Easy Chinese Egg Rolls

Barbara Scott


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.

☆☆☆☆☆ 0 votes
20 Min
5 Min
Stove Top


lb. ground pork
small onion, chopped fine
cups packaged cabbage/cole slaw mix
tbsp. oyster sauce
tsp. ginger in a tube (found in produce dept. of grocery)
salt & pepper to taste
egg roll wraps
quart oil for frying
cloves of garlic finely minched, or 1 tsp. garlic powder
eggs scrambled and mashed up, optoinal


1In a little bit of oil, saute onions until tender. Then add pork and saute until browned or done. Add garlic,ginger, salt & pepper and mix well, letting the flavors settle. Add oyster sauce and mix again. Then add cabbage and cook for about 3-5 minutes according to your desired "crunch factor."

Fill egg roll wraps by starting with the corner closest to you and add about 2 tbsp. of filling. Wet each end, roll the mixture in the wrap once, fold in the sides, and continue to the end of the furthest corner, making sure the wet ends stick to each other. You can watch how to do it on this YouTube clip: youtube.com/watch?v=FJTdKyDg_2Y
2Heat 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.
3You can by 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.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Pork
Regional Style: Chinese