Okinawa Egg Rolls

Okinawa Egg Rolls

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Kay Tilley


While my hubby was in the Air Force, we were stationed in Okinawa, Japan. I learned to make these EGG~ROLLS. Today, I make them a little more of a modern version, but still very yummy, Goes great with Fried Rice or by themselves. We eat them with Duck Sauce~


★★★★★ 1 vote

6 - 8
20 Min
20 Min


  • 1 large
    head cabbage, shredded.
  • 2 lb
  • 2 large
  • 2-4
  • 1 jar(s)
    sliced mushrooms
  • 1 bottle
    soy sauce
  • 1 pkg
    egg roll wraps
  • ·

How to Make Okinawa Egg Rolls


  1. Shred 1 lg. head of Cabbage and the 2 lbs. carrots.
    Shred the potatoes.
  2. In a soup or stew pot, put cabbage, carrots, potatoes and jar of mushrooms in a pot of boiling water. Add 1/4 bottle of Soy Sauce. Cook till tender.
  3. While veggies are cooking, in a skillet with a sm. amount of oil, brown hamburger with onions.I add garlic powder and basil, dash or 2.
  4. When veegies are tender, remove off burner and drain. Drain well. and set back on stove covered.
  5. When Hamburger is ready, add it to the veggies.
  6. On waxed paper, open pkg. egg roll wraps. Lay out.
    Take 2 Tablespoons of mixture and lay on wrap.
    Add a hand full of Mozzerella cheese. Roll the wrap around this, and pin with tooth pick if need to.
  7. In fry daddy or pot of hot oil, drop egg rolls in and fry till golden brown.

Printable Recipe Card

About Okinawa Egg Rolls

Other Tags: For Kids Healthy
Hashtags: #Style #Japanesse

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