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Easy Egg Rolls (Two Cooking Methods)

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“I'm always looking for something different and fun. A good recipe to use up leftover meats, too. Adapted from Southern Living, but added a baking method to reduce calories and make healthier. The fried method is so much tastier, but the baking method is a good pinch hitter for those counting calories...which I am. ;-) See this complimentary dipping sauce...Sweet and Sour Cranberry Dipping Sauce

Ingredients Nutrition

  • 1 (16 ounce) packageshredded coleslaw mix
  • 1 cup chopped cooked meat, poultry or 1 cup shrimp
  • 1 12 tablespoons minced fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon seasoned pepper
  • 12 teaspoon salt
  • 1 (16 ounce) package egg roll wraps
  • vegetable oil (for frying) or cooking spray, for optional baking method


  1. Stir together the first 6 ingredients.
  2. Brush water around outer edge of each egg roll wrapper. Spoon 1/3 cup filling in center of each egg roll wrapper. Fold bottom corner over filling, tucking tip of corner under filling; fold left and right corners over filling. Tightly roll filled end toward remaining corner; gently pressing to seal.
  3. Frying Method: Pour oil to depth of 3 inches in a dutch oven; heat to 375 degrees. Fry egg rolls in batches 3-4 minutes or until golden brown; drain on paper towels. Serve immediately.
  4. Baking Method: Preheat oven 425 degrees. Spray each roll, front and back, with cooking spray or lightly brush with a pastry brush vegetable oil. Bake for 10-14 minutes turning about halfway through until lightly browned. Serve immediately.

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