Recipes Easy Egg Rolls

These scrumptious little appetizers are easy to make, and tastes wonderful with a little plum sauce spread over the top. There are many different variations in which egg rolls can be made. I would like to share two of this tasty little morsel, and I hope you will try them both.


3 cups thinly sliced cabbage
1 cup thinly sliced celery
2 cups bean sprouts (buying the bean sprouts fresh is better tasting for this recipe.)
19 oz bamboo shoots, drained
pound of pork, (cooked and chopped fine)
4 oz of shrimp, chopped and drained
cup green onions, chopped
2 tablespoons soy sauce
1 teaspoon white sugar
teaspoon salt (to taste)
teaspoon garlic powder
1/8 teaspoon pepper, (to taste)
16 egg roll skins
Canola Oil for frying

Boil the cabbage and celery in boiling, salt water in a saucepan until tender crisp the cabbage will cook sooner, thus the need for separate saucepans. Drain well and rinse with cold water, and drain well again

Combine the next 10 ingredients in a large bowl, mixing well. Add the cooled cabbage and celery, mix well once again

Place 3 tablespoons of the filling near the corner of an egg roll skin.
Fold corner over filling, tucking ends securely
Fold side corner toward center
Roll over once more
Fold the flap of the egg roll skin over.
Moisten the edges with water to seal tightly
Deep fry, seam side down, turning once until browned.
Serve hot with Plum Sauce or Sweet and Sour sauce

These tasty little morsels have been a wonderful addition to our Chinese dinners for a long time now. Of course other countries have their own recipes for egg rolls, but my favorite ones come from the Chinese recipes. They pack so much taste in those little pouches, and when you add the plum sauce, it becomes a taste all its own. This is the another version of the egg rolls I promised you.


1 whole chicken, deboned
12 egg roll wraps
1 carrot
1 whole cabbage
1 cup celery
1 can bean sprout, drained
1 can water chestnuts
cup soy sauce
Salt and pepper


teaspoon vinegar
cup ketchup
cup sugar
6 teaspoons soy sauce
3 teaspoons red wine
Green pepper

Boil the chicken

Debone, cut into small pieces. Cup up celery, carrots, cabbage, water chestnuts, and add bean sprouts
Cook over medium heat until all vegetables are soft, and then add chicken, soy sauce, salt and pepper to taste. Put a small amount in egg roll wraps and roll up.

Do this with the rest of the wraps are filled, and rolled up

Fry the egg rolls in hot oil until golden brown

Cut up the green pepper and onions and serve on the side.

Pour sauce over the egg rolls, and ENJOY

I hope you will try this wonderful dish as much as my family does. These egg rolls go very well with chicken fried rice.

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