CHINESE ROLLS RECIPE RECIPES

Name: Chinese Egg Rolls
Prep time: 30 min
Total time: 30 min
Yield: 12 eggrolls
Ingredients: 12 egg roll wraps; 1/2-1 lb ground pork (or chicken or beef); 2 teaspoons chopped fresh ginger; 2 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon sugar; 1/4 cup soy sauce; 1 teaspoon sesame oil; 1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag); 4 green onions, sliced; 1 egg, beaten with; 1 teaspoon water; oil (for frying)

CHINESE EGG ROLLS RECIPE - FOOD.COM

Chinese Egg Rolls Recipe - Food.com image

Delicious egg rolls! I love mine with jalapeño pepper jelly! You can use 1/2 pound of meat for more veggie taste, or a full pound for meatier egg rolls.

Total Time 30 minutes

Prep Time 30 minutes

Yield 12 eggrolls

Number Of Ingredients 13

Ingredients

12 egg roll wraps
1/2-1 lb ground pork (or chicken or beef)
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1/4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
4 green onions, sliced
1 egg, beaten with
1 teaspoon water
oil (for frying)

Steps:

Brown pork with ginger and garlic in pan; drain any grease.
Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
In large bowl combine cabbage mix and green onions.
Pour hot meat over vegetables and stir well. Let cool slightly.
Lay wrap in front of you so that it looks like a diamond.
Place 3 tablespoons pork filling in center of egg roll wrapper.
Fold bottom point up over filling and roll once.
Fold in right and left points.
Brush beaten egg on top point.
Finish rolling.
Set aside and repeat with remaining filling.
Heat 2-3 inches oil in large frying pan to very hot (350ºF).
Fry a few egg rolls in pan at a time, 2-3 minutes per side.
Drain on paper towels.
Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

Nutrition Facts : Calories 159.8, FatContent 5.3, SaturatedFatContent 1.8, CholesterolContent 32, SodiumContent 729.5, CarbohydrateContent 19.8, FiberContent 0.8, SugarContent 0.6, ProteinContent 7.6

AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON) RECIPE ...

Authentic Chinese Egg Rolls (from a Chinese person) Recipe ... image

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.

Provided by Mendy L

Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes

Total Time 2 hours 20 minutes

Prep Time 1 hours 0 minutes

Cook Time 20 minutes

Yield 20 egg rolls

Number Of Ingredients 15

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

Steps:

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.
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.
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.
Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

Nutrition Facts : Calories 169 calories, CarbohydrateContent 16 g, CholesterolContent 46.2 mg, FatContent 7.4 g, FiberContent 2.7 g, ProteinContent 9.9 g, SaturatedFatContent 1.3 g, SodiumContent 315.3 mg, SugarContent 2.1 g

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