Got leftover pork tenderloin staring at you from the fridge like it owns the place? Good news—you can turn it into crispy, golden egg rolls that taste like you actually planned ahead.
You get a fun snack or appetizer that makes leftovers feel brand new.
You don’t need fancy tools or hours in the kitchen. A few simple ingredients, a skillet, and some egg roll wrappers are all it takes.
With the right mix of cabbage, carrots, and your pork, you’ll have a crunchy bite that’s way better than takeout. Stick around and you’ll find out what equipment makes the job easier, the exact ingredients to grab, step-by-step instructions, and a few tips that save you from soggy-roll sadness.
Equipment
You don’t need a five-star kitchen to pull this off. A few basic tools will save you from egg roll chaos and keep your counters (mostly) clean.
Here’s your lineup:
- Mixing bowls (because pork and cabbage aren’t going to stir themselves)
- Sharp knife & cutting board
- Skillet or wok
- Slotted spoon
- Tongs
- Baking sheet or plate for cooling
- Paper towels (your greasy BFF)
| Tool | Why You Need It |
|---|---|
| Skillet/Wok | To cook filling without setting off smoke alarms |
| Tongs | To flip rolls without finger burns |
| Paper Towels | To soak up oil like a hero |
Keep it simple. If you can boil water and hold tongs, you’re ready to fry like a champ.
Ingredients
You’ve got leftover pork tenderloin? Perfect.
That means you’re only a few steps away from crispy, golden egg rolls that make you look way fancier than you actually are.
Here’s what you’ll need (and yes, measuring counts—eyeballing is only for professional grandmas):
| Ingredient | Amount |
|---|---|
| Leftover pork tenderloin, chopped | 2 cups |
| Coleslaw mix (cabbage & carrots) | 3 cups |
| Green onions, sliced | 2 |
| Garlic, minced | 2 cloves |
| Soy sauce | 2 tbsp |
| Sesame oil | 1 tsp |
| Ginger, grated | 1 tsp |
| Egg roll wrappers | 12 |
| Cooking oil (for frying) | 2 cups |
Instructions
- Chop your leftover pork tenderloin into small pieces. Pretend you’re auditioning for a cooking show—speed is optional, accuracy is not.
- Toss the pork with garlic, onion, and a splash of soy sauce. Add ginger if you’re feeling fancy, or sesame oil if you want to smell like a stir-fry.
- Mix in coleslaw mix or shredded cabbage and carrots. Congratulations, you’ve just tricked vegetables into being fun.
- Place an egg roll wrapper on a clean surface like a diamond. Spoon filling in the center, then fold the sides, roll it up tight, and seal with water.
- Think burrito, but skinnier and more judgmental. Bake or fry until golden brown.
- If frying, don’t walk away—egg rolls like attention. Let cool slightly before eating unless you enjoy burning the roof of your mouth.
What You Need To Know
You’re about to turn last night’s pork into tonight’s crispy snack. That means less waste and—let’s be honest—more excuses to eat fried food without guilt.
Egg roll wrappers are your best friend here. They’re like little edible envelopes for your pork, veggies, and whatever else you sneak in.
Don’t skip the oil. A soggy egg roll is just a sad burrito, and nobody wants that.
Quick tip: Leftover pork tenderloin hangs out fine in the fridge for 3–4 days. So, don’t wait forever before rolling.
You’ll also want a dipping sauce. Sweet chili, soy, or even ranch—yeah, ranch—because honestly, you’re the boss of your egg rolls.
