Egg Rolls Recipe – Eats Now

Name: Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 egg roll wraps; 1/2 lb pork tenderloin, cut into 1/4 inch slices then 1/8 inch strips; 1 carrot, peeled and sliced into thin 2 inch strips; 2 green onions, sliced; 1/2 red bell pepper, sliced thin; 5 cups napa cabbage, sliced into thin strips about 4 inches long; 4 ounces alfalfa sprouts; 1 egg; 2 tablespoons water; 1/2 cup teriyaki marinade, and sauce (I used Kikkoman); 1 tablespoon peanut oil; 1 teaspoon sesame oil; vegetable oil (for frying)

Servings: persons

15 egg roll wraps
1/2 lb pork tenderloin, cut into 1/4 inch slices then 1/8 inch strips
1 carrot, peeled and sliced into thin 2 inch strips
2 green onions, sliced
1/2 red bell pepper, sliced thin
5 cups napa cabbage, sliced into thin strips about 4 inches long
4 ounces alfalfa sprouts
1 egg
2 tablespoons water
1/2 cup teriyaki marinade, and sauce (I used Kikkoman)
1 tablespoon peanut oil
1 teaspoon sesame oil
vegetable oil (for frying)

1
Heat peanut oil and sesame oil over medium high heat.
2
Add Pork tenderloin strips.
3
Cook for about 2 minutes.
4
Add the Kikkoman Teriyaki sauce and bring to a boil.
5
Add carrots and cook an additional 2 minutes.
6
Add green onions and red bell pepper and cook for 3-4 minutes.
7
Add Napa Cabbage and cook until wilted, about 2 minutes.
8
Add Alfalfa sprouts and cook for 1 minute, being sure to separate the sprouts.
9
Remove from heat and drain.
10
Mix the egg and Water.
11
Heat vegetable oil in a large skillet to 350 degrees.
12
Add about 2 tablespoons of eggroll filling in the center of each egg roll wraps.
13
Roll according to package directions.
14
Brush with egg mixture.
15
Fry in batches of 4-5 in hot oil for about 3 minutes on each side.
16
Drain on paper towels.
17
Be sure to keep the oil hot between batches.
18
Serve with sweet and sour sauce.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 15 egg roll wraps, 1/2 lb pork tenderloin, cut into 1/4 inch slices then 1/8 inch strips, 1 carrot, peeled and sliced into thin 2 inch strips, 2 green onions, sliced, and more.

Yes, Egg Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Egg Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions