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Pork and Mushroom Egg Rolls

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These egg rolls are awesome. It’s very hard to eat just one. Mom taught me to make these. She got us hooked on them as kids. I’m making them tonight. Can’t wait to devour ’em. They aren’t complicated or difficult to make. I highly recommend you try them.

Ingredients for Egg Rolls:

1 lb ground pork
Half of a 6.75oz package Chinese rice sticks/noodles
1 lb mushrooms (10 to 12 mushrooms)
1 medium onion, finely chopped
3 medium carrots, grated
1 package of egg roll wrappers (about 20 wrappers)
Salt and Pepper
Canola Oil for frying

Pork and Mushroom Egg Rolls

How to make Egg Rolls:

1. Bring a medium pot of salted water to a boil. Boil the rice noodles 5-6 minutes. Rinse with cold water to cool them down and drain well. Chop the rice noodles to about 1-inch pieces on a cutting board.

Pork and Mushroom Egg Rolls-4

2. In a medium skillet, saute ground pork until cooked through. Sprinkle with salt and pepper to taste (1/2 tsp salt, 1/4 tsp pepper.

Pork and Mushroom Egg Rolls-3

3. Saute mushrooms in another 2 Tbsp oil. Season with 1/2 tsp salt and 1/8 tsp pepper.

Pork and Mushroom Egg Rolls-5

4. In a separate skillet, heat 3 Tbsp oil. Saute onion and carrots until soft (10-12 minutes). Set them aside.

Pork and Mushroom Egg Rolls-6

5. Combine pork, noodles, mushrooms, onion and carrots. Mix well. Season to taste. This is your filling.

Pork and Mushroom Egg Rolls-7

6. Place 2 Tbsp of mixture on wrapper. (All egg roll wrappers have folding direction on the package. I’ll do my best to describe.

Pork and Mushroom Egg Rolls-2

7. Put the filling closer to one of the corners. Fold that corner over the filling. Roll up a little. Fold in the sides. roll and seal with the last corner. To seal, moisten unfolded end with water.

Pork and Mushroom Egg Rolls-8

8. Heat a medium skillet over medium to medium/high heat with enough canola oil to cover the egg rolls half-way up the sides. When the oil is ready, the eggrolls should sizzle. Cook a few minutes per side, or until golden brown. Slightly cool egg rolls on paper towels and serve with your favorite oriental sauce, or eat them as is.

Pork and Mushroom Egg Rolls

Pork and Mushroom Egg Rolls

4.43 from 7 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $7
Servings: 15

Ingredients

  • 1 lb ground pork
  • Half of a 6.75oz package Chinese rice sticks/noodles
  • 1 lb mushrooms 10 to 12 mushrooms
  • 1 medium onion finely chopped
  • 3 medium carrots grated
  • 1 package of eggroll wrappers about 20 wrappers
  • Salt and Pepper
  • Canola Oil for frying

Instructions

  1. Bring a medium pot of salted water to a boil. Boil the rice noodles 5-6 minutes. Rinse with cold water to cool them down and drain well. Chop the rice noodles to about 1-inch pieces on a cutting board.
  2. In a medium skillet, saute ground pork until cooked through. Sprinkle with salt and pepper to taste (1/2 tsp salt, 1/4 tsp pepper)
  3. Saute mushrooms in another 2 Tbsp oil. Season with 1/2 tsp salt and 1/8 tsp pepper.
  4. In a separate skillet, heat 3 Tbsp oil. Saute onion and carrots until soft (10-12 minutes). Set them aside.
  5. Combine pork, noodles, mushrooms, onion and carrots. Mix well. Season to taste. This is your filling.
  6. Place 2 Tbsp of mixture on wrapper. (All egg roll wrappers have folding direction on the package. I'll do my best to describe.
  7. Put the filling closer to one of the corners. Fold that corner over the filling. Roll up a little. Fold in the sides. roll and seal with the last corner. To seal, moisten unfolded end with water.
  8. Heat a medium skillet over medium to medium/high heat with enough canola oil to cover the egg rolls half-way up the sides. When the oil is ready, the eggrolls should sizzle. Cook a few minutes per side, or until golden brown. Slightly cool egg rolls on paper towels and serve with your favorite oriental sauce, or eat them as is.

 

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Tanya
    March 13, 2018

    These are sooo good! I wanted to eat all the filling before I could get to frying 😩 so easy to make and so delicious. Thank you Natasha! Reply

    • Natasha's Kitchen
      March 14, 2018

      You’re welcome Tanya! I’m happy to hear how much you love the recipe. Thanks for sharing your great review! Reply

  • Holly B.
    January 22, 2015

    This recipe was made with care, which I appreciate. As a seasoned cook, I already know they’d taste good, too. I found the use of rice sticks an interesting change or pace from the usual cabbage and/or beansprouts. I’ll remember that next time I have neither and want egg rolls anyway.

