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Simple Chinese Egg Rolls

If you want a recipe for egg rolls, this Simple Chinese Egg Rolls recipe is one of our favorites! These custom egg rolls are made to be delicious while cutting down on the unhealthy aspects.


  • 1/2 cup carrots, chopped
  • 10 napa cabbage leaves, chopped and ends removed
  • 2 stalks bok choy, chopped
  • 4 cups fresh bean sprouts
  • 1/2 medium onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup bamboo shoots, chopped
  • 1 cup water chestnuts, chopped
  • 1 pound lean ground pork, cooked
  • 1 pound small shrimp, cooked
  • 1/2 pound lean ground beef, cooked
  • 1/4 cup cooking wine
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons sesame oil
  • 1 package of egg roll skins or wrappers
  • vegetable oil for frying
  • 2 egg whites, beaten


  1. Mix together all ingedients except for vegetable oil, egg roll skins, and egg whites or egg substitute.
  2. Put mixture in the freezer a while to cool. Warm meat will soften the wrappers and make things messy.
  3. Heat vegetable oil in fryer to 325 degrees F.
  4. To roll, place about 3 tablespoons of filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling.
  5. Brush egg white mixture on exposed corner of wrapper to help seal the roll.
  6. Place a few egg rolls at a time in hot vegetable oil and fry for a few minutes on each side until golden brown.
  7. Remove and drain on a paper towel.
  8. Serve warm with low sodium soy sauce, hot mustard, or other low calorie sauce of your choice.

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This is "lighter fare"?

Member 4649477: I would recommend freezing them before frying them and they should be fine. Good Luck! Blair, editor for

Wow--these sound really good; however, 18 egg rolls is way more than I would want to make at one time. Scaling down the recipe seems cumbersome also. Do the rolls freeze well after assembling, before frying?


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