Sarahs Egg Rolls

  • Prep Time: 50 minutes
  • Cook Time: 30 minutes
  • Ready Time: 1 Hour, 20 Min
  • Servings: 10 servings
Do not make these on a rainy day...they will be greasy. Be sure to finely chop vegetables for best flavor.


  • 1 pound carrots
  • 1 can water chestnuts
  • 1 pound pork loin
  • 1/2 pound ground round
  • 2 medium onions
  • 2 count celery stalks
  • 2 tablespoon wine
  • 2 clove garlic
  • 1 teaspoon ginger
  • 1 tablespoon soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package egg roll skins
  • 1 count egg
  • 1 cup oil canola


    1. Begin by finely dicing carrots, onions, celery, and garlic. Set aside.
    2. Saute onions until shining, add beef, pork, and garlic until meat is done, set aside.
    3. Add carrots and celery and continue cooking. It is important to keep the vegetables small so that the flavors combine.
    4. Finely chop the water chestnuts and set aside.
    5. Combine all of the ingredients including wine, ginger, soy sauce, salt and pepper.
    6. Beat egg and set aside, this will be used to seal the egg rolls. Use a pastry brush to apply.
    7. Using one egg roll skin at a time, spoon the meat/vegetable mixture (about a tablespoon) on to egg roll skin and roll, folding sides in. Brush with egg solution to seal. Be sure that all sides are folded.
    8. When the egg rolls are finished. Heat oil in large skillet. Add egg rolls when oil is hot. Do not crowd them into the skillet. Do them in batches of 4 or 6. Brown on both sides and drain on end on paper towels. Serve hot with plum sauce or sweet and sour sauce.
Nutritional Information
Sarahs Egg Rolls

Servings Per Recipe: 10 servings

Amount Per Serving

Calories: 530

  • Total Fat: 28g
  • Cholesterol: 60mg
  • Sodium: 820mg
  • Total Carbs: 48g
  •     Dietary Fiber: 4g
  • Protein: 21g


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