Authentic Chinese Egg Rolls (from a Chinese person) (2024)

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4.7

(245)

182 Reviews

24 Photos

These Chinese egg rolls come from my mom who is the best cook ever — and I am a picky eater. If I like this, then you will. This is very authentic because my family is Chinese and I am too. This recipe is at least 300 years old in the Ling family.

Submitted byMendy L

Updated on August 15, 2022

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Prep Time:

1 hr

Cook Time:

30 mins

Additional Time:

1 hr

Total Time:

2 hrs 30 mins

Servings:

20

Yield:

20 egg rolls

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Ingredients

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Original recipe (1X) yields 20 servings

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Heat about 6 inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).

  5. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

    Authentic Chinese Egg Rolls (from a Chinese person) (5)

Editor's Note:

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.

283home cooks made it!

Nutrition Facts (per serving)

169Calories
7g Fat
16g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe20
Calories169
% Daily Value *
Total Fat7g9%
Saturated Fat1g7%
Cholesterol46mg15%
Sodium315mg14%
Total Carbohydrate16g6%
Dietary Fiber3g10%
Total Sugars2g
Protein10g20%
Vitamin C17mg19%
Calcium38mg3%
Iron1mg8%
Potassium232mg5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Photos of Authentic Chinese Egg Rolls (from a Chinese person)

01of 24

Authentic Chinese Egg Rolls (from a Chinese person) (6)

Photo bymoodtwofood

02of 24

Authentic Chinese Egg Rolls (from a Chinese person) (7)

Photo byD Man

03/23/2021

03of 24

Authentic Chinese Egg Rolls (from a Chinese person) (8)

Photo byM IR

01/22/2021

Really enjoyed this. My son made the wrappers from scratch using another recipe.

04of 24

Authentic Chinese Egg Rolls (from a Chinese person) (9)

Photo byLea Marie Blume

01/11/2021

05of 24

Authentic Chinese Egg Rolls (from a Chinese person) (10)

Photo byLaney Green

05/08/2019

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Authentic Chinese Egg Rolls (from a Chinese person) (11)

Photo bymoodtwofood

02/24/2019

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Authentic Chinese Egg Rolls (from a Chinese person) (12)

Photo byLaurajmanning

02/11/2019

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Authentic Chinese Egg Rolls (from a Chinese person) (13)

Photo byStephanie Venema

06/30/2014

absolutely delicious! Will make these again and again and again. I couldn't cook them fast enough before my family gobbled them up off the plate. 5 stars for sure. Highly recommend this recipe

09of 24

Authentic Chinese Egg Rolls (from a Chinese person) (14)

Photo byMichelleQ

03/24/2014

I brushed the egg rolls with olive oil and baked them in a 425* oven for 15 minutes. I didn't use bamboo or mushrooms, used what I had. They are delicious!

10of 24

Authentic Chinese Egg Rolls (from a Chinese person) (15)

Photo bydayna

07/14/2011

the last time i made these my son ate about 15 all by himself, now if i am going to make them i have to sit and make around 60 egg rolls and everyone sniffs them out!

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Authentic Chinese Egg Rolls (from a Chinese person) (2024)

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