Recipe by Domestic Goddess
"These are the best-tasting egg rolls you'll ever have. They're even better than the ones served at Asian restaurants. My family just loves them. What's even better is that you can use a variety of different meats--ground beef, pork steak, seasoned ground pork sausage, precooked shrimp--or prepare them without meat for the vegetarians."
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vegetable oil, divided
lean boneless pork, cut into thin strips
green bell pepper, cut into thin strips
fresh ginger root, grated
1 1/2 tablespoons
oil for frying
1 1/2 (14 ounce) packages
egg roll wrappers
water, as needed
1 1/2 cups
sweet and sour sauce for dipping
I never made egg rolls before, so I expected some problems. The only problem I had was that the first batch unrolled when I put them in the hot oil. I found that when I put some water on the wrapper near the end of the roll, they stayed together beautifully. My husband raved over these. I used salad shrimp that I chopped in the food chopper. I also used bag cole slaw mix and added some onion and garlic. Really a great recipe. Thank you Cindi.
I'm sorry but these were not to our taste at all. I had a strange feeling about adding green pepper and should've left them out. I like peppers, but don't think they belonged here. Nobody would eat these, we had to order pizza.
I coarse ground 3/4 lb.pork stir fry meat,added 1 tsp 5 spice to the meat and browned.More than enough meat.. I used a whole bag of coleslaw mix for cabbage and carrots,worked nicely. I used 6 garlic cloves minced and 2 Tblsp peanut oil in place of the olive oil and 1 tsp Hoison sauce..I omitted the cornstarch it didnt need it. These egg rolls flew off the platter. My SIL loved them ( thats saying something, he loves Chinese food.)Thank U Cindi!!
These were excellent. I put about a half an inch of oil in a frying pan and just kept turning them since I did not have deep fryer. they turned out really well. Thanks!
I made these for an office luncheon and everyone loved them (including me!). I used minced celery instead of bell pepper, and like cookinme, I used bagged cole slaw. I didn't have molasses so substituted brown sugar and added Chinese Five Spice in lieu of the ginger. Great recipe. Thanks Cindi!
Oh my goodness. I have never liked Egg rolls but my culinary arts class made these today for a chinese dinner. I am going to make them at home. I could not believe how good they were - We used Pork.
these are wonderful - my wife just could not get enough of them! they are much better than anything i have gotten at a restaurant! taste great the next day as the recipe makes quite a few of these.
Wow these were so good! I have never made egg rolls before. They were time consuming. But worth it. I used bagged coleslaw mix instead of shredding the cabbage. I kept everything else the same. I made them with Chinese Happy Family, from this site. I know I will be making these again. Thanks for the recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cindi's Egg Rolls
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 335
** Calories from Fat: 142
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