Best 4 Chinese Egg Rolls Recipes

CHINESE EGG ROLLS

Steps:

• Brown pork with ginger and garlic in pan; drain any grease.
• Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
• In large bowl combine cabbage mix and green onions.
• Pour hot meat over vegetables and stir well. Let cool slightly.
• Lay wrap in front of you so that it looks like a diamond.
• Place 3 tablespoons pork filling in center of egg roll wrapper.
• Fold bottom point up over filling and roll once.
• Fold in right and left points.
• Brush beaten egg on top point.
• Finish rolling.
• Set aside and repeat with remaining filling.
• Heat 2-3 inches oil in large frying pan to very hot (350ºF).
• Fry a few egg rolls in pan at a time, 2-3 minutes per side.
• Drain on paper towels.
• Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

BEST EVER CHINESE EGG ROLLS

Steps:

• Heat water in saucepan to boiling, add cabbage, celery and cook 4 minutes.
• Remove from heat, drain.
• Heat heavy skillet.
• Cook pork 2-3 minutes, remove from heat.
• Stir in bean sprouts, cabbage, green onions, celery mixture.
• Heat 2-3 minutes more.
• Vegetables should be crisp.
• Pile 1-2 tbsp filling diagonally across each egg roll skin.
• Fold over from each end and roll.
• Mix together batter: flour, egg, cold water.
• Place the egg rolls at once in batter and then in deep fat until golden color.

MOTHER'S FAMOUS CHINESE EGG ROLLS RECIPE RECIPE - (4.7/5)

Steps:

• To make the filling, combine the ingredients for the ground pork together. Marinate at least 10 minutes. In the meantime, shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice. Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the pork and stir-fry until no longer pink, about 2-3 minutes. Drain the fat and turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you're ready to wrap (see photos for instructions on how to wrap). IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter. Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool. NOTE: To fry frozen egg rolls, do not defrost the egg rolls - just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.

AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON)

Steps:

• Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the 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 the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread 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.