Egg Rolls

READY IN: 40mins
Recipe by paula giles

This recipe was given to my husband by an Asian woman at work. They are really good.

Top Review by MommaEllen

These are so much easier to make than I thought they would be. the outside was crispy and the inside was crunchy, but we played around with the flavors because we thought it was a little bland. We left out the MSG (allergies) and added 1 TBS. rice vinegar and some shredded carrots. Be sure to use the peanut oil or olive oil for frying, because reg. veg. oil does not give enough flavor. Thanks for saving me from the frozen food section of the market again!

Ingredients Nutrition

Directions

  1. Soak bean sprouts and mushrooms in water for 25 min.
  2. Drain and chop Chop cabbage, coleslaw style Mix all ingredients together Add 5 1/2 T to each eggroll wrap.
  3. Roll up and fry in hot peanut oil.

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