Homemade Egg rolls


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Nutritional Info
  • Servings Per Recipe: 26
  • Amount Per Serving
  • Calories: 128.7
  • Total Fat: 1.6 g
  • Cholesterol: 10.4 mg
  • Sodium: 269.0 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 1.8 g
  • Protein: 6.7 g

View full nutritional breakdown of Homemade Egg rolls calories by ingredient
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Submitted by: CHILDUVNYTE


My mom taught me how to make these, and I added my own little tweeks. Very delicious! I always get rave reviews. My mom taught me how to make these, and I added my own little tweeks. Very delicious! I always get rave reviews.
Number of Servings: 26


    3/4lb 93% lean ground beef
    1 large head cabbage
    1 small celery rib
    1 medium carrot
    2 packages egg roll wrappers (usually found in the produce section) Room temperature.
    1/8 cup Soy Sauce
    1 tsp onion powder, divided
    1 tsp garlic powder, divided
    1/2 tsp sesame oil(optional)
    1/8 cup water chestnuts(optional)
    3/4 cup water


1. Brown the ground beef. Drain well (I rinse mine in a colander). Season with half the garlic and onion powders. Add sesame oil and half the soy sauce. Cook on low for about 3 minutes. Set aside.

2. Shred the cabbage, celery, and carrot. Chop the water chestnuts. Add remaining seasonings. Add water. Cook in a big pot until cabbage wilts down and is fork tender, about 10 to 15 minutes. Taste. Add more seasoning, salt, or pepper to taste. Add ground beef. Combine well. Cool mixture in refrigerator, or freezer to atleast room temperature.

3. Follow directions on package on how to roll the egg rolls. I only use water to seal the edges. Usually one heaping teaspoon per warpper. Pull up bottom corner, roll once, pull in each side, moisten top, finish rolling.

4. Fry until golden brown, about 2 minutes.

Makes about 26 rolls, maybe more.

Number of Servings: 26

Recipe submitted by SparkPeople user CHILDUVNYTE.


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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    This recipe is very good. I will have to try it with hamburger next time. I put a little olive oil in a measuring spoon a few times and dipped my finger into it and I put a very thin coat of it on each of the egg rolls before I fried them in the pan. That way I didn't fry them in a lot of oil. - 9/7/09

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  • 1 of 1 people found this review helpful
    Looks good, I would have to change the ground beef to chicken leave out the soy sauce because of the sodium content and maybe use a cooking spray rather than frying them in oil. That might lower the fat content and maybe the calories as well. - 8/30/08

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  • 1 of 1 people found this review helpful
    This looks great, but how much fat is added by frying? Is the nutritional info correct or do you need to add some for that? Would love to try them but am concerned about the added fat. - 5/31/08

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  • I'm going to use ground pork or ground turkey, but they sound great! - 3/28/11

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  • Well this sounds good and I guess as cooks we all add our own small tweeks but you layed some really good ground work for us to start. Thanks so much.
    Nancy - 2/6/10

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  • Do these freeze well? - 11/5/09

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  • This was better then the recipe I had. Much faster and better tasting. I used peanut oil instead to fry these up. - 8/5/09

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  • Very, very good! Made it for the Super Bowl, am going to try shrimp with it . - 2/1/09

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  • If you use a vegetable oil it is less fat than peanut oil. Canola oil is the healthiest and olive oil has enzymes that assist digestion its also low in fat. This recipe might even be good with hard tofu well seasoned and ground up in the mixture. Try low sodium soy sauce. - 1/30/09

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  • I have made a similar recipe for eggrolls, only I do it the lazy way and use bagged coleslaw mix. I cook it with the meat and fry them in peanut oil. What kind of oil was used to fry these in? can someone suggest a healthier version that still taste great? - 7/29/08

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  • it sounds good i'm going to try it - 6/13/08

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