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    You are in: Home / Chinese / Chinese Egg Rolls Recipe
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    Chinese Egg Rolls

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    1 hr

    15 mins

    OldChef's Note:

    My version of Chinese Egg Rolls. Family and neighbors love these.

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    egg rolls

    Units: US | Metric


    1. 1
      HINT: Put egg roll wrappers in freezer the night before and then thaw about 1 hour before using.
    2. 2
      This seems to make them separate more easily.
    3. 3
      Brown pork with 1 TBS soy sauce in wok, drain, remove from wok, and set aside.
    4. 4
      Add peanut oil to wok and stir-fry vegetables until slightly wilted.
    5. 5
      (3 or 4 minutes) Combine pork and vegetables in wok.
    6. 6
      Mix well soy sauce, hoisin sauce, chili paste, and cornstarch.
    7. 7
      Add to meat-vegetable mix and stir until mixture becomes quite thick.
    8. 8
      Mixture should be very sticky with a minimum of moisture.
    9. 9
      Cool mixture to room temperature.
    10. 10
      Place egg roll wrapper on hard, flat surface with one corner pointing towards you.
    11. 11
      Place 1/3 cup meat-vegetable mixture in center of wrapper.
    12. 12
      Fold lower corner over and then under meat mixture, squeezing as much air out as possible.
    13. 13
      Brush exposed egg roll wrapper edges with egg wash.
    14. 14
      Fold side corners over egg roll.
    15. 15
      Finish by rolling egg roll towards upper corner, again squeezing out as much air as possible.
    16. 16
      Deep fry until golden brown.
    17. 17
      NOTE: finely minced, cooked shrimp or browned, ground chicken may be substituted for pork.
    18. 18
    19. 19
      Catsup-horseradish (1/4 cup catsup, 1 TBS prepared horseradish).
    20. 20
      Soy Sauce/Hoisin (3 TBS soy sauce, 1 1/2 tsp hoisin sauce).
    21. 21
      Catsup/Hot Mustard (Place equal amounts side-by-side – do NOT mix).
    22. 22
      Sweet and Sour Sauce (commercially available).
    23. 23
      Plum Sauce (commercially available).
    24. 24
      Teriyaki Sauce (commercially available).

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on July 30, 2011


      Perfect! I watched a video that show how to wrap the rolls since I had never done it before and stacked them on a plate and put in frig prior to cooking as instructed. Don't do that. My roll wraps stuck together tearing some of the wraps. Cook as you use egg wash or you will have sort of a mess. This is a good recipe and will use again.

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    • on March 09, 2010


      This is as close to the old recipe that I have found, thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2008


      THESE ARE TERRIFIC! My family and I have tried sooo many recipes for egg rolls and this one is by far the BEST! The filling tasted authenic and the cornstarch tip works wonders controling the water content. Next time I'm doubling the recipe to have extra for freezing. Thanks so much for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Chinese Egg Rolls

    Serving Size: 1 (1461 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 226.9
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 3.4 g
    Cholesterol 45.6 mg
    Sodium 471.7 mg
    Total Carbohydrate 22.1 g
    Dietary Fiber 1.3 g
    Sugars 1.2 g
    Protein 11.3 g

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