Authentic Chinese Egg Rolls Recipe – Chinese Special
Chinese egg rolls are a beloved traditional snack originating from Cantonese cuisine. A classic version features ground pork, bamboo shoots, shiitake mushrooms, cabbage, and carrots.
In the United States, egg rolls are commonly enjoyed as appetizers or part of a meal at many Chinese take-out restaurants. They are crafted with a thick flour wrapper enveloping various fillings, then deep-fried to achieve a crispy exterior while maintaining a soft interior. Our vegetable-packed Chinese egg roll recipe ensures a delightful texture that the whole family can savor!
Give our Chinese egg roll recipe with vegetables a try and share your feedback with us!
- 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 :
