Egg Rolls

When Diva #2 was little, she would watch her dad cooking in the kitchen all the time.  One of the things that he would make was homemade egg rolls. And while there was never a recipe, Diva #2 did her best to recreate them.  If you want vegetarian egg rolls, simply leave out the meat and add another vegetable.  They really are that simple!


Egg Rolls

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8-10
  • Difficulty: medium
  • Recipe type: Appetizer


  • Olive oil
  • 1 lb ground chicken
  • 2 cloves garlic, minced
  • 1 cup Napa cabbage, thinly sliced
  • 1 cup sprouts
  • ¾ cup carrots, grated
  • 3 green onions, finely chopped
  • 2 tbsp Soy sauce
  • 1 tsp Sesame oil
  • Salt and pepper
  • 1 package egg roll wrappers (24)
  • 1 egg
  • Vegetable oil


  1. In a large pan, heat the olive oil. Add the ground chicken and cook until all the moisture has evaporated. Set aside in a bowl
  2. In the same pan, add a little more olive oil and the garlic. Add the cabbage, sprouts, and carrots and sauté for 6-7 minutes. Add the green onions and stir
  3. Add the cooked ground chicken back to the pan
  4. Add the soy sauce and sesame oil, and mix the ingredients. Season with salt and pepper. Set aside to cool
  5. Beat an egg with 1 tbsp of water in a small bowl
  6. Take one of the egg roll wrappers and place approximately 1 heaping tbsp of the mixture in the middle of the wrapper
  7. Dip your finger into the egg wash and run it along the edges of the egg roll wrapper. Fold over each end and pinch the ends so no filling can escape. Repeat until you run out of egg roll wrappers or filling
  8. Fry the egg rolls in about 2 to 3 inches of vegetable oil, until they are golden brown. Serve warm

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