When your favorite take-out just isn’t hitting the spot, Classic Pork Egg Rolls will be just what you are looking for! Savory pork sausage, tender vermicelli noodles, sweet carrots, crunchy green cabbage, and beefy mushrooms are perfectly seasoned and then wrapped and fried for a golden-brown, crisp shell. Don’t despair the next time your delivery just isn’t cutting it, these Classic Pork Egg Rolls are here to bring a smile to your face!


  • 3 ounces vermicelli rice noodles
  • water, to taste, hot, plus more, to taste, cold
  • 3 tablespoons vegetable oil, plus more, to taste
  • 1 pound ground pork
  • 2 teaspoons salt, plus more, to taste
  • 8 ounces mushrooms, finely sliced
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely grated or cut into matchsticks
  • 4 cups green cabbage, thinly sliced
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 40 (8×8-inch) frozen egg roll or spring roll wrappers, thawed
  • 1 egg, beaten
  • peanut oil or canola oil, to taste


Step 1 –Prepare a large double-thick section of paper towels with a wire rack placed on top.

Step 2 –In a large heatproof bowl, add the vermicelli noodles and pour the hot water over them.

Step 3 –With a fork, separate the noodles and let them rest to soften until tender, about 5-7 minutes.

Step 4 –Rinse the softened vermicelli noodles with the cold water and drain well.

Step 5 –On a cutting board with a sharp knife, cut the rice noodles into about 1-inch pieces and transfer them to a large bowl.

Step 6 –In a large deep skillet over medium-high heat, heat 1 tablespoon of the vegetable oil.

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Step 7 –Add the ground pork and 1/2 teaspoon of the salt to the hot oil and cook, while crumbling, until it is no longer pink, about 5-7 minutes.

Step 8 –Transfer the ground pork mixture to the rice noodles and stir to combine.

Step 9 –In the same large deep skillet over medium-high heat, heat the remaining vegetable oil.

Step 10 –Add the sliced mushrooms, the diced onions, and the shredded carrots to the hot oil and sauté until softened, about 5-6 minutes.

Step 11 –Add the green cabbage to the mushroom mixture and sauté just until wilted, about 2 minutes.

Step 12 –Add 1/2 teaspoon of the salt to the cabbage mixture and stir to combine.

Step 13 –Add the cabbage mixture to the pork-vermicelli mixture and stir to combine.

Step 14 –Add the remaining 1 teaspoon salt, the black pepper, the soy sauce, and the sesame oil to the filling mixture and stir to combine.

Step 15 –Drain any excess liquid from the filling mixture and then taste for seasoning, adding some of the extra salt if desired.

Step 16 –Add a damp paper towel to the egg roll wrappers to keep them from drying out during the rolling process.

Step 17 –In a diamond shape on a clean flat surface, place 1 egg roll wrapper.

Step 18 –Add 1/4 cup of the filling mixture onto the bottom third of the egg roll wrapper.

Step 19 –Fold the bottom corner of the egg roll wrapper over the filling mixture and tuck it underneath.

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Step 20 –Tightly roll the egg roll wrapper towards the center, then fold in the sides.

Step 21 –Roll the egg roll wrapper tightly, then brush the last flap lightly with the beaten egg and roll to seal.

Step 22 –Transfer the completed egg roll to a clean large platter and cover with plastic wrap to keep it from drying out.

Step 23 –Repeat the filling and rolling process with the remaining egg roll wrappers and filling mixture.

Step 24 –In a Dutch oven or fryer, heat about 2-3 inches of the peanut oil to 350 degrees F, making sure to keep it to between approximately 340-350 degrees F at all times during the cooking process.

Step 25 –Add about 5-7 egg rolls at a time to the heated oil and cook until golden-brown and crispy, about 5-6 minutes; the egg rolls should sizzle once they’re placed in the oil.

Step 26 –Transfer the cooked egg rolls from the Dutch oven onto the prepared wire rack to cool, then repeat the process and cook the remaining egg rolls; let the egg rolls cool for about 15 minutes before serving.

Step 27 –Serve.