• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies

Chinese Egg Rolls

28 January, 2014 by Tara 12 Comments

  • Facebook
  • Threads
  • Bluesky
Jump to Recipe - Print Recipe

egg rolls (6 of 10)

The Lunar New Year is on Friday this year! In China, this marks the beginning of the Year of the Horse. Festivities begin on New Year’s Eve with families gathering for dinner and last until the Lantern Festival on February 14th this year. Over the next couple of days, I will be sharing Chinese dumpling recipes, along with these egg rolls, to celebrate.

egg roll
I have tried a few different egg roll recipes over the years, but this one from Steamy Kitchen is a new favorite. The filling is made from seasoned ground pork, cabbage, carrots, and mushrooms. You can also change the meat and vegetables to suit your taste, just be careful to remove excess moisture from ingredients that contain a good amount of water. It was definitely Evan approved! He seems to like most food in dumpling and wrapped form.
egg rolls
The type of wrapper you buy makes a difference. Mine were a little too thick and created bubbles on the outside when I fried them. The best ones are square, about 8 inches across, and are thin enough to be translucent. They are often found in the frozen section of the Asian Food Market. Make sure to remove as much moisture as possible from the filling. I place a paper towel under the bottom part of the propped baking sheet to catch any excess drippings in case there is too much water. Roll up the filling (no more than a heaping tablespoon!) as tightly as possible without ripping the wrapper to prevent filling from falling out and oil from seeping in.

As with many of the dumpling and wrapped recipes I prepare, I like to double or even triple recipes to make many at once. I freeze the extra in single layers (separated with parchment) on baking sheets after forming, but before cooking. Once frozen, they can be transferred to freezer bags. They can be fried straight from the freezer, just add about 2 minutes to the cooking time.
egg rolls (7 of 10)

Chinese Egg Rolls Recipe

Adapted from Steamy Kitchen

Print Pin

Chinese Egg Rolls

A recipe for Chinese Egg Rolls
Course Appetizer
Cuisine Chinese
Keyword appetizer, cabbage, China, Chinese, egg roll, napa cabbage, pork, vegetable, wrap
Prep Time 1 hour hour
Cook Time 10 minutes minutes
0 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Servings 50 Egg Rolls

Ingredients

Marinade:

  • 1 pound ground pork
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1/4 teaspoon sugar
  • pepper to taste

Filling:

  • 1/2 head (11 ounces) napa cabbage
  • 3 carrots
  • 10 fresh shiitake mushrooms stems removed
  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • pepper to taste

For wrapping:

  • 50 egg roll wrappers
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • Vegetable oil for frying

Instructions

  • In a medium bowl, combine pork, soy sauce, cornstarch, sugar, and pepper. Allow to marinate for at least 10 minutes.
  • Shred or thinly slice the cabbage, carrots, and mushrooms.
  • In a large wok or pan, drizzle 1 tablespoon vegetable oil over medium high heat. Add the pork and cook, breaking up into small pieces, until browned, about 3 minutes. Push the pork to the side of the pan and reduce heat to medium low. Add the cabbage, carrots, mushrooms, garlic, and ginger to empty side of pan. Cook, stirring constantly, until vegetables begin to soften. Stir in the rice wine, soy sauce, sesame oil, salt, sugar, and pepper. Cook for a minute, then remove from heat.
  • Slightly prop a large baking sheet, placing paper towels under the lower end to catch any excess moisture. Spread the filling out on the baking sheet to cool. Once filling has cooled, use a paper towel to press out any excess moisture.
  • Place the egg roll wrappers next to work surface and cover with a towel to keep from drying. In a small bowl, mix together water and cornstarch.
  • Place wrapper on a dry work surface with corner facing you. Place a heaping tablespoon of cooled filling in a line above the nearest corner. Starting from that corner, tightly roll up halfway, then tuck in the sides. Wet the top edge with the cornstarch water, then continue rolling to seal. Place on a large baking sheet lined with parchment with the seam side down. Repeat with remaining wrappers and filling. Cover the prepared egg rolls on baking sheet with towel.
  • To try, pour oil into wok until 2 inches deep over medium heat. Once 350 degrees F, gently add a few egg rolls. Don't overcrowd. Fry on each side until golden brown, about 1 1/2 minutes per side. Place on towel lined plate or wire rack to cool slightly. Repeat with remaining egg rolls.
  • Facebook
  • Threads
  • Bluesky

Filed Under: Appetizers/Snacks, Asian, Meat, Pork Tagged With: appetizer, asia, asian, China, chinese, chinese new year, lunar new year, meat, new year, pork

Previous Post: « Afghani Kebob with Tomato Gravy
Next Post: Baozi (Chinese Steamed Pork Buns) »

Reader Interactions

Comments

  1. Amy (@amy_donovan)

    28 January, 2014 at 8:59 am

    These look like they turned out SO wonderfully! And that little guy is too cute. =) Can’t wait til my baby is a bit bigger (she’s 7 months) so she can start eating mama’s cooking, too! Amy @ Fearless Homemaker

    Reply
    • Tara

      28 January, 2014 at 12:38 pm

      Thank you! She will get there soon enough 🙂 It gets really fun when they get old enough to start cooking with you!

      Reply
  2. Sue gonzales

    31 January, 2014 at 12:05 am

    Could you please supply recipe for dipping sauce. Thanks

    Reply
    • Tara

      31 January, 2014 at 7:40 am

      Hi! For these, I actually used a commercially prepared sweet chili sauce.

      Reply
  3. swandiver

    31 January, 2014 at 3:48 am

    These look great. I actually like the little bubbles on the skin.

    Reply
    • Tara

      31 January, 2014 at 7:29 am

      Thanks!

      Reply
  4. kat

    29 June, 2015 at 5:35 am

    HELLO! What is the brand of the egg roll wrapper? Thanks so much!!

    Reply
    • Tara

      29 June, 2015 at 9:24 am

      Hey! I prefer using the egg roll wrappers available in Asian Food Markets. I didn’t get a chance with these, so I picked some up at the supermarket. I believe they were Nasoya.

      Reply
  5. Natalie Ellis

    7 May, 2018 at 11:19 pm

    haha. Your son looks really enjoying these delicious egg rolls. I miss the rolls so much! Cannot wait to try it soonnn

    Reply
    • Tara

      8 May, 2018 at 1:25 pm

      Thanks! Hope you like them!

      Reply
  6. Debbie Naugle

    11 May, 2024 at 3:12 pm

    Can these be made a day ahead and then fried the next day

    Reply
    • Tara

      12 May, 2024 at 8:47 am

      Hi Debbie! They can up to a day in advance- covered in the refrigerator. Any other and it is best to freeze them.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me .

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,175 other subscribers
  • Facebook
  • Instagram
  • Pinterest

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Footer

  • Facebook
  • Instagram
  • Pinterest

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,175 other subscribers

Privacy Policy

Copyright © 2025 Tara's Multicultural Table on the Foodie Pro Theme