My First Egg Roll

I really wanted to try making egg rolls. They always seemed so difficult and magical though, so I never tried it. Then Zack and I saw a person make an egg roll on Diners, Drive-Ins and Dives that made me think, maybe these things aren’t so hard after all.

I did my due diligence and scoured pinterest/my favorite websites for recipes and got this one, this one, and this one. They were all good but they all had things I would change about them. Firstly, they all used chicken, and I wanted to use pork because my favorite egg rolls at our local chinese food place, use ground pork. Second, I hate celery, and didn’t have bean sprouts, minced ginger, or sesame seeds (although if and when I make this again, I’ll definitely use the bean sprouts). Finally, whenever anything calls for shredded cabbage and carrots, I just buy cole slaw mix. It’s a great short cut for sooo many things. I easily use it once a week.

So without further adieu, I give you my my own personal egg roll recipe.


1 lb ground pork
1 bunch of green onion (4 stalks worth)
2 tbsp rice wine vinegar
3 tbsp soy sauce
1 tbsp sesame oil
3 cloves garlic, smashed/minced
1 tsp ground ginger
1 bag cole slaw mix (cabbage and carrots)
1 package of bean sprouts
1 egg
Egg roll wrappers (wonton wrappers would also work, I’m pretty sure they’re the same thing)
1 skillet half filled with canola/vegetable/whatever kind you like except olive, oil. Or use a fryer.

Also, for the record, I didn’t think my grocery store had egg roll wrappers after looking for them in just about every place I thought they’d be – the refrigerated section, the freezer section, the asian food aisle. It wasn’t in any of these places. It was by the bean sprouts, in the produce section. It was a total fluke that I saw them. Thanks butternut squash! I would’ve never have found them if I weren’t buying you!


First you want to marinade your meat. Get a gallon sized bags and pour into it the soy sauce, rice wine vinegar, ginger, garlic, sesame oil and the meat. I let it marinade for about an hour in the refrigerator.

Then you want to warm up an empty skillet on medium high heat and chop up your green onion. Place the meat, the chopped green onion and all the contents of the gallon bag, into the skillet. Saute until the meat is mostly cooked. Then you want to add the cole slaw mixture and bean sprouts, stir it in and set your stove setting to low. Put a lid on it and give it about 15 minutes until the cabbage is nice and soft.

This is when you can get your egg rolls ready (it’s also when I started my rice because you need to eat something with the egg rolls. To prep your wrappers, lay out some aluminum foil to prepare the egg rolls before you put them in the fryer. Take that single egg, crack it into a bowl and add a little bit of water and stir it up. Then get your finest kitchen brush and get ready to get the party started.

Lay out your first wrapper and brush the edges with your egg mixture, very lightly. Fill the middle of the egg rolls with about 2-3 tablespoons of the meat/coleslaw/sprout mixture, and wrap like you’re wrapping a burrito. You’re basically just folding in one corner at a time and after every other fold, brush it with your egg mixture lightly, to make it stick together. I tried it a few different ways, they all worked. I even accidentally made a few egg rolls with a double wrapper because I didn’t realize how thin they were. While I was worried, those turned out just as good if not better, than the single wrapper egg rolls. When you’re done it should look a little something like this:

At this point you want to heat up the oil in another skillet (or your fryer, if you’re so lucky to have one, which we do). I kept the oil at medium high (350 degrees) heat but ended up turning it down to medium low after my first batch, just to make sure the oil didn’t burn, because that is a party pooper. I’ve done it many times and it sucks every time!

They take around 2-3 minutes, a minute or so on each side. And when you’re done they look like this:

You may notice at the bottom of the picture, is my leftover filling mixed with the rice, with a little more soy sauce. I was only cooking for two so we had a lot of extra filling even after filling up 6 egg rolls. In retrospect I should’ve made 8 egg rolls so we had some leftover egg rolls instead of just leftover filling. If you kept making egg rolls, I’m guessing this recipe could’ve easily yielded 10-12 egg rolls.

The only changes I’m going to make next time is to add the bean sprouts, make more, and do my best to fill them up a little better. I was worried the wrapping would tear so I didn’t fill them up as much as I could’ve but now that I’m a little more comfortable, I think I’ll be able to fill them up a little more without any disasters.

I hope you like the recipe. We definitely did! Oh and if I could offer one big tip, I would highly recommend breaking out those extra packets of duck sauce you’ve been hoarding, like we were. Nothing is better on an egg roll than some delicious duck sauce 🙂

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