    There is a tip that took me a long time to find, but it explained why my egg rolls sogged through the wrapper, sometimes even before I finished filling them. You have to mercilessly squeeze out ALL the liquid you can from the filling before putting it on wrappers. Also, egg/water seals better than water alone. Also don’t let them stand around waiting to be fried, or let them hang around long after frying – and don’t stack them. If sogging is still a problem,use two skins per egg roll.

    I’d use minced scallions (green onions) instead of onion, and might include those thin, chopped omelets, too. Adds a nice color and a bit more protein.

    My main gripe is that the mixture isn’t seasoned. Most Chinese food has soy sauce, dry sherry, garlic and ginger, and sometimes a few drops of toasted sesame oil. They are probably in the sauce, but should be in the egg rolls themselves, since not everyone would want to use a sauce.

    I’d use chopped pork, rather than ground. But chicken or shrimp can be used, too. Not to mention meatless. Reply

    • Natasha
      natashaskitchen
      January 22, 2015

      Thank you so much for sharing your tips and suggestions! 🙂 Reply

      • Karina Kichuk
        April 7, 2016

        I’m gonna try doing this recipe, my mom made egg rolls before but… Not this kind of recipe. She made them kinda bit different Reply

        • Natasha
          natashaskitchen
          April 7, 2016

          I hope you love these! Now I want eggrolls too! 🙂 Reply

  • Roxanne
    November 27, 2014

    Quick question about the mushrooms: you wrote that its 1lb, approx 10-12 mushrooms. I used regular size mushrooms from Costco and it took about 20 mushrooms to get 1 lb. Does that sound correct? They were medium-size. Do you use really big ones? Reply

    • Natasha
      natashaskitchen
      November 27, 2014

      Roxanne, Costco size are more than 1lb in a package. Did you use the full package? Reply

      • Roxanne
        November 27, 2014

        I doubled the recipe so I ended up using the entire package. But it was around 30 mushrooms if I remember correctly and maybe 1.5lbs. I was just worried I was adding too many mushrooms since it was more than the recipe stated. Reply

        • Natasha
          natashaskitchen
          November 27, 2014

          I don’t think you could add too many mushrooms ;). They shrink a lot anyways and they taste so good in egg rolls 🙂 I hope you loved them! Happy Thanksgiving! Reply

  • Azalea
    July 20, 2014

    Love, love, love this recipe! I added cabbage since I have some left from making borscht (used your Classic Russian Borscht recipe which me and my husband – who is half-Ukrainian – also loved!) I love your recipes. Glad I found your site 🙂 Reply

    • Natasha
      natashaskitchen
      July 21, 2014

      I’m so glad you found my site too, and that you are enjoying the recipes 🙂 Thanks so much for writing in 🙂 It’s awesome to meet you! Reply

  • alana
    February 13, 2014

    Can i make these and freeze them? or i gotta cook then freeze? thanks Natasha Reply

    • Natasha
      natashaskitchen
      February 14, 2014

      I haven’t tried freezing them. There were a couple people that said freezing worked but they didn’t mention if they were cooked or not. Anyone else have a good answer to this question? Reply

      • Vika
        April 29, 2014

        Uncooked egg rolls are perfectly fine to freeze. We make a ton of them a week before weddings or large events and they still taste amazing. Just layer them between parchment paper. Reply

        • Natasha
          natashaskitchen
          April 29, 2014

          Yay! Thank you so much 🙂 Reply

  • Marina
    February 8, 2014

    Hi Natasha, we’re not very big fans of pork, do you think substituting chicken would be okay? Reply

    • Natasha
      natashaskitchen
      February 8, 2014

      Yes! Definitely! Ground chicken would work. Reply

  • Vita
    December 23, 2013

    Can you bake these? I remember my aunt used to make them and she would bake them instead of frying. Probably healthier also. 🙂 Reply

    • Natasha
      natashaskitchen
      December 23, 2013

      To be honest, I haven’t tried baking them. If you try it, please let me know how it worked out! 🙂 I’m so curious! Reply

      • Vita
        December 23, 2013

        Ok:) I think I’ll bake a few and see how they taste. I’ll let you know tomorrow:) Reply

        • Vita
          December 24, 2013

          Ok, don’t bake these!! They end up dry and hard. I ended up frying them after baking them. Reply

          • Natasha
            natashaskitchen
            December 24, 2013

            Great to know! Thanks so much Vita. I wish I could have warned you, but I will know for the next person! 🙂 Thank you!!!

