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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Discover a 300-year-old family recipe for shredded pork egg rolls.
See how to make delicious crispy egg rolls with ground pork and cabbage.
Terrific fried appetizer with corned beef, cabbage and potatoes.