Cindi's Egg Rolls


These are the best-tasting egg rolls you'll ever have. They're even better than the ones served at Asian restaurants. My family just loves them. What's even better is that you can use a variety of different meats--ground beef, pork steak, seasoned ground pork sausage, precooked shrimp--or prepare them without meat for the vegetarians.

Prep Time:
25 mins
Cook Time:
25 mins
Additional Time:
30 mins
Total Time:
1 hrs 20 mins
12 egg rolls


  • 4 tablespoons vegetable oil, divided

  • 1 pound lean boneless pork, cut into thin strips

  • 4 cups shredded cabbage

  • 1 large carrot, shredded

  • ½ green bell pepper, cut into thin strips

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 3 teaspoons fresh ginger root, grated

  • 1 tablespoon cornstarch

  • 2 tablespoons soy sauce

  • 1 ½ tablespoons molasses

  • 2 tablespoons vegetable oil

  • 1 quart oil for frying

  • 1 ½ (14 ounce) packages egg roll wrappers

  • ¼ cup water, as needed

  • 1 ½ cups sweet and sour sauce for dipping


  1. Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.

  2. In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.

  3. Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.

  4. Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.

  5. Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).

  6. Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).

  7. Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

Cook's Notes:

Instead of pork, you may use 1 pound ground beef or pork sausage, or 8 ounces precooked shrimp.

I like to use unsulphured molasses, such as Grandma's®.

Follow the instructions on the back of the egg roll wrapper package for Step 5.

Nutrition Facts (per serving)

393 Calories
18g Fat
43g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 393
% Daily Value *
Total Fat 18g 24%
Saturated Fat 3g 16%
Cholesterol 30mg 10%
Sodium 576mg 25%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 9%
Total Sugars 3g
Protein 14g
Vitamin C 16mg 81%
Calcium 55mg 4%
Iron 3mg 14%
Potassium 342mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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