Homemade eggrolls

Slightly moisten the outer edges of the egg roll wrappers with water or egg wash using a small pastry brush, add filing, and roll them up. Refrigerate for a while after doing this. This works well for me.

My dad makes eggrolls with green beans, potatoes, and ground pork. Delicious. Especially, with a little dash of the peppers in vinegar.

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Make sure the wraps are cold before starting to wrap the stuffing and then use an egg wash on the edges to hold them shut. Do not put them in the fridge after they are wrapped - they start sticking together and are very hard to fry.

I normally use cabbage, carrots, onions, bellpeppers, bean sprouts and shrimp or pork.

I have also done some bbq varieties with meats and cheeses that are really good.

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This is pretty much how my wife makes them. Also a key is to not overfill them. I like a lot of black pepper and the carrots which gives a hot and sweet to them. Cabbage, bean sprouts, mushrooms, shrimp, ground pork hell anything.

Best Eggrolls ive ever made:
1.5 ground pork, bag of coleslaw mix, and hoisin sauce.
Brown pork til almost done, throw in coleslaw mix and 3/4 cup hoisin sauce.. cook for another couple minutes.. throw it in a eggroll wrap and deep fry.. AWESOME!

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How well do they freeze?

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I have frozen eggrolls and have had spotty success. They take on some water it seems. I think they are best when made and immediately cooked.

Try this:


1 lb shrimp
1 lb crab
2 cups cabbage, shredded
1/2 med. onion chopped
1 bell pepper
1 stick celery chopped fine
5 green onions chopped
2-3 tsp. minced garlic
Salt, pepper, creole seasoning, hot sauce and whatever else
2 tsp. soy sauce


Add onion, celery, and bell pepper and cook until wilted. Turn fire up to med-high and add shrimp and green onions and sprinkle some creole seasoning on them. Stir-fry until shrimp turn pink, remove from fire and put this in a large bowl.

In the same skillet add a tbs. of cooking oil and on a medium fire stir-fry the cabbage until starts to wilt. Sprinkle a little creole seasoning and add parsley. Stir a time or two and add this to the shrimp mixture. Add soy sauce and mix everything up well. Let this sit for about 15 minutes stirring a few times, taste and add seasoning to your liking. Drain liquid. Let this cool before you put it in the eggroll wrappers.

i keep them cold before hand and keep a little bowl of water next to them when i'm making them...just dip my finger in the water and run it along the edge i'm sealing. i love a simple pork/water chesnut/soy favored eggroll. i used to have one of those huge fancy electric fryers but it was too big and messy. now i just use my cast iron pot