Total Time
Prep 30 mins
Cook 30 mins

These are the first egg rolls I ever made years ago & they were so good that I never tried another recipe. I found it on the back of the package of Azumaya Large Square Egg Roll Wrappers. The secret is definitely in the oyster sauce, so don't leave that out.

Ingredients Nutrition


  1. Stir fry meat & ginger in a wide skillet over high heat until lightly browned, 2-3 minutes.
  2. Add cabbage, bean sprouts, carrot & green onions; cook 2 minutes.
  3. Stir in oyster sauce and season with black pepper.
  4. Remove from heat & let mixture cool.
  5. Use 2 tablespoons for each egg roll.
  6. To Wrap: place filling diagonally on wrapper, fold corner over filling, roll roughly half-way to cover filling, fold up both sides roughly against filling; moisten ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.
  7. Deep fry in oil (it says 350, if you use an electric wok), I do it in a cast iron skillet on the stove.
  8. Fry 2-3 minutes, turning occasionally, until golden brown.
  9. Drain on paper towels.
  10. Serve warm with sweet & sour sauce.
Most Helpful

Very nice egg rolls. I used veal for the meat, chopped very fine, because that's what I had on hand. Next time (and I will use this recipe again) I won't cook the veggies quite so long, so they'll have more crunch after being deep fried. But this recipe is a keeper. Thanks HeidiSue!

Primordial April 08, 2009

This was also the first egg roll recipe I tried and I definitely will keep this. I had doubled the recipe, thinking that it would be too much, even for my family of 6, but they were all eaten by next day! I actually used ground turkey for the meat and red cabbage and I added mushrooms, but they turned out just as good anyway. Deee-lish! X3

chococandi X3 July 29, 2008