Homemade Chinese Egg Rolls Ingredients:
For the Filling:
1 tablespoon vegetable oil (Great Value)
1 pound ground pork or chicken or beef or shrimp (93% lean ground chicken, Jennie-O)
2 cloves garlic, minced (Fresh)
1 teaspoon fresh ginger, grated (Fresh)
1 cup shredded carrots (Bolthouse Farms)
2 cups finely shredded green cabbage (Dole)
1/2 cup bean sprouts optional (Fresh)
3 green onions, sliced thin (Fresh)
2 tablespoons soy sauce (Kikkoman Less Sodium)
1 tablespoon oyster sauce optional (Lee Kum Kee)
1 teaspoon sesame oil (Kadoya)
1/2 teaspoon salt (Morton)
1/4 teaspoon black pepper (McCormick)
For Wrapping & Frying:
16 egg roll wrappers (Nasoya)
1 egg, beaten (Eggland’s Best)
Vegetable oil for frying (Great Value)
For Dipping Sauce optional:
1/4 cup soy sauce (Kikkoman Less Sodium)
1 tablespoon rice vinegar (Nakano)
1 teaspoon sugar (Domino)
1/2 teaspoon chili flakes (McCormick)
How to make Homemade Chinese Egg Rolls?
Please c-lic-k the photo or the "next >" button below to see the instructions.
