One of my favorite Chinese appetizers is egg rolls. Egg rolls are very popular in the United States, they can be found at stores, buffets, take-out places, and at many other locations. They mainly consist of a variety of vegetables such as cabbage, carrots, and bean sprouts. In this recipe, I decided to use shrimp but you could also use chicken or pork depending on whatever you prefer. Adding soy sauce and garlic powder to the cabbage mixture give s it a great flavor. Wrapping egg rolls are very easy and I tried to explain it in the best way possible. Â Egg rolls are very easy to make and are a great appetizer to make for parties or other social events. Eggs rolls go great with sweet and sour sauce for dipping. Enjoy.
Egg Roll Recipe
Ingredients
Scale
- 6 cups shredded cabbage and carrot mix
- ½ cup fresh bean sprouts
- 1 celery stalk (diced)
- 2 tablespoons green onion (minced)
- 1 4 (oz) can shrimp (drained)
- 2 tablespoons soy sauce
- 1/8 teaspoon garlic powder
- black pepper (to taste)
- 1 egg (beaten)
- cornstarch
- 20 egg roll wrappers
- vegetable oil (for deep frying)
Instructions
- In a large bowl combine cabbage and carrot mix, bean sprouts, celery, and green onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
- Heat a skillet to medium-high and fry and pour beaten egg into it and fry like a pancake on one side and then flip. Chop egg up finely. Stir the egg into the cabbage mixture. Sprinkle the top of the cabbage mixture with cornstarch and mix well.
- In a small bowl combine 1 tablespoon of cornstarch with 2 tablespoons of water. Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. Fold over that corner and roll about half of the way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the cornstarch/water mixture on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.
- Deep fry egg rolls in batches until golden brown. Drain on paper towels.
I have tried spring rolls, but never added eggs. Seeing your awesome pictures, I have to try now;)
Looks so yummy..I too never had egg roll ! Your version looks so tempting !
I’ve been craving a good eggroll! These look delicious!
These look delicious! The egg roll filling alone looks good enough to eat as a salad! Just lovely!
I recently made egg rolls for the first time. Aren’t they so easy to make? I don’t think I’ll ever order take out egg rolls again.
I gave you a blog award over on my food blog. Check it out. Great recipe for an egg roll.
Yumm, I love eggrolls! I need to try making them myself!
This recipe look easy and very tasty. I’m gonna try it soon. Thanks
Napa cabbage works very good for egg rolls.
Often tree ears (also sold as bracket fungus or shelf fungus) and dried black mushrooms are used in egg rolls. They both add interesting texture and flavor.
would you have a baking egg roll recipe?
This was a great recipe!!! Easy to follow your instructions. I ate all twenty eggrolls and now my tummy hurts. GREAT JOB!!!
I’ll always make my own eggrolls now.
I like to dip mine in duck sauce.
Okay, next to potstickers, egg rolls are my FAVORITE! I’ve always been so intimidated with Chinese food but you’ve broken this down so nicely, I think I should try it! Also, do you happen to have a killer potsticker recipe?! 😉
Jamy – I am thinking of posting potstickers very soon. Stick around. Thanks.
I love egg rolls. I have tried making them before they turned out ok but need to try again.
My question is Do you have a recipe for the wrapper?
Thanks and I just love all of the recipes.
They all turn out just like the pics.
Linda – Sorry I do not have a recipe for the wrapper.
i have made this recipe a couple months ago with my sister. it was probably the best egg roll i have ever had in my life. i am making it again tonight. this recipe is one of my favorites to make. it turned out better than i thought it ever would. i love cooking, and i am only 12 years old. today so far i made pot stickers, coconut frosting, Neapolitan cookies, and teriaki chicken. if that’s how you spell teriaki. but I’m not sure. but this is an amazing website.
YOUR EGG ROLLS LOOK DELICIOUS. HOW COULD I MAKE THEM WITH OUT THE SHRIMP? THE PERSON I WANT TO COOK THEM FOR HAS SEAFOOD ALLERGIES.
debra – You could just leave the shrimp out altogether or add pork instead.
actually if you have shrimp allergies i don’t like the flavor that the shrimp gives it so i just switch it with chicken i grind up the chicken and then put it in for a replacment
This would be a great apetizer for a baby shower, it sounds great with any meat you add
SAY I’VE GOT SOME SMOKED TURKEY LEFT OVER FROM LABOR DAY, I DO BELIEVE THIS MIGHT BE THE WAY TO USE IT UP. CAN I USE WILD GARLIC CHIVES INSTEAD OF THE POWDER ? I’M ALSO GOING TO TRY IT WITH THE BAG OF GRADED CABBAGE & CARROTS SO I DON’T CUT MY FINGERS, I LIKE THE FRIED EGG IDEA, HEY I GOT SOME BANNA PEPPERS IN THE GARDEN TOO ? DO YOU THINK THAT WOULD MAKE IT TO SPICY, I’LL TRY IT TOWARDS THE END OF THE MIXTURE JUST SEE IF IT’S A GOOD IDEA. THANKS, ANDY
I’m going to make your fried rice and was thinking about making these egg rolls with them. do you think they may turn out if I use cooking spray and bake them?
If you substitute the shrimp should the meat be pre-cooked or will it cook when deep frying.
Wendy- I would pre-cook the shrimp or whatever meat you are using, just to be on the safe side.
hi i wanna try the egg rolls they look so good but ,is that ok if i leave the shimp out my husband doesnt like seafood or meat ?
thanks for the recipe .
joshie- Yes, you can leave the shrimp out.
Thank you so much for the lovely recipes. Have a super-duper weekend!
Bobby-thanks for this recipe!!!!
This what I have learned over the years.
This is a recipe I have used for years. Simple ingredients. Absolutely delish!
I use the bagged shredded cabbage and carrots. I don’t like shrimp so I add a can of water chestnuts, chopped. I’ve also added a scrambled egg in the past.
Make sure you don’t overload with filling. Make sure your oil is hot.(I pinch off an edge of an egg roll to test-it will sizzle and bubble.) I use a Fry Daddy to cook them in. Don’t overcrowd when cooking.
I experimented with baking them. They were OK. The egg roll skin came out chewy.
If you’re going to Egg Rolls deep fry them. That is why they are so delicious. Cut back somewhere else.
I use the Sweet and Sour Sauce 1 over at Allrecipes. Easy and perfect.
I buy the pre fab egg roll skins in the produce section of the grocery store.