Chinese New Year – Egg Roll

easy-asianChinese Egg Rolls

Makes 20 egg rolls

Prep: 60 minutes
Cool: 60 minutes
Cook: 20 minutes

Shopping List:

  • 20 ml or 4 teaspoons vegetable oil
  • 3 eggs, beaten
  • 1 medium head cabbage, finely shredded
  • ½ carrot, julienned
  • 225 gr or 1 (8 ounce) can shredded bamboo shoots
  • 30 gr or 1 cup dried, shredded wood ear mushroom, rehydrated
  • 450 gr or 1 pound Chinese barbequed or roasted pork, cut into matchsticks
  • 2 green onions, thinly sliced
  • 10 ml or 2½ teaspoons soy sauce
  • 6 gr or 1 teaspoon salt
  • 4 gr or 1 teaspoon sugar
  • 400 gr or 1 (14 ounce) package egg roll wrappers
  • 1 egg white, beaten
  • 950 ml or 4 cups oil for frying, or as needed

julienned-vegetablesTO MAKE:

  1. Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat.
  2. Pour in beaten eggs and cook, without stirring, until firmed.
  3. Flip the eggs over and cook for an additional 20 seconds to firm the other side.
  4. Set egg pancake aside to cool, then slice into thin strips.
  5. Heat the remaining vegetable oil in a wok or large skillet over high heat.
  6. Stir in cabbage and carrot; cook for 2 minutes to wilt.
  7. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar.
  8. Continue cooking until the vegetables soften, about 6 minutes.
  9. 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.
  1. Heat about 6-inches of oil in a wok or deep-fryer to 175° C or 350° F.
  2. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes.
  3. Drain on paper towels.

Note 1: The original recipe calls for 2 gr or ½ teaspoon of MSG. The salt in the recipe is enough.

Note 2: You can replace the pork with cooked and cleaned small shrimp, or chicken.


Amount Per Serving
Calories: 169
Total Fat: 7.4g
Cholesterol: 50mg
Sodium: 315mg
Total Carbohydrates: 16g
Dietary Fiber: 2.7g
Protein: 9.9g

Gastric Bypass, Gastric Sleeve and Lap-band persons can eat one egg roll max!

PDF of this recipe: 20150219-Easy-Asian-Chinese-Egg-Rolls