Chinese Egg Rolls

Course : Chinese
Serves: 18
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1/2 cup carrots -- chopped
10 medium Napa cabbage leaves -- chopped ends removed
2 stalks bok choy -- chopped
4 cups fresh bean sprouts
1/2 medium onion -- chopped
4 cloves garlic
1/2 cup bamboo shoots -- chopped
1 cup water chestnuts -- chopped
1 pound ground pork -- cooked
1 pound small shrimp -- cooked
1/2 pound ground beef -- cooked
1/4 cup cooking wine
1/4 cup soy sauce
3 tablespoons sesame oil
1 package egg roll skins or wrappers
3 tablespoons oil for frying
1 large egg -- beaten

Preparation / Directions:

Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325F. To roll, place about 3 tbs filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll. Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice. Makes 18 egg rolls. Appeared in the 2 Nov 1994 issue of The Birmingham Post-Herald.

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