Authentic Chinese Egg Rolls Recipe: Crispy & Delicious

Name: Authentic Chinese Egg Rolls Recipe: Crispy & Delicious
Total time: 2 hrs 30 mins
Ingredients: 4 teaspoons vegetable oil, divided; 3 large eggs, beaten; 1 medium head cabbage, finely shredded; 0.5 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; 2.5 teaspoons soy sauce; 1 teaspoon salt; 1 teaspoon sugar; 0.5 teaspoon monosodium glutamate (MSG); 1 (14 ounce) package egg roll wrappers; 1 egg white, beaten; 4 cups oil for frying, or as needed

This amazing egg roll recipe comes from my mom, who is an incredible cook! Even picky eaters will love it. It's a truly authentic Chinese recipe that's been in my family for at least 300 years.

Total time2 hrs 30 mins
Prep time1 hr
Cook time30 mins
Yield20 egg rolls, 20

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Servings

Instructions

Heat 1 teaspoon of vegetable oil in a wok or large skillet over medium heat. Pour in the beaten eggs and cook without stirring until firm. Flip the eggs and cook for another 20 seconds to firm the other side. Set the egg pancake aside to cool, then slice it into thin strips.
Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in the cabbage and carrot; cook for 2 minutes until wilted. Add the pork, bamboo shoots, mushrooms, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in the sliced egg, then spread the mixture out on a pan and refrigerate until cold, about 1 hour.
To assemble the egg rolls: Place a wrapper on your work surface with one corner pointing toward you. Place about 3 tablespoons of cooled filling in a heap on 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 the remaining egg roll wrappers, covering the finished egg rolls with plastic wrap to prevent them from drying out.
Heat about 6 inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
Fry the egg rolls 3 or 4 at a time until golden brown, for 5 to 7 minutes. Drain on paper towels.

Nutrition

Calories: 169 kcal
Fat Content: 7 g
Fiber Content: 3 g
Sugar Content: 2 g
Sodium Content: 315 mg
Protein Content: 10 g
Cholesterol Content: 46 mg
Carbohydrate Content: 16 g
Saturated Fat Content: 1 g
Unsaturated Fat Content: 0 g