Chinese Egg Rolls

Chinese Egg Rolls

Ready in 45 minutes

Try this Chinese Egg Rolls recipe, or contribute your own. "Side Dish" and "Hors dOeuvres" are two of the tags cooks chose for Chinese Egg Rolls.

"My family loved it, but instead of cutting up the carrots and cabbage I bought the Cole slaw mix and used that instead. "

- shavonnelucas

Top-ranked recipe named "Chinese Egg Rolls"

5 avg, 2 review(s) 100% would make again

Ingredients

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1 package Egg roll skins
1/2 head cabbage; shredded
1/2 head Lettuce; shredded
1 cup Water chestnuts
1 small Onion; chopped
1/2 pound Bean sprouts
1/2 cup Celery; chopped
1 cup Bell pepper; chopped
1/4 cup Vegetable oil
1/2 pound Shrimp; cooked
1/2 pound Pork; cooked, cubed
1 large Egg yolk; beaten

Original recipe makes 1

Servings  

Preparation

1. Steam cabbage, lettuce, onion, celery and bell pepper until soft but not mushy.

2. In a deep skillet, stir-fry the shrimp and pork in oil for three minutes. Add water chestnuts and cook for 5 minutes. Add cabbage mixture and stir, then add bean sprouts and cook until soft.

3. Place a small amount of this mixture onto egg roll skin. Fold envelope-style (corners together) and seal with a slight amount of egg yolk.

4. Deep fry until brown or fry in 1/2-inch of oil until brown on each side.

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Calories Per Serving: 2185 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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My family loved it, but instead of cutting up the carrots and cabbage I bought the Cole slaw mix and used that instead.
shavonnelucas 1 year ago
[I made edits to this recipe.]
cleverkt 7 years ago
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