Authentic Chinese Egg Rolls Recipe – Chinese Special
Chinese egg rolls are one of the most popular traditional Chinese snacks., A classic Cantonese-style egg roll contains ground pork, bamboo shoots, shiitake mushrooms, cabbage, and carrots.
In the United States, weI often see egg rolls typically served as an appetizer, or as part of a meal at lots of Chinese take-out restaurants. They are made from a thick flour wrapper, which is rolled around various fillings, before being deep-fried. Our Chinese egg roll recipe with vegetables ensure your rolls are crunchy on the outside and soft inside. They are thicker than fried spring rolls and are a dish that the entire family will love!
Try our Chinese egg roll recipe with vegetables and let us what you think!
- Prep Time1 hr
- Cook Time30 min
- Perform Time1 hr
- Total Time2 hr 30 min
Authentic Chinese Egg Rolls Ingredients :
- 4 teaspoons vegetable oil, divided
- 3 large eggs, beaten
- 1 medium head cabbage, finely shredded
- ½ carrot, julienned
- 1 pound Chinese barbequed or roasted pork, cut into matchsticks
- 1 (8 ounce) can shredded bamboo shoots
- 1 cup dried, shredded wood ear mushroom, rehydrated
- 2 green onions, thinly sliced
- 2 ½ teaspoons soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon monosodium glutamate (MSG)
- 1 (14 ounce) package egg roll wrappers
- 1 egg white, beaten
- 4 cups oil for frying, or as needed
How To Make Authentic Chinese Egg Rolls
Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed up. Flip eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
Heat remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add pork, bamboo shoots, mushroom, green onions, soy sauce, salt, sugar, and MSG; continue cooking until vegetables soften, about 6 minutes. Stir in sliced egg, then spread the mixture out onto a pan, and refrigerate until cold, about 1 hour.
To assemble the egg rolls: Place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
Heat about 6 inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
Recipe Notes :
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
