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Easy Rice Paper Egg Rolls

Easy Rice Paper Egg Rolls

These crisp, golden rice paper egg rolls are packed with savory pork and veggies. Pan-fry or air-fry for a fast, satisfying snack or appetizer.
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Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1 lb ground pork
  • 2 cup finely shredded green cabbage
  • 1 cup shredded carrot
  • 0.5 cup thinly sliced green onions
  • 2 tsp minced garlic
  • 1 tsp grated fresh ginger
  • 3 tbsp soy sauce low-sodium if preferred
  • 1 tsp fish sauce optional, for depth
  • 1 tbsp toasted sesame oil
  • 1 tbsp cornstarch helps bind the filling
  • 0.5 tsp kosher salt to taste
  • 0.25 tsp black pepper
  • 8 oz rice paper wrappers round sheets
  • 3 tbsp neutral oil for frying; such as canola or avocado

Instructions

Preparation Steps

  • Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Cook pork, breaking it up, until no longer pink, 4–5 minutes.
  • Add cabbage, carrot, garlic, and ginger. Stir-fry until vegetables soften and release moisture, 3–4 minutes.
  • Stir in soy sauce, fish sauce, sesame oil, salt, and pepper. Sprinkle in cornstarch and cook 1 minute to thicken slightly.
  • Remove from heat. Fold in green onions and let the filling cool until just warm to the touch.
  • Set up a rolling station with a shallow dish of warm water, a damp towel-covered board, and a plate for finished rolls.
  • Dip one rice paper in warm water for 8–10 seconds. Lay it on the damp towel, add about 3 tbsp filling near the bottom edge, fold sides in, and roll tightly.
  • Repeat with remaining wrappers and filling. Keep rolled pieces covered with a damp towel to prevent drying.
  • Heat remaining 2 tbsp neutral oil in a nonstick skillet over medium heat. Pan-fry rolls seam side down, turning, until crisp and golden, 2–3 minutes per side.
  • Drain on a rack or paper towels for 2 minutes. Serve hot with your favorite dipping sauce.

Notes

Air fryer option: Lightly oil both sides and cook at 390°F for 8–10 minutes, flipping halfway, until blistered and crisp. For extra crunch, give a quick pan-sear after air-frying.
Make-ahead tip: Roll, then refrigerate up to 24 hours covered with a damp towel and plastic wrap. Reheat leftovers in a 375°F oven or air fryer until crisp.
Serving idea: Pair with sweet chili sauce, soy-vinegar dip, or a squeeze of lime and fresh herbs.
This recipe is an original creation inspired by classic Easy Rice Paper Egg Rolls flavors. All ingredient ratios and instructions are independently developed.