Mini Egg Rolls

Day 41: “Sara Moulton Cooks at Home

January 10, 2011

Egg Rolls are one of those appetizers that I never thought of making myself  in miniature form, but boy am I glad I tried it.  I have been buying mini egg rolls at our big box warehouse store for years.  These however taste so much better and I have control over the ingredients in it.  The simplicity of this recipe is lovely.  The fact that you can have small children help you prepare them is even better.  My egg roll crew consisted of my oldest age 17 walking into the kitchen to pour the sweet and sour sauce into a bowl, not much help.  I did have my lovely husband of 20 years by my side.  He would roll and I would pan fry.  We got it down to a system pretty easily.  When we were having lunch today we were talking about how easy this appetizer would be to make with a 4 year old helping.  You see the most tedious task of the egg roll adventure is making sure all of the edges are wet so when you roll them they stick.  They simply dip their little fingers into the water and trace the edges of the square and viola, you have a new chef helper.

This cookbook is created by a food network star Sara Moulton who is a mother herself.  These are her tried and true recipes for her family, and they really make sense.  Sure some meals sound fancy, but most are pretty straightforward to prepare.

The Ruling:  We loved these….well three and a half of us did.  Middle child wouldn’t try them.  Youngest child only wanted his without the red pepper in it.  And of course oldest child loved them.  The ingredients are versatile and I think you could really substitute your own likes and dislikes.  For example, I didn’t have one lone pork chop so I just went to the deli and bought a prepared chicken breast and sliced it up for our egg rolls.  Because my chicken was already cooked I skipped the step of pan frying the meat with the vegetable and it worked just great.  To cheat I used finely chopped cole slaw mix instead of the napa cabbage.  So much cheaper plus easier.  Please buy fresh ginger when making this.  If you have never bought fresh ginger, please do so.  I just grab a “knuckle” in my produce section (by breaking off a small section of the ginger because I don’t need more than an inch piece).  These would be great as a vegetarian option as well.

Baby Egg Rolls with Soy Sesame Dipping Sauce


For the Egg Rolls:

  • 1/4 cup olive oil
  • one 2-inch piece fresh ginger, peeled and minced
  • 1 garlic clove, minced
  • one 1/2 pound boneless pork chop, cut into thin strips
  • 2 scallions, white and 1 inch of the green parts, thinly sliced
  • 1 carrot, julienned
  • 1 large red bell pepper, julienned 1 cup thinly sliced napa cabbage
  • 1/4 cup chicken stock, preferably homemade
  • 2 tablespoons soy sauce
  • 30 square wonton wrappers

For the Dipping Sauce:

  • 6 tablespoons soy sauce
  • 1/4 cup rice vinegar
  • 2 teaspoons Asian toasted sesame oil
  • 2 teaspoons sugar


  1. To make the egg rolls, heat 2 tablespoons of the olive oil in a large skillet or wok over medium heat.  Add the ginger and garlic and cook, stirring, until slightly softened, about 2 minutes.  Add the pork and stir until it turns white, about 2 minutes.  Transfer the pork to a plate and set aside.  Add the scallions, carrot, and red pepper to the skillet.  Cook, stirring until slightly softened, about 2 minutes.  Add the cabbage, stock, and soy sauce.  Reduce the heat to medium-low and simmer until the liquid has evaporated and the vegetable are tender, about 5 minutes.  Return the pork to the skillet and let the contents of the skillet cool to room temperature.  You should have about 2 cups.
  2. Lay the wrapper flat on a work surface.  Brush the edges lightly with water.  Top with about 1 tablespoon of the filling and roll into a cylinder, tucking in the sides and pressing the edges to seal. Heat the remaining olive oil in a large nonstick skillet over medium-high heat until almost smoking.  WOrking in batches, add the rolls and cook, turning often with tongs, until golden brown on all sides, 5 to 7 minutes.  Cool slightly before serving.
  3. To make the dipping sauce, combine the soy sauce, vinegar, sesame oil, and sugar in a small bowl.  Stir well and serve on the side with the rolls.

To Joyful, Simplified Living,

MS. Simplicity

 MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at .  Need to contact MS. Simplicity privately, you can email her at



Filed under Appetizers, Vegetarian

3 responses to “Mini Egg Rolls

  1. Janine

    Yum. I may have to put this to the four year old test. Do you think if he helps make them he will eat them?

    • Let me know if he eats them Janine….I say he would at least try them. Have him put the vegetables in the bowl that you know he will eat and see how they taste. Doesn’t everything taste better wrapped in a wonton wrapper and fried?

  2. Pingback: Week in Review: February 12, 2011 | 365clevercookbooks

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