Authentic Chinese Egg Rolls Recipe – Chinese Special
Authentic Chinese Egg Rolls combine savory fillings like julienned pork or char siu, shredded cabbage, bamboo shoots, wood ear mushrooms, and strips of egg pancake wrapped in thick, golden-fried pastry. These crispy delights bring irresistible texture and flavor—a classic appetizer or party favorite that elevates any meal with its satisfying crunch and rich, authentic taste.
- 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 of vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook without stirring until set. Flip the egg over and cook for an additional 20 seconds to firm the other side. Set the egg pancake aside to cool, then slice into thin strips.
Heat the remaining vegetable oil in the same wok or skillet over high heat. Add cabbage and carrot; stir-fry for 2 minutes until slightly wilted. Add pork, bamboo shoots, mushrooms, green onions, soy sauce, salt, sugar, and MSG. Cook for about 6 minutes until vegetables soften. Stir in the sliced egg, then spread the mixture onto a pan and refrigerate until cold, about 1 hour.
To assemble the egg rolls: Place a wrapper on your work surface with one corner pointing towards you. Put about 3 tablespoons of the cooled filling in a heap on the bottom third of the wrapper. Brush beaten egg white onto the top two edges of the wrapper. Fold the bottom corner over the filling and roll tightly halfway. Fold in 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 the remaining egg roll wrappers, covering finished egg rolls with plastic wrap to prevent drying out.
Heat about 6 inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
Fry 3 or 4 egg rolls at a time until golden brown, about 5 to 7 minutes. Drain on paper towels.
These steps guide you through making crispy and delicious Chinese egg rolls filled with a savory vegetable and pork mixture.
Recipe Notes :
Use a pan-fried egg pancake, cooled and sliced, to add unmatched texture and authenticity.
Sauté cabbage, carrots, pork, bamboo shoots, mushrooms, and green onions until vegetables are wilted but still retain bite.
Cool the filling thoroughly—preferably refrigerate it for about an hour—to ensure crispier egg rolls and prevent soggy wrappers.
Assemble immediately before frying: place a generous spoonful of cooled filling on the wrapper, tuck and roll tightly, then seal with beaten egg white.
Fry in hot oil until wrappers turn golden and bubbly, then drain on paper towels for best texture.
