Easy Egg Rolls and Chicken Lo Mein

Egg rolls are easy to make and not expensive.  Just takes premade wrappers, ground meat, shredded cabbage, shredded carrot, chopped green onion, ginger, soy sauce and frying oil.  Pair it up with a quick chicken lo mein stir fry for a satisfying Asian meal.

Easy Egg Rolls

  • Servings: 8 servings
  • Difficulty: easy
  • Print


  • 1 package premade egg roll wrappers
  • 1/2 pound ground pork
  • pinch salt
  • 1 teaspoon grated fresh ginger
  • 2 cups shredded cabbage
  • 1 grated carrots
  • 2 green onion chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoon flour
  • oil for deep frying


Brown ground pork with a pinch of salt and grated ginger in a skillet. Mix water soy sauce and flour to make a paste.  Add cabbage, carrots and green onions to the skillet that has brown pork. stir fry for a few minutes to wilt cabbage.  Stir in soy mixture and stir until mixture is thicken and coats all the vegetables.  Cool in a strainer and let the mixture drip. Too much moisture in the filling will cause the roll to break open while frying.  Squeeze the excess moister out with the back of a spoon.

When mixture is cool heat oil to 375 degrees in a fryer or deep skillet.

Take a wrapper and place it will a point facing you on a clean surface or parchment paper.  Place a 1/3 cup of filling mixture on the wrapper off center.  Fold top corner over the mixture then fold the 2 side in and roll up.  Seal the edges of the last point with beaten egg white bushed on the edge before finishing the rolling.

Deep fry until light brown turning at least once to the egg roll so the roll browns even. Drain on a baking rack or paper.  Serve with sweet and sour sauce or hot mustard.


Chicken Lo Mein

  • Servings: 4 servings
  • Difficulty: easy
  • Print


  • 1 package lo mein noodles enough for 4 servings cooked or spaghetti
  • 2 chicken breasts cut in thin strips
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1/2 cup water
  • 2 tablespoons corn starch
  • 1 carrot cut into match sticks
  • 1 cup spring pea pods
  • 1 1/2 cup broccoli florets
  • 1 cup sliced mushrooms
  • 1 celery stalk chopped
  • 1/2 cup thinly sliced onion
  • 1 small can bean spouts


Cook noodles following the directions on package.  Drain. In a small bowl mix corn starch with water, oyster sauce and soy sauce and set aside.  In a wok heat oil on high heat.  Fry chicken strips until done and not pink inside. Remove chicken.  Add vegetables and stir while frying until heated through and crisp done. Add chicken and corn starch mixture and stir until thicken. Toss in the noodles and serve.




3 Comments Add yours

  1. It looks so good I want it for breakfast!

    Liked by 1 person

  2. Robin says:

    Perfect timing on sharing this recipe. Hubby has a request in for egg rolls. 🙂

    Liked by 1 person

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