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Filipino Egg Rolls

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“This recipe is from my mother, I usually double the recipe, becuase once the egg roll are wrapped they can be frozen and taken out at anytime and fried. Try this with the sweet chili sauce found in the Asian Food aisle of any grocery store. This is also a big hit when I bring them into work or my husbands pot luck. This is the best recipe you will ever find!”
READY IN:
1hr
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet fry up the ground pork, drain and set aside.
  2. In a large pot, heat the sesame oil on medium high heat.
  3. Add the cabbage, pepper, green pepper, carrots, celery, and onions.
  4. Sprinkle with Accent and stir well.
  5. Stir fry until the vegetables becomes tender.
  6. Now add the ground pork and mix well with the veggies.
  7. In a small cup, mix the soy sauce, water, and the cornstarch. Mix until the cornstarch has dissolved and the liquid is smooth.
  8. Add the liquid a little at a time, after you add a small amount of the soy sauce mixture, mix the meat/veggie mixture well, add a little more, and stir again. Keep doing this until you used all the soy sauce/cornstarch mixture up.
  9. At the this point, the mixture will be wet but thick, but there should be no liquid it in, just wet and thick.
  10. Let this mixture completely cool to room temperature, or you can put it in fridge overnight.
  11. Once the mixture has cooled, you are now ready to roll the egg rolls.
  12. Roll the egg rolls according to the directions on the egg roll wrappers package if you are not familiar on how to roll them.
  13. Fry the wrapped egg rolls in oil that has been heated to 350 degrees in a deep fryer for 3 minutes, if you are using a skillet to fry them, just turn them over half way through the cooking to cook both sides.
  14. Or you can store the un-fried egg rolls in the freezer in a freezer zip lock bag, and you can have egg rolls anytime you want.

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