Egg Roll Recipe

Here is my egg roll recipe! They are pretty easy to make, at least much easier than I thought they would be.

I actually couldn’t find the recipe that I used last time so I searched to see what I could find and all the recipes have tons of meat in them – like 1 lb of meat to 3 cups of cabbage and carrots. That seems like way too much meat to me and meat is expensive these days! I used 1/2 lb of meat and 1 bag of coleslaw mix which is about 7.5 cups of veggies in this egg roll recipe.

These took me about an hour and a half today.

You will need

1/2 lb of meat (I used beef, but you can also use chicken, pork, shrimp, etc)
1 bag of coleslaw mix (16 oz or 7.5 cups) – you could also use shredded cabbage and carrots
2 T soy sauce
1/2 t garlic powder
ginger
1 package of egg roll wrappers (20 count) – you can find them refrigerated section near the produce section. They are by the refrigerated salad dressings and salsas at my Walmart.

You can also add mushrooms or bean sprouts if you want
Vegetable oil

Cook the meat with the soy sauce and garlic powder. Drain and add coleslaw mix. Cook the coleslaw on low heat until it is wilted. Remove from heat and let cool at bit. You can also dry the mixture off with paper towels.

Now this is the most difficult part – the wrapping.

Take an egg roll wrap and put some of the coleslaw mix in the middle as shown in the picture.

Fold the bottom up

and the sides in.   Then roll them closed.

I still don’t really have this part down well so my egg rolls aren’t rolled very neatly. You want to get them as tight as possible though so you don’t get oil inside when you fry them. You will also want a bowl of water handy. You will need to dip your finger it in and wet the top flap so it stays closed.

Here are all my egg rolls ready to fry. I read that you’re supposed to have the oil at 350 degrees and fry on each side for 2-3 minutes. I have enough oil in the pan so the small egg rolls don’t touch the bottom of the pan and the burner is almost to medium. How long you actually cook them depends on the temperature of your oil. If they get brown right away, the oil is too hot. That happened with the first couple of mine.

I usually only fry a couple at a time.  That way, I can watch them better and they don’t get crowded.

Here are my finished egg rolls.  I will eat a couple and freeze the rest.  I put them in a gallon ziploc bag in one layer so they don’t stick together too bad.  Then I just wrap one in a paper towel and heat it in the microwave when I want one.  Quick and easy snack.

Do you make egg rolls at home?  Do you have any tips that make them turn out better or easier to make? Please share them in the comments. What do you have in your egg roll recipe?