How to make Egg Rolls – Egg Roll Recipe – Easy Chinese Recipe


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  1. This was a great video. To the point, no bullshit. This is pretty much exactly what I make, so it wasn't necessarily new to me, but still enjoyable to watch. Very professional, keep up the great work.

  2. I love your vids and technique. And the fact that u have no bs frills to ur vids. I appreciate that. There is a certain flavor of Chicago Chinese restaurants egg rolls and I figured it out…everything like your recipe plus add peanut butter and Chinese 5 spice to the filling while its sautéing. Gotta try it it's amazing

  3. I'm with you on your pet peeve. However, I have a pet peeve of my own: The sad, watery, vinegary Chinese mustard that comes in plastic packets. It has nothing to do with the thick, fiery stuff they actually serve in restaurants.

  4. Seriously! Onions and Garlic in an egg roll? Are these Italian? Appreciate your insights and teaching skills. But, onions and garlic in egg rolls. Sorry, but wish you had another recipe. .

  5. Do not freeze them if there not fried or baked!! the wrap will dry and cracked and what a mess that is…Leave them in the ice box and the wrap will turn soggy. SO cook up any thing that wrapped..You can do any thing with the filling… OK Your egg rolls looks awesome, but the egg wrap get tough if to many used. Yes i still have blow outs, on the wraps, I just learn not to pack em to tight. I like bean sprouts in my egg roll and cabbage carrots mushrooms ect. Things i like about egg rolls is: they can be used with any kind of Chinese meal, can bake or fry them and can use any thing and it make a lot of them to eat and store in the freezer. That what i do is cook a lot and store in the freeze for fast, fresh foods that tastes like it was just made. From pizza sauce to meat balls, steaks, bread you name it! I still have plenty of egg rolls cooked up I THINK TODAY WILL BE A LASAGNA need to freeze some.. YUM

  6. If you want some killer traditional Phillippine recipes just give me a holler here and give me your person email address and I'll send you a few to get you started.

  7. You should try making Philippine "Lumpia" So much better in taste then a Chinese Egg Roll.


    1 tablespoon Vegetable oil
    1 pound Ground Pork or Beef or Chicken
    1/2 cup Onion; Chopped
    2 cloves Garlic
    1/2 Cup Carrot; Minced
    1/2 Cup Cabbage; Shredded
    1/2 Cup Green Onion; Chopped
    1 tablespoon Soy sauce
    30 each Lumpia Wrappers
    1 Egg; Beaten


    Step 1

    Heat a large skillet or wok over a medium-high to high heat and add in 1 tablespoon of vegetable oil and the ground pork.

    Step 2

    Cook, stirring frequently until the pork is done and you can't see any pink. Make sure you use a fork to break the pork up as fine as possible (some people will cool the pork and mince it further in a food processor).

    Step 3

    Remove from the pan, draining off as much fat as possible (leave some in the pan). Let the pork cool while you prepare the remaining ingredients.

    Step 4

    In the same pan, cook the onion and garlic until soft, about 2-3 minutes.

    Step 5

    Reduce to a medium-low heat and add in the carrots and cabbage and stir for about 1 minute.

    Step 6

    Add in the green onions, soy sauce and cooked ground pork. Cook for about 1 minute, remove from the heat and set aside until it's cool enough to handle.

    Step 7

    Scramble the egg in a small bowl and set aside to use for sealing your rolled up lumpia.

    Step 8

    Lay out one of the lumpia wrappers in front of you (in a diamond shape) and spread about 2-3 heaping tablespoons of the filling in a line across the bottom 1/3 of the wrapper.

    Step 9

    Fold the bottom of the wrapper up towards the middle and then fold in each side. Roll up, keeping it as tight as possible.

    Step 10

    Brush a small amount of the egg wash on the edge of the wrapper and seal the lumpia closed and place your lumpia rolls on a plate covered with a very lightly damp towel until all of them are finished.

    Step 11

    Add 2 cups of vegetable oil to a heavy skillet (should be about 1/2" deep) and heat to approximately 375 degrees. This typically will take about 5 minutes over a medium heat.

    Step 12

    Place 3-4 lumpia into the pan and cook about 1-3 minutes or until golden brown. If you add too many at one time, you'll cool the oil and they won't fry properly. I will add in 1 lumpia, cook for about 1 minute and then add in the next one, until I have 3 of them in the pan. Then I just replace each finished lumpia with a new one.

    Step 13

    Lumpia is traditionally served with sweet and sour dipping sauce, but get creative and use whatever you like the best.

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