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Chinese Egg Rolls

Egg rolls have their special place in the Chinese cuisine, as a great appetizer. It is so delicious, that its recipe has spread around the world, but still keeping its tradition intact, as one of Asia’s most famous staples.


Egg rolls are usually made by combining a sheet of dough with a specific mixture, which can contain meat, vegetables or noodles. They are named egg rolls because the dough is dipped in egg and then deep-fried. In some parts of the world, even in China, egg rolls refer to other dishes: in China, for example, in its mainland, egg rolls can be eaten as a sweet snack and they are often associated with desserts. That’s why some Asians top it with chocolate, cream or fruits.

This special recipe of Chinese egg rolls involves serving them with a more traditional sauce: the sweet and sour dipping one.

The Chinese egg rolls have inspired many other nations to create their own personalized recipe, and that’s the case of Britain, Americans or Mexicans, each of them turning these Asian delicacies into some other dish than the original, while still maintaining some initial attributes. The Mexicans, for example, have filled the egg rolls with cheese, peppers and beans and they serve it with various sauces, like salsa or sour sauce.

The needed ingredients are:

  • 1 package egg roll wrappers (4 1/2" by 5 1/2")
  • 2 tbsp of cornstarch mixed with 2 teaspoons cold water
  • oil for stir-frying
  • 2 to 4 cups oil for deep-frying

  • Filling:
  • 1 pound fresh pork (or barbecued pork)
  • 1 medium onion (sliced)
  • 2 stalks celery, cut diagonally
  • 1/2 pound fresh mushrooms, sliced
  • 6 water chestnuts (fresh if possible), sliced
  • 1/2 pound Napa Cabbage, sliced thinly, 1 inch lengthwise
  • 2 green onions, diced
  • 1 pound fresh bean sprouts


  • Pork Seasonings:

  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • salt and pepper
  • ½ tsp cornstarch


  • Gravy Mixture:
  • 4 tablespoons water/[item] [item]1 tablespoon cornstarch
  • 1/2 teaspoon soy sauce
  • 2 teaspoons oyster sauce
  • salt, pepper
  • Cut the pork meat into thin strips, mix its seasoning ingredients and then marinate the pork with it for about 15 minutes.

    Put oil into a wok and then heat it. Stir-fry the celery and the onion. Add some salt and pepper and when ready, remove from wok. Add now the pork into the wok, cover it and wait until ready, then remove the meat.
    Clean the wok and now stir-fry separately the bean sprouts, the water chestnuts and the mushrooms. You can add some salt and even sugar then stir-fry the Napa Cabbage, while covered, for 1 minute. Extra salt can now be added, if necessary. Now combine all the ingredients in the wok, and create a well in the middle of the vegetables, so the gravy can be added. Stir until thickened and then add the onion at the end. When ready, set aside to cool.

    Wrapping the rolls necessitates placing 1 tablespoon of filling in the middle of each egg roll wrapper; make sure it won’t get too close to the edges. Use the cornstarch mixture, which works like a glue, and spread it on both of the longer sides of the wrapper and also on one of a shorter side. Fold over the shorter dry side, then the shorter glued one, but make sure that these 2 sides overlap. Now seal by the long sides by using the same envelope method.

    The egg rolls are now ready to be deep-fried. Deep-fry in a wok only one egg roll at a time, and wait until it reaches a golden color. Paper towels can be used, but it’s not absolutely necessary. As said before, the Chinese egg rolls are served with a sweet and sour dipping sauce.



    Tags: chinese food recipes, chinese food, chinese recipe, chinese cooking, chinese recipes, chinese egg rolls


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