Chances are if you are clicking into this recipe you are coming from my Homemade Sweet and Sour Chinese Chicken Balls recipe. It’s one of my biggest and favorite recipes! I get my husband to make them often and now we’ve added this recipe to go along with it. These Homemade Egg Rolls are so good I want to try our hand at general tsos next so I can stop ordering Chinese take-out completely!
Interesting fact: I used to HATE egg rolls. I’d rip off the ends and only eat those. Anyone else do that? I’m sure I’m not the only one!
I outgrew that little phase though and now I adore egg rolls. Justin also loves them too so we are trying to see what else we can make so we don’t have to spend $80 every time we order Chinese take-out.
I’ll admit – I was really skeptical about these egg rolls. I’ve become somewhat of a Chinese take-out snob. My favourite Chinese place recently changed their Chicken Balls recipe and they come rock hard tasting like lemon. It’s really gross, so I’ve been avoiding ordering and making our own. I can’t stand lemon in food unless it’s a dessert – but even my kids complained it was too overpowering. Imagine, spending $80 on Chinese take out (to feed 10) and no one being able to eat the 4 orders of the most favourite food! So, we’re switching to homemade only now.
These egg rolls blew me away. My husband, who is the genius behind most recipes on here these days really, really did me proud.
- 1 package egg roll wrappers
- 3/4 package coleslaw mix
- 3 cups bean sprouts washed and pat dried
- 1 lb cooked ground beef/ pork blend
- 2 tsp soy sauce
- 2 1/2 tsp sesame oil
- Pinch of salt
- 1 1/2 tsp black pepper
- Oil for frying
- 1 egg beaten for wrapper
- In a heavy medium sized pot bring oil to 360.
- Combine all ingredients in a medium bowl and mix until combined.
- Take a wrapper and place it point towards tummy and wash the top point and sides.
- Add 1 1/2 – 2 tbsp filling and begin to wrap from the tummy point over the filling. (Like a taco)!
- Next, fold in the sides making sure to keep filling in place.
- Roll it up until the upward point is stuck to wrapper and press down to seal.
- When oil is at temp, fry for 4 -5 mins or until golden brown and crispy!
With a little bit of plum sauce (we use store-bought!) they taste amazing. I would recommend if you are like me a enjoy the bean sprouts to buy some extra and put them in. SO GOOD.
My kids are so thankful we have recipes we can rely on because Chinese is one of our all-time favourite treats we get about twice a month, so instead now we just add in Chinese night to our meal plan and off we go!
Pin this recipe for later, you won’t be sorry!