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Traditional Chinese Egg Rolls (Family Recipe)

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PREP TIME
60 min
COOKING TIME
30 min
TOTAL TIME
150 min
SERVINGS
20 servings
Dinner Chinese
Traditional Chinese Egg Rolls (Family Recipe)
Ingredients
  • 4 teaspoons vegetable oil, divided
  • 3 large eggs, beaten
  • 1 medium head cabbage, finely shredded
  • 1/2 carrot, julienned
  • 1 pound Chinese barbequed or roasted pork, cut into matchsticks
  • 1 (8 ounce) can shredded bamboo shoots
  • 1 cup dried, shredded wood ear mushroom, rehydrated
  • 2 green onions, thinly sliced
  • 2 1/2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon monosodium glutamate (MSG)
  • 1 (14 ounce) package egg roll wrappers
  • 1 egg white, beaten
  • 4 cups oil for frying, or as needed
Instructions
1
Preheat a cooking vessel, such as a wok or large skillet, over an intermediate temperature.
2
Pour 1 teaspoon of vegetable oil into the vessel and allow it to heat up. Next, pour in beaten eggs and cook without stirring until they have thickened.
3
Flip the eggs over to cook for an additional 20 seconds, ensuring both sides are firm. Set the egg pancake aside to cool and slice it into thin strips.
4
Heat a remaining amount of vegetable oil in the wok or skillet over an extremely high temperature.
5
Combine cabbage and carrot, cooking for 2 minutes to soften the vegetables.
6
Add pork, bamboo shoots, mushroom, green onions, soy sauce, salt, sugar, and MSG to the mixture; continue cooking until the vegetables are tender, approximately 6 minutes.
7
Stir in sliced egg and then spread the mixture out onto a flat surface. Refrigerate until cold, about 1 hour.
8
To assemble the egg rolls: Place a wrapper on your work surface with one corner pointing towards you.
9
Add about 3 tablespoons of cooled filling in a mound onto the bottom third of the wrapper.
10
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.
11
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 this process with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to prevent drying out.
12
Heat a substantial amount of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
13
Fry egg rolls 3 or 4 at a time until golden brown, taking about 5 to 7 minutes. Drain on paper towels.