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Looking for a go-to egg roll recipe? This Easy Egg Roll Recipe is simple and will rival the egg rolls from your local take out restaurant!

Easy Egg Roll Recipe

Photos Updated June 2014

I don’t know why, but egg rolls are a bit intimidating to me. But after last month’s Cookbook of the Month, I had some egg roll wrappers on hand that I didn’t end up using. And I didn’t want them to go to waste! I’m sure I could have found something else to use them on, but I had egg rolls on my mind one night, and I decided to go for it. I don’t know why I was intimidated. This recipe is so super easy. You do have to fry the egg rolls, but that’s easy. And these were actually quite tasty – even though there’s not much to them. Definitely better than the Chinese takeout restaurant closest to me!

Easy Egg Rolls

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Easy Egg Roll Recipe
Prep time
Cook time
Total time
Looking for a go-to egg roll recipe? This recipe for Easy Egg Rolls is simple and will rival the egg rolls from your local take out restaurant!
Serves: 12-15 egg rolls
  • 1 pound ground pork
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 quart oil, for frying
  • 1 tablespoon all-purpose flour
  • 1 tablespoon water
  • 3 cups coleslaw mix
  • 12 egg roll wrappers
  1. In a medium skillet over medium heat, cook the pork, breaking it up as it cooks. When it is halfway cooked, sprinkle the ground ginger and garlic powder over the pork and stir to coat the meat evenly. Continue to cook until the pork is no longer pink. Set aside.
  2. In another large skillet, heat oil to 375F or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the coleslaw mix and reserved pork mixture. Mix all together.
  3. Lay out one egg roll skin with a corner pointed toward you. Place about a ¼ to ⅓ cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
  4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack.
adapted from allrecipes.com

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19 Responses to Easy Egg Roll Recipe

  1. Rosa's Yummy Yums says:

    They look really good!



  2. Bumpkin on a Swing says:

    HAVE ALWAYS WANTED TO DO THIS, BUT SO INTIMIDATING! I'm giving this one a shot though, you make me brave, ingredients added to list. Working with ginger stinks though any pointers for us Bumpkins?

  3. Maria says:

    I like easy and these look great!

  4. Tia says:

    they sound so easy, not at all what i expected!

  5. Cooking with K says:

    So glad to find this recipe…thank you so much! I am like the other blogger…a little intimidted…but am going to try these…blessings, K

  6. Crystal says:

    I'm dying for a good egg roll recipe that doesn't include frying! Can anyone help?

  7. Bethany Park says:

    I would have thought they'd be hard too! This recipe looks totally doable. Thanks!

  8. Kim says:

    They look really crispy and delicious!
    I've made them in the oven by just brushing them with oil and baking for 10 minutes each side. You might like them that way too.

  9. Marie says:

    Yum! You know, come to think of it, it's been ages since I've had a decent (not even great, but just okay) eggroll at a Chinese restaurant. Sad, but I suppose more the reason to make 'em at home. 🙂

  10. Sook says:

    Those egg rolls look so delicious! Yum!

  11. grace says:

    i like the simple but tasty filling, deborah. forget chinese takeout!

  12. Ingrid says:

    I've wanted to make homemade eggrolls and dumplings for a while. I've got all the stuff for dumplings so I'm making those first but I'll be back for this recipe afterwards.

  13. Richard says:

    Many years ago a Chinese woman I knew told me her secret to tasty egg rolls was to add a little (maybe 1 tbsp) creamy peanut butter to the mixture. I have done this every since and love the taste.

    • Deborah says:

      How funny – I was just reading up on that same technique yesterday! I’m definitely going to give it a try!

  14. Sally says:

    Can ground round or chuck be substituted for the pork? I can hardly wait to try your recipe. Thanks so much!!

  15. Sally says:

    I made these today – my third time to make egg rolls – each time using a different recipe. I must say these were MUCH easier to make than the others. Next time I make them I will use beef and increase the meat just a tad and decrease the slaw. Definitely worth making again! Thanks, Deborah, for sharing the recipe with us.

    • Deborah says:

      I’m so glad you liked them! One of the things that I love the most about them is how versatile they are. 🙂

  16. Patti says:

    I’ve made the rolls plenty of times but have never used the paste in the coleslaw before. Going to try this out tonight. Thanks from Patti in Texas.

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