Homemade Egg Rolls and Cream Cheese Wontons

Egg rolls are so simple to make yourself and way better (and cheaper) than what you buy most places. You can experiment with fillings, but I like to keep it super simple. I make the filling one of two ways. Both start with shredded cabbage. I buy the coleslaw mix from the produce section of the store that has shredded carrots and such in it. I love using that as is for my egg rolls. They come out nice and crisp. If I'm in the mood for meat I use either ground pork or turkey and add it warm to the cabbage mix... add a little soy sauce and WA-LA! Easy egg roll mix.

You also buy the egg roll wrappers in the produce section. You can freeze them if you don't use the whole package and usually you won't use them all unless you're having a party or something.

Once you have your filling mixed up you spread a little in the center of a wrapper. Fold the bottom corner up on top of the filling.

Fold the right and left side in. Have a bowl of water nearby and use your wet fingers to seal the seams. Once the right and left side are in roll from the bottom and use more water to seal all seams to keep the oil out.

Fry in hot oil for a couple of minutes on each side until golden and place on a paper towel covered plate. Place them on the ridge of the plate so they're slanted. That way any oil that snuck in can drain out.

While you're buying your egg roll wrappers grab a package of wonton wrappers. Square or round doesn't really make a difference. Buy a thing of cream cheese. You can use any flavor. Place some cream cheese into the center or each wrapper. Fold in half using your wet fingers to seal it all up. Fry in hot oil. Make sure you really watch them. If they get too hot the cream cheese will leak out. They're so dang simple and way cheaper than buying them at a Chinese restaurant.


Enjoy!!!