Photo: Joseph Gonzalez

My Mother's Famous Chinese Egg Rolls

Name: My Mother's Famous Chinese Egg Rolls
Yield: Makes 50 egg rolls
Ingredients: 50 Spring/Egg Roll Wrappers (about 2 packages), defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight; 1 tablespoon cornstarch mixed with ¼ cup of cool water to seal egg roll; Cooking oil, for frying; FOR THE PORK; 1 pound ground pork; 1 tablespoon soy sauce; 1 teaspoon cornstarch; FOR THE VEGETABLES; 2 cloves garlic, very finely minced; ½ head of cabbage (about 11 ounces); 3 carrots; 1 teaspoon grated fresh ginger; 10 fresh shiitake mushrooms, stems discarded; 1 tablespoon Chinese rice wine (or dry sherry); 1 1/2 tablespoons soy sauce; 1/4 teaspoon sugar; 1 teaspoon sesame oil; Freshly ground black pepper; 2. To a food processor, add the shiitake mushrooms. Pulse a few times until the mushrooms are finely chopped. Insert shredder disk (large holes) and shred the cabbage and carrots.; 3. Heat a wok or large saute pan over medium-high heat. Add just 1 tablespoon of cooking oil and swirl to coat. Add in the garlic and ginger and quickly stir-fry until fragrant. Add in the contents of the food processor (cabbage, carrots and shiitake). Turn heat to high and stir-fry for 1 minute unt; 4. Use your tongs to make a large, empty spot in the middle of the pan (push the vegetables aside), swirl in an additional 1 teaspoon of cooking oil. When hot, add in the ground pork. Cook the ground pork in the middle of the pan until beginning to turn brown. Now use your tongs to mix the pork with; 5. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another 1-2 minutes until the pork is cooked through.; 6. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet slightly to allow excess the moisture to drain to one end. Let cool for 15 minutes and then discard all of the accumulated juices.; 7. Now, you're ready to wrap (see photos for instructions on how to wrap). IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter. Keep the rolled egg rolls in neat, single layer and covered with pla; 8. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minu; NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.

26 ingredients Makes 50 egg rolls openrecipes

Authentic (but easy!) Chinese Egg Rolls Recipe from cookbook author Jaden Hair's mother.

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Estimated Nutrition (whole recipe, rough)

1564

Calories

61g

Protein

63g

Fat

184g

Carbs

Counts 17 of 20 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 17 portions →

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Pork	100g cooked	242
Rice	1 cup cooked (158g) white	206
Vegetable	1 tbsp (14g)	120
Sesame	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Egg Roll	1 large egg (50g)	78
Broccoli	1 cup chopped (156g)	55
Sugar	1 tbsp (12.5g) granulated	49
Shiitake	1/2 cup (73g)	34
Carrot	1 medium (61g)	25
Wine	2 tbsp cooking wine (30ml)	25
Mushroom	1/2 cup sliced (35g)	15
Soy Sauce	1 tbsp (15ml)	9
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Ginger	1 tsp grated fresh (2g)	2
Water	not in our table	0
Seal	not in our table	0
Spread	not in our table	0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

50 Spring/Egg Roll Wrappers (about 2 packages), defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
1 tablespoon cornstarch mixed with ¼ cup of cool water to seal egg roll
Cooking oil, for frying
FOR THE PORK
1 pound ground pork
1 tablespoon soy sauce
1 teaspoon cornstarch
FOR THE VEGETABLES
2 cloves garlic, very finely minced
½ head of cabbage (about 11 ounces)
3 carrots
1 teaspoon grated fresh ginger
10 fresh shiitake mushrooms, stems discarded
1 tablespoon Chinese rice wine (or dry sherry)
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
Freshly ground black pepper
2. To a food processor, add the shiitake mushrooms. Pulse a few times until the mushrooms are finely chopped. Insert shredder disk (large holes) and shred the cabbage and carrots.
3. Heat a wok or large saute pan over medium-high heat. Add just 1 tablespoon of cooking oil and swirl to coat. Add in the garlic and ginger and quickly stir-fry until fragrant. Add in the contents of the food processor (cabbage, carrots and shiitake). Turn heat to high and stir-fry for 1 minute unt
4. Use your tongs to make a large, empty spot in the middle of the pan (push the vegetables aside), swirl in an additional 1 teaspoon of cooking oil. When hot, add in the ground pork. Cook the ground pork in the middle of the pan until beginning to turn brown. Now use your tongs to mix the pork with
5. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another 1-2 minutes until the pork is cooked through.
6. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet slightly to allow excess the moisture to drain to one end. Let cool for 15 minutes and then discard all of the accumulated juices.
7. Now, you're ready to wrap (see photos for instructions on how to wrap). IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter. Keep the rolled egg rolls in neat, single layer and covered with pla
8. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minu
NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →

By steamykitchen · Recipe sourced from openrecipes

My Mother's Famous Chinese Egg Rolls

Estimated Nutrition (whole recipe, rough)

Ingredients

Directions

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