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The Best Egg Rolls


  • 1 lb. ground pork cooked
  • 1 tsp. black or white pepper
  • 2 c. cooked chicken chopped fine
  • 1-2 c. cooked shrimp chopped
  • 1 head savory cabbage sliced finely
  • 2 c. fresh bean sprouts or canned, rinsed
  • 1 can shredded bamboo shoots
  • 1 bunch green onions finely chopped
  • 1 c. chopped celery
  • 2-3 carrots finely chopped or shredded
  • 3 tsp. salt
  • 1/2 tsp. five spice powder
  • 2 tsp. ground ginger I may use some fresh ginger also
  • 8 tsp. sugar
  • 2-3 Tbsp. soy sauce
  • egg roll wrappers
  • 1 egg beaten


  1. Cook the pork until done. Add the pepper. Drain the fat off pork by putting in a colander. Place shredded cabbage, bamboo shoots, celery, carrots, bean sprouts, onions, cooked pork, chicken and shrimp in an electric skillet or very large pan. Stir fry a few minutes and then add the spices. Toss all together and add the soy sauce. Let cool.
  2. Put an egg roll wrapper point down in front of you. Put 2-3 tablespoons mixture into the center of each egg roll wrapper. Fold bottom point up to the center, moisten edges with the beaten egg, fold sides in and roll over to seal.
  3. Once you have all the rolls made, deep fry lightly until skins start to bubble up a little. Drain on cooling rack and then freeze. When you are ready to serve either deep fry again or bake in 350° oven until golden brown. Serve with sweet and sour sauce and sweet and hot mustard.