasted sesame seeds before frying.
Serve with a side of ssamjang (Korean dipping sauce) or a spicy soy-ginger dipping sauce. This version is a favorite at my farm when I’m hosting Korean BBQ nights—it’s got that perfect balance of heat, tang, and umami. 🌶️
Nutrition facts
Frequently asked questions
Can I make these egg rolls without frying them?
For a healthier version, brush the assembled egg rolls with beaten egg wash (1 egg + 1 tablespoon water) and bake at 375°F for 20-25 minutes, flipping halfway through. You can also par-bake at 400°F for 8 minutes then finish frying for 1-2 minutes to reduce oil while keeping crispiness. The baked version won't be as crispy but still delicious.
Why does my filling keep falling out when rolling?
This usually happens when the filling is too loose or you're using too much per wrapper. The filling should hold together when pressed but not be too dense. Use 2 tablespoons per egg roll and make sure your wrappers are fresh (not dried out). Also, fold the bottom corner first to create a base before rolling the sides.
How do I store leftover egg rolls?
Store them in an airtight container with paper towels between layers to absorb moisture. They'll stay crispy for 3 days in the fridge. For longer storage, freeze on a tray first, then transfer to a bag for up to 2 months. Reheat in a 375°F oven for 10-12 minutes—never microwave as it makes them soggy.
Can I substitute the pork with chicken?
You can try, but chicken has less fat than pork, which may make your filling drier. If substituting, use 100% ground chicken thigh (not breast) and add 1 tablespoon cornstarch to help bind the filling. The texture will be slightly different but still tasty. For best results, stick with the pork-beef combo for that classic juicy texture.
What's the best way to make egg rolls for a crowd?
Double the filling ingredients but use 36 wrappers instead of 24 to keep them manageable. Work in batches—prepare filling, assemble half the egg rolls, then fry while you finish assembling the rest. Use a deep fryer if possible to handle larger batches without overcrowding. Keep fried egg rolls warm in a 200°F oven while serving.