Homemade Chinese Egg Rolls

This is one of my my favorite new discoveries! i love egg rolls as a snack, heres a quick recipe that you can put in the freezer and fry anytime your craving these golden crispy rolls!

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prep time- 30 minutes  Cook time- 5 minutes= total time of 35-40 minutes


12 egg roll wraps

1⁄2-1 lb ground beef ( or you can use chicken or pork)
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon crush peppers 
1⁄4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bagshredded cabbage and carrot coleslaw mix 
4 green onions, sliced
1 egg, beaten with
1 teaspoon water

1 teaspoon of onion powder


  1. Brown beef with ginger and garlic in pan; drain any grease.
  2. Mix salt, onion powder, soy sauce and sesame oil. Add to pork and mix well.
  3. In large bowl combine cabbage mix and green onions.
  4. Pour hot meat over vegetables and stir well. Let drain and cool slightly.
  5. Lay wrap in front of you so that it looks like a diamond.
  6. Place 3 tablespoons beef filling in center of egg roll wrapper.
  7. Fold bottom point up over filling and roll once.
  8. Fold in right and left points.
  9. Brush beaten egg on top point.
  10. Finish rolling.
  11. Set aside and repeat with remaining filling.
  12. Heat 2-3 inches oil in large frying pan to very hot (350ºF).
  13. Fry a few egg rolls in pan at a time, 2-3 minutes per side.
  14. Drain on paper towels.

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