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Egg Rolls


1 pound minced pork or chicken

3 cups finely shredded cabbage 

1 cup shredded carrots

1 can (8.5 oz) bamboo shoot, drained and chopped 

1/2 cup chopped mushrooms 

4 medium green onions, sliced 

6 cloves garlic, finely diced

2 tablespoons soy sauce 

1/4 cup rice wine

1 teaspoon cornstarch 

1 teaspoon 5 Chinese spice powder 

1 teaspoon salt 

1 teaspoon black pepper

1/2 teaspoon sugar 

1 package egg roll skins ,16 - 18

vegetable oil 

Egg Rolls


1. Stir-fry minced meat in wok or skillet until brown with olive oil. Add cabbage, carrots, bamboo shoots, mushrooms, onions, and garlic. Saute for five minutes. Sprinkle soy sauce, rice wine, cornstarch, 5 spice powder, salt, sugar and pepper, Stir-fry until cabbage is soft. 

2. Allow mixture to cool and drain excess liquid. Cover egg roll skins with damp towel to prevent drying. Place 1/4 cup mix on center of each egg roll skin. Fold one corner of egg roll skin over filling; overlap the two opposite corners. Similar to folding an envelope. Moisten fourth corner with egg white and roll to seal egg roll. 

3. Add enough oil to cover egg rolls and heat to 360 degrees. Fry 3 to 5 egg rolls at a time until golden brown. Brown each side and place on paper towels to absorb oil.

Tip: Add diced water chestnuts for a little crunch.

Tip: Add your favorite vegetables. Can remove vegetables and meat.

Tip: For thin egg roll skins, use two skins for each egg roll. 


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Jalan Desa Senadin
Miri, Sarawak 98000