Homemade Egg Rolls


We did end up eating homemade egg rolls last night for dinner! They were absolutely delicious! They are fried, so not really perfectly healthy, but they are so good, I don't care! I will admit that even though I didn't have the energy to clean anything up after dinner, it was really nice to come home and have a plan of what we are eating. I'm gonna try to do better with the meal planning!

So, Christian Crouch, have Chelsey make these for you soon, okay?

What you need:
  • 1 head of cabbage, chopped
  • 2-3 carrots, shredded on a grater
  • small onion
  • some cooked chicken breast (you can use whatever...tofu, pork, beef... I've only done it with chicken. I marinated it with terriyaki sauce and shredded the cooked chicken, you could cut it into bits if you want. This is great if you have a leftover piece of chicken from another meal, too. You can use however much meat you want. We just used one piece since I haven't been into chicken, lately.)
  • Egg roll wrappers (I used Nasoya...found in the produce section at grocery store)
  • egg (optional)
  • soy sauce
  • oil
  • salt/pepper to taste


This meal takes a little work, so it would be easier if you work, to already have baked your chicken or use some from a leftover meal. Basically you want to have your chicken cut up really small or shredded, whatever you like, then chop up your cabbage, grate your carrot, dice your onion. Stir-fry your veggies all together, add garlic if you wish, and cook until still crunchy, but a little soft. After it cooks for a bit, I sprinkle soy sauce on the veggie filling. Cook another minute. You can also add a scrambled egg-if you want. Put it into another bowl to cool a bit. Set aside. Shred your cooked chicken and put into another bowl. I guess you could put it in with the filling (whatever!)

Making the Egg rolls:

Lay out an egg roll wrapper (they are pretty thin). Use a spoon and put the veggie filling in diagonally (there are pictures on the package of how to wrap... I would have taken some for you, but I was too hungry and tired!). Add your shredded chicken to the roll. Then fold it up like an envelope. I use a little oil to make it stick to itself, you could use raw egg, too. Make however many you want. In my experience, it depends on how much filling you have, how big you make each one, We get about 15 or so, maybe more. I ate 3 and I don't want to know how many Hart ate... lol.


Heat up your oil and fry each one, seam-side down, for 2-3 minutes on each side, until golden brown. Transfer to another plate and sprinkle with salt, if desired. Serve with rice (fried, brown, or white) and duck sauce! YUM!

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