How to make Egg Rolls


1/2 med cabbage chopped finely

1 zucchini

4 green onions

3 grated carrots

2 tbs. oil

2 tbs. lite soy sauce

1 tbs. teriyaki sauce

1/2 lb. ground pork or shrimp (any meat) or meatless

1 tbs. grated ginger and crushed garlic

 1 pack egg roll wrappers

1 whisked egg

dipping sauce recipe at bottom of blog

First marinate 1/2 pound of any ground pork or shrimp in 1 tbs. grated ginger, fresh garlic, soy sauce, and teriyaki sauce for an hour or more.  Then saute meat in 2 tbs. oil, cook completely.

Chop up 1/2 med. cabbage,  1 zucchini,  4 green onions. Grate 3 carrots.

Saute in wok or large frying pan with 2 tbsp. oil & dash soy sauce until slightly tender. Put in colander to drain.

Brush edges of egg roll wrapper with egg wash. Find wrappers in the produce aisle.

This is how to assemble egg rolls. Put meat and vegetables in egg roll wrapper, and fold as shown.

Fry both sides on med. high heat until golden brown (a few minutes on each side). Don’t get oil too hot, should be about 350*. Oil is ready when tip of wooden spoon bubbles when placed in the oil. Place fried egg rolls on a plate with a paper towel to drain.

Dipping sauce:

Blend 2 tbsp. pineapple apricot preserves, (or just apricot), 1 tbsp. rice vinegar, 1 tea. grated ginger,& dash soy sauce.


made by me-Beth

(eaten by Jon!)