Makes 20 egg rolls
Prep: 60 minutes
Cool: 60 minutes
Cook: 20 minutes
- 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
- 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.
- 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 175° C or 350° F.
- Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes.
- 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
Total Fat: 7.4g
Total Carbohydrates: 16g
Dietary Fiber: 2.7g
Gastric Bypass, Gastric Sleeve and Lap-band persons can eat one egg roll max!
PDF of this recipe: 20150219-Easy-Asian-Chinese-Egg-Rolls