Egg Rolls

Egg Rolls

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"Wontons are a great meal or appetizer. Once they have been put together you can either fry them or steam them, both ways are delicious."
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1 h servings 275 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 751 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place cabbage, bean sprouts, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir fry until cooked.
  2. In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over a high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove mixture from heat.
  3. Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together.
  4. Fry the wontons in 1/4 inch of vegetable oil until golden brown.


  1. 50 Ratings

Most helpful positive review

I thought this was good, but I added a little flavor to it by adding some freshly grated ginger. I also used ground pork instead of ground beef. But the HUGE time saver I found is when I used ...

Most helpful critical review


I thought this was good, but I added a little flavor to it by adding some freshly grated ginger. I also used ground pork instead of ground beef. But the HUGE time saver I found is when I used ...

My husband is a Shrimp egg roll lover & I have a hard time finding them in the store for him. But then I found this recipe on this site & he got very excited when he seen the recipe & even did m...

Mmm, Mmm :) These fried up nicely! I've never made eggrolls before so I was skeptical. They did take a little time to make but they were worth it. I left out the ground beef & MSG and the re...

Very good base recipe. I did use pork instead of beef. I used the cabbage that was already shredded in the bag but I only used about half of it because when you go out to get these there is al...

FANTASTIC! I used some suggestions from reviewers: used the coleslaw mix in a bag, sub ground pork for the beef, and omitted the MSG. One thing I did notice was that the first time I made thes...

I've never eaten an egg roll that contained ground beef - and I didn't like the idea of it - so I left it out and used pork diced very small. I also substituted the celery with finely grated car...

Good egg rolls, but would be restaurant quality with a few minor changes. 3 TBSP of oyster sauce was way too much; made the rolls taste too fishy. Next time I'd try 1-1/2 TBSP or less. Also, 5 T...

Taste was a little strong but with some adjusting would be very good. My biggest problem was rolling the egg rols. They didn't roll very well & kind of came out square instead of round.

These egg rolls were excellent. I omitted the meat altogether and just used salad (tiny) shrimp. I doubled the green onions and the garlic, and used the prepared cole slaw mix in the bag. I a...

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