I love homemade egg rolls more than the take-out version. Maybe it is because I control the ingredients and know exactly what is in them. I also make a homemade sweet and sour sauce for dipping. When I make egg rolls, I typically will make another dish to go with them because I already have so many ingredients out in the first place. These go great with a fried rice or stir fry.
I just updated this recipe after recently preparing a baked egg roll recipe from Amy's Cooking Adventures in the Surprise Recipe Swap. I adapted it a little based on my previous post. I added the water chestnuts and already cooked pork. Check out the original recipe on her blog for a lovely tutorial. The recipe instructions are for baking, but you may fry them if you want. I have included instructions for both methods.
Egg Roll Ingredients
Egg Roll Ingredients
- ¼ cup reduced sodium soy sauce
- 2 tbsp rice vinegar or red or white wine vinegar
- 1 tbsp brown sugar
- ½ tbsp ground ginger
- 2 tbsp canola oil
- 1 nappa or green cabbage, shredded; about 4 cups shredded
- 2 medium carrots, grated; about 1 cup grated
- 1 small can of water chestnuts, chopped
- 4 garlic cloves, minced; about ½ tbsp minced
- Salt & pepper
- 1 lb cooked pork or chicken ( I used 4 leftover pork chops and shredded them in the food processor)
- 5-6 green onions, thinly sliced
- Egg roll wrappers, about 21
- 1 large egg, beaten
- Oil if frying
- 3/4 cup white sugar
- 1/3 cup white vinegar
- 2/3 cup warm water
- 1/4 cup soy sauce
- 1 tablespoon ketchup
- 2 tablespoons cornstarch
- In a small bowl, whisk together the soy sauce, vinegar, brown sugar, and ground ginger. Set aside.
- Meanwhile, heat the canola oil over medium-high heat. Add the cabbage, water chestnuts and carrots. Season lightly with salt and pepper and cook for 3-5 minutes or until slightly tender.
- Add the garlic, pork, and soy sauce mixture. Cook until the liquid is absorbed.
- Stir in the green onions and set aside.
- Place 2-3 tablespoons of filling mixture slightly off center in the egg roll wrapper (click here to see a beautiful photo tutorial from Amy). Tuck the nearest corner around the filling. Then bring the two short corners in toward the center.
- Brush the remaining corner with the beaten egg. Then roll the egg roll tightly, sealing the wrapper with the egg washed corner. Repeat with remaining wrappers and filling.
- At this point, the egg rolls can be frozen. Place the egg rolls in a single layer in a freezer bag and freeze until ready to use.
- To bake, brush the egg rolls with the remaining beaten egg
- Preheat the oven to 400 degrees F and bake for 15 minutes (up to 20 if frozen) or until golden brown.
- Serve with sweet & sour sauce (recipe below)
In a skillet set over moderately high heat, heat about 1/2 cup oil and saute the egg rolls until golden brown on all sides, using tongs to turn them
- Place the sugar, vinegar, soy sauce, and ketchup in a medium saucepan, and bring to a slight boil.
- Meanwhile, mix water and cornstarch together to make a slurry.
- Add slurry to sugar mixture.
- Stir continuously until the mixture has thickened.
- Serve warm or at room temperature.