Chinese Egg Rolls Recipe

Ingredients

12 egg roll wraps
1/2-1 lb ground pork ( or chicken or beef)
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1/4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bags shredded cabbage and carrot coleslaw mix ( not quite the whole bag)
4 green onions, sliced
1 eggs, beaten with
1 teaspoon water
Oil for frying(Peanut oil is best!)

Preparation

Step 1

Brown pork with ginger and garlic in pan; drain any grease.

Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.

In large bowl combine cabbage mix and green onions. Pour hot meat over vegetables and stir well. Let cool slightly.

Lay wrap in front of you so that it looks like a diamond. Place 3 tablespoons pork filling in center of egg roll wrapper. Fold bottom point up over filling and roll once. Fold in right and left points. Brush beaten egg on top point. Finish rolling. Set aside and repeat with remaining filling.

Heat 2-3 inches oil in large frying pan to very hot (350ºF). Fry a few egg rolls in pan at a time, 2-3 minutes per side. Drain on paper towels.

Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

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REVIEWS: (64)

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.

This was the first recipe I tried for my fat-flush diet, since I'm trying to make sure I eat plenty of cabbage. This would be a 5-star rating, except that after I'd rolled the little packages of egg rolls, since it was my first time making them ever, I didn't realize the wrappings would get moist and fall apart, if left for more than a few minutes. I'd had a pile of beautifully wrapped rolls and was devastated when I realized I had to pry apart the soggy mess that developed. It took way too long to work to try to save the mess, but I managed to salvage all of them. So, I would warn any other virgin egg rollers to roll only 2 or 3 'packages', and DON'T put them on top of each other on a plate as you roll them. LOL. They were delectable though!! Apart from that mistake I made, since we don't eat pork, I used ground turkey and the whole thing was a rip roaring success in the end. Fought over them with my DH as snacks and appetizers for the next several days. Thanks so much for the recipe!

These are scrumptious!!! I've made these twice so far. I like to make some for dinner and freeze some for anytime we need egg rolls. the first batch I used pork, and the second batch I used ground beef that I had in the freezer. I actually think we liked the beef ones a tad better! I follow the recipe, but I always omit the sugar and cut back a bit on the soy sauce so the mixture isn't so wet. these are the tastiest egg rolls I've ever made.

My friend and I made these together and we both loved them. Next time I will mix some bean sprouts with the cabbage and see what happens. A tip: Instead of wasting an egg, I've used cornstarch and water to "glue" the last bit together. Will make these again. They have the right combination of flavors.

This is the first time I have made egg rolls and this is the last egg roll recipe I will ever need. Oh my gosh, sooooo good!! I used 1/2 pound of shrimp/imitation crab combo and omitted the extra salt, as soy sauce is salty enough for me.

This recipe is great. The only thing I would change is: use low sodium soy sauce. Otherwise...its perfect! PS: I had to swap out the onion for bean sprouts because my hubs is deathly afraid of onions for some reason, but it turned out great!

These are excellent egg rolls! I froze a bunch and had a few. Right now I am trying them baked in the oven. I sprayed them with oil spray on both sides. Hopefully it will work! Thank you for sharing these great tasting little gems. I love the sesame oil in them. Really adds lots of flavor. The only thing I did to deviate from the recipe was use Ponzu sauce instead of soy sauce. It's soy sauce with lime. I love it and it flavored the egg rolls wonderfully. I look forward to having these for snacks when i'm watching tv!

I love this recipe. It is so delicious. I don't generally make them into egg rolls. I just eat the filling as is. When I do make them into egg rolls I bake them instead of frying them and they are crispy and delicious that way as well.

This is the second recipe I used in 2 days for making egg rolls. They both are very good. I ate some and froze the rest.
I used beef instead of pork and I used about half of the soy sauce, there is no need to use an egg to seal the flab down just use plain water; otherwise I followed the directions. I never made egg rolls before and only ate them about 2-3 times but I really thought these home made ones were delicious. I definitely will make these again.

Excellent recipe. I loved it. I served mine with a cup of egg drop soup. Very easy and quick to make. I used shredded carrots and napa carrots, only because I had carrots already, but I am sure the bagged mix would work just fine.

Three changes. I added chopped thin sliced water chestnuts and chow mein noodles which I had on hand, but I did like the crunch and Last, I loved Hoisin added. I added a great flavor to the I made 1/2 ground pork and 1/2 shrimp. Both tasted great. Duck sauce and hot Chinese mustard was served with both, my personal preference. I added a bit of oyster sauce with the shrimp version.
This is a forgiving recipe which is nice, but is equally as good AS IS. I will certainly be making these again as they are easy and delish!

I am a chef and Certified Dietary Manager. I have tried lots of egg roll recipes. My family just loved this one. It was easy and tasted great. The only changes I made was I added Hoisin Sauce instead of the Soy Sauce. I also only used 1/2 lb of meat. Thank You!

AMAZING!!! My daughters are Chinese food fanatics and absolutely loved these!. Only change was to leave out the ginger 'cause I don't like it! I can't get ground pork at my store in bulk, so I just bought a small package of pork "stew" meat, flash froze it for about 15 minutes and then popped it into the food processor. Served for dinner with white rice and a cucumber/tomato salad. Will be making again and again.