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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.
  • Total Time
    Prep: 2-1/2 hours Cook: 30 min.
  • Makes
    about 3 dozen

Ingredients

  • 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

Directions

  • 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.

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Reviews

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Average Rating:
  • goobieT
    Oct 30, 2012

    I have not made this yet but they sound wonderful was curious how well they wld freeze to thaw and cook for later?

  • Lrning2Cook
    Mar 22, 2012

    The eggrolls and Duk Sauce were divine! I surprised my soon-to-be-inlaws and friends with this recipe!! Will continue to make it for years to come!

  • angelasandoval
    Dec 26, 2011

    These egg rolls were better than any I've had in a restaurant in a long time. Admittedly, I made several changes. I omitted the bamboo shoots and water chestnuts and in their place added bean sprouts and grated carrot. I also omitted the pork and instead doubled the chicken. The only thing I'll do differently next time is add just a touch more soy sauce to the filling. Looking forward to making these many more times!

  • LadiieChaCha
    Jan 10, 2011

    No comment left

  • tastehomemade
    Sep 7, 2010

    No comment left

  • wild_violet1964
    Jul 17, 2010

    No comment left

  • lizzylady
    Sep 28, 2009

    Instead of frying my homemade egg rolls, I heat my oven to 450 and brush both sides with a little of olive oil Bake for 10min then flip and bake another 10min. Then they aren't soaking up as much oil.

  • ANN23GER
    Jul 29, 2009

    No comment left

  • katlaydee3
    Apr 5, 2009

    No comment left

  • Dinsky
    Jan 7, 2009

    The Chicken and Pork Egg Rolls are delicious, however, I found the cabbage a bit overpowering so I subsituted with around 4 cups of bean sprouts. The sauce is amazing!