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From the Kultured Kitchen: Homemade Egg Rolls

If you’ve followed me on Instagram for a while, then you’ve likely become aware that I love to cook. Cooking is more than an act of labor for me; it is truly an act of love that has been passed down from the many amazing cooks in my family. For years, people have asked for my recipes, but I’ve mostly held them close. Today, that changes. You asked, and I listened. From now on, I will be adding new recipes to the blog under the tag “Recipes.”

Now, on to the meat and potatoes of this inaugural moment. The COVID-19 quarantine has had me cooking like crazy, and for the past week, I have been dying to try my hand at homemade egg rolls. I’ve mastered lo mein and fried rice, but I always end up super disappointed that I never have an egg roll to go with it. Seven days and four failed grocery store trips after the craving first hit, we finally have success. Without further ado, here is my take on pork egg rolls, made easy!

If you try this recipe, tag me in your pictures on IG and Facebook @TheKulturedQueen! Happy cooking!!


  1. 1 package raw ground pork

  2. Granulated garlic

  3. Ground ginger

  4. Onion powder

  5. Salt & pepper to taste

  6. Soy sauce

  7. Honey

  8. Oyster sauce (found in the international section of most grocery stores)

  9. Worcestershire sauce

  10. Fresh Shredded veggies

    • Recommend: Cabbage, carrots, bean sprouts, spring onions

  11. Eggroll wrappers

    • Optional: 1 Tbsp flour & 1 Tbsp water mixed to seal eggrolls

  12. Vegetable, canola, or peanut oil for frying

  13. Optional Dipping Sauce: Store-bought yum-yum sauce & light drizzle of soy sauce.

Cooking Instructions:

  1. Heat a large skillet or wok on medium to medium-high heat.

  2. Season pork liberally with salt, pepper, ground ginger, granulated garlic, and onion powder.

    • If you don’t eat pork, feel free to substitute chicken or another protein of your choice.

  3. Brown seasoned pork in the skillet.

  4. When there is almost no pink left, add the soy, oyster, and worcestershire sauces.

  5. Add a drizzle of honey (two large circular motions around the pan should be good). Stir well.

  6. Turn off the heat and add the raw vegetables.

    • Note: Cabbage is always a winner, but I used shaved Brussels sprouts & carrots this time because that’s what I had and that’s my business *Tabitha Brown voice*

  7. Spoon mixture into egg roll wrapper, roll nice and tight, and then repeat until the meat mixture is gone.

    • Be careful not to overfill, as they may fall apart while frying.

  8. Heat oil of choice to 350 degrees and fry until golden brown.

  9. Drain egg rolls on a sheet pan lined with paper towels.

  10. Let them cool a bit and enjoy!



Hi Love, thanks for stopping by!

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