“These are by far, the best egg rolls I've ever had or made. I've been making these since the early 70's and have not found any other recipe that even comes close.”
READY IN:
1hr 30mins
YIELD:
24 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients together in a bowl and referate one to three hours.
  2. Drain extra liquid from mixture and place a tablespoon of filling on wrapper (have wrapper on counter top with one point towards you.) Roll away from you to half way and fold ends in, continue rolling sealing the end with a little water and cornstarch mixture.
  3. Fry in a skillet with 1/2 inch cooking oil (or you can deep fry) until golden brown on all sides.
  4. Don't be afraid to experment, substitute shredded chicken for port, add bamboo shoots and/or mushrooms, and yes you can add shredded cabage if you must.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: