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Egg Rolls


1 lb. Chinese cabbage (Napa)
2 stalks celery
½ lb. cooked shrimp
½ lb. cooked pork or chicken livers
10 water chestnuts
⅓ cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash of pepper
½ tsp. light soy sauce
¼ tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil


Makes: 10


Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together.

Beat egg. Wrap filling in egg roll skins and seal with egg.

Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. (At this point restaurants refrigerate them and finish the cooking process as needed.) When cool, drop again into hot oil and fry until golden brown.

The two−stage deep frying method is actually a professional Chinese Chef’s secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp.

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