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Homemade Egg Rolls Recipe – Fried in Healthy Fat!

Homemade Egg Rolls Recipe

Do you love egg rolls?

These egg rolls, fried in healthy beef tallow, are crispy and delicious! (Here’s where to find beef tallow online or how to render it yourself. If the big tub of tallow at that link is out of stock, try the smaller tub!) I often serve it with this simple fried rice recipe. I’ve combined a few different recipes for this one, and it’s not difficult to make, but does take some time to get the veggies for the egg roll filling ready…

Homemade Egg Rolls Recipe

Ingredients (use organic where you can)

  • 1 Tablespoon butter
  • 3 eggs, beaten
  • 4 Tablespoons butter or sesame oil (I used some of both)
  • 1 medium head cabbage (or bok choy), shredded
  • About 1/4 pound carrots, julienned
  • 2 green onions, sliced small
  • 2 Tablespoons fermented soy sauce
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ginger
  • 1/2 teaspoon garlic powder
  • 1 teaspoon palm or coconut sugar
  • Optional: 1/8 cup celery, cut small
  • Optional: 1/8 cup peas
  • Optional: cooked chicken, shrimp, or pork in small pieces
  • Optional: adding cooked rice is yummy sometimes, too
  • 14 oz. package egg roll wrappers (I Googled for recipes, fully expecting that I’d have to make these from scratch, but I found some without MSG or GMO’s, and a not-too-bad ingredient label! Good thing, since I didn’t feel like making them anyway.)
  • 1 egg white, beaten
  • Beef tallow for a healthy frying oil (If you don’t want to make tallow yourself, find where to buy it online. We use this for French fries, chicken nuggets, fish, etc.)


  1. Heat 1 Tablespoon butter in a cast iron pan, pour in the 3 beaten eggs and cook without stirring until firm. Flip the egg pancake over (good luck), and cook for another half minute or so to firm the other side. Set aside to cool, then slice into small strips.
  2. egg rolls1 Heat 4 Tablespoons butter or sesame oil in a wok or large cast iron skillet over high heat. Stir in cabbage and carrot, cook for 2 minutes to wilt. Add green onions, soy sauce, salt, pepper, ginger, garlic powder, palm or coconut sugar, and optional celery, peas or chicken; continue cooking until veggies soften, about 5 minutes. At this point, do a taste-test and see if it needs anything. Stir in sliced egg, and let mixture cool well.
  3. egg rolls2 To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 Tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. egg rolls3 Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white, being careful not to let it tear. Repeat with the remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out before they’re fried.
  4. Heat your beef tallow (to 350*) in a deep-fat fryer or I used a fairly deep saucepan that would fit 2-3 egg rolls at a time.
  5. Fry until golden brown, drain on paper towels, then place on a cookie sheet in a warm oven until serving.

This recipe made 17 egg rolls (I didn’t use chicken or celery this time), but it will depend on how much you fill them before wrapping.

We loved these, but thought they needed just a little sweet and sour sauce to dip them in, so I adapted my old recipe with rotten ingredients into this one:

Sweet & Sour Dipping Sauce

Combine the following in a small saucepan:

Heat until thick, stirring constantly. This makes a small batch, just enough for a little dipping, but not too much since it’s very sweet. Enjoy!

plate of egg rolls



  1. Oh, excellent! They look fantastic, Kelly.

    Do you think they’d freeze, and reheat in the oven okay? I wouldn’t expect the just-fried crispy goodness, of course. But I’m cooking for just one, maybe two people and 17 egg rolls is a LOT.

    Not that I couldn’t make a good dent in the pile myself, but one must practice moderation. :)

  2. Oh. Wow. These look wonderful! Thanks for the recipe for the dipping sauce. I just tried using Arrowroot powder instead of my regular GMO-free cornstarch and it works so well! I just used it the same way I use the cornstarch. I’m trying to limit the corn products we eat. :-)

  3. Betsy,

    Depending on how many you eat, 17 is even a lot to freeze. If I were you I’d cut the batch in half, and freeze them BEFORE frying, then just make sure they’re all the way thawed before frying or it might splatter when cooking. This way they’ll still be nice and crispy when it’s time to eat. :)


  4. Kelly, I found you a couple of days ago while menu planning for the week. Must say I am SO EXCITED that someone has created healthy Chinese food recipes. When I read Nourishing Traditions a few years back I thought I’d never eat another eggroll. Tonight we made them with some tallow I’ve been trying to finish up and they were delicious! My two year-old LOVED them and so did the hubs! I posted a link on my blog so my friends can enjoy them as much as I did!

  5. Kelly, I’m curious about one thing… you mention using organic cornstarch, “organic to avoid the GMOs”… does this mean that if it’s organic there’s no danger of it being GMO?

  6. Hello I think this is the rggroll I have been looking for. I can get them in massachusetts but not where I live now . Cna you tell me the name of This Eggroll?

  7. I made this and your egg-drop soup the other night. Hubby was very impressed. I usually cant stand Chinese food but this pregnancy is already taking me for a ride. Everyone adored them and the sauce. I did cheat and use a bag of coleslaw since I was in a hurry and feeling queasy. Thanks for a great recipe!

  8. Kelly, I’m curious your thoughts on Bragg’s Liquid Aminos. I have been against them for years, because they’re soy, but so many health people say they’re different and good for us. I noticed you linked to a different soy sauce. I may have to try that out, but wondered if you knew anything about the aminos. I went ahead and bought a bottle recently, and they do have a different taste–not bad, but different. I didn’t mind the difference, but my husband did. I would really like to find a product that has a taste my family likes, yet is good for us. Thanks!

    • @Shannon,

      That’s a good question, I’m not sure, though. I’ll put it on Facebook and see what we can find out, so keep an eye out there. :)


  9. These look SO yummy, I miss making them with my parents as a kid. Can you tell us the brand of eggroll wrappers you found to be MSG/GMO free so I can look for the same at the stores in my area (NW AR)? Thank you so much; ‘really looking forward to these! : )

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