Cindi's Egg Rolls Recipe - Allrecipes.com
Cindi's Egg Rolls Recipe
  • READY IN ABOUT hrs

Cindi's Egg Rolls

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.
  2. In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
  3. Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
  4. Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.
  5. Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
  6. Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
  7. Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • Instead of pork, you may use 1 pound ground beef or pork sausage, or 8 ounces precooked shrimp.
  • I like to use unsulphured molasses, such as Grandma's®.
  • Follow the instructions on the back of the egg roll wrapper package for Step 5.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2006

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.

 
Most Helpful Critical Review
Feb 10, 2007

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.

 
Jan 27, 2007

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!!

 
Feb 03, 2007

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!

 
May 04, 2007

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!

 
Apr 21, 2007

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.

 
Oct 15, 2006

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.

 
Sep 29, 2006

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!!

 

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Nutrition

  • Calories
  • 335 kcal
  • 17%
  • Carbohydrates
  • 42.9 g
  • 14%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 557 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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