Egg Rolls

egg rolls


  • 1 head of cabbage (approximately 2kg)
  • 4 tablespoons table salt
  • 1kg minced pork
  • 6 teaspoons sugar
  • 2 tablespoons white pepper
  • 2 tablespoons sesame oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 egg
  • 4 packages of Wing's 500g Egg Roll Covers (or 2 pkgs of Wing's 1kg Egg Roll Covers)
  • Vegetable oil (for frying)


  • Quarter the cabbage and remove the centre core.
  • Cut cabbage into thin strips.
  • Add salt to cabbage. Mix well and let it stand for 2 hours.
  • Discard the accumulated water and squeeze out any remaining water from the cabbage.
  • Place minced pork into a bowl of an electric mixer.
  • Add sugar, pepper and sesame oil to the minced pork, and mix well on medium speed.
  • Place cabbage, prepared meat, onion and celery in a large bowl and mix by hand.
  • In a small bowl, mix egg and water (about 2 teaspoons) to make an egg wash.
  • Shape approximately 1/2 cup of filling (or desired amount) into an oval, and place it in the middle of the egg roll cover.
  • Brush the edges of the cover with the egg wash. Bring opposite edges together and roll it into a cylinder. Press down on open ends to seal.
  • Deep fry the egg rolls in vegetable oil at 300°F until golden brown (approximately 6-7 minutes).

- Serve with Wing's Egg Roll Sauce

Yields approximately 60 to 70 egg rolls.

When cooled, cooked egg rolls may be frozen.