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My husband has been the Chinese chef in our household for years! He has developed the recipe for the world’s best egg rolls. I have not been able to find an egg roll that I enjoy more than his delicious's best egg rolls Yes it is a bit time consuming but so worth the effort. The filling can actually be prepared ahead of time as it should cool before attempting to fill the wrappers. Once the wrappers are filled you should cook them right away. These delicious egg rolls should be eaten immediately!


World’s Best Egg Rolls




2 pkgs of egg roll wrappers

1 lb. pork sausage

1 lb. shrimp

1 head of Napa cabbage

1 can of bamboo shoots

1 can water chestnuts

1 bunch of green onions

1 small garlic bulb

1 ginger root (match size of garlic bulb)

1 carrot

1 celery stick

2 bottles of peanut oil, enough for deep fry in wok


Sauce mixture (combine in large bowl in this order)

2 Tb cornstarch

2 Tb water

4 Tb soy sauce

4 Tb vinegar

4 Tb rice wine

4 Tb sesame oil

½ cup of chicken broth

2 tps black pepper

Add in finely chopped green onions

Let sauce mixture sit while you prep the rest of the items




Make the sauce mixture first and let it sit while you prepare the egg roll filling.


Prepare the egg roll filling.  Chop garlic and ginger very well and put in bowl. It should look like a lot.


Chop all vegetables into small pieces. I put the cabbage in one bowl, the rest of the veggies in another bowl.


The trick for a good filling is to cook with a very hot wok. Heat wok and add just enough oil to coat (about 2 Tbs) and to cook half the garlic/ginger. Stir-fry half the garlic/ginger until lightly brown, to infuse oil. Add pork sausage and cook until crumbled and done. Remove sausage to drain in colander, leave remaining oil in wok. Add shrimp to wok and stir fry until done. Combine shrimp with pork sausage.


Heat wok again and add enough oil to coat, stir-fry the other half of garlic/ginger until lightly brown, to infuse oil. Add veggies and cook for 1-2 minutes, then add cabbage and cook vegetables until tender, about 3-4 minutes.


Pour sauce mixture into vegetables and cook until sauce thickens. Add pork and shrimp mixture and stir until everything is coated with sauce. You may want to cover and cook a few more minutes if the veggies don’t look done. Remove and cool. It is much easier to work with a cool filling than hot.World's best egg rolls


Heat peanut oil, enough to cover 3-4 egg rolls for deep frying, while assembling rolls.


Mix 1 Tb of water and 1 Tb of cornstarch in a bowl to seal the wrappers. Roll up a heaping tablespoon of egg roll mixture in each wrapper, seal with dab of cornstarch and water.World's best egg rolls


Deep fry 3-4 rolls at a time.World's best egg rolls


Serve immediately with sweet & sour sauce, or mix equal amounts of soy sauce and cider vinegar together in small bowls for dipping.World's best egg rolls

We have never tried freezing these world’s best egg rolls but they are delicious heated up the next day for lunch!World's best egg rolls

8 comments on “World’s Best Egg Rolls

Vickie Westcamp on January 19, 2018 5:35 pm

These look delicious! I have a few questions…do you take out the garlic/ginger after it has infused with the oil? Could you fill the wrappers and then throw them into the fridge to cook later in the day? Do you think the flavor would be greatly effected if the shrimp wasn’t included (shellfish allergy)? Thank you so much for sharing your recipe!

Nancy Wolff on January 22, 2018 4:22 pm

We have made these without the shrimp for friends of ours with seafood allergies. We do keep the garlic and ginger in the mixture. You could try wrapping them ahead of time you just don’t want the wrappers to get soggy!

April J Harris on January 27, 2018 10:47 am

My mouth is watering reading this delicious recipe for egg rolls, Nancy! Your husband has included so many lovely vegetables and lots of great flavours. I like that the filling is made ahead. Thank you so much for being a part of the Hearth and Soul Link Party. Hope you have a lovely weekend!

Miz Helen on January 29, 2018 6:34 pm

I can’t wait to make your Egg Rolls, we will love them! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
Miz Helen

Helen at the Lazy Gastronome on February 2, 2018 3:27 pm

Pork AND shrimp? I’m in heaven! Thanks for sharing at the What’s for Dinner party and have a great weekend!

Nancy Wolff on February 4, 2018 9:54 pm

The has been one of our family favorite recipes for years!

Kristin @ Peppermints and Cherries on February 5, 2018 5:20 am

Visiting from the What’s for Dinner Link Up. I wonder if there is a recipe for baked egg rolls? I’m sure cooking them at home is better for us than eating the restaurant ones. Egg rolls are oh so good!

Nancy Wolff on February 5, 2018 1:34 pm

It would be fun to experiment, I would think you could lightly spray the egg rolls with a mist of oil and bake them in the oven, the results wouldn’t be exactly the same but the filling is so tasty it might be a close second!

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