Grandma’s Favorite Egg Rolls

At some point, my mother ran into this recipe for a very Americanized version of egg rolls. The original name has been lost to the years, so I’ve titled them Grandma’s Favorite Egg Rolls.

Going back to the 1970s when they would occasionally appear on the table, these treats always remind me of my mom and of good times. They were amazing.

I can promise you won’t find these on any diet plan, and you may not want to mention them to your cardiologist or your friends at the gym. However, they’re pretty labor intensive, so that limits me to making them about once a year. 

They are big on flavor and my family makes short work of them. They go quickly at a party and can be made ahead and reheated in a 350 degree oven for about 10 minutes. 

Ingredients for grandma's favorite egg rolls.

Grandma’s Favorite Egg Rolls

3 pounds hamburger
7 cups cabbage chopped
1 cup minced onion
10 oz broccoli, chopped
2 cups mushrooms, chopped
1 tsp Accent1
1/2 teaspoon salt
1 1/2 teaspoon sugar
1/8 teaspoon garlic powder
1/3 cup soy sauce
2 packages egg roll wrappers
vegetable oil

In a large stock pot, brown hamburger, onion, salt and garlic. Add cabbage, broccoli, mushrooms, Accent, sugar and soy sauce. Cook for 5-10 minutes. Drain and cool. 
Wrap in egg roll wrappers. Follow the directions below (they should also be listed on the package).

In a large skillet, heat oil (approximately 1 to 1 1/2 inches deep) over medium high heat. Add the egg rolls a few at a time. Make sure they have plenty of room. Watch carefully. Fry one to two minutes, then flip. Fry until golden brown, approximately one to two more minutes. Remove with tongs or slotted spoon to a cooling rack or paper towels. 

Instructions for rolling a perfect egg roll.


Serve with favorite dipping sauce. Soy sauce and sweet and sour are popular choices. My mother’s favorite was Ben’s Sweet & Hot Mustard, a product of Kingston, Ohio.  The mustard is sold at grocery stores throughout the Buckeye State, or you can check out their website

Egg rolls frying in oil from start to finish.
Just in the oil, just after flipping, and ready to come out of the oil.


Give these a try and let us know what you think in the comments. Do you have any favorite Ohio recipes or foods you remember from childhood?

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