Lo-Pan Lo Mein and Vegetable Egg Rolls

I have been told I go a little overboard and get a little too excited about things.  When I get excited about something, especially something movie or TV show related, there is nothing more fun than adding in a theme dish.  Of course, when my new copy of Big Trouble In Little China was delivered on Blu-Ray, I knew what I had to make! Chinese food, of course.  Now, Egg Foo Young would be the obvious choice for a main, but that’s not really up my alley.  So I went for a Lo Mein – Lo-Pan Lo Mein to be exact.  While I was shopping, I saw a packet of egg roll wrappers and decided to give it a shot.  The recipe is right there on the back.


Why not, right?

Lo-Pan Lo Mein and Veggie Egg Rolls

From Nom Nom Bombshells | Main Dishes | Chinese


4 servings


  • Egg Rolls
  • 1 pkg Egg roll wrappers
  • 1 tsp minced ginger
  • 2 cups shredded cabbage
  • 1/4 lb bean sprouts
  • 1/2 cup carrots
  • 3 green onions, finely chopped
  • 2 Tbs oyster sauce
  • 8 oz miatake mushrooms, pulled off the bunch
  • Lo Mein
  • 1 lb Shrimp, peeled and deveined
  • 1 tsp minced ginger
  • 8 oz lo mein noodles
  • 8 oz shiitake mushrooms
  • 4 oz snap peas
  • 1 head broccoli, flowers cut off
  • 4 oz green beans, chopped
  • 2 T soy
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 1/2 tsp ginger
  • 1/2 tsp sriracha


  1. Preheat oven to 450.
  2. Put some oil in a pan and heat it, add your ginger and cook for just a minute or so, to infuse the oil.
  3. Add cabbage, bean sprouts, carrot, green onion and cook for 2 minutes.
  4. Stir in oyster sauce, then pull the mixture off the stove and let it cool in a bowl.
  5. Lay one egg roll wrapper on a flat surface so that it looks like a diamond and wet the edges slightly.
  6. Put 2 T filling in the middle then fold the bottom corner up to cover the filling.
  7. Fold in both the right and left side then roll the packet up to close.
  8. Brush with olive oil and put on a rack on top of a cookie sheet and bake for about 12 minutes.
  9. For the Lo Mein: Start by chopping up your veggies and setting them aside.
  10. Heat a little oil, then toss in your shrimp and some ginger. Cook for about 3 minutes, stir a bit then cook until they are pink, but not overcooked. Set them aside on a dish.
  11. Boil some water to cook your noodles according to the directions on the package, then drain and set aside.
  12. Heat a little more oil, thrown in your garlic and toss for about 1 minute.
  13. Put in your mushrooms and cook until they are beginning to brown.
  14. Throw in your other veggies and let them cook for about 3 minutes.
  15. Mix together your soy, sugar, sesame oil, ginger, sriracha in a bowl and whisk to combine.
  16. Put your noodles in with your veggie mix, throw in your shrimp, then toss in your sauce.
  17. Toss to combine and serve!!

This whole process took me about 30 minutes and was very easy!  It’s like the two dishes were made to be cooked together.  So, the first thing I did was make the egg rolls.  I preheated the oven and got my veggies all mixed together.


I couldn’t find any shredded cabbage, so to save time I purchased this bag of Asian chopped salad.  It’s just about everything you need to make the filling.  I did add a little extra carrot, some mushroom and bean sprouts to the mix.  Measure out 2 c. of that salad mixture, add in about 1 carrot grated and 4 oz bean sprouts.



Once you’ve heated up your oil and ginger, throw in your veggies and cook for just about 3 minutes, then set aside to cool.


These wrappers were very tasty! Lay it out like a diamond and wet the edges…


Put your filling in the middle and begin to wrap.



Pull the bottom up first


fold in the sides one at a time


then just roll it up to seal.  Wetting the wrapper first will help the wrapper stay closed.  I put a baking rack on top of a cookie sheet, so the heat would travel all the way around the egg roll as it was cooking and get brown not just on the top but on the bottom too.  Brush olive oil on them before you put them in the oven, then just cook for about 12 minutes.

For the Lo Mein, I followed a few different suggestions.  I found the sauce recipe on a blog called Damn Delicious but really, you can choose your veggies for Lo Mein, add meat if you want.

I decided to go with a shrimp Lo Mein.  I cooked the shrimp first, set them aside then cooked the veggies, starting with the mushrooms.  After the veggies and protein are cooked, I threw the shrimp back in the mix, topped with the noodles, tossed in the sauce and combined.


The flavors in the sauce were so beautiful!  Just the right amount of sweetness.  I did add in a splash of mirin for a little extra flavor.  I was so surprised that the egg roll wrappers got crispy being baked in the oven.  I can’t wait to make them again, and to see what else I can make with those wrappers.


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