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4.5 from 4 votes

Homemade Egg Rolls Fried in Healthy Fat

Servings: 17 egg rolls
Author: Kelly the Kitchen Kop


  • 1 Tablespoon butter pastured butter is best
  • 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 black 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 (Don't have a good local source for pastured meats, here's where I buy healthy, safe meat online.)
  • 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 beaten
  • Beef tallow for a healthy frying oil Get it here if you don’t want to render tallow yourself. We use this for French fries, chicken nuggets, fish, etc.


  • 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, and cook for another half minute or so to firm the other side.  Set aside to cool, then slice into small strips.
  • Heat 4 Tablespoons butter or sesame oil in a wok or large cast iron skillet over medium/high heat.  Stir in cabbage and carrots, 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 meat; continue cooking until veggies soften, about 5 minutes.  At this point, do a taste-test and see if it needs anything, more salt maybe?  Stir in the eggs, and let mixture cool well.
  • 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 onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. 
  • 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 wash, 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.
  • 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.
  • 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 but I didn’t use chicken or celery this time, so it will all depend on how much you fill them before wrapping.