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Handmade Egg Rolls

Handmade Egg Rolls


  • 4 teaspoons grapeseed oil (for filling mixture)
  • olive oil for frying, or as needed
  • 3 eggs, beaten
  • 1 egg white, beaten (to seal wraps)
  • 1 medium head cabbage, finely shredded
  • 1/2 carrot, grated
  • 1 (8 ounce) can shredded bamboo shoots
  • 2 green onions, thinly sliced
  • 2 1/2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1 (14 ounce) package egg roll wrappers


  1. Heat 1 teaspoon oil in a wok or large skillet over medium heat.
  2. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side.
  3. Remove from heat.
  4. Slice eggs into thin strips and set aside.
  5. Heat the 3 teaspoons oil in a wok or large skillet over high heat.
  6. Stir in cabbage and carrot.
  7. Cook for 2 minutes to wilt.
  8. Add bamboo, green onions, soy sauce and salt
  9. Continue cooking until the vegetables soften, about 6 minutes.
  10. Stir in sliced egg.
  11. Remove from heat and allow to cool.
  12. Place a wrapper onto your work surface with one corner pointing towards you.
  13. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper.
  14. Brush a little beaten egg white onto the top two edges of the wrapper
  15. Then fold the bottom corner over the filling and roll firmly to the halfway point.
  16. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white.
  17. Cover finished egg rolls with plastic wrap to keep from drying out.
  18. Heat about a half inch to an inch deep of oil in a wok or skillet at 300 degrees.
  19. Fry egg rolls until golden brown.
  20. Drain on paper towels.
  • Keep rolling surface and fingers slightly wet to avoid sticking.
  • Don’t allow rolls to touch until cooked to avoid sticking.
  • BBQ Pork cut into matchsticks.
  • Brush on Teriyaki, Duck or Orange sauce.

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