Chinese Egg Roll

Delicious Chinese egg rolls! I love these egg rolls stuffed with carrots, cabbage, pea, mushroom, broccoli and cauliflower florets. However, you can fill in these rolls with your favourite stuffing. Since I love veggies, I like to keep it green and orange.

Cooking Time       : 20 Mins

Preparation time: 10 Mins

Serves                    : 4


• 1 cup Carrots ( shredded)
• 1 cup Cabbage (shredded)
• 1 cup Peas (cut in thin strips)
• 3 Garlic cloves (crushed)
• 1 Onion (finely sliced)
• 8 Green Onions (sliced thinly)
• ½ cup Mushrooms (diced)
• ½ cup Water Chestnuts (sliced)
• ½ cup Broccoli and Cauliflower Florets (sliced and finely   chopped)
• 1 tbsp soya Sauce
• ½ cup White Wine
• 1 tsp Pepper
• ½ tsp Salt
• 1 tbsp Cornstarch
• 25 Egg Roll Wrappers
• 2 tbsp Oil
• Oil (deep frying)


  • Heat oil in a pan.
  • Combine garlic and saute till it is brown.
  • Combine onions and stir fry them till they are transparent.
  • Add soya sauce, pepper and salt.
  • Mix all the ingredients well.
  • Combine white wine and stir all the ingredients well.
  • Lower the flame.
  • Combine all the vegetables to the mixture.
  • Cook the vegetables when they are tender.
  • Combine cornstarch with two tbsps of water.
  • Add cornstarch to the vegetables.
  • Stir the vegetables, till the mixture forms a thick consistency.
  • Leave aside the pan, and switch off the flame.
  • Allow the mixture to cool.
  • Lay the 3 tbsps of the vegetable mixture into the egg roll wrapper.
  • Roll the egg wrappers carefully.
  • Heat oil in a large work.
  • Gently, drop the egg rolls in the work.
  • Fry till both sides turn golden brown.
  • Repeat the same with other rolls.
  • Serve hot with tomato sauce.

My Tip

  • If you are calorie conscious, skip frying the egg roll wrapper.