Thursday, January 19, 2012

Egg Rolls

Egg Rolls are by far my most requested recipe from my friends.  I don't blame them.  Who can resist these delicious crispy fried egg rolls?  This batch may seem like it makes a lot but honestly my family can go through almost the whole thing in one meal.  My husband is lucky if he has any leftovers for work the next day.  I have tried to make them go further by serving rice with them, but no one eats the rice, just the egg rolls.  So I have given up on side dishes when I make these.  The egg rolls are the meal.  I will take you step by step through how these are done. If I go too fast don't worry. 
 I will give you a complete recipe at the end!
I made mine today with Ground Turkey.
  You can use chicken or beef if you want.
Next I put in 2 packages of Chinese Seasonings.  One savory (stir fry) and one spicy (General Tsos Chicken) I have to say that I do prefer them with 2 spicy ones but mostly I use one of each.  You can pick your favorite...
it's not rocket science!
Put those with the meat and mix them together.
Next I used 2 bags of Cole Slaw Mix.
I ran it through a food processor so it looked like this.
I mixed everything together and my meat mixture looked like this.  Now, sometime you can get a really moist mixture of meat.  Mine was perfect today, however there has been times I have needed to drain some juice off of the mix. I really think it all depends on how moist your cabbage mix is.

Next I took 2 packs of egg roll wrappers and counted them to be sure
 I knew how many wrappers there were.
I scooped the meat mixture into the same # of wrappers I had. 
 Today I made 40 Egg Rolls.
I set up a work station that looked like this. 
 Meat, a dish of water, wrappers, and wax paper.
Then I got busy rolling.  Place a ball of meat in a corner of one wrapper.
Fold the corner over and shape the meat out into a log.
 Tightly roll the log.
And fold in the sides.
Put some water on the corner and sides that are not wrapped yet.
And roll it shut! You may need to hold the corner for a second to get it to stick.
Keep going until you get them all done.
  Place them seam side down on wax paper.
Fry them in a pan of hot vegetable oil.  Start with the seam side down.
Then flip them over when they are brown on the bottom.
Looks delicious...right?  That meat just steams inside of the egg rolls so the outside is crispy and the inside is soft.  Delicious.  My family will eat them plain, dip them in ranch dressing, or Chinese mustard, or use my homemade sweet and sour sauce like I made tonight.

Egg Rolls
1 lb. defrosted meat - your choice - beef, turkey, chicken...etc.
2 (16 oz.) bags Cole Slaw Mix
2 pks. Chinese Seasoning
2 pks. Egg Roll Wrappers
Vegetable Oil.
Mix meat, and seasoning. Grind Cole Slaw Mix in food processor and mix into meat.  Spoon meat mixture into egg roll wrapper and roll shut.  Fry in Oil.  Makes about 40.

Sweet and Sour Sauce
2 2/3 C. Water
1/4 C. White Vinegar
2 T. Corn Starch
1/2 C. Brown Sugar
1/4 C. Soy Sauce
Combine ingredients into a sauce pan and whisk together.  Bring to a boil and simmer until thick.

I love comments...tell me what you think!


  1. Well Robin you know that I love these. I will have to give it a try making them on my own.

    1. I am here to help if you need it! You know it is better to teach a man to fish.....

  2. I have heard how yummy your egg rolls are. Will have to try them for sure!! I have to tell you how excited I am about the sweet and sour. I am allergic to pineapple and have the hardest time finding sweet and sour without it!!!

    1. I hope you like it. Personally I think it is a little heavy on the soy sauce. After you try it once you might want to mess around with the ingredients, maybe back down the soy sauce...I use this sauce when I make fried rice - I just add a few other ingredients. Also I use it just as it is and brown hamburger and mix it into this sauce and serve it over rice. It is delicious!