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

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Ingredients

• 4 teaspoons vegetable oil, divided

  See Also

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• 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

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.

   

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.

Nutrition Facts (per serving)

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

01of 24

Photo bymoodtwofood

02of 24

Photo byD Man

03/23/2021

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Photo byM IR

01/22/2021

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

04of 24

Photo byLea Marie Blume

01/11/2021

05of 24

Photo byLaney Green

05/08/2019

06of 24

Photo bymoodtwofood

02/24/2019

07of 24

Photo byLaurajmanning

02/11/2019

08of 24

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

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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

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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