Wednesday, April 13, 2011

Rolling With The Egg Rolls

Ask me where I want to go out to eat and at least 7 out of 10 times I will choose to eat at an Asian restaurant.  Some days, I find myself craving an eggroll for lunch and I'm too lazy to run to my local take-out establishment for just one and if I had the audacity to try to get one delivered the employee that answered the phone would probably laugh at me as they told me it was a $10 minimum order...even though they ALSO charge a $3 delivery charge.  Damn, gas prices!

After trying many different recipes and tweaking them to my taste buds, I came up with a yummy recipe that is fairly easy to make.  I have also found that once rolled, they can be frozen for months until the next time I whip out the deep fryer for a yummy snack.

Don't forget to read the whole recipe through before you make your shopping list.  There are also a few dipping ideas at the end.  Enjoy!
What You’ll Need For Savory Egg Rolls:

1 lb. ground pork
1 tbsp. vegetable oil
1 small head of cabbage, chopped
1 tbsp. garlic, minced
¾ cup carrots, minced
1 cup mushrooms, minced
3 tbsp. soy sauce
½ tsp. ground ginger
1 egg
1 tbsp. water
1/8 tsp. salt
½ tsp. pepper
20 egg roll wrappers (I prefer spring roll wrappers because they are thinner but I have trouble finding them at most grocery stores.)
Vegetable oil for deep frying

1.)  Heat 1 tbsp. vegetable oil in skillet.  Once heated, stir fry pork, breaking up chunks. 
Drain meat and transfer to mixing bowl.  Set skillet aside for vegetables.  Preheat deep fryer to 150 degrees Fahrenheit. 

2.)  Add cabbage, garlic, carrots, mushrooms, and ginger to the same skillet that the meat was stir fried.  Stir fry until tender. 
Add salt and pepper.  Mix well.

3.)  Transfer vegetable mixture to mixing bowl.  Combine vegetables and meat well.  Stir in soy sauce.

4.)  In a separate bowl, beat the egg and water together.  Set aside.

5.)  Spoon roughly 2 hearty tbsp. of the mixture onto an egg roll wrapper set in front of you in a diamond shape. 
Fold bottom tip up just enough to cover mixture. 
Fold in both side corners. 
Roll wrapper up to top tip. 
Brush a little of the egg mixture onto the edge of the wrapper to seal.

6.)  Deep fry egg rolls in hot oil. 
Allow to drain and cool slightly before serving.

Suggested sauces:

Thai Sweet Chili Sauce (sold in the Asian section of most grocery stores)

Mae Ploy Thai Sweet Chili Sauce

Duck Sauce
Ty Ling Duck Sauce
Tangy Mustard Sauce
1 cup soy sauce
2 tbsp. Chinese mustard
Combine well until mixture is smooth.
Kame Hot Chinese Mustard
Sweet Pepper Sauce
1 cup soy sauce
¼ cup brown sugar
1 tbsp. Sriracha Hot Chili Sauce (It is a thick red sauce similar to ketchup and is also known in some areas as spicy chicken sauce because it has a rooster on the bottle.)
Sriracha HOT Chili Sauce (Tuong Ot Sriracha)


  1. Looks so delicious! You'd have to make 1/2 dozen for me, alone.

  2. I don't like eggrolls (because I'm picky), but this has made me so hungry for Chinese Food...I've been experimenting with Fried Rice...I still haven't found the right recipe *cough(hint, hint)cough*

  3. @Debra I would eat the other 1/2 for you.
    @Katie I've got you covered. Next time, I make fried rice I'll do a post about it.

  4. I like this recipe too. I am married to an Asian so making egg rolls are tricky because he has a certain taste and of course no one can make them like his Asian family. I am going to try this and see if he likes this. Thanks for sharing!

  5. A friend of my sister's gave her a Vietnamese recipe for eggrolls. They are delicious!! This isn't that recipe...similar...minus the shrimp and I cook my meat first. I recommend using the thinner spring roll wrappers if you can find them when you make them for your hubby.

  6. WOW!! I LOVE egg rolls and I can not wait to try this recipe.

    Thanks for posting.

  7. I'm so hungry now reading your site! I'm following you from the Welcome to the Weekend Blog Hop. I'd love for you to check out my site and follow back

  8. I wish I had known about your blog before we had our "blackened" egg rolls! We will follow your recipe next time!
    Can't wait to see more of your yummy creations!

  9. It's only 0830 am and I haven't even eaten breakfast yet but now I'm craving chinease food! Mmmmm, egg roles. Great site!
    Please feel free to visit me, if you like what you see then I would appreciate a follow back!

  10. YUM! You should come link this up to my What's Cooking Wednesday linky next week!

    Checking out your blog from the weekend blog hop. I am your newest follower!

    Would love to have you visit my blog and follow back...have a great weekend!


  11. OMGosh, my kitchen is waiting 4 u!!!
    Came over from the hop, now come follow as the very personal YOU and hang out at on Google, Facebook, Twitter ... and say HI :)

  12. yummm! I wish I could cook. This looks great:) THanks for joining us for MFM. I am now following you. Have a great week

  13. He is Vietnamese so that one would be more like he is used too! I know they don't cook there meet though because I watched them make it once. Thanks

  14. @De No they don't cook it first. I think the thinner wrappers can be left in the hot oil longer without getting overdone. I think it is also easier to wrap them tighter with the thinner ones as well.

  15. I am so making these!!! Thanks!
    Visiting from blog hop! Come see me too at

  16. My goodness, you are serious when you say you cook. That's a lot of ingredients and doing up there! You go, girl!

  17. Looks delicious!
    I'm a new follower from the blog hop. Please stop by when you can!

  18. I made these today with the spring roll wrappers and they were really good. I added more garlic and bought a bag of coleslaw mix to make it easier. No cutting just threw the bag of mix in the pot. They loved them...thanks!


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