Homemade Egg Rolls

Susan Cutler


Homemade Egg Rolls
Posted by Broke McLay at the following link. She posted great pictures, check them out!


The recipe is super simple, using common ingredients that you can find in every store. After cooking together the flavors of ground chicken, cabbage, carrots, and scallions, you wrap it all in a storebought egg roll wrapper and pan fry it in a bit of oil until crispy. That’s it! Easy and delicious! I made these this past summer and boy was Brooke right! Thanks Brooke

pinch tips: How to Freeze Fish, Meat & Poultry



5 Min


1 lb
ground chicken
2 Tbsp
olive oil, (or sesame oil, if you prefer that flavor)
3 c
cabbage, shredded
1 c
carrots, grated
yellow onion, finely diced
5-6 bunch
scallions, chopped
2 Tbsp
soy sauce
1 pkg
egg roll wrappers purchased at market
1 1/2 dash(es)
canola oil

Directions Step-By-Step

STEP 1. In a large skillet, heat oil. Add chicken and cook completely. Toss in cabbage, carrots, and onions and cook over medium-high heat until softened, about 5-6 minutes. Toss in scallions, soy sauce, stir to mix well and remove from heat. Set aside.
STEP 2. Spoon 2-3 tablespoons of the chicken mixture into the center of an egg roll wrapper (with the wrapper set on the diagonal). To roll up, bring the two tips of the diagonal toward the center, then roll tightly burrito-stlye.
STEP 3. Heat a 1/2 inch-1 inch of oil in a large skillet over medium heat. Gently transfer the egg rolls with a pair of tongs into the hot oil. Turn (with the tongs)every minutes or so until each side of the egg roll is lightly browned. Remove to a paper plate covered with a paper towel & allow any excess grease to drain off of the egg rolls.
Serve with your favorite Sweet & Sour sauce.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Regional Style: Asian
Hashtags: #homemade, #eggrolls