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Authentic Chinese Egg Rolls (from a Chinese person)

SUBMITTED BY: Mendy Ling  PHOTO BY: pam Supporting Member (Click to learn more about Supporting Membership)

"My mom 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."
Authentic Chinese Egg Rolls (from a Chinese person) Recipe
RECIPE RATING:
This recipe has been rated 66 times with an average star rating of 4.7
Read Reviews (53)
PREP TIME  1 Hr
COOK TIME  20 Min
READY IN  2 Hrs 20 Min
Original recipe yield 20 egg rolls

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 4 teaspoons vegetable oil
  • 3 eggs, beaten
  • 1 medium head cabbage, finely shredded
  • 1/2 carrot, julienned
  • 1 (8 ounce) can shredded bamboo shoots
  • 1 cup dried, shredded wood ear mushroom, rehydrated
  • 1 pound Chinese barbequed or roasted pork, cut into matchsticks
  • 2 green onions, thinly sliced
  • 2 1/2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon monosodium glutamate (MSG)
  • 1 (14 ounce) package egg roll wrappers
  • 1 egg white, beaten
  • 4 cups oil for frying, or as needed

What to Drink?
Wine Sparkling wine

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. 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.
  2. 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.
  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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed on Jan. 17, 2008 by Mel & the boys 
I used this recipe as a base for creating a great tasting egg roll. I omitted the following:... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on Jan. 17, 2008 by pinkpetunia 
Excellent recipe. It's a snap to make with these simple modifications. In place of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on Mar. 6, 2007 by chefsazy 
Awesome, awesome, awesome!! I used the "Chinese Pork Tenderloin" recipe also available on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on Feb. 15, 2008 by sourdough girl 
I'd give these 10 stars if I could! I had to make some changes based on what I had on hand... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on Jan. 16, 2008 by JuleeP 
Wonderful! I didn't really use oil, just cooking spray. I omitted the MSG, and I actually... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on Nov. 13, 2007 by Noor 
These eggrolls are incredible! Because I don't eat pork, I used about 1/2 lb. chopped shrimp.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on Aug. 2, 2007 by cortnie7 
I love this recipe!!! I could sit down and eat all of them by myself! I especially like that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on Feb. 1, 2008 by Laurie P. 
These were great! The whole batch just disappeared. I made a few changes to use what was on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on Jan. 5, 2008 by sizzlin'incanada 
OMG! These are soooo good! My husband came running in from outside and devoured 4 at once. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on May 26, 2007 by TheSingingCook 
Fabulous recipe. No improvements needed. This is a keeper for the whole family and... MORE

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Nutritional Information
Authentic Chinese Egg Rolls (from a Chinese person)

Servings Per Recipe: 20

Amount Per Serving

Calories: 175

  • Total Fat: 7.9g
  • Cholesterol: 52mg
  • Sodium: 314mg
  • Total Carbs: 15.9g
  •     Dietary Fiber: 2.6g
  • Protein: 10.4g

VIEW DETAILED NUTRITION

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