Egg Rolls

Growing up, I didn't have the opportunity to experience many culturally diversed foods.  As an adult, I became brave enough to try foods that, to me, were very different from the American, southern cooking I was accustomed too.  The first time I made my own egg rolls, I expected a complete failure, however, they turned out better than expected.  Egg rolls really are not difficult to make.  I have a Vita-mix that chops the veggies very quickly.  Even with chopping by hand, these egg rolls can be ready in about 30 minutes. Of all the recipes I've tried, I like this one the best.  I hope you will too.

Egg Rolls

  • 4 TBSP vegetable oil
  • 2 tsp grated fresh ginger
  • 4 cloves garlic, finely chopped
  • 4 scallions, sliced thinly
  • 2 carrots, chopped
  • 2 cups Napa cabbage, shredded
  • 1/2 cup vegetable broth
  • 4 TBSP soy sauce
  • 2 TBSP sugar
  • 3 TBSP sesame oil
  • 15 egg roll wrappers
  • 20 shrimps, cooked and minced (optional)


  1. In a wok or skillet, stir-fry the ginger and garlic in 2 TBSP of oil until fragrant.  Add scallions, carrots, and red peppers and stir-fry over high heat for 2 minutes. 
  2. In a bowl, combine the broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain.  Fold in shrimp, if using. 
  3. Fill and roll the egg roll wrappers, using 2 generous TBSP of filling for each roll.  Working with 1 wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 2 TBSP of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top of the corner with water. Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed.  Press to seal, set aside, and continue with the remaining ingredients. 
  4. In a skillet set over med-high heat, heat remaining oil and sauté the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.

Dipping sauce:

  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 1 TBSP honey
  • 1-2 tsp sesame oil
  • pinch of red pepper flakes