Real Recipes From Real Home Cooks ®

redneck egg rolls

(2 ratings)
Blue Ribbon Recipe by
Glynda Loves to Cook
Georgia, GA

I've vamped up your traditional egg roll :) These are so good!

Blue Ribbon Recipe

Not your traditional egg roll recipe, but they're still very good. Great for someone who doesn't love a ground pork filling. Using sliced steak and Worcestershire sauce adds a new and different flavor to them that pairs well with the usual cabbage slaw. Once fried, they're crispy and delicious. We served these egg rolls with ranch dressing but pick your favorite dipping sauce.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 10 -15
prep time 20 Min
cook time 10 Min
method Deep Fry

Ingredients For redneck egg rolls

  • 1 pkg
    egg roll wrappers (10-16 oz pack)
  • 1 lb
    sliced thin beef steak (dice into 1 inch pieces)
  • 1 bag
    (10-16 oz) slaw mix (I use regular, not angel hair)
  • 3 clove
    diced garlic (you can use minced garlic also 1 Tablespoon)
  • 1/4 c
    Worcestershire sauce
  • 1/4 c
    soy sauce (I use low sodium)
  • 1 md
    onion, diced
  • 1 tsp
  • 1 c
    water (for dipping your finger in to seal the egg rolls)
  • 6 c
    vegetable oil (adjust your oil according to the size of your pot; you want it to cover the egg rolls completely)

How To Make redneck egg rolls

Test Kitchen Tips
We used thinly sliced stir-fry beef found in the meat department, but you can slice your own.
  • Beef, garlic, and onion in a skillet.
    In a frying pan, add beef, garlic, salt, and onion. Cook for about 4 mins on medium-high.
  • Coleslaw mix, Worcestershire, and soy sauce added to pan.
    Then add coleslaw mix, Worcestershire, and soy sauce to the pan with the beef and onions.
  • Pan covered to wilt the coleslaw.
    Give it a good toss and cook for about another 10 mins covered. (The slaw will be wilted when done.)
  • Filling added to the center of an egg roll wrapper.
    After the mixture is done, put 2 tablespoons of mixture on the edge of the egg roll wrapper leaving about a 1/2 inch of the edge clear.
  • Rolling the egg rolls.
    Dip your finger in water and go around the outer edge of the egg roll wrapper. Next, fold the top and bottom of the egg roll wrapper just barely over the mixture and roll.
  • Frying the egg rolls.
    I like to go ahead and make them all. Then fry them (make sure the grease is very hot) in batches of 5 for about 3-5 mins until golden brown. I usually have to adjust my temperature towards the last of the egg rolls to keep them from burning. I let them cool on a cookie rack so they will stay crispy. Enjoy! :)