Best 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.

CHINESE EGG ROLLS

Steps:

• Make filling:
• Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.
• Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute. Add celery, carrots, and mushrooms and stir-fry until vegetables are softened, 4 to 6 minutes. Push vegetables toward edge of skillet, then add shrimp to center and stir-fry until shrimp are just cooked through, 3 to 5 minutes. Add pork and oyster sauce mixture and stir together all ingredients in skillet until combined. Season with salt and transfer to a large shallow bowl. Cool, stirring occasionally, about 30 minutes.
• Make egg rolls:
• Gently peel apart wrappers to separate if necessary (wrappers may not be perfectly square).
• Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap. Stir filling, then spread a scant 1/4 cup filling horizontally across center of wrapper to form a 4-inch log. Fold bottom corner over filling, then fold in side corners. Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner. Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap. Make more egg rolls in same manner, transferring to baking sheet as formed (you may have some filling left over).
• Put oven rack in middle position and preheat oven to 250°F. Line a large colander with paper towels. Heat 1 inch peanut oil in a 5- to 6-quart wide heavy pot until it registers 350°F on thermometer, then fry 4 or 5 egg rolls (don't crowd pot), turning with a slotted spoon, until golden brown, 3 to 5 minutes. Transfer with slotted spoon to colander and drain rolls upright 2 to 3 minutes, then keep warm on a rack set on a large baking sheet in oven. Fry remaining egg rolls in batches, transferring to colander and then to rack in oven.

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.

EASY CHINESE EGG ROLLS

Steps:

• 1. In a little bit of oil, saute onions until tender. Then add pork and saute until browned or done. Add garlic,ginger, salt & pepper and mix well, letting the flavors settle. Add oyster sauce and mix again. Then add cabbage and cook for about 3-5 minutes according to your desired "crunch factor." Fill egg roll wraps by starting with the corner closest to you and add about 2 tbsp. of filling. Wet each end, roll the mixture in the wrap once, fold in the sides, and continue to the end of the furthest corner, making sure the wet ends stick to each other. You can watch how to do it on this YouTube clip: https://www.youtube.com/watch?v=FJTdKyDg_2Y
• 2. Heat oil to 350-360 degrees. NOTE: Make sure oil is hot enough or egg rolls will be greasy. Deep fry 1-3 egg rolls at a time until they are light brown. They will look darker after you take them out of the oil. Drain on paper towels. AGAIN, make sure that all openings in the egg roll are sealed with water and stay closed or the egg rolls will be greasy.
• 3. You can by Duck sauce already made or make your own with apricot jam, a little light corn syrup and some water to make it your desired consistency. If you make your own, I recommend putting a tad of ginger in it for some extra flavor.

AUTHENTIC CHINESE EGG ROLLS

Steps:

• 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.

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.

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.

SHERRYL'S CRISPY CHINESE CABBAGE EGG ROLLS

Steps:

• Heat canola oil in deep fryer on highest temp (400 degrees). Heat 2 Tblsp. oil in wok over medium-high temp. Stir fry onion, ginger and garlic until onion is soft, but not browned, about 5 minutes. Add cabbage, bean sprouts and carrots; stir fry until all vegetables are softened, about 5 minutes. Remove from heat, add cooked cellophane noodles, soyc sauce, apple juice (or wine) and honey and toss well. Place mixture in a colander and set over a bowl to drain off excess moisure. Stack 24 eggroll wrappers on a dry countertop. Cover with a damp towel. Have a small bowl of water ready. Have wrapper face you so it looks like a "diamond" shape, with points of wrapper at the top, bottom and sides. Spoon 1/4 cup drained filling onto center of each wrapper and spread out filling to look like a 4" long cylinder shape. Fold bottom point of wrapper up to cover filling and tuck around filling, then fold each side in. Moisten top "flap" edges with water and tightly roll up in a cylinder shape and seal. Be sure it is rolled tightly and is properly sealed or it will pop open during deep frying. Deep fry until golden and crisp. Drain on paper towels and serve with your favorite sweet and sour sauce.

CHINESE TAKE OUT EGG ROLLS

Steps:

• Combine the oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl and set aside.
• Heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, green onions, celery, carrot, and mushrooms and saute for about 3-4 minutes, or until they soften. Add the cabbage and saute for another minute or two. Add the shrimp and pork and cook, tossing and stirring vigorously, for about 2 minutes, or until they are cooked through.
• Add the reserved sauce and toss to incorporate. Remove from the heat and set aside until cool to the touch.
• Cover the egg roll wrappers with a piece of plastic wrap. Place 1 wrapper on a work surface with one point facing you. Spread 1/4 cup of the filling horizonally across the lower third of the wrapper. Fold the bottom point over the filling, tightening the wrap over the filling, and fold in the side corners. Brush the top corner with the egg wash and roll up the wrapper tightly, sealing the roll closed. Transfer the rolls as they are made to a parchment-lined sheet pan and cover loosely with plastic wrap. Fill the.
• rest of the wrappers in the same manner.
• Preheat the oven to 200º.
• In a wide, heavy pot, heat 2 inches of oil to 360º over medium heat. Carefully add 4 egg rolls to the oil and fry, turning them with a slotted spoon after about 2 minutes as they brown on the bottom. Fry on the second side for another 2 minutes, or until they brown. Transfer the egg rolls to a sheet pan lined with a double thickness of paper towels. Fry the remaining egg rolls in batches of 4. When they are all browned,.
• the egg rolls can be kept warm in the oven for up to 30 minutes.
• Serve hot with Chinese mustard, plum sauce, or sweet chile sauce.
• Variation: To make vegetarian egg rolls, substitute 6 oz of cubed tofu for the pork and shrimp.
• Make Ahead: The egg rolls can be assembled, but not cooked, covered and refrigerated for up to 8 hours or frozen for up to 1 month. Thaw at room temperature for 3 hours before frying.

CHINESE EGG ROLLS

Steps:

• HINT: Put egg roll wrappers in freezer the night before and then thaw about 1 hour before using.
• This seems to make them separate more easily.
• Brown pork with 1 TBS soy sauce in wok, drain, remove from wok, and set aside.
• Add peanut oil to wok and stir-fry vegetables until slightly wilted.
• (3 or 4 minutes) Combine pork and vegetables in wok.
• Mix well soy sauce, hoisin sauce, chili paste, and cornstarch.
• Add to meat-vegetable mix and stir until mixture becomes quite thick.
• Mixture should be very sticky with a minimum of moisture.
• Cool mixture to room temperature.
• Place egg roll wrapper on hard, flat surface with one corner pointing towards you.
• Place 1/3 cup meat-vegetable mixture in center of wrapper.
• Fold lower corner over and then under meat mixture, squeezing as much air out as possible.
• Brush exposed egg roll wrapper edges with egg wash.
• Fold side corners over egg roll.
• Finish by rolling egg roll towards upper corner, again squeezing out as much air as possible.
• Deep fry until golden brown.
• NOTE: finely minced, cooked shrimp or browned, ground chicken may be substituted for pork.
• DIPPING SAUCES FOR EGG ROLLS.
• Catsup-horseradish (1/4 cup catsup, 1 TBS prepared horseradish).
• Soy Sauce/Hoisin (3 TBS soy sauce, 1 1/2 tsp hoisin sauce).
• Catsup/Hot Mustard (Place equal amounts side-by-side – do NOT mix).
• Sweet and Sour Sauce (commercially available).
• Plum Sauce (commercially available).
• Teriyaki Sauce (commercially available).