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    You are in: Home / Chinese / Chinese Egg Rolls Recipe
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    Chinese Egg Rolls

    Chinese Egg Rolls. Photo by Charmie777

    1/12 Photos of Chinese Egg Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Charmie777's Note:

    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.

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    Ingredients:

    Yield:

    eggrolls

    Units: US | Metric

    Directions:

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

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on July 27, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 19, 2010

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2010

      55

      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. thanks charmie!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (70)

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    Nutritional Facts for Chinese Egg Rolls

    Serving Size: 1 (822 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 159.7
     
    Calories from Fat 47
    29%
    Total Fat 5.2 g
    8%
    Saturated Fat 1.7 g
    8%
    Cholesterol 32.0 mg
    10%
    Sodium 729.4 mg
    30%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.5 g
    2%
    Protein 7.6 g
    15%

    The following items or measurements are not included:

    cabbage and carrot coleslaw mix

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