Recipe By Mendy L
Rating
Published Jun 19th
Prep 1h Cook 20m Additional 1h Ready In 2h 20m
Servings 20 egg rolls Calories 169

My mom is the best cook ever and I am a picky eater. If I like this, then you will. This is very authentic because my family is Chinese and I am too. This recipe is at least 300 years old in the Ling family.

Recipe Ingredients

  • 4 teaspoons vegetable oil
  • 3 eggs, beaten
  • 1 medium head cabbage, finely shredded
  • ½ carrot, julienned
  • 1 (8 ounce) can shredded bamboo shoots
  • 1 cup dried, shredded wood ear mushroom, rehydrated
  • 1 pound Chinese barbequed or roasted pork, cut into matchsticks
  • 2 green onions, thinly sliced
  • 2 ½ teaspoons soy sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon monosodium glutamate (MSG)
  • 1 (14 ounce) package egg roll wrappers
  • 1 egg white, beaten
  • 4 cups oil for frying, or as needed

Cooking Directions

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

Nutrition Facts

  • Calories 169
  • Carbohydrate 16 g
  • Cholesterol 46.2 mg
  • Fat 7.4 g
  • Fiber 2.7 g
  • Protein 9.9 g
  • Saturated Fat 1.3 g
  • Sodium 315.3 mg
  • Sugar 2.1 g

Reviews

  1. These were pretty good. The filling was a little bland so before filling them I added a little bit of powdered ginger. That helped a lot. We fried half of them and baked half of them sprayed with PAM. The fried ones were better and had the restaurant-style texture. The baked ones were good too - Read more ...
  2. I'd give these 10 stars if I could! I had to make some changes based on what I had on hand (no time for a trip to the store!) and they were still excellent! My changes: ground pork for matchstick cut BBQ pork, fresh bean sprouts for cabbage (about 3/4s were added and cooked, the - Read more ...
  3. These were great! The whole batch just disappeared. I made a few changes to use what was on hand at the time and found them to be more like the rolls that my favorite restaurant in Chicago made. I substituted bean sprouts for bamboo shoots shiitake mushrooms and used hoisin sauce on the pork as - Read more ...
  4. Excellent recipe. It's a snap to make with these simple modifications. In place of the cabbage and carrot chopping ordeal, I bought a bag of slaw that was already chopped and contained cabbage and carrot. I also opted out the pork and replaced it with a 1lb bag of cooked and cleaned small shrimp, so - Read more ...
  5. I used this recipe as a base for creating a great tasting egg roll. I omitted the following: bamboo shoots, pork, MSG. I used 8oz. fresh white button mushrooms, chopped, in place of the wood ear mushrooms. I threw some shredded, cooked chicken in half the egg rolls. I didn't refrigerate the cabbage mixture until - Read more ...
  6. Wonderful! I didn't really use oil, just cooking spray. I omitted the MSG, and I actually "fried" the eggrolls in the cooking spray to brown, then put them in the oven at 425 for a few minutes. They were crispy & yummy. Didn't look as pretty as fried, but much healthier. I also only used - Read more ...
  7. These eggrolls are incredible! Because I don't eat pork I used about 1/2 lb. chopped shrimp. I had sliced roast beef from the deli in my fridge I sliced about 1/2 pound thin and put that in also along with 2 big garlic cloves. Lastly I also used about 1 tablespoon of sweet soy sauce. - Read more ...
  8. I love this recipe!!! I could sit down and eat all of them by myself! I especially like that this is an authentic recipe.
  9. Fabulous recipe. No improvements needed. This is a keeper for the whole family and generations to come.
  10. Awesome awesome awesome!! I used the "Chinese Pork Tenderloin" recipe also available on this website for the Chinese barbequed pork. I used a whole carrot and eliminated the mushrooms (not a big fan). I will never try another egg roll recipe. These were great! Thank you for the recipe!
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