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A small round plate holds several halifax style meat paste egg rolls, next to a small bowl of deep orange plum sauce.
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5 from 1 vote

Halifax Meat Paste Egg Rolls

Egg roll styles are HIGHLY regional in Canada. These “Meat Paste” Egg rolls are a Halifax specialty!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Snack
Cuisine: Canadian, Nova Scotia
Keyword: Canadian food, egg rolls, halifax, halifax egg rolls, meat paste egg rolls, More Than Poutine Book
Servings: 10 Egg Rolls
Calories: 183kcal
Author: Marie Porter


  • Vegetable canola, or peanut oil, for frying.
  • 1 Tbsp Butter
  • 1 Small Onion finely chopped
  • ¾ cup Shredded Cabbage
  • 1 Celery Rib finely chopped
  • Salt
  • 1 lb Ground Pork
  • 2 Garlic Cloves pressed or minced
  • 2 tsp Sesame Oil
  • 1 tsp Freshly Grated Ginger
  • ¼ tsp Crushed Chilies
  • 2 Green Onions chopped
  • Ground Black Pepper to taste
  • 10 Egg Roll Wrappers
  • Plum Sauce For serving


  • Heat oil to 375 F (190 C). You can use a deep fryer, or a heavy pot. If not using a deep fryer, use a deep, heavy pot, filled to at least 4" deep.
  • In a large pan, melt butter. Add onion, cabbage, and celery, sprinkle with a little salt and saute until tender.
  • Add ground pork, garlic, sesame oil, ginger, and chilies, stirring occasionally until pork is browned and cooked through, and liquid has all cooked off.
  • Transfer pork mixture to a food processor, along with green onions, and blitz until very smooth. Season with salt and pepper to taste, set aside.
  • Lay out an egg roll wrapper on your workspace. Using a pastry brush (or just your fingers!), brush a bit of water around the entire edge of the wrapper – about a 1" border. Measure about ¼ cup of filling in the center of the wrapper.
  • Fold one side of the wrapper across the filling, to about ⅔ of the way across the wrapper. Fold the other side of the wrapper across the first side, effectively folding the sheet into thirds, while enclosing the filing.
  • Gently squeezing air out as you work, press firmly down on all edges, to seal. Repeat for remaining filling / wrappers.
  • Carefully place egg rolls - seam side down - in preheated oil. Fry, turning occasionally, until crispy and golden.
  • Transfer to plate lined with paper towels, blot any excess grease before carefully transferring to serving plate.
  • Serve hot, with plum sauce


Variation: Baked Egg Rolls
Line a baking sheet with parchment paper, spray with nonstick cooking spray. Arrange egg rolls - seam side down - on baking sheet, brush with oil.
Bake for 10 minutes at 375 F (190 C). Flip egg rolls over, bake for another 10 minutes, or until crispy and golden.
For Gluten-free: Use pre-made gluten-free egg roll wrappers, or your favourite gluten-free egg roll wrapper / wonton recipe.


Calories: 183kcal | Carbohydrates: 9g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 113mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg