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Homemade Egg Rolls


  • pork


  1. Cook up ground pork (I do about one pound) It will make over 40 egg rolls (depending on how big you make them and how much vegetables/noodles you put in the mixture.)
  2. Shred carrots and cabbage (I do it in my food processor.)
  3. "Cook" rice noodles (just put in hot water for a minute or two and then drain when soft.) I use less than 8 ounces for 1 pound of meat. Maybe 4 ounces? I then cut the noodles with my kitchen shears so that they are not so long.
  4. Combine all the above ingredients and mix well.
  5. You can really use any quantity of those ingredients that you want to use.
  6. Make an egg wash mixture out of an egg and 1 tablespoon of water. (Beat egg and water)
  7. Unpeel one egg roll wrapper.
  8. Put one corner of the wrapper facing you.
  9. Place a couple tablespoons of vegetable/meat down towards the bottom corner that is facing you.
  10. Put that corner up over the food mixture; bring over the corners, and keep rolling it as tightly as you can.
  11. Dip the last corner in the egg wash and seal the egg roll.
  12. Fry the egg rolls until the wrappers are a light golden brown.