Recipe: Mom’s Egg Rolls

Recipe: Mom’s Egg Rolls

This recipe has quite the history. I remember when I was very little, when my mom made this dish my dad used to say these egg rolls were the best thing he’d ever eaten. My mom started making them for my step-dad, brother and I – we loved them just the same.

One night last year I thought I should make them for D and Kristi. The reaction was the same “these are amazing.” D says it’s his favorite dish I make. With reactions like that- I figured it was time to share with you!

I’ve had a couple tweaks from my mom’s recipe (which you can find here! She blogs too!) I don’t use bok choy, the salt or sugar in my version and I also add more peanut butter. Either way, both recipes make a crowd favorite. You must try this recipe!













Here is my
version of the recipe:
2 tbl canola oil plus 2 cups
2 cloves of garlic minced
6 oz 16-20 count raw and deviened shrimp
chopped (you could use cooked frozen too)
1 lb ground pork
2 carrots grated on a cheese grater or in a
food processor
1 can sliced water chestnuts drained
1/4 cup soy sauce
1.5 tbl creamy peanut butter
1 pkg egg roll wrappers
1 egg
Heat 2 TBL oil in a pan or wok over medium high
heat. Add garlic and cook for 30 seconds. Add pork cook til brown add shrimp,
carrots, water chestnuts cook until tender. Add soy sauce. Cover and let simmer
for 5 minutes.
Drain mixture thoroughly in a strainer making
sure all excess liquid is out. Transfer to a bowl and mix in peanut butter.
Beat egg in a small bowl. Position egg roll
wrapper on a diagonal or diamond shape on a plate. Put 1TBL egg roll mixture at
end closest to you. Fold bottom corner facing you up over mixture. Fold in left
and right sides of the wrapper to ensure no mixture can escape. Then continue
rolling until you reach the other end. Dab a bit of egg wash on the end and
fold up to seal the egg roll. Repeat until you run out of wrappers or mixture.
This recipe should make about 20  15 large egg rolls.
Put 2 cups of oil in a pan or wok. Heat of high
heat until about 375 degrees. If you don’t have a thermometer, put a bit of
bread in the oil…when it starts to sizzle it is hot enough. Put a few egg
rolls in the oil and turn until all sides are browned. Remove and drain of
paper towels.
Serve with dipping sauces! Sweet and Sour,
Peanut Sauce, Sweet Chili Sauce etc.
Thanks for sharing mom!




    • July 16, 2015 / 8:01 pm

      Drew ALSO dips them in Peanut Sauce. He can't get enough.

  1. July 16, 2015 / 5:22 pm

    Yum Rachel – These look AMAZING! Plus, I always love the fact that I spy a CL can in your photos – It's a bit like Where's Waldo 😉

    • July 16, 2015 / 8:02 pm

      Thats the drink of our household in the summer!! WE love it even though we get a lot of jokes 🙂

  2. July 16, 2015 / 6:15 pm

    Yum! Those look real good. What was the verdict from Drew and Kristi?! Also, love the tip about putting a piece of bread into the oil to see if it is hot enough – so simple and smart!

    • July 16, 2015 / 8:02 pm

      That is my mom's trick! My is actually the back of the chopstick- if it bubbles its ready. K and D were eating them like it was their last meal on earth! lol

  3. July 16, 2015 / 7:18 pm

    Yes, you got me on instantly when I read egg rolls. And I can only agree with Erin, great tip with the bread…

    • July 16, 2015 / 8:03 pm

      Who knew it was so easy??

    • July 16, 2015 / 8:06 pm

      Ha! Isn't she cute? She blogged everyday for a year- it was quite the feat in my opinion. But yes you could totally try these. It's SO easy esp for a pro like you 🙂 I actually might make a dish from your blog for girls night. In your honor <3 <3 <3 miss you.

    • July 16, 2015 / 8:10 pm

      Thank you! Thank you! I wish you were hear to eat them with me. I miss you 🙂

  4. July 16, 2015 / 11:06 pm

    WOW. Bookmarking for future reference… thank you!

  5. July 17, 2015 / 1:56 pm

    These look REALLY good. Thank you! And how cool that the recipe is being passed on and tweaked. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *