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Nutrition Facts
Serving Size 1 eggrolls 58g Recipe makes 25 eggrolls) The following items or measurements are not included below: 1/2 head napa cabbage
Calories 157
Calories from Fat 38		(24%)
Amount Per Serving		%DV
	Total Fat 4.3g	6%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 203mg		8%
Potassium 142mg		4%
Total Carbohydrate 20.9g		6%
	Dietary Fiber 1.0g	4%
	Sugars 0.8g
Protein 8.2g		16%
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Recipe #72124 | 1¾ hours | 1 hour prep | add private note

⁽⁴⁶⁾ RATE IT NOW Print Recipe

By: riffraff
Oct 1, 2003

This recipe was a long time coming. I have been working on it for about 6 months. With the help of Bratty I was finally able to put it down on paper. It is all about the prep, chop before you start. This is not a whip it up in 10 minutes recipe but it makes enough for several meals. The number of egg rolls or eggrolls you get depends on if you add the bean sprouts. My friends and I get together and make them by the hundreds, of course that required more wine! Feel free to leave out any ingredient you do not like, there are no rules with these. Hope y'all like em.

25 eggrolls (change servings and units)

Ingredients

1 lb ground pork
1 large onion, chopped
6 tablespoons garlic, minced (at least)
1-2 teaspoon fresh ginger (no powder please)
3 big carrots (chopped or shredded)
1/2-3/4 head napa cabbage (shredded or chopped,regular will work fine)
1-2 cup bean sprouts (fresh please, leave them out if you do not like them)
water chestnut (optional)
celery (optional)
cilantro (optional)
hot pepper, chopped (optional)
salt and pepper
25 egg roll wraps or lumpia skins, the thin ones, i get them in the freezer section of my local Asian market

Directions

1
Brown the meat in a large pan.
2
Add onion, garlic, ginger, carrots and some salt and pepper halfway through.
3
Remove from heat when carrots are tender.
4
Stir in cabbage and bean sprouts, this will help cool the mixture down.
5
Taste it now and see if it needs any more salt, good huh.
6
Drain this mixture VERY WELL, moisture is you enemy in this recipe.
7
I put it in a colander with a plate on top and a weight.
8
It will look like there are more veggies than meat, that is a good thing.
9
Blot it with a paper towel, it does not have to be bone dry, just not puddling and it needs to be cool before rolling.
10
We are almost there, have a glass of wine while you are waiting for it to cool!
11
Stir occasionally in the colander to get the hiding moisture.
12
Lay the wrapper so that one point is towards you.
13
Put about about 3 tablespoons of mixture across the wrapper.
14
Here is where I add a bit of cilantro, green onion, chopped hot pepper.
15
Fold the point that is pointing at you up over the mixture.
16
Now fold the corner on the right over that, now the point on the left and begin to roll till you get to the end.
17
Moisten the last point and finish the roll.
18
Freeze these individually on a cookie sheet covered with plastic wrap than put in freezer bags unless you are eating them right away.
19
To cook them remove to a cookie sheet (do not thaw) and spray them with Pam, Bratty used garlic flavored and said it was good.
20
Bake at 350 for about 10 minutes, turn over and spray again and bake another 10 to 15 minutes.
21
They will not get all brown like fried ones but they will be crispy and delicious.

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Featured Reviews for This Recipe

From: Chef #1369991

On Nov 1, 2009

Hi, I have tried other eggroll recipes in the past however, no matter how long I drain the vegetables the end result is a slightly soggy. I am looking forward to trying this recipe soon but, I have a trade secret to also try this time... I spoke to a woman in Chiagos Chinatown and she revealed that if you spread a very tiny amount of peanutbutter on the wrapper before adding the vegetables the outside will retain its crispiness and the juice will not permeate the wrapper. Just thought I would pass on this hint. looking forward to trying your recipe. I"ll get back to you with results. Thanks to all who submit recipes!!

1 person found this review helpful

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From: Pokahooya

On Oct 22, 2009

These are AWESOME!! Easy to make, if a bit time consuming but SO worth the time. I double the recipe and added sprouts and i have filling left over after making 48 egg rolls. I think next time i will triple the recipe and make 75-80. (This weekend!! My family loves them, they are great in kids lunches, just warm them wrap them in some foil.. the kids say they are good even when they arent hot! I froze them using the flash freezing method the chef suggested and filled a big freezer bag. I warm them up for 1 min-1:30 and they are just as good as they were right out of the oven! Thanks so much for this awesome recipe, I will be making this all of the time.

0 people found this review helpful

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From: Derf

On Apr 3, 2004

WOW Excellant!!especially for my first try at egg rolls (and by the way, how come they are called egg rolls, when there's not an egg in sight???) Really delighted how they turned out for a first try, the instructions were very easy to follow and we will make them again. (After DH gets over the frustration of taking apart the lumpia skins for me!) I left out the bean sprouts, personal preferance and added from the optional intems= water chestnuts, celery, parsley and jalepino peppers. As the other reviewers suggested, I added 5 spice, 2 teaspoons. We loved them, but next time I will add more hot peppers, to add a little more zing. I think I will also find some kind of a dipping sauce to make with them, for tonight we sprinkled soy sauce (light)on them. I got 28 rolls and I would definately double the recipe next time, that's a lot of time and effort, thought I would never stop chopping stuff. Really like that they are not deep fat fryed, they came out wonderfully crispy, I think because of spraying them with the veggie spray, I used butter flavoured, next time I'll try the garlic flavoured. Froze 20 of them and we ate 8 for supper with a salad. As DH said if we had put out more we would have eaten more, obviously we like them!!! Will save the frozen ones for an appy for Easter dinner. Thanks for a real special keeper!!

26 people found this review helpful

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From: bratty

On Oct 2, 2003

These Eggrolls are fantastic. And if you take the time to prep everything, they are very easy to prepare as well. About the only thing I did differently was after adding the cabbage to the pork mixture, it tasted a little flat. So, I added a couple of dashes...literally just dashes of Chinese 5-Spice Powder to kind of wake it up again, and it worked. We loved these so much because they are SO MUCH better than the frozen ones you buy. You done good with this one Riff, a keeper for sure!

20 people found this review helpful

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