Saturday, March 7, 2009

egg rolls

These egg rolls are so versatile. I think it's hard to ruin an egg roll. You can stuff all kinds of things in there.


  • 1/2 pound ground pork (I used chicken for these)
  • 1 cup finely shredded cabbage
  • 1/4 cup finely shredded carrot (if you're in a hurry, buy the coleslaw mix)
  • 2 green onions, thinly sliced
  • 1 cup bean sprouts
  • 1/2 teaspoon sesame oil
  • 1/2 tablespoon oyster sauce
  • 2 teaspoons grated fresh ginger root
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon chili sauce (this is the Chinese chili sauce-more of a paste)
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Large egg roll wrappers
  • vegetable oil for frying


  1. Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.(if using chicken, cook by oven or stovetop until done)
  2. In a medium bowl, mix together pork, cabbage, carrot, green onions, bean sprouts, sesame oil, oyster sauce, ginger, garlic and chili sauce.
  3. Mix cornstarch and water in a small bowl.
  4. Place approximately 1 tablespoon of the pork mixture in the center of egg roll wrappers. Roll wrappers around the mixture, folding edges inward to close (like an envelope-but roll tight). Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
  5. Fry egg rolls in 1-2 inch deep heated vegetable oil. Fry until golden on all sides. You will probably have to turn them. I set them on a plate covered with paper towels to drain oil.

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