This is a delicious copycat recipe for Peking egg rolls that my family and I love from our favorite Chinese restaurant called Peking in Muscatine, Iowa.
They’re filled with finely chopped seasoned ground pork and cabbage, wrapped, and fried until golden and crispy.
If you ever make your way to Muscatine, Iowa I recommend visiting Peking Chinese Restaurant. Their egg rolls are the BEST and everyone we take there has agreed. So it must be true, right?
Because I live further away now and rarely get the opportunity to have these egg rolls it was time to try making my own version of them.
They turned out so delicious and my family members who have had the original Peking egg rolls agreed they were very close to the flavor.
They are actually very easy with very few ingredients, but somehow they turn out so tasty!
A lot of egg rolls in the US are made with a blend of cabbage, carrots, sprouts, onion, chicken, or pork, and I’ve even had celery and mushrooms at times.
Ingredients for Peking Egg Rolls
- Egg Roll Wrappers
- Ground Pork
- Shredded Cabbage
- Black Pepper
- Canola or Vegetable Oil
The recipe I am giving calls for 20 ounces of chopped cabbage. I was able to find it in the salad section where they also have raw coleslaw vegetables bagged.
If you prefer the coleslaw blend you can definitely use that, but this particular recipe is for cabbage only.
20 ounces of cabbage may seem like a lot, but once it’s wilted it shrinks down.
In my first attempt at making the recipe, I did a pound of ground pork with 20 ounces of cabbage and the ratios were way off. Now I only use a ½ pound of ground pork.
Sweet & Sour Sauce Ingredients
- White Granulated Sugar
- White Vinegar
- Corn Starch
Some use red food coloring to give a brighter red sauce, I did not add it to mine in the photos.
How do you roll egg rolls?
If you are unsure how to roll egg rolls, it is somewhat similar to wrapping a burrito. If you are unsure how to do that too, try watching this short but sweet video on YouTube on how to wrap egg rolls.
Make sure you keep a small dish of water nearby as she shows in the video to help seal the edges of your wrappers.
Want to air fry egg rolls?
- There’s no preheating required!
- Place the egg rolls in a single layer in the basket.
- Spray or brush the egg rolls with olive oil to get them crispy.
- Cook at 350 degrees for 10-12 minutes until they are crispy, flipping halfway.
Try these other great Asian recipes!
- Applebee’s Chicken Wonton Tacos
- Chinese Wontons
- Easy Honey Walnut Shrimp
- Instant Pot Ginger Pepper Steak
- Instant Pot Korean BBQ Beef Short Ribs
- Japanese Steakhouse Ginger Sauce
- Pork Potstickers
- Scallion Pancakes with Dipping Sauce
- Sweet & Spicy Tempura Chicken
- Teppanyaki Fried Rice
Peking Egg Rolls (Copycat Recipe)
- 24 Egg Roll Wrappers
- ½ lb Ground Pork
- 20 oz Shredded Cabbage
- 1 tsp Salt
- ¼ tsp Black Pepper
- Canola or Vegetable Oil for Frying
Sweet & Sour Sauce
- ¾ cup Ketchup
- 1 cup Granulated Sugar
- ½ cup White Vinegar
- 3 tbsp Corn Starch
- 1 cup Water
- Brown ground pork in a large pan until no longer pink. Drain grease. Add shredded cabbage, season with salt and pepper, and cook until wilted, stirring often.
- Add pork and cabbage mixture to a food processor and blend until finely chopped.
- Begin laying out egg roll wrappers and placing about ¼ cup of pork mixture on each wrapper. Roll wrappers and use a small amount of water on your finger to seal the edges of the wrappers closed.
Tip: Do not place uncooked wrapped egg rolls on top of each other. They tend to stick from moisture and then the wrappers will rip open as you lift them.
- Heat a large pan over medium-high heat with about 2" of oil. Once hot, add egg rolls and cook on all sides, about 3 minutes each, until golden brown. Make sure it is hot enough prior to cooking otherwise they will become soggy in lukewarm oil.
Air Fryer Method
- Spray the bottom of your air fryer basket with canola oil or vegetable oil and place the egg rolls in a single layer. Spray or brush the egg rolls with oil as well, cook at 400 degrees for 10-12 minutes until they are crispy, flipping halfway.
Sweet & Sour Sauce
- In a small saucepan, add vinegar, white sugar, and ketchup. Mix together water and corn starch until dissolved and add to the pan. Whisk ingredients over medium-high heat until sauce thickens.
- Remove from heat and allow to cool. Serve as a dipping sauce for egg rolls.
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