Freshly Fried Egg Rolls
Recipe Type: Side, Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8-10
My mother may be Italian, but its her Chinese egg rolls that keep family and friends coming back for more.
  • 1-2 packages of egg roll wrappers
  • 1 egg
  • ½ lb shredded pork
  • 1½ lb shredded cabbage
  • 1 cup shredded celery
  • 1½ cups shredded carrots
  • 1 small package of bean sprouts
  • 1 can water chestnuts, chopped fine
  • 1 can bamboo sprouts, chopped fine
  • 1 bunch scallions, chopped fine
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp canola oil
  • 1 tbsp corn starch
  • 1 tsp sesame oil
  • 1½ tsp salt
  • ½ tsp sugar
  • ½ tsp black pepper
  • 4 cups canola or peanut oil
  1. Mix together the soy sauce, rice vinegar, canola oil and cornstarch. Marinate the pork in this mixture for 20 minutes.
  2. Slice all veggies accordingly (in Cuisinart or food processor is easiest) while pork marinates.
  3. Mix together sesame oil, salt, sugar and black pepper ("seasoning mixture").
  4. Heat 5 tbsp of oil in a wok, and stir-fry the pork in small batches, adding a bit of seasoning mixture to each batch, as well as chopped veggies.
  5. Repeat until all of the pork and veggies are cooked. Set aside to cool to room temperature.
  6. When mixture has cooled, set out egg roll wrappers as well as a bowl containing a cracked egg.
  7. Lay the wrapper flat, and fill with 2-3 tbsp of the pork/veggies ("filling").
  8. Pull the filling towards the corner closest to you, and begin to roll the egg roll, folding in the sides like a small envelope.
  9. When you have finished rolling the egg roll, seal the final corner with a bit of egg white.
  10. Bring oil to a steady simmer.
  11. Fry egg rolls carefully, so as to not overcrowd the pan or fryer.
  12. When removing egg rolls from oil, place on a cookie sheet lined with absorptive paper, such as that of brown paper bags.
  13. Serve warm with hot mustard, soy or sweet and sour sauce.
If you are trying to be healthy, you can actually bake the egg rolls at 375 degrees until golden brown and crunchy. (Start checking them and flipping them over to evenly brown after about 15 minutes. Bake for 20-25 minutes total.)
Recipe by Honest Cooking at