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Authentic Egg Roll Recipe
Guangdong, China
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Filled to the brim with ingredients like cabbage, pork, and shrimp and characterized by a thick, blistered skin, egg rolls are an American-Chinese dish, typically served as an appetizer. The preparation starts with making the filling from cabbage, Chinese barbecued pork char siu, shrimp, scallions, bamboo shoots, and water chestnut, which can also include carrots, shiitake mushrooms, peanut butter, cinnamon, and five-spice powder. The said ingredients are chopped, and some are either blanched or sautéed, then wrapped in egg roll wrappers made from wheat flour, egg, water, and salt dough, although nowadays typically store-bought wrappers are used. Egg rolls can be made as small as the size of half a hot dog or as big as the size of a banana, which is a version also known as the New-York style egg roll. When assembled, egg rolls are fried, then served hot with either duck sauce, hot mustard, or sweet and sour sauce.
Cooking tips
-
method
The filling must be well drained and cooled before you start wrapping the egg rolls, or, the egg rolls will be soggy once fried. Also, it is important to tightly wrap and seal the rolls, so they do not fall apart during frying, or the oil seeps inside the rolls. It is recommended to make and fry a test egg roll to see if the seasoning is on point. That way you can adjust the saltiness and the seasoning ... Read more -
wrappers
If you do not have access to an Asian store in your area, you can make the wrappers yourself, from eggs, wheat flour, salt, and water. However, store-bought wrappers are always a better option as they save time and it's less of a hassle. Alternatively, some recipes use the thinner spring roll wrappers instead. -
make ahead
Egg rolls can be made ahead and frozen until it’s time to fry and serve them. They first need to be arranged on a platter in a single row, or, if stacked, the egg rolls must have wax paper in between, so they do not stick together. Throw them in the freezer like that, then once frozen, you are safe to transfer them to a plastic bag. When ready to fry, just plop them into the hot oil — no thawing required.... Read more
Egg Roll
PREP 1h 30min
COOK 20min
READY IN 1h 50min
This recipe gives instructions on how to prepare egg rolls the authentic way. The filling is just shredded cabbage and pork, but it's customizable, meaning you can add extra ingredients, like shrimp and bean sprouts.
Ingredients
1/2 cup (125g) smooth peanut butter
1 tbsp peanut or vegetable oil
2 cups (300g) julienned Chinese barbecued pork
10 cups (900g) shredded green cabbage (about 1 large cabbage), blanched, squeezed dry in a dish towel
1/2 cup (50g) chopped green onions
2 tsp sugar
2 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp cinnamon
EXTRAS
1 tbsp sesame oil
1/2 cup (150g) boiled shrimp chopped into dime-size pieces
1/2 cup (50g) soaked, squeezed, and thinly sliced shitake mushrooms
1/2 cup (75g) jullienned and well drained bamboo shoots
1/4 cup (35g) thinly sliced water chestnuts
1/2 cup (60g) bean sprouts
12 to 16 large (7-by-7-inch/ 18 x 18 cm) egg roll wrappers
1 egg, beaten in a small bowl
vegetable oil, peanut oil or lard for frying
Preparation
Step 1/6
Mix the pork, the cabbage, the onions, the sugar, the salt, the pepper, the cinnamon, and any of the extra ingredients, if desired, in a large bowl.
Step 2/6
Warm the peanut butter over low heat until pourable. Add a tablespoon of peanut oil if necessary to get the right texture. Wait until it cools a bit, then pour it into the bowl with ingredients and mix until well combined.
Step 3/6
Slice off 1-inch (2.5 cm) from the corners of each wrapper. Stack the wrappers, then place them in front of you, so that a corner is pointing towards you.
Step 4/6
Place ¼ cup of the filling near the corner closest to you, then roll upwards. When you reach the middle part of the wrapper, fold the sides inward, and continue rolling until there are only 2 inches (5 cm) of the wrapper remaining. Brush with egg white and seal. Make the remaining rolls — you should end up with between 12 and 16 egg rolls.
Step 5/6
Fry the rolls in batches, in 350°F/180°C oil or lard, until golden. Transfer on paper towel-lined plates to drain.
Step 6/6
Serve hot, with a side of either, duck sauce, sweet and sour sauce, or hot mustard for dipping.
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