Real Recipes From Real Home Cooks ®

easy chinese egg rolls

(3 ratings)
Blue Ribbon Recipe by
Barbara Scott
Winchester, VA

I don't know what's happening to all the Chinese restaurants in my town, but they're all closing up! I'm originally from D.C. and LOVE good Chinese food. I was jonesing for egg rolls and decided to try making my own. And they were YUMMY! I hope you enjoy them as much as we did.

Blue Ribbon Recipe

If you're not near a Chinese restaurant or don't feel like grabbing take-out, make these homemade egg rolls. They're full of meat and veggies. Once fried, the outside is very crisp. Serve with your favorite dipping sauce for the ultimate snack or appetizer.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 -8
prep time 20 Min
cook time 5 Min
method Stove Top

Ingredients For easy chinese egg rolls

  • 1 lb
    ground pork
  • 1 sm
    onion, chopped fine
  • 5 c
    packaged cabbage/coleslaw mix
  • 1 Tbsp
    oyster sauce
  • 1 tsp
    ginger in a tube (found in produce dept. of grocery)
  • salt & pepper, to taste
  • 15
    egg roll wraps
  • 1 qt
    oil, for frying
  • 3 clove
    garlic finely minced, or 1 tsp. garlic powder
  • 2
    eggs, scrambled and mashed up, optoinal

How To Make easy chinese egg rolls

  • Sauteeing onions in a skillet.
    In a little bit of oil, saute onions until tender.
  • Browning pork with the onions.
    Then add pork and saute until browned or done.
  • Seasonings and oyster sauce added to pork.
    Add garlic, ginger, salt, and pepper and mix well letting the flavors settle. Add oyster sauce and mix again.
  • Cabbage added to the skillet.
    Then add cabbage.
  • Slightly cooking the cabbage.
    Cook for about 3-5 minutes according to your desired "crunch factor."
  • Filling added to a wrapper.
    Fill egg roll wraps by starting with the corner closest to you and adding about 2 Tbsp of filling.
  • Folding the egg roll wrapper.
    Wet each end, roll the mixture in the wrap once, fold in the sides, and continue to the end of the furthest corner.
  • Egg rolls wrapped and sealed.
    Make sure the wet ends stick to each other. You can watch how to do it on this YouTube clip:
  • Frying the egg rolls.
    Heat oil to 350-360 degrees. NOTE: Make sure oil is hot enough or egg rolls will be greasy. Deep fry 1-3 egg rolls at a time until they are light brown. They will look darker after you take them out of the oil. Drain on paper towels. AGAIN, make sure that all openings in the egg roll are sealed with water and stay closed or the egg rolls will be greasy.
  • Dipping Easy Chinese Egg Rolls into sauce.
    You can buy duck sauce already made or make your own with apricot jam, a little light corn syrup, and some water to make it your desired consistency. If you make your own, I recommend putting a tad of ginger in it for some extra flavor.