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Homemade Egg Rolls with Sweet and Sour Sauce

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Recipe for homemade pork and cabbage filled Egg Rolls, Chicago Chinatown, Cantonese style with a hint of peanut butter in the filling. Served with peach and apricot flavored sweet and sour sauce.

Cut open egg roll sitting on more egg rolls
Photo Credit: Pear Tree Kitchen.

Egg rolls are my downfall in life.

They are like potato chips, I can’t eat just one.

Growing up an hour’s drive from Chicago we grew up eating at Chiam’s in Chinatown.

It is no longer in business which meant no more egg rolls from Chiam’s.  Eventually, we started going to Rising Sun in Mokena, it was closer and we could do carry out orders.

But when we moved to Florida we were in for a rude awakening.

Chinese food was all the same at all locations (and it wasn’t delicious).

It is a phenomenon that has plagued us since.

The need for a good egg roll that reminded us of Chiam’s or even Rising Sun was nowhere to be found, so the experimenting started.

Egg roll cut diagonally
Photo Credit: Pear Tree Kitchen.

You may not like these, and it won’t hurt my feelings.

Egg roll preferences are a very personal thing.

Most people like the ones made in their area of the country and some like the generic version you get at most Chinese restaurants today that taste the same at all locations.

We actually have 2 versions in our family now.

Mine, the one that feeds a small army (OK, maybe a mid-sized army) and the quicker weeknight version Ron and Sam created in their kitchen.

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I also make a homemade sweet and sour dipping sauce.

This reminds us of the light orange-colored sauce served in the area we grew up in.  Again, this one you may or may not like.

Andy despises any sweet and sour sauce with ketchup in it so I make this sauce as it’s his favorite.

No bottled stuff here, but if you have one you like, I won’t judge you for using it.

If Andy would eat it, trust me I would be using it too.

This recipe does make a ton of egg rolls, but they freeze well, after cooking. I reheat them in a 400° oven, turning often until skins are re-crisped.

MORE CHINESE INSPIRED DISHES YOU MIGHT LIKE

BBQ Pork Egg Rolls

Chicken Chow Mein

Asian Inspired Noodles

Cheater Fried Rice

Wonton Soup

Sauteed General’s Chicken

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Egg roll cut in half with whole eggrolls and sweet and sour sauce on a plate

Homemade Eggrolls

Recipe for homemade pork and cabbage filled eggrolls, Chicago Chinatown, Cantonese style. Freeze uncooked and always have homemade egg rolls on hand for quick frying.
5 from 5 votes
Print Pin Rate
Course: Appetizers
Cuisine: Chinese
Prep Time: 3 hours
Cook Time: 1 hour
Total Time: 4 hours
Servings: 90 Egg Rolls
Calories: 326kcal
Author: Beth Mueller

Equipment

Ingredients

Egg Rolls

Sweet and Sour Sauce

Instructions

  • Cut pork roast into 2 inch pieces and put as many as will fit into a food processor and process until coarsely chopped. Skip this step if using ground pork. Set aside.
  • Vegetables can be chopped in a food processor, just be careful not to chop too finely. You will want to be able to identify what it is in the final product.
  • Put the pork pieces in a large skillet, lightly dust the pork with garlic powder and lemon pepper. Add a splash of soy sauce. Cook over medium high heat until fully cooked. Pour into a strainer and leave it there to drain and cool. In the same skillet add enough cooking oil to lightly cover the bottom of the skillet. Add the green onions, a sprinkling of garlic powder, lemon pepper. Dump this into the strainer with the pork. Repeat the process with the cabbages.
  • When the cooked ingredients are cool enough to handle, squeeze out as much liquid as possible and add to a container large enough to hold all the ingredients. Add the bean sprouts, water chestnuts, and bamboo shoots. Mix until well combined.
  • Heat peanut butter in the microwave for 15 to 30 seconds. Pour ½ of a cup into the filling mixture and mix well. Taste and add additional soy sauce, lemon pepper, and/or peanut butter to taste.
  • Fill wrappers with filling and deep fry in hot oil until golden brown. Serve with dipping sauce.
  • Sweet and Sour Sauce
  • Combine everything except the water in a food processor or blender and process until no large lumps of fruit remain.
  • Pour Mixture in a large saucepot and add the water, stirring to incorporate. Bring it to t boils and for at least 5 minutes or until thickened, stir frequently. (I usually let mine simmer until it turns darker, another 20 minutes.)
  • Can be served warm, cold, or at room temperature.

Notes

Nutrition will vary based on oil temperature and exact amount of filling used per egg roll. Sweet and sour sauce included in nutrition.

Nutrition

Serving: 1egg roll 1 tablespoon sauce | Calories: 326kcal | Carbohydrates: 47.3g | Protein: 15.3g | Fat: 10.7g | Saturated Fat: 2.3g | Cholesterol: 27mg | Sodium: 521mg | Fiber: 2.5g | Sugar: 16.4g

Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.

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Elizabeth (Beth) Mueller

Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.