Easy Eggrolls – August 6

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Last night we made egg rolls and omg so good!

Make your own here:


  • .5 lb ground pork
  • 1 bag of Asian style shredded cabbage (I found a mixture with added kale and carrots)
  • 3 tb. soy sauce
  • 1 tsp. ginger
  • egg roll papers
  • 2 eggs
  • canola oil


Combine the pork and salt/pepper in a skillet and cook until brown. Add the Asian style mix, soy sauce and ginger. Add additional like seasonings as desired for taste. Finish cooking and put in a bowl to use in a few minutes.

Spread the wax paper out on the counter and but the two eggs in a bowl, stir well. Take the egg roll wrappers and spread out on the wax paper. Put a tsp. of the pork mixture in the center of the egg roll wrapper, horizontally and thinly. You do not want to over stuff the egg rolls, because they will explode when you fry them. Use a kitchen brush (or a paper towel) and lightly paint all four corners of the wrapper with egg. Wrap like an egg roll. You can use more egg as necessary to seal the wrappers.

Fry the egg rolls (or bake them!) and enjoy!


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