Chinese Egg Rolls

Submitted by OldChef

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

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Yields: 12 egg rolls

ingredients

• 453.59 g ground pork (NOT pork sausage)
• 14.79 ml soy sauce
• 473.18-709.77 ml shredded and chopped napa cabbage
• 236.59 ml finely diced bamboo shoot
• 4 finely minced scallions, including tender green tops
• 236.59 ml coarsley chopped canned mung bean sprouts
• 14.79 ml peanut oil
• 29.58 ml soy sauce
• 4.92 ml hoisin sauce
• 2.46 ml chili paste (optional)
• 29.58 ml cornstarch
• 1 egg, beaten for egg wash
• 12-14 egg roll wraps
• oil, to fill deep fryer according to mfg directions heated to 350 degrees (F)

directions

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

Reviews

[Carla D.]

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.

 

[ryan_diane]

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

 

[SaderBee]

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.

 

[Lets Cook Lisa]

These were a great addition to our Thai dinner. The flavors in the rolls complimented the rest of our meal and we dipped them in Recipe #206003. They went perfectly with this delicous sauce! We will be using this recipe often now that I have found such good recipes to make a tasty meal for my family!

 

[steve in FL]

I agree with TMoney, this is the best eggroll recipe I've made yet. I usually put my cooked filling ingredients in a collander to drain completely and cool down before rolling, but I knew that the mixture stated in step 6 would alleviate a 'wet' filling, which it did.. and the best part was the fabulous flavor it gave the filling! Thanks much for this recipe and your techniques.. I will use again!