New Recipes

Egg Roll Recipe

Egg Roll


Egg Roll Recipe

1 package egg roll wrappers (or spring roll wrappers), about 25
1 lb. pork, trimmed of fat and cut into strips (I like the dark meat best)
2-3 tbsps soy sauce
2 tbsp Chinese cooking sherry
2 tsp cornstarch
4 tbsps vegetable oil (like canola or corn oil, but not olive oil)
1 cup green onions, cut into 1-inch strips
4 cups cabbage
2 cups mung bean sprouts
1 cup bamboo shoots, cut into strips
1 cup Chinese mushrooms, stems removed and cut into strips
1 egg white, beaten (for egg wash)
3-4 cups vegetable oil for frying


Defrost the egg roll (or spring roll) wrappers according to the package instructions. Keep the wrappers under a damp cloth while not in use. In a small bowl, mix the pork, soy sauce, sherry, and cornstarch together. Set aside. Heat 2 tablespoons of oil and half of the green onions in a sauté pan on high. When onions begin to sizzle, add the cabbage and bean sprouts and stir-fry until they are wilted. Remove from pan and set aside in a medium bowl. Heat the remaining 2 tablespoons of oil with the rest of the green onions on high until the onions sizzle. Add the pork to the pan and stir-fry. When the pork is almost cooked through, return the cabbage and sprouts to the pan along with the mushrooms and bamboo shoots. Sauté until cooked. Remove from heat. If there is excessive liquid in the pan, you can drain that off.

On a clean work surface, orient a wrapper so that a corner points toward you. Place 2-3 tablespoons of filling (more if your wrapper is larger) near the corner closest to you. Fold that corner over the filling and then fold the sides over toward the center. Roll the rest up toward the far corner. Wash the edges of the far corner with the beaten egg white and gently seal the egg roll. Repeat until all of the filling or the wrappers are gone.

In a medium saucepan, heat the frying oil to 375°F and fry 3-4 egg rolls at a time for about 3-4 minutes or until golden brown. Remove the egg rolls from the oil and set on a baking rack to cool. (Paper towels will make them soggy). Serve hot with soy sauce, hoisin sauce, sweet and sour sauce, etc. Makes about 24.

Sweet Bean Paste Rolls

17 oz. can of sweet red bean paste
~12 spring roll wrappers
powdered sugar for dusting


Follow the wrapping instructions above except place 2 tablespoons of sweet red bean paste in the wrapper instead of the savory filling. Frying time will likely be faster – about 2-3 minutes at 375°F to reach golden brown. When the rolls are done, remove from oil and let cool on a baking rack. Dust with powdered sugar before serving. Makes about a dozen.

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32 COMMENTS... read them below or add one

  1. The egg rolls look perfect and delicious. I’ve started to fall in love with sweetened red beans lately and am eager to try them in an egg roll version (i.e. everything is always better when deep fried). Thanks for sharing your egg roll recipe!

  2. My two favorite bloggers for my Asain cravings in one place…woot!
    Great post Jen! One day soon I’ll have more time to make these egg roll…at last with your egg roll recipe.

  3. Jen, those spring rolls look so yum!! I used to make spring rolls a lot when we lived in India – except that I used Indian-Chinese recipes which are different from the real stuff as the Indian influence is very strong when it come to spices and herbs. Mine always had julienned ginger and hot green chillies, and I had to make my own wrappers.

  4. NYMY

    I always love egg rolls. They are a great Chinese appetizer. I love that you use a lot of pork in your egg rolls. Yummy egg roll recipe.

  5. Signe

    Thanks for the simple egg roll recipe. I’m wondering when you put the sauce mixture of soy, sherry and cornstarch in? You mixed it and set it aside but never added it to the dish, did you? Does it go in with the pork or get added at the end when everything is in the pan?

  6. Signe

    Please don’t post my last comment. I re-read the instructions and see now that you flavored the pork with it. Sorry – I missed it the first time around.

  7. Oh Jen, these are GORGEOUS! I could eat these all day long. And then be 300 pounds. But god, I love egg (er, spring, er… whatever) rolls. Thanks for the step by step and making them look so easy.

