How to Make Homemade Egg Rolls

Making Egg Rolls

I'll say it again - "Nothing is better than homemade" - that even includes egg rolls.  For years I would crave an egg roll and buy it either in a Chinese restaurant or in the freezer section of the grocery store - after eating I would always say to myself:  "It needs more ginger" or "that would taste better with chicken".....etc.  Until one day I decided to create my own Chicken egg rolls.

My recipe makes a large amount (about 40 to 45 egg rolls).  After frying I will freeze them in packages of 5 egg rolls.  Then, whenever I get that egg roll craving - I simply warm up a frozen egg roll in a 400 degree oven for about 35 minutes (flipping half way through) - delicious!

Prepared (chopped and peeled) ingredients needed for making egg rolls

2 cups cooked chopped chicken                                                Printable Recipe

2 cups shredded carrots (peeled first of course)

8 cups shredded Napa Cabbage

8 cups regular green Cabbage (shredded also)

3 cups (peeled and chopped) Vidalia onions

1 cup chopped celery

1 1/2 tablespoons ginger/garlic paste

ground chili pepper (to taste - I use about 2 teaspoons - spicy is good)(a red chili powder from India is what I use)

Soy sauce (to taste - about 1/2 cup to 3/4 cup)

1 tablespoon teriyaki sauce

2 (plus) tablespoons olive oil

8 cups mung bean sprouts (rinsed and drained)

canola oil for frying

2 packages of egg roll wraps (found in the produce section of most large grocery stores)

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Step1: Prepare the ingredients as listed above

Step2: In a large frying pan or a large wok - Saute the onions, celery and ginger/garlic paste in the olive oil for about 5 minutes.

Step3: Add both types of cabbage, the shredded carrots, chili pepper, soy sauce and teriyaki sauce and continue sauteing for another 7 minutes (gently and slowly stirring or flipping all the time).

Step4: Now add the sprouts and cooked chopped chicken for only a couple more minutes (gently stirring again) - (see picture above) everything should be "al dente" cooked by now.

Step5:  Allow the egg roll filling to cool to room temperature.

Step6:  Now it is time to wrap each egg roll:  Place 1 wrap on a plate with one point facing towards you (see top left picture) and place 1/4 to 1/3 cup of egg roll filling on the bottom portion of the wrap.

Step7:  Fold up the bottom point of the wrap (see top right picture)

Step8: Fold in both the right and left sides and now it should resemble an envelope (see picture directly above)

Step9:  Lightly moisten the remaining open tip of the wrap and gently fold down (the filled egg rolls should look like the picture below).

IMPORTANT:  You should try to wrap the egg rolls tightly - However - too tightly will result in ripping and tearing the wrap - a happy medium is the best.

Step10:  Deep fry each egg roll for a couple minutes on each side or until desired golden brown color is achieved (see picture above)

NOTE:  I used a "deep fryer" - however you may also use a frying pan directly on the stovetop -

ALWAYS BE CAREFUL WHEN FRYING ANYTHING!

ENJOY some fresh out of the fryer and freeze any remaining egg rolls!

NOTE: Allow the egg rolls to completely cool before freezing.