Linda's Chinese Egg Rolls

Prep Time
Cook Time
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"These egg rolls are so delicious, I bet you can't eat just one! They are so much better than in the Chinese restaurants, that you will want to make them all the time, instead of eating them only when you go out for Chinese. When wrapping the rolls follow the directions on the back of your egg roll wrapper. There is a picture diagram there to show you how to roll the egg rolls, if you haven't done it before. One word from experience: You can make the filling up ahead of time, then fill the wrappers and fry, but DO NOT roll the wrappers until you are ready to fry them. I made that mistake the first time I made them and when I went to pull them out of the bowl I had stored them in (in the fridge), the second layer was sticking to the first layer and when I picked them up the bottom of the wrapper was wet and gooey and fell apart in my hand. ALSO: DO NOT freeze them by putting them together in a Zip loc bag without freezing them separately on a cookie sheet in the freezer BEFORE putting them in the bags. I made the mistake of making mine and freezing them lined up in a Zip loc bag and when I went to separate them they were stuck to the other eggrolls, and when I tried to separate them they got holes in the dough. So DO NOT FILL THEM until you are ready to either flash freeze them and then bag them up, or you are going to roll them and fry them right away!"

Original is 20 servings


  • Serving Size: 1 (62.8 g)
  • Calories 105.8
  • Total Fat - 1.8 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 25.8 mg
  • Sodium - 418.7 mg
  • Total Carbohydrate - 14.4 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.5 g
  • Protein - 7.8 g
  • Calcium - 22.8 mg
  • Iron - 1.1 mg
  • Vitamin C - 3.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Brown pork, ginger and garlic in a large frying or saute pan. Make sure you separate the pieces of ground pork, beef or chicken with a fork as it is frying, so there are not big pieces and it is all finely separated. Drain any grease from the pan.

Step 2

While the meat is cooking mix sugar, soy sauce (or Ponzu sauce) and sesame oil together in a small bowl. Add to pork, and mix in well.

Step 3

Finely chop Napa cabbage. Set aside.

Step 4

Finely chop carrots and green onion in a mini chopper or blender. Add to cabbage and mix together.

Step 5

Add vegetables to the meat in the pan, and stir well. Let it cool slightly.

Step 6

Lay one wrapper on the counter in front of you so that it looks like a diamond. Spoon 2-3 tablespoons of pork (beef or chicken) filling in the center of egg roll wrapper. Fold bottom point up over filling and roll once. Fold in right and left points. Brush beaten egg on top point, and finish rolling the top point, pressing slightly to seal. Set aside, and repeat filling the rest of the wrappers.

Step 7

Heat 2-3 inches of oil in large frying pan to 350 degrees F (hot but not smoking).

Step 8

Carefully drop in one roll at a time (no more than 4 in the pan at one time, or the oil will cool down too much) and fry 2-3 minutes per side. Watch carefully so they don't burn on the bottom.

Step 9

When the egg rolls are golden brown on all sides, drain on paper towels and serve with your favorite dipping sauce.


No special items needed.

17 Reviews


These Egg Rolls have great flavor and even better then in the restaurants. My hubby ate two and went to take another one and I told him to leave it for me! Sometimes he can't leave things alone. Jeesh!


review by:
(23 Apr 2021)


Best egg rolls ever! Better than any restaurant I have ever had them in, that's for sure! They came together without a hitch and they fried up nicely. I doubled the amounts to have extras to freeze. So dang yummy. I can't wait to hit my freezer stash!


review by:
(21 Jan 2021)

Kooking Kathy

These eggrolls are so good I ate 2, and could have gone for a 3rd but didn't, because I didn't want to make a pig out of myself in front of my friends.. Ha!


review by:
(20 Oct 2020)


These egg rolls are totally delicious! I served some Thai Sweet Chili Sauce to dip them in.


review by:
(31 Mar 2020)


First time making these, but it won't be the last! The.flavors were amazing in these rolls, and I am going to make more to freeze so we can have them any time we get the urge. So good with duck sauce for dipping!


review by:
(17 Nov 2019)

Wayne Peters

We loved these Egg Rolls! First time making them. My spouse always removes everything inside of the egg rolls from take out and eats only the shell as she hates onions. I left out the onions and she said she absolutely loved this recipe, and so did I!


review by:
(10 May 2019)

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