• Cooking Time: 20
  • Servings: 30-60 eggrolls
  • Preparation Time: 10 min


I made this recipe up because my kids were always wanting eggrolls and everyone that I made just didn't taste the way an eggroll should. I took myself down to the Asian Market and just looked around and found some things that I thought might taste good. After a few trial and errors I made the perfect eggroll. I make them all the time and everyone I know want me to make them for them. They are great!


  • 1 head green cabbage
  • 1 lb. ground pork (any pork will do if you put it in the Food prosessor)
  • handfull of dried shredded black fungus(mushrooms) soaked 30 min & drained
  • 1/4 cup oyster sauce (Pantia brand is what I use) vegitarian is fine.
  • 1/4 cup or more of sweet chili sauce for chicken (I get flying horse brand)
  • 1/4 cup soy sause with mushroom (I get Healthy boy brand)
  • 1 carrot pealed and shreaded (I omit this when I dont have one, taste same)
  • sesame seed oil to coat wok
  • Eggroll wraps, spingroll or wonton wraps will work
  • 1 egg scrambled for brushing wraps
  • Wok
  • some sort of deep fryer or pant with oil @ 350 degrees


  • Heat wok on med high with sesame oil
  • put pork in cook fully, dont burn, stir a lot
  • cut cabbage in thin strips.
  • add all ingredients except egg and wraps
  • stir and cook until cabbage and carrots and done ( you want then simi firm)
  • you dont want to overcook and you do want to stir it a lot
  • when done take off heat and on a work space you have scrambled egg with a brush and your wraps. Keep wraps covered after opening with a damp towel so they do not dry out.
  • On flat wrap spoon in the cooked ingredients, brush two side by side edges of wraps with egg. Roll. make sure they are sealed or in fryer insides will fall out
  • put into fryer until golden brown. You might have to turn in fryer to do both side
  • you can use sweet and sour sauce but I dont, the taste is already there!

Author Credit: me Angela Cooper

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