Egg Rolls

Total Time:
55 min
25 min
15 min
15 min

4 servings

  • 4 tablespoons vegetable oil
  • 1 -inch grated fresh ginger
  • 2 cloves garlic, finely chopped
  • 2 scallions, sliced thinly
  • 1 carrot, cut into 1-inch julienne strips
  • 1 small red pepper, cut into 1-inch julienne strips
  • 1 cup Napa cabbage, shredded
  • 1/4 cup chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon sugar
  • 1 to 2 tablespoons sesame oil
  • 20 wonton wrappers covered loosely with a damp paper towel to prevent drying
  • 10 shrimps, cooked and minced
  • Dipping Sauce:
  • 1/3 cup lite soy sauce
  • 1/3 cup rice vinegar
  • 1 tablespoon honey
  • 1 to 2 teaspoons sesame oil
  • Pinch of red pepper flakes

In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.

In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.

Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.

In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.

Dipping Sauce:

Combine all ingredients in a bowl.

Wine Suggestion: Beringer White Zinfandel

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4.6 49
Good egg rolls. Be very careful with the heat during the pan frying. I used egg roll wrappers instead of wonton wrappers. It only made 6, but that was because I put about 3 tbsp. filling in each one to make them substantial. I would suggest doubling the recipe if you desire plump, hearty egg rolls. Don't double the dipping sauce, however. It makes plenty. Again, good egg rolls. Worth the time and effort. item not reviewed by moderator and published
We love these so much!! item not reviewed by moderator and published
These were wonderful!! I also used full size eggroll wrappers and doubled how much I put inside. item not reviewed by moderator and published
We loved these! I wanted full sized egg rolls so I bought egg roll wrappers and doubled the filling (but used ground pork instead of shrimp). Super tasty and we also like the dipping sauce. It was different than the standard sweet and sour, and hot mustard. item not reviewed by moderator and published
As described. Fantastic item not reviewed by moderator and published
Make sure you are using WONTON and NOT Egg Roll wrappers! Wonton wrappers are smaller than the egg roll wrappers. I think that is why people are saying their is not enough filling. I made them for the first time and doubled the recipe based on reviews here. That gave me double the mini egg rolls (40. Remember you are only using 1 tablespoon on each wrapper. Also....I dipped my finger in a small bowl of water to wet all the way around the wrapper BEFORE putting on the ingredients. Then roll on the diagonal. this way its sticks and stays together right. These were delicious! Next time, I will make a bunch and freeze them. One last can also put hunks of cream cheese in wontons and wrap them the same way. I used about 2tsp in each one and wrap the same as above. Made sweet and sour sauce from allrecipes website. Delish! item not reviewed by moderator and published
Terrific recipe! I grate my veggies and this ensure that they are fully cooked and it is a lot easier than using the julienne method. item not reviewed by moderator and published
This was my first attempt at making egg rolls. They turned out fantastic and are truly easy to make, I was amazed as was my wife. The recipe made eight rolls for me and they where devoured by the two of us. This is a must have recipe for beginners, you can only go into the beyond from here... item not reviewed by moderator and published
So good! Switch out the Napa cabbage for purple cabbage for better color. Had to work out the rolling but worked great once I got it down. A crowd favorite. item not reviewed by moderator and published
This recipe is absolutely delicious, I used about a pinch of ground ginger instead, as i had no fresh ginger on hand , it was easy once the vegetables were julienne, I also used more of the cabbage which helped soak up the liquid so that i did not have to strain , did not used sesame oil, just regular vegetable oil. I will make this again and again. Thank you for sharing item not reviewed by moderator and published

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