How to: Making Eggrolls

I made homemade eggrolls for dinner last night. Several people asked how I did it so I'm posting a little "how to". Let me start off by saying I'm sorry...I don't really use recipes when I cook so I don't have exact measurements and such!


I shredded 1/2 of a head of cabbage. I added a couple of baby carrots too. You can add more carrots if you want, or broccoli, or black pepper...whatever your taste. I shredded the cabbage with my salad shooter. They don't make those anymore, but I think you can buy it pre shredded for coleslaw.




I stir fried 2 boneless skinless chicken breasts in a little oil, soy sauce and garlic powder. I shredded it in my food chopper. You need it to be shredded finely so that you can pack the filling in. Mix it with the shredded cabbage.




You find the egg roll wrappers in the produce section at the grocery store. Lay them out one at a time and put 2-3 spoonfuls of the filling on the wrapper.



Fold the bottom up over the filling and then fold the sides over. When folding the sides over (one is done below), dip you fingers in some water and brush it on the wrapper. That will help seal it.

Once you have both sides moistened and folded over begin rolling it. You will need to moisten the end of the wrapper and make sure it is well sealed. The picture below shows one almost rolled completely and one that is finished.

Then fry them in about 2 in. of cooking oil until they are golden brown. Be sure to flip them so they are browded evenly. The eggroll wrappers came in a package of 20 so that is what this recipe made. We like to dip them in sweet & sour sauce!

I hope this makes sense. I took pictures because it's a little hard to explain rolling them with words! You can also try variations using pork, shrimp, vegetables, or whatever you'd like in your eggroll!