They are a little time consuming, but they're definitely worth the effort. You can substitute shredded chicken or pork in this recipe. Serve with hot mustard.

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.

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  • Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.

  • Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.

  • Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.

  • Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

Nutrition Facts

208 calories; protein 7.2g 14% DV; carbohydrates 17.7g 6% DV; fat 12.3g 19% DV; cholesterol 49.3mg 16% DV; sodium 395.9mg 16% DV. Full Nutrition
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Reviews (232)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/15/2006
These are the best egg rolls ever! I fried some and baked some in the oven at 400 F for 30 min. Read More
(215)

Most helpful critical review

Rating: 3 stars
11/22/2005
Amazing though I think it was lacking in something. Next time I think I'll add some oyster sauce or something like that. Read More
(52)
293 Ratings
  • 5 star values: 191
  • 4 star values: 70
  • 3 star values: 18
  • 2 star values: 9
  • 1 star values: 5
Rating: 5 stars
01/15/2006
These are the best egg rolls ever! I fried some and baked some in the oven at 400 F for 30 min. Read More
(215)
Rating: 5 stars
06/11/2007
these came out tasting JUST like egg rolls you get from a chinese restaurant! i added a little imitation crab, but other than that followed the recipe. i also didnt fry at the end, i brushed with olive oil and broiled them for about 5 min and they got crispy on both sides. didnt feel like the mess of frying. they were still great! Read More
(184)
Rating: 4 stars
01/28/2007
Very good family liked them! to save time i used the cabbage and carrots that come in the bag for coleslaw! Saved me a lot of time and clean up! Read More
(165)
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Rating: 3 stars
11/21/2005
Amazing though I think it was lacking in something. Next time I think I'll add some oyster sauce or something like that. Read More
(52)
Rating: 5 stars
02/20/2006
This recipe turned out great. It was easy to make and everyone loved it! It says 8 servings but this made 16 egg rolls to be exact! Read More
(49)
Rating: 5 stars
11/23/2005
These Eggrolls are very GOOOOOOOOOOOOOOOOOOOOOOOOD!!!ROUVER ROCKS!!! Read More
(38)
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Rating: 4 stars
02/20/2006
These were not bad, but we did not prefer the taste of the shrimp; it seemed to overpower the entire roll. I'll probably try this again sometime using chicken. Read More
(38)
Rating: 5 stars
07/17/2009
Another recipe that deserves more than the five stars allowed!! This was my first time making egg rolls (even after 30-plus years of cooking, the concept always seemed too intimidating to try), and they turned out to be the most fantastic egg rolls my husband and I have ever had. I did eliminate the bean sprouts...only because I did not have any in the house...and I steamed and chopped fresh shrimp instead of using canned. I also subbed dried red-pepper flakes for the black pepper, and these came out tasting better than my now "OLD-favorite" egg rolls at my favorite Thai restaurant. These proved so much easier to make than I ever could have imagined. I found that I did not need the cornstarch mixture to seal the wrappers; I used the moisture from the bottom of the bowl that the filling had been sitting in. I had absolutely no issues with the wraps coming apart, and didn't need to use any toothpicks. This is a fantastic recipe!! I would urge anyone who loves egg rolls to try this recipe; you will be shocked at how easy they are to make. Thank you so much for posting this recipe Rouver, I will be using it often! Read More
(33)
Rating: 5 stars
02/05/2006
These egg rolls were De-lish! My husband and I fought over the last ones! Definatly a recipie I have passed on! Read More
(32)
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