Okinawa Egg Rolls

Okinawa Egg Rolls Recipe

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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


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

How to Make Okinawa Egg Rolls


  • 1Shred 1 lg. head of Cabbage and the 2 lbs. carrots.
    Shred the potatoes.
  • 2In 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.
  • 3While 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.
  • 4When veegies are tender, remove off burner and drain. Drain well. and set back on stove covered.
  • 5When Hamburger is ready, add it to the veggies.
  • 6On 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.
  • 7In fry daddy or pot of hot oil, drop egg rolls in and fry till golden brown.

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About Okinawa Egg Rolls

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

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