Egg Rolls

Cabbage and carrots are wonderful companions. This recipe is quite simple and you can add in any cooked meat if you decide to. Ground pork or beef would be great; I used cooked chopped turkey because my husband roasted one just the other day and we had so much of it! Homemade pan drippings or stock will provide you with the best tasting gravy to dip these egg rolls into. If gravy seems too heavy, you can make a simple sweet and sour sauce. 

½ head of cabbage

2-3 carrots

1 small onion

3 cloves of garlic

1 tsp ground ginger

1 Tbsp toasted sesame oil

1 Tbsp soy sauce

1 Tbsp rice wine vinegar

2 cups of cooked meat (optional)

1 package of egg roll wrappers

1 tsp cornstarch

⅛ cup of water


2 cups of pan drippings from a baked chicken or turkey OR just your favorite stock

2 Tbsp butter

2 Tbsp flour

First thinly slice the cabbage, carrots, and onion. Heat 2 Tbsp of vegetable oil in a large skillet and add in the vegetables. Mince the garlic and stir into the pan. Cook for about 5 minutes then add in the ginger, sesame oil, soy sauce, vinegar, and meat (if using). Continue to cook until just about all of the liquid has been cooked off. You want the filling to be mostly dry before you make the eggs rolls.

You can make the gravy ahead of time or while the filling is cooking. In a small saucepan heat the pan drippings or stock. In a separate pan melt the butter and add in the flour, whisk constantly for about a minute until the flour/butter mixture has become slightly brown. Slowly add in the stock and continue to whisk until all of the stock is incorporated. Cover and keep over low heat until egg rolls are ready.

Line a pan with paper towels.

Mix the cornstarch and water in a small bowl.

Prep the egg rolls by scooping a small amount into the center of the square and roll tightly folding in the edges and securing the corners with a little bit of the cornstarch mixture. Prep them all first until all of the filling is used. Then heat about 1 inch of vegetable oil in a skillet over medium heat and gently place the eggs rolls into the oil, fry for about 1-2 minutes per side, watching closely to make sure they do not get too dark. Once done, transfer them to the paper towels.

~ Recipe and Photos by Meghan Feilmeier

Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo