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Chicken and Pork Egg Rolls

 Chicken and Pork Egg Rolls
“I developed this recipe after watching my neighbor’s wife make crispy egg rolls many times while I was stationed in Hawaii,” writes Bruce Beaver of Florissant, Missouri.
40 ServingsPrep: 2-1/2 hours Cook: 30 min.


  • 1 medium head cabbage, shredded
  • 3 celery ribs, chopped
  • 1 can (8 ounces) bamboo shoots, drained and chopped
  • 1 can (8 ounces) sliced water chestnuts, drained and chopped
  • 5 green onions, chopped
  • 2 tablespoons canola oil
  • 1 to 2 garlic cloves, minced
  • 2-1/4 cups diced cooked chicken breasts
  • 2 cups diced cooked pork
  • 1/4 cup chicken broth
  • 1/4 cup soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 packages (16 ounces each) egg roll wrappers
  • 1 egg, lightly beaten
  • Additional oil for deep-fat frying
  • SAUCE:
  • 1-1/2 cups unsweetened pineapple juice
  • 3/4 cup cider vinegar
  • 1/2 cup packed brown sugar
  • 1 tablespoon soy sauce
  • 1/8 to 1/4 teaspoon white pepper
  • 3 tablespoons cornstarch
  • 2 tablespoons cold water

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Chicken and Pork Egg Rolls (continued)


  • In a large nonstick wok, stir-fry the cabbage, celery, bamboo shoots,
  • water chestnuts and onions in oil until crisp-tender. Add garlic;
  • cook 1 minute longer. Stir in the chicken, pork, broth, soy sauce,
  • salt and pepper. Cook and stir for 1 minute or until heated through.
  • Position an egg roll wrapper with one point toward you. Place about
  • 1/4 cup meat mixture in the center. Fold bottom corner over filling;
  • fold sides toward center over filling. Roll toward the remaining
  • point. Moisten top corner with beaten egg; press to seal. Repeat
  • with remaining wrappers and filling.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
  • egg rolls, a few at a time, for 1-2 minutes on each side or until
  • golden brown. Drain on paper towels.
  • In a saucepan, combine the first five sauce ingredients. Bring to a
  • boil. Combine the cornstarch and cold water until smooth; stir into
  • boiling mixture. Cook and stir for 2 minutes or until thickened.
  • Serve warm with egg rolls. Yield: about 3 dozen.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer