Egg Rolls with Asian dipping sauces

I love my family of foodies.
My son called me Friday night to ask me what I was doing on Saturday. I guess he and his wife were going to go to a dumpling festival that ended up being cancelled. So they decided to make their own dumpling “festival” of sorts in my kitchen. 


I LOVE dumplings; I have made several different kinds and I even buy the ones in the frozen section of the grocery store and the Asian market I go to just to have on hand for when the craving hits me. I work from home and have been known to make a salad and cook up a few dumplings for lunch. Try it it’s delicious! 


So the A & M showed up last night with 3 different fillings and 3 packages of wrappers; 2 wontons and 1 egg roll. This was their first attempt at making dumplings and they quickly learned it’s not as easy as filling and rolling. I think we all tend to over fill when first making them. They also realized it’s better to have more people join in on the fun. Once you get going it gets easier but they are a little time consuming. Definitely not a weeknight meal if you are trying this out for the first time. But invite some friends over and have a dumpling party. They freeze well!





Egg Roll

A great tasting roll and a little fun to make


  • 1 pound ground pork
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 2 cups cabbage shredded
  • 1 cup carrots shredded
  • 1 quart peanut oil for frying
  • 2 tablespoons AP flour
  • 2 tablespoons water
  • 8 7 inch egg roll wrappers

Honey Sesame Sauce

  • ½ cup honey
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine vinegar
  • fresh ginger sliced
  • toasted sesame seeds

Spicy soy sauce

  • ¼ cup soy sauce
  • 2 teaspoons chili sauce
  • 1 teaspoon honey
  • chopped green onions
  • toasted sesame seeds


  • Season pork with ginger and garlic; mix thoroughly. Heat medium skillet with a little bit of oil, fry pork till no longer pink. Taste and adjust before you set aside
  • In a large skillet heat oil to 375 F degrees or medium high heat.
  • Combine water and flour in a small bowl to make a paste for closing the the wrappers
  • In a separate bowl combine the cabbage, carrots and pork mixture till combined.
  • Lay the wrapper with the corner pointed toward you. Place about ¼ cup of the mixture folding the corner over the pork, the fold left and right corners toward the center and roll to opposite corner. Brush a bit of the paste on the final corner to seal the edge of the egg wrapper.
  • Fry rolls, turning occasionally, until golden brown. Remove from the oil and drain on paper towels or a rack.

Honey sesame sauce

  • in a small bowl add the first 4 ingredients and top with the last two

Spicy soy sauce

  • in a small bowl add the first 3 ingredients and top with the last two







Honey sesame dipping sauce
Spicy soy sauce

Here is a picture of the wonton soup that Michelle made – delicious


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