Incredible Egg Rolls


18 egg rolls

Prep time


Cooking time


Total time




  • 1 Napa Cabbage (no substitutes here!)

  • 4 Medium, or 2 large, carrots

  • 4 Cloves of Garlic, minced

  • 2 TSP Fresh Ginger, finely grated

  • 1 lb Fresh Ground Pork

  • 1/4 Cup Soy Sauce

  • 1 TBS Oyster Sauce

  • 1 TSP Salt

  • 2 TSP Chinese Five Spice

  • 1 TBS & 1 TSP Sesame Oil (Seperated)

  • 1 TBS Corn Starch

  • 18 Egg Rolls Wrappers (available in Grocery stores’ produce areas)

  • 1 Egg, beaten

  • Oil for frying


  • In a bowl, whisk up the soy sauce, oyster saucee, salt, Five Spice, sesame oil and corn starch. Set aside.
  • Grate the carrots (large grater, not fine)
  • Thinly slice, then rough chop, the napa cabbage. No core, but use white and green leafy parts
  • In a large pan or wok, add 3 TBS oil at medium-high heat
  • Add the cabbage, carrots, garlic and ginger, sauteeing until the veg is softened up some. (during this step I drizzled a TBS of sesame oil over the veg)
  • Add pork and soy mix to the pan with the veg and continually spread the pork throughout. You will be surprised that a single pound can go so far!
  • Once the pork is mostly cooked and some of the liquids reduced, transfer to a colander or strainer and let cool. You do not want much liquid in your egg roll filling.
  • Let drain and cool for about an hour.
  • Heat oil to 350 (I use peanut oil)
  • Roll your egg rolls up with 1/3 (or 1/2) cup of mixture per roll. Use the beaten egg to act as a glue for the seams.
  • Fry until golden brown
  • Drain on paper towel.
  • Go to town on these yummy things!


  • You really need to use the Napa cabbage, dont use packs of cole slaw stuff, as others recommend, it’s no where near the same texture.
  • There are tons of videos describing how to roll them, but most I have found make what look like a spring roll, and not the style I am accustomed to seeing in Ottawa. I like mine open end and pinched end….open ends darkens up the tips and adds a different flavour entirely.