WHAT IS AN EGG BUN RECIPES

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

EGG ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Egg Rolls Recipe: How to Make It - Taste of Home image

This egg roll recipe is truly a family favorite. My husband, Doug, makes them often for family meals and my sister serves them every Tuesday night at the restaurant she owns. Feel free to use sausage if you like food with a little more kick. —Donna Frandsen, Cohasset, Minnesota

Provided by Taste of Home

Categories Appetizers

Total Time 01 hours 30 minutes

Prep Time 01 hours 15 minutes

Cook Time 15 minutes

Yield 14 egg rolls.

Number Of Ingredients 13

Ingredients

3/4 pound bulk pork sausage
2 cups coleslaw mix
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped green onion
3 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon pepper
14 egg roll wrappers
1 egg, lightly beaten
Oil for deep-fat frying
Sweet-and-sour sauce

Steps:

In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

Nutrition Facts : Calories 238 calories, FatContent 14g fat (2g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 558mg sodium, CarbohydrateContent 22g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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