Crispy Jack in the Box Egg Rolls (Copycat)

Why You’ll Love This Recipe

• Fast-food nostalgia with better ingredients and bigger flavor.
• Double-fry method gives that shatter-crisp shell every time.
• Balanced filling: savory pork, sweet carrot, crunchy cabbage, and gentle aromatics.
• Make-ahead and freezer-friendly for craveable snacks on demand.

Grocery List

• Produce: Green cabbage, carrots, celery, yellow onion, garlic, fresh ginger, scallions (optional garnish)
• Dairy: 1 large egg
• Pantry: Ground pork, egg roll wrappers, soy sauce, oyster sauce, rice vinegar, ketchup, sugar, cornstarch, toasted sesame oil, white pepper, neutral frying oil, salt

Full Ingredients

Pork & Veggie Filling

• 1 lb (450 g) ground pork, about 85% lean
• 3 cups (210 g) finely shredded green cabbage
• 1 cup (100 g) shredded carrot (or matchsticks)
• 1/2 cup (60 g) finely diced celery
• 1/2 cup (70 g) finely diced yellow onion
• 2 garlic cloves, minced (about 2 tsp)
• 1 tsp freshly grated ginger
• 2 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 1 tsp granulated sugar
• 1/2 tsp ground white pepper
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch
• 1 tbsp unseasoned rice vinegar
• 1 tbsp neutral oil (for sautéing)
• 1/2 tsp kosher salt, or to taste

To Assemble

• 12 square egg roll wrappers (6.5 to 7 inches)
• 1 large egg, beaten with 1 tbsp water (egg wash)

For Frying

• 6 cups (1.4 L) neutral high-heat oil (peanut, canola, or corn)

Sweet-and-Sour Dipping Sauce

• 1/2 cup ketchup
• 1/3 cup unseasoned rice vinegar
• 1/3 cup granulated sugar
• 1/4 cup water
• 2 tsp cornstarch mixed with 1 tbsp water (slurry)
• 1 tsp soy sauce
• Pinch kosher salt
• Optional: 1/4 tsp red pepper flakes for a hint of heat

Step-by-Step Instructions

Step 1: Make the sweet-and-sour sauce

In a small saucepan, whisk together the ketchup, rice vinegar, sugar, water, soy sauce, and a pinch of salt. Bring to a gentle simmer over medium heat. Stir the cornstarch slurry, then whisk it into the pan. Simmer 60–90 seconds, stirring, until glossy and slightly thickened. Adjust thickness with a splash of water if needed. Set aside to cool; serve warm or at room temperature.

Step 2: Sauté and dry out the vegetables

Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add onion and celery; cook 2–3 minutes until just softened. Add carrot and cabbage with a pinch of salt and cook 3–4 minutes, stirring, until the cabbage wilts and most moisture cooks off. Transfer vegetables to a large bowl or sheet pan to cool.

Step 3: Cook and season the pork

In the same skillet, add the ground pork over medium-high heat. Cook, breaking it up, until no longer pink, 4–5 minutes. Stir in garlic and ginger; cook 30–45 seconds until fragrant. Add soy sauce, oyster sauce, sugar, and white pepper; cook 1–2 minutes until liquids reduce and the mixture looks slightly sticky.

Step 4: Combine filling and cool completely

Return the cooled vegetables to the skillet with the pork. Sprinkle in the cornstarch and add the rice vinegar; cook 60 seconds, stirring, to lightly bind the mixture. Turn off the heat and stir in the sesame oil. Taste and adjust salt if needed. Spread the filling onto a sheet pan to cool quickly, then refrigerate 10–15 minutes until cold. A cool, relatively dry filling makes tighter, crisper egg rolls.

Step 5: Set up and roll tightly

Place a wrapper on your work surface in a diamond orientation (one corner pointing toward you). Keep the remaining wrappers covered with a slightly damp towel so they do not dry out. Spoon about 1/4 cup (55–60 g) filling 2 inches above the bottom corner. Fold the bottom corner up over the filling and tuck it snugly. Fold in the left and right corners tightly to enclose, pressing out air pockets. Brush the top corner with egg wash, then roll up firmly to seal. Repeat with remaining wrappers (you should get 12 rolls).

Step 6: First fry (set the wrapper)

Pour oil into a heavy pot to a depth of about 2 inches and heat to 325°F (163°C). Fry 4–5 egg rolls at a time for 3 minutes, turning occasionally, until the wrappers look set and lightly golden. Transfer to a wire rack set over a sheet pan and let rest 5 minutes while you finish the batch. This par-fry helps prevent splitting and ensures an ultra-crisp finish.

Step 7: Second fry (crisp and brown)

Increase oil to 365°F (185°C). Fry the par-fried egg rolls in batches for 2–3 minutes until deep golden brown with tiny blisters. Drain on the rack and keep warm in a 250°F (120°C) oven as you finish the rest. Even though the filling is fully cooked, confirm an internal temperature of at least 165°F (74°C) for safety.

Step 8: Serve

Serve hot with the sweet-and-sour sauce. If you like, garnish the platter with thinly sliced scallions for a fresh pop of color.

Pro Tips

• Cool the filling completely before rolling to avoid steam splitting the wrappers.
• Press out air pockets as you roll; trapped steam can cause bursting.
• Keep wrappers covered with a slightly damp towel so they stay pliable.
• Use a thermometer for the oil; the double-fry (325°F then 365°F) is key for shatter-crisp texture.
• Drain on a wire rack, not paper towels, to maintain crunch.

Variations

• All-Veggie: Replace pork with 2 cups extra cabbage and 1 cup finely chopped mushrooms. Cook mushrooms until dry before mixing.
• Chicken or Shrimp: Substitute ground chicken or finely chopped raw shrimp (same weight). Cook thoroughly with the aromatics and seasonings as directed.
• Air Fryer or Oven: Brush or spray rolls lightly with oil. Air fry at 375°F (190°C) for 10–12 minutes, turning halfway, until deep golden. Or bake at 425°F (220°C) for 15–20 minutes, turning once.

Storage & Make-Ahead

Assemble and freeze before frying: place rolled egg rolls on a parchment-lined sheet pan, freeze until solid, then store in a zip-top bag up to 2 months. Fry from frozen: 325°F for 4–5 minutes, rest 5 minutes, then 365°F for 3–4 minutes. Leftovers keep 3–4 days in the refrigerator; re-crisp in a 400°F (205°C) oven for 10–12 minutes or air fryer at 375°F (190°C) for 6–8 minutes. The sauce keeps 2 weeks refrigerated.

Nutrition (per serving)

Approximate per egg roll with sauce: 220 calories; 11 g fat; 22 g carbohydrates; 10 g protein; 1 g fiber; 5 g sugar; 430 mg sodium. Values will vary based on oil absorption and exact ingredients.