These homemade egg rolls are great for those who don’t live near Chinese restaurants or don’t want to eat take-out. These egg rolls are full of meat and vegetables. The outside will be crisp once fried. For the perfect appetizer or snack, serve with your favorite dip sauce.

Cook time: 5 Min
Prep time: 20 Min
Serves: 6-8


1 lb ground pork
1 sm onion, chopped fine
5 c packaged cabbage/coleslaw mix
1 Tbsp oyster sauce
1 tsp ginger in a tube (found in produce dept. of grocery)
salt & pepper, to taste
15 egg roll wraps
1 qt oil, for frying
3 clove garlic finely minced, or 1 tsp. garlic powder
2 eggs, scrambled and mashed up, optional


1. Sauté onions in a little oil until tender.

2. Add the pork to the pan and cook until golden brown or cooked through.

3. Mix in the garlic, ginger, salt and pepper. Let it settle. Mix in oyster sauce.

4. Add cabbage.

5. Cook for approximately 3-5 minutes, depending on your “crunch factor.”

6. Start by filling the egg roll wraps with the corner nearest you. Add about 2 Tbsp. of filling.

7. You can wet one end and roll the mixture into the wrap. Fold in the sides and continue until you reach the corner …

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