Wednesday, January 11, 2012

How to Make Homemade Egg Rolls

Making Egg Rolls

I'll say it again - "Nothing is better than homemade" - that even includes egg rolls.  For years I would crave an egg roll and buy it either in a Chinese restaurant or in the freezer section of the grocery store - after eating I would always say to myself:  "It needs more ginger" or "that would taste better with chicken".....etc.  Until one day I decided to create my own Chicken egg rolls.

My recipe makes a large amount (about 40 to 45 egg rolls).  After frying I will freeze them in packages of 5 egg rolls.  Then, whenever I get that egg roll craving - I simply warm up a frozen egg roll in a 400 degree oven for about 35 minutes (flipping half way through) - delicious!

Prepared (chopped and peeled) ingredients needed for making egg rolls

2 cups cooked chopped chicken                                                Printable Recipe
2 cups shredded carrots (peeled first of course)
8 cups shredded Napa Cabbage
8 cups regular green Cabbage (shredded also)
3 cups (peeled and chopped) Vidalia onions
1 cup chopped celery
1 1/2 tablespoons ginger/garlic paste
ground chili pepper (to taste - I use about 2 teaspoons - spicy is good)(a red chili powder from India is what I use)
Soy sauce (to taste - about 1/2 cup to 3/4 cup)
1 tablespoon teriyaki sauce
2 (plus) tablespoons olive oil
8 cups mung bean sprouts (rinsed and drained)
canola oil for frying
2 packages of egg roll wraps (found in the produce section of most large grocery stores)

Step1: Prepare the ingredients as listed above
Step2: In a large frying pan or a large wok - Saute the onions, celery and ginger/garlic paste in the olive oil for about 5 minutes.

Step3: Add both types of cabbage, the shredded carrots, chili pepper, soy sauce and teriyaki sauce and continue sauteing for another 7 minutes (gently and slowly stirring or flipping all the time).
Step4: Now add the sprouts and cooked chopped chicken for only a couple more minutes (gently stirring again) - (see picture above) everything should be "al dente" cooked by now.
Step5:  Allow the egg roll filling to cool to room temperature.

Step6:  Now it is time to wrap each egg roll:  Place 1 wrap on a plate with one point facing towards you (see top left picture) and place 1/4 to 1/3 cup of egg roll filling on the bottom portion of the wrap.
Step7:  Fold up the bottom point of the wrap (see top right picture)
Step8: Fold in both the right and left sides and now it should resemble an envelope (see picture directly above)
Step9:  Lightly moisten the remaining open tip of the wrap and gently fold down (the filled egg rolls should look like the picture below).

IMPORTANT:  You should try to wrap the egg rolls tightly - However - too tightly will result in ripping and tearing the wrap - a happy medium is the best.

Step10:  Deep fry each egg roll for a couple minutes on each side or until desired golden brown color is achieved (see picture above)
NOTE:  I used a "deep fryer" - however you may also use a frying pan directly on the stovetop -


ENJOY some fresh out of the fryer and freeze any remaining egg rolls!

NOTE: Allow the egg rolls to completely cool before freezing.


  1. These look so yummy! Way better than store bought!

  2. Thank you for sharing. The pictures are great too. You can't beat homemade.


  3. Great recipe! We make egg rolls every once in awhile, because they are a bit time consuming...But they are sooo yummy! And - you're so right - homemade is so much better! Your recipe is a little different than ours, so I'll try yours too. They look good!!!
    from Blogging Buddies

  4. These look amazing! I'm going to have to give them a try.

  5. I'm bookmarking this page! My mouth is watering just looking at your pictures.

  6. I love making homemade foods. Will soon be making these. Thanks for the information.

  7. i just got a new deep fat fryer that i'm dying to use


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