        • April 30, 2018

          You can bake them but lightly spray with oil first 🙂 Reply

  • sveta
    May 4, 2013

    Can you use some kind of other meat for these? Reply

    • Natasha
      natashaskitchen
      May 5, 2013

      Any ground meat will work 🙂 Reply

  • Kristina
    March 6, 2013

    For a healthier twist, omit the rice noodles, and add bean sprouts, and a small amount of cabbage. Yummy! Thanks Natasha 🙂 Reply

    • Natasha
      natashaskitchen
      March 6, 2013

      Thank you for the tip Kristina :). Reply

  • Natasha
    January 18, 2013

    Hi, Natasha
    Where did you buy the egg roll wrappers? Reply

    • Natasha
      natashaskitchen
      January 19, 2013

      My are from Winco, but they are sold in any grocery store. Reply

  • Olga
    December 24, 2012

    Will these taste good if I cook em the day before and microwave next day? Reply

    • Natasha
      natashaskitchen
      December 25, 2012

      They won’t have the crisp shell but they will still taste super delicious! Reply

  • Larayna
    October 30, 2012

    Try using spring roll wrappers. They freeze really well and they taste better than egg roll wrappers. We use them to make Lumpia (a philippino dish). I’ll share .y Lumpia recipe with you soon! Reply

    • Natasha
      natashaskitchen
      October 31, 2012

      That’s awesome thank you for sharing. Can’t wait! Where do you buy spring roll wrappers? Reply

  • Galya
    April 23, 2012

    Hello Natasha, I recently found your blog and since then I come here very often. Thank you SO MUCH for sharing such awsome recipes with us!!! I love your blog! I made these egg rolls and everyone just loved them. Thank you again! Reply

    • Natasha
      natashaskitchen
      April 23, 2012

      Thank you! I’m so glad you enjoyed the recipe. Which reminds me; I haven’t made those in awhile… And now I’m craving them! Reply

  • Vikulya
    April 6, 2012

    I used to make egg rolls in a different way. I made a quite a bit and then froze them. Have you tried freezing these ones?
    P.S. just trying to make in advance as much as i can ) Reply

    • Natasha
      natashaskitchen
      April 6, 2012

      I’ve never tried freezing them, but one of my readers said it was ok (see comments above). Reply

  • Angela
    October 27, 2011

    This is so strange, my boyfriend is Ukrainian and he brought this nearly identical egg roll with him that his grandma had made. I assumed she learned how to make it in the US but maybe it is a common thing Ukrainian families cook? Reply

  • lils
    October 26, 2011

    Where can I buy the chinnese noodles? Reply

    • Natasha
      October 26, 2011

      I bought mine at Winco in asian section near the rice. Reply

    • Holly B.
      January 22, 2015

      You might have to find an oriental grocery, or one that sells lots of imported foods.

      There are rice noodles and rice sticks. The sticks can be fried – they’ll puff up like Cheetos in very hot oil.

      Those noodles are an interesting wrinkle for egg rolls. If you don’t have any, use the standard beansprouts or shredded cabbage. Or both. Oriental cabbage is best.

      Both WILL exude juices after stir frying them tender, so be sure to squeeze every tiny bit of juices out of your filling, then wait and squeeze out more till they stop exuding juice. If you don’t, your egg rolls will sog the skins, and you’ll have a mess. Reply

  • Ilona
    June 29, 2011

    tried making them last week and already making them again today… I am a fan of egg rolls, and this recipe is very delicious. Will for sure make them more often from now on. Thank You Reply

  • viktoriya
    May 13, 2011

    Freezing them is perfectly fine, that’s how we always do it for weddings. Reply

  • Maria
    April 13, 2011

    hi Natasha. Thanks for such a cool Ukie-food website! I’ve enjoyed making some of your recipes and look forward to making more. I was wondering if there would be any issues if I were to prep a bunch of eggrolls and freeze them until they are ready to be cooked? Reply

    • Natasha
      April 13, 2011

      I haven’t tried that – Whenever I’ve had store-bought frozen eggrolls, they were always pre-cooked and then frozen, so I’m not sure. Let me know if you do try it. Reply

    • Holly B.
      January 22, 2015

      They should freeze well, unless you have a problem with the skins getting soggy.

      Try freezing both cooked and uncooked, so you can decide which works best. Reply

  • Irina
    March 12, 2011

    Wow! these egg rolls are truly amazing. I had to make them two days in a row, thats how much everyone loved them. Thnx for posting. Reply

    • Natasha
      March 12, 2011

      So glad you enjoyed them that much! Thanks for coming back and letting me know! 🙂 Reply

  • morgan
    January 20, 2011

    Can you please post more asian food!tnax lol Reply

  • vicky n
    November 19, 2010

    k i had a question.. i HATE mushrooms.. wat do u recommend i substitue the mushrooms with?? Reply

    • Natasha
      November 19, 2010

      You could just leave them out, or use finely chopped peppers or cabbage, just sautee peppers or cabbage with the onion, just until they are soft, before mixing with the meat. Reply

    • Holly B.
      January 22, 2015

      Oh, you poor baby! To not like mushrooms is indeed a quandary, because there really IS no true substitute.

      You can increase your favorites of the other ingredients, for one thing.

      You could try roasting the peppers that were suggested, then peeling the blackened skins off and chopping them – the flavor is far better when they’re roasted.

      I’d suggest truffles, but if you hate shrooms, you probably wouldn’t like them. Truffles are a fungus, as shrooms are. And they ARE expensive.

      I’ve never tried fine-chopped avocado, but who knows? Its nutty/buttery flavor might please.

      Maybe finely-chopped nuts of some kind? Reply

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