Authentic Chinese Egg Rolls Recipe

Name: Authentic Chinese Egg Rolls Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 200g ground pork or chicken (optional: tofu for a vegetarian option); 1 cup cabbage (shredded); ½ cup carrots (julienned); 1 small onion (chopped); 2 cloves garlic (minced); 1 cup bean sprouts (optional); 2 tbsp soy sauce; 1 tsp oyster sauce; 1 tsp sesame oil; 1 tsp ginger (minced); 1 tbsp cornstarch (for thickening); Salt and pepper to taste

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Introduction

Chinese Egg Rolls, which are often mistaken for spring rolls, are a classic dish in Chinese-American cuisine. These crispy, golden-brown rolls are filled with a savory mixture of vegetables and meat, then deep-fried until perfectly crunchy. The unique part of an authentic Chinese egg roll is the use of thin, delicate wrappers and the balance of flavors inside, making them more than just a snack – they’re a savory delight.

Contents

Introduction Authentic Chinese Egg Rolls Recipe Ingredients Directions Notes

Authentic Chinese Egg Rolls Recipe

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

200g ground pork or chicken (optional: tofu for a vegetarian option)
1 cup cabbage (shredded)
½ cup carrots (julienned)
1 small onion (chopped)
2 cloves garlic (minced)
1 cup bean sprouts (optional)
2 tbsp soy sauce
1 tsp oyster sauce
1 tsp sesame oil
1 tsp ginger (minced)
1 tbsp cornstarch (for thickening)
Salt and pepper to taste

Directions

Prepare the Filling
Heat a pan over medium heat and add sesame oil.
Add minced garlic and ginger and sauté until fragrant.
Add ground pork (or chicken) to the pan. Stir-fry until cooked through and no longer pink.
Add the shredded cabbage, carrots, onions, and bean sprouts to the pan. Stir well and cook for about 5-6 minutes until the vegetables soften.
Add soy sauce, oyster sauce, salt, and pepper to taste. Stir until well combined.
Add cornstarch and mix it in well – this will help bind the mixture and thicken it slightly.
Cook for an additional 2-3 minutes and remove from heat. Allow the mixture to cool completely before wrapping.
Wrap the Egg Rolls
Lay out one egg roll wrapper on a clean surface, with one corner facing you (in a diamond shape).
Place a spoonful of the cooled filling in the center of the wrapper. Be careful not to overfill.
Fold the bottom corner of the wrapper over the filling, then fold in the two side corners.
Roll up tightly, making sure to seal the top edge with a little water to keep it from opening while frying.
Fry the Egg Rolls
Heat a large pan or deep-fryer with enough vegetable oil to fully submerge the egg rolls. The oil should be around 350°F (175°C) for optimal frying.
Carefully place the egg rolls into the hot oil, a few at a time, to avoid overcrowding.
Fry for 3-5 minutes or until the egg rolls are golden brown and crispy.
Remove the egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve
Serve the egg rolls hot with a side of sweet and sour sauce or soy dipping sauce for an extra burst of flavor.

Notes

Deep-frying oil temperature: If the oil is too hot, the egg rolls will burn on the outside and remain raw on the inside. If it’s too cool, they will absorb too much oil and become greasy

While egg rolls are popularly enjoyed in restaurants worldwide, making them at home ensures you get the crispy texture and fresh flavor you crave.

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