Ingredients:
For the filling:
- 1 lb ground pork (you can substitute with chicken, beef, or shrimp if preferred)
- 1 cup shredded cabbage (Napa cabbage or regular cabbage works)
- 1/2 cup shredded carrots
- 1/4 cup finely chopped mushrooms (shiitake or button mushrooms)
- 1/4 cup bean sprouts (optional, but adds a nice crunch)
- 1/4 cup green onions (chopped)
- 2-3 cloves garlic (minced)
- 1 tbsp fresh ginger (minced or grated)
- 2 tbsp soy sauce (or to taste)
- 1 tsp oyster sauce (optional, for extra umami)
- 1 tsp sesame oil (for flavor)
- 1/4 tsp black pepper
- 1/4 tsp white pepper (optional, for an authentic touch)
- 1 egg (lightly beaten, for sealing the rolls)
- 12-14 egg roll wrappers (found in most Asian grocery stores)
For frying:
- Vegetable oil (for deep frying)
Instructions:
- Prepare the filling:
- In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat.
- Add the ground pork (or your protein of choice) and cook until browned, breaking it up into small pieces as it cooks. Drain off any excess fat.
- Add the garlic, ginger, and green onions to the pan and sauté for another minute until fragrant.
- Stir in the shredded cabbage, carrots, mushrooms, and bean sprouts (if using). Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened but still have some texture.
- Add the soy sauce, oyster sauce (if using), sesame oil, black pepper, and white pepper. Stir to combine and cook for another 2 minutes.
- Remove the filling from the heat and let it cool completely. This is important because if it’s too hot when you roll the egg rolls, it can make the wrappers soggy.
- Assemble the egg rolls:
- Lay an egg roll wrapper flat on a clean surface, with one corner facing you (like a diamond shape).
- Place about 2 tablespoons of the filling in the center of the wrapper, spreading it into a small log shape.
- Fold the bottom corner over the filling, then fold in the sides to enclose the filling. Roll tightly, but not too tight that the wrapper breaks.
- Before sealing the top, lightly brush the edge of the wrapper with the beaten egg to help seal it shut.
- Repeat this process with the remaining wrappers and filling.
- Fry the egg rolls:
- Heat vegetable oil in a large deep frying pan or wok to 350°F (175°C). The oil should be enough to submerge the egg rolls, or at least partially cover them.
- Fry the egg rolls in batches, careful not to overcrowd the pan. Fry for 4-5 minutes, turning occasionally, until the egg rolls are golden brown and crispy on all sides.
- Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve:
- Serve your authentic Chinese egg rolls hot with dipping sauces like soy sauce, sweet and sour sauce, or hot mustard.
These Traditional Chinese Egg Rolls are perfectly crispy on the outside, filled with flavorful and juicy fillings on the inside. They’re a great party appetizer or a satisfying snack on their own. You can also tweak the filling with other ingredients like cooked shrimp, chicken, or even tofu for a vegetarian version.
If you wanted to add a little more texture, would you include water chestnuts or maybe even some Chinese five-spice powder for a deeper flavor?