Easy Egg Rolls

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 133.6
  • Total Fat: 9.4 g
  • Cholesterol: 32.1 mg
  • Sodium: 436.0 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 0.3 g
  • Protein: 4.1 g

View full nutritional breakdown of Easy Egg Rolls calories by ingredient
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Number of Servings: 8


    Cornstarch,1 tsp
    *Soy Sauce, 4 tsp
    Sesame Oil, 1/2 tsp
    *Canola Oil, 1 tbsp
    Coleslaw blend, 4 cup
    *Bean sprouts, 1 cup
    Green onions- 2 tbsp sliced
    Ginger Root, 1/2 tsp
    Bumble Bee Tiny Shrimp 1/2 cup or 1/2 cup shredded cooked chicken
    Egg roll skins, 8 skins
    oil for coating/frying


In a small bowl, combine cornstarch, soy sauce, and sesame oil; set aside
Heat one tblsp. oil in large skilliet or wok over medium-high heat until hot. Add coleslaw blend, bean sprouts, onions and gingerroot; cook and stir 3-4 minutes or until tender
Add mashed shrimp or shredded chicken and cornstarch mixture; cook and stir until mixture is thoroughly coated, 1-2 minutes. Remove from skillet; cool to room temp.
Place egg roll skin on working suface with 1 corner facing you. Place 1/4 cup coleslaw mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Wet remaining corner with water -gently roll the egg roll toward remaining corner and press to seal. Repeat with remaining egg roll skins and coleslaw mixture.
Now, either fry egg rolls in hot oil a few at a time for 4-6 minutes or until golden brown turning once and drain on papertowels OR (and I think I like this best)
Coat egg rolls with canola oil and bake seam side down-cookie sheet-400 degrees until golden brown. 15-20 minutes was not enough-try 30 but keep checkin'. Yummy!

Number of Servings: 8

Recipe submitted by SparkPeople user PAMTHEDREAMER.

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