Open-Ended Egg Rolls: The Ultimate Twist on a Classic Favourite

Egg rolls are the quintessential appetizer at any Chinese takeout or family gathering, right? But what if I told you there was a way to make them even better—easier, tastier, and with a fun twist? Enter the Open-Ended Egg Roll. This version keeps all the delicious fillings and crispy edges we love about traditional egg rolls but without the wrapping fuss! Think of it like an egg roll stir-fry but with all the crunchy, savoury goodness packed into every bite.

If you’re looking for a way to take your egg roll game to the next level, this recipe has got you covered. The best part? You can make it all in one skillet, and the crunchy cabbage, tender pork, and earthy ginger will have you hooked after just one bite.

Why You’ll Love Open-Ended Egg Rolls 

• No Wrapping Needed: No more fumbling with egg roll wrappers—just a tasty, crunchy filling that’s so much easier to make.

• Crispy & Savory: The combination of Napa cabbage, carrots, and ground pork delivers a delicious balance of crunch and flavour. The seasoning—soy sauce, oyster sauce, and five spice—adds the perfect savoury kick.

• Customizable: Feel free to add or swap ingredients based on your taste! Want more heat? Add some chilli flakes or Sriracha. Want a vegetarian version? Swap out the pork for mushrooms or tofu. The possibilities are endless!

• Great for Meal Prep: These open-ended egg rolls are perfect for a quick weeknight dinner, or make a big batch for lunch throughout the week. Plus, they’re even better the next day as leftovers!

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Rigatoni with Kale, Sausage, Cannellini Beans, Parmesan & Lemon

Yield: 6

Author: Jennifer Cartier

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ready to give this easy twist on the classic egg roll a try? Here’s how to make these delicious open-ended egg rolls!

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Ingredients

• 1 Napa cabbage (no substitutes here! The cabbage gives a perfect crunch and texture)
• 4 medium or 2 large carrots (grated or julienned)
• 4 cloves of garlic, minced
• 2 tsp fresh ginger, finely grated
• 1 lb fresh ground pork (you can also use ground chicken, beef, or turkey)
• 1/4 cup soy sauce
• 1 tbsp oyster sauce
• 1 tsp salt (adjust to taste)
• 2 tsp Chinese five-spice powder (this is key for that authentic egg roll flavour)
• 1 tbsp & 1 tsp sesame oil, separated (you’ll use this to cook and for flavouring)
• 1 tbsp cornstarch (helps thicken the sauce and bind everything together)
• 18 egg roll wrappers (available in grocery store produce section or frozen aisle)
• 1 egg, beaten (for sealing the wrappers)
• Oil for frying (vegetable or peanut oil works well)

Instructions

1. Prepare the Filling: Start by shredding the Napa cabbage. Cut it in half, remove the core, and slice it thinly. Then, give it a rough chop to make it easier to eat in bite-sized pieces. Grate the carrots and set them aside with the cabbage. In a small bowl, grate the ginger and mince the garlic.
2. Cook the Ground Pork: Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add the ground pork and break it apart with a spatula. Cook for about 6-8 minutes, or until browned and cooked through. Once the pork is cooked, drain any excess fat and add in the minced garlic and fresh ginger. Stir everything together and cook for about 1-2 minutes, until fragrant.
3. Season the Filling: To the pork, add the soy sauce, oyster sauce, salt, and Chinese five-spice powder. Stir everything to combine, letting the sauce coat the pork nicely. Toss in the cabbage and carrots. Stir until everything is well-mixed, and let the veggies cook down for about 3-4 minutes. The cabbage should soften but still retain some crunch.
4. In a small bowl, mix cornstarch with a couple of tablespoons of water until smooth, then stir this mixture into the pork-vegetable mix to thicken the sauce slightly.
5. Continue cooking for another 2-3 minutes until everything is well-coated and the filling has a nice, thick consistency.
6. Prepare the Egg Roll Wrappers: While the filling cools slightly, you can prepare the egg roll wrappers. Place the wrappers on a clean surface, and brush the edges lightly with the beaten egg. This will help seal them later. Spoon about 2-3 tablespoons of the filling into the center of each wrapper.
7. Roll the Egg Rolls: Carefully fold in the sides of the wrapper, then roll tightly from the bottom to the top, ensuring the filling is sealed inside. Repeat until all the wrappers are filled.
8. Fry the Egg Rolls: Heat a generous amount of oil in a deep skillet or wok over medium-high heat. Once the oil is hot (around 350°F), carefully add the egg rolls, a few at a time, making sure not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, until they’re golden and crispy on all sides. Remove them from the oil and drain on paper towels to remove excess oil.
9. Serve and Enjoy: Serve the open-ended egg rolls hot, with your favourite dipping sauce (like sweet chilli or soy sauce). You can also drizzle a little sesame oil over the top for added flavour.

Nutrition Facts

Calories

426

Fat

22 g

Sat. Fat

7 g

Carbs

35 g

Fiber

4 g

Net carbs

31 g

Sugar

4 g

Protein

21 g

Sodium

1327 mg

Cholesterol

85 mg

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Why You’ll Keep Coming Back to This Recipe 

There’s something so satisfying about biting into one of these open-ended egg rolls—the juicy pork, the crisp cabbage, the fresh carrots, and that unbeatable seasoning. The sesame oil adds a nutty richness, while the Chinese five-spice powder brings all the comforting, aromatic flavours we love about egg rolls.

Plus, making them open-ended means you get to enjoy the crispy edges in every bite—because let’s be honest, the crunchy bits are always the best part, right?

Tips for Perfect Open-Ended Egg Rolls 

• Don’t Overfill: You want the egg rolls to be stuffed with flavour, but not overflowing. Too much filling can cause them to break open while frying.

• Fry in Batches: Don’t crowd the pan when frying. This ensures each egg roll gets crispy all over.

• Storage: If you have leftover filling (or egg rolls), it stores well in the fridge for a day or two. You can also freeze the un-fried rolls for later. Just freeze them in a single layer and pop them into a ziplock bag once frozen solid.

• Add Heat: If you love spicy food, toss in some chopped fresh chillies or chilli paste when cooking the filling. You can also drizzle some sriracha on top for a kick.

These open-ended egg rolls are a fun, creative twist on the classic egg roll, and they’re bound to become a go-to recipe in your rotation. They’re packed with flavour, super satisfying, and so much easier than the traditional wrapped version. Plus, they’re a great crowd-pleaser, whether you’re hosting a casual dinner or just looking for a comforting weeknight meal.

So, next time you’re in the mood for something crispy, savoury, and a little bit adventurous, give these open-ended egg rolls a try. You won’t regret it!

What’s your favourite way to enjoy egg rolls? Drop your thoughts in the comments—I’d love to hear your twists on this classic!