Real Recipes From Real Home Cooks ®

homemade egg rolls

★★★★★ 6
a recipe by
Helene Mulvihill
Magnolia, TX

Sounds intimidating, doesn't it? It's not as hard as it sounds! The difficulty for me is that I have 3 picky teenage daughters, each with a different palate, so I have to sautee each vegetable separately and build their eggrolls to order. If I were making this just for hubby and myself it would be so much easier. But knowing that, you are free to add, subtract, replace, or omit any one of these ingredients other than the actual wrapper! I actually have one daughter who only asks for white rice and chicken in her eggroll. One thing to remember is that ALL of the ingredients on the inside of t

Blue Ribbon Recipe

Made-to-order egg rolls? Yes, please! These are packed with all kinds of fresh veggies and chunks of chicken. Full of flavor, the dipping sauce brings these homemade egg rolls to a whole new level of yumminess. It's savory and tangy with a touch of freshness. Perfect for a night when serving an Asian-inspired meal or on a platter for game day. Sure, they take a good bit of time to put together, but the effort is well worth it.

— The Test Kitchen @kitchencrew
★★★★★ 6
serves 12
prep time 23 Hr
cook time 10 Min
method Deep Fry

Ingredients For homemade egg rolls

  • 1 lb
    boneless skinless chicken breast, cleaned and diced
  • 1 pkg
    Teriyaki marinade mix
  • 1/2 lg
    head of green cabbage, cut up in strips about 3 to 4 inches long and 1/4 inch wide
  • 1/4 to 1/2 c
    chicken broth or stock
  • 4 lg
    carrot, shredded
  • 2 lg
    zucchini, shredded
  • 1 sm
    yellow onion, julienned
  • 4
    leaves of Bok Choy, green and white parts, juliened
  • bean sprouts, fresh
  • canola oil for sautee
  • soy sauce
  • sesame oil
  • 1 pkg
    egg roll wrappers, found in refrigerated section
  • 1 tsp
    chopped shallots
  • 1 tsp
    minced garlic
  • 1 Tbsp
    chopped green onion
  • 1/4 tsp
    ground ginger
  • 1/3 c
    soy sauce
  • 1 Tbsp
    toasted sesame oil
  • 2 to 3 dash
    rice wine vinegar

How To Make homemade egg rolls

  • Bite-size pieces of chicken in a bowl with marinade.
    DAY BEFORE: Clean and cut up chicken. Marinate in refrigerator overnight.
  • Dipping sauce in a bowl to chill.
    Prepare dipping sauce by combining all ingredients; refrigerate overnight.
  • Sauteeing cabbage with a splash of soy sauce and chicken broth.
    In a hot saute pan, pour about a tablespoon of canola oil. Add cabbage. Cover for 3 or 4 minutes until they begin to steam. Splash with soy sauce and chicken broth. Cover and cook for about 10 minutes or until cabbage reduces.
  • Adding carrots and a splash more soy sauce.
    Add carrots and a splash of soy sauce. Cook on medium heat for another 2 or 3 minutes.
  • Adding zucchini, onions, and bok choy to the pan.
    Add zucchini, onions, and bok choy. Splash with soy sauce and sesame oil; cover and cook for about 10 minutes or until vegetables are soft. NOTE: Taste veggies throughout the cooking process to determine the amount of soy sauce and stock to use. I add these ingredients for taste and moistness.
  • Bean sprouts added to the veggies.
    Add bean sprouts. Turn off the heat and cover. Let cool and refrigerate overnight.
  • Ready to cook the marinated chicken in a saucepan.
    NEXT DAY: Heat marinaded chicken in a medium saucepan until cooked through (about 5 minutes). Cool completely then drain off excess liquid. Place drained chicken in a bowl.
  • Veggies and chicken on an egg roll wrapper.
    ASSEMBLY: Lay the egg roll wrapper down flat with a corner pointing at you. Starting with the veggies, spoon about 4 or 5 spoonfuls onto the middle of the wrapper, but slightly closer to you than the other point. Top with a few pieces of chicken. NOTE: Drain veggies if they appear too moist.
  • Wetting the edge of the wrapper.
    Run your finger around the edges with a wet finger.
  • Folding in the edges of the egg roll wrapper.
    Fold the tip closest to you over the lump of veggies and chicken. Then fold the outer corners over.
  • Egg roll rolled and sealed.
    Begin rolling the egg roll away from you, tucking the sides in as you go. Seal the end with a tiny bit of water. (Try to roll them tight, but be careful not to rip them.)
  • Frying the egg rolls.
    Heat a half inch of canola oil in a frying pan. (Oil must be hot in order to avoid soggy egg rolls.) Carefully place each roll in the hot oil, rolling them around to achieve an even golden color. They cook very quickly, so begin turning them immediately.
  • Fried egg rolls cooling.
    Allow the egg rolls to cool for at least 5 minutes before eating. Serve with dipping sauce and enjoy!