    Great guest post and egg roll recipe!!

  8. It has always been a conundrum for me, spring roll vs. egg roll. But I am not so much interested in the nomenclature as with the taste, and this sounds perfect. I really do want to try the bean paste rolls as well. Thanks for sharing your egg roll recipe.

  9. These look delicious! I love the use of mushrooms.

    When I was growing up, my Cambodian friends and I always reserved the term “spring roll” exclusively for freshly sliced veggies, pork, and shrimp (mixture varies) wrapped in a rice paper roll that had been soaked in hot water til pliable. That’s always what I think of when I hear “spring roll” and it wasn’t until recently that I realized that a spring roll could refer to something else entirely! I still consider anything deep fried, no matter the skin, to be an egg roll. Thanks for your egg roll recipe.

  10. Beautiful egg rolls, Jen! I’m so unused to fried egg rolls that don’t have ground meat in them :) But these look just about perfect– thanks for sharing the egg roll recipe! :)

  11. Thanks everyone for your kind comments! I try to justify the frying with all of the crunchy and delicious vegetables on the inside :) Loved reading other variations on the ingredients too. Again, thank you, Bee, for having me! xxoo

  12. Mollie

    Looks amazing as usual Jen! I love spring rolls – and like you, I prefer the thinner crispier wrappers. Is it wrong I want take that filling and eat it up with a spoon in a quiet corner all by myself? :) And thanks for introducing me to a new blog! Bee, this egg roll recipe looks great!

  13. AnakM

    Bee, Jen looks really good! If you make it all veggie then its like popiah with sambal :)

    I’ve been craving “wet popiah” lately – do you know what I’m talking about? Its like a cross between rice paper that Vietnamese rolls are made of and this egg/spring roll wrapper with the sauce smeared on the inside. In Malaysia you can buy it at the wet market but how to make or buy in the US?? *sniff*

  14. Michael

    you write what the difference between egg roll and spring roll…………..

    A egg roll is deep fried and results in a hard crispy skin, a spring roll is made of a rice wrap never fried resulting in a soft skin and dipped in peanut sauce. A spring roll is healthier for those who dont want to eat fried foods.

  15. Anna

    Hi there…..Thank you for sharing a great recipe here and could you share with us how to make the spring roll skins please? Where I live can’t find already made spring roll skins so would really appreciate if you could show us how to do that. : )

  16. Carlo Volti

    To clear up the “Egg Roll”/”Spring Roll” name thing, in this country, they’re basically the same thing. In the beginning, these were given a name chosen by people in this country, and they chose “Egg Roll”, mainly because the wrapper they used was the same as thick egg noodles, just uncut.
    Later on, as we slowly became more educated about other cultures, (and realized that Cantonese wasn’t the only Chinese language) someone finally realized that in Mandarin Chinese, “Egg Rolls” were rolled cookies, and the actual name for our “Egg Rolls” in Mandarin was “chun juan” (春卷/春捲) which translated literally into “Spring Roll” so the name has been slowly changed over the last decade. Along with the name change also came a change in the kind of wrapper that was used from the heavy noodle type to the thinner one actually used in Asia.
    Still, as a lot of people don’t know the history behind the name change, they’ve ‘Americanized’ it based on certain code words in cooking (ie, ‘florentine’ means it has spinach in it, ‘California’ means it has avocado, etc) and made the assumption that “Spring Rolls” were just the vegetarian version :). In fact, a Google search will only perpetuate this falsehood as most of the people who reply simply do not know and are making guesses :). Anyway, there, no more mystery.

  17. Liz

    I am SO glad I found this site. Long story short, I recently ordered take out from a local favorite ‘Chinese’ Restaurant, and the fare has just gone downhill. Decided to try on my own and have found the recipes offer a more delicate infusion of flavors & freshness. I also have more control of my dietary needs (one being salt intake). A bit more time consuming, but well worth it. THANK YOU for sharing with everyone.

  18. Deb Kowal

    I am trying to find an egg roll recipe with the egg put down first, then the filling, then rolled. I guess you just whip up an egg, fry it first flat , then lay it down on the wrap?
    This type was the best I ever have had… and it actually was and “egg” roll…

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