Chinese Egg Rolls

READY IN: 30mins
Recipe by Charmie777

Delicious egg rolls! I love mine with jalapeño pepper jelly! You can use 1/2 pound of meat for more veggie taste, or a full pound for meatier egg rolls.

Top Review by MTDavids

Without a doubt, the best egg rolls I have ever eaten. Used the meatier version, added 2 teaspoons of oyster sauce and a few chopped bean sprouts. These were wonderful. I put them on small baking sheets (covered with parchment paper) a dozen at a time and stuck them in the freezer. When the second baking sheet was full with another dozen, I pulled the first dozen out and put them in a 1 gallon zip-lock freezer bag and stuck them back into the freezer. When I'm ready to cook a few, I put them (still frozen) into hot oil and fry (be careful of the splattering grease...use a lid). They come out perfectly every time. Thank you so much for the only egg roll recipe I will ever use.

Ingredients Nutrition

Directions

  1. Brown pork with ginger and garlic in pan; drain any grease.
  2. Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
  3. In large bowl combine cabbage mix and green onions.
  4. Pour hot meat over vegetables and stir well. Let cool slightly.
  5. Lay wrap in front of you so that it looks like a diamond.
  6. Place 3 tablespoons pork filling in center of egg roll wrapper.
  7. Fold bottom point up over filling and roll once.
  8. Fold in right and left points.
  9. Brush beaten egg on top point.
  10. Finish rolling.
  11. Set aside and repeat with remaining filling.
  12. Heat 2-3 inches oil in large frying pan to very hot (350ºF).
  13. Fry a few egg rolls in pan at a time, 2-3 minutes per side.
  14. Drain on paper towels.
  15. Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

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