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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Saturday, January 15, 2011

My Mother’s Famous Chinese Egg Rolls

mothers-famous-chinese-egg-rolls-recipe

These are my Mom’s Famous Crispy Chinese Egg Rolls and a recipe that I published way back in 2007 but somehow got lost in the Internet void. Thank goodness that this recipe was part of my cookbook so I still had the text and photos. ~Jaden

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This is one of those recipes that is a little more time consuming to make, but one that’s my favorite because 1) it’s my Mom’s recipe 2) everyone who has tried them instantly declare they are the best they’ve ever had 3) you can make a big batch of them and freeze them. I usually call a couple of my girlfriends over and we have an eggrollin’ party where we’ll make a massive batch of them, enjoy them fresh that night and have enough for all to take home and freeze. If you are making these with friends, I’d suggest doubling the recipe so each person has some to take home to freeze. I promise you they will taste just as good fried after frozen and you will never taste better egg rolls than these. BUT – you must follow my Mama’s rules.

Ready?

Mama Ruthie’s Egg Roll Rules

Mama’s Rule #1: Your egg roll filling ingredients must be drained of excess moisture and cooled before rolling. Soggy, hot filling makes soggy egg rolls.

Mama’s Rule #2: Use the right kind of wrapper. The size I get is 8 x 8 inches (20 x 20 cm) around and come 25 wrappers to a package. These wrappers are light, paper-thin and fry up to a shatteringly crisp crunch.  Oh yes, before I forget – “spring roll” and “egg roll” are interchangeable and mean the same thing. Sometimes my regular American grocery store will have “spring roll pasta sheets” that are in the refrigerated produce section. Do not use those – they are way too thick! Let’s just say that if it has Italian writing on the package, it probably ain’t the good stuff for Chinese egg rolls.

Rule#2A. Treat the wrapper right. You also want to keep the wrappers covered with a damp towel at all times to prevent the edges from drying and cracking.

Mama’s Rule #3: Roll small and tight! Sloppy and loosely rolled egg rolls will break apart and allow oil to seep into the inside of the roll. Mama says baaaad. One time I was watching a celebrity chef on television making monster egg rolls the size of a cola can. Who in the heck can wrap their mouths around that thing? It looked hideous. Mama’s egg rolls are elegant and skinny. Don’t be too greedy and overstuff them!  And roll them tight so that the filling doesn’t fall out while frying! Remember the days when you were younger and rolled your own…um…cigarette? Channel those rolling skills back.

Mama’s Rule #4: Lay the rolled egg rolls neatly with a piece of parchment, foil or wax paper in between each layer if you are stacking them on top of each other. Keep them covered with plastic wrap or a towel to prevent drying. If you are freezing, freeze them in like this first. Once frozen, you can gather them up and transfer them to a plastic freezer bag. If you roll them out and jumble them all together in a big pile, they’ll eventually stick to each other and you’ll tear the delicate skin trying to pry them apart.

How to make my Mother’s Famous Chinese Egg Rolls

The printable recipe is below, but here are step by step photos on how to wrap. The recipe is for ground pork as the filling, but as you can see in these photos, the filling is very flexible. I’ve used chopped shrimp, ground chicken, ground beef, ground turkey, very thinly sliced pork (almost like matchstick sized). In these photos, I used crawfish and diced Chinese sausage!

These photos are just a guideline to teach you how to wrap (and the wrong way to wrap Chinese Egg Rolls!)

After you fry the filling, you’ll want to spread it out to cool on a baking sheet. Tilt the baking sheet and prop it up so that all the juices accumulate. You’ll discard this juice. Too much juice in filling makes soggy eggrolls.

mother-famous-chinese-egg-rolls-recipe drain

Lay the wrapper on a clean, dry surface as shown. Spoon just a heaping tablespoon of filling near the bottom corner. Resist the urge to over stuff with too much filling!

mother-famous-chinese-egg-rolls-recipe filling

Lift the bottom corner up and begin rolling until you reach halfway up.

mother-famous-chinese-egg-rolls-recipe roll tight

Fold over the left side, and then the right side towards the center.

mother-famous-chinese-egg-rolls-recipe

Continue folding up with a tuck-roll-tuck-roll motion. Dip your fingers into the cornstarch slurry and brush all over the final top corner. Finish up the roll, seal and place seam side down.

mother-famous-chinese-egg-rolls-recipe seal tight

See how tightly the egg roll wrapped? Any holes or large air pockets will allow oil to seep in, resulting in a greasy egg roll! The width or diameter of the egg roll should ONLY be 1.25-inches. If you make them any larger (i.e. too much filling) you’ll end up with less egg rolls.

mother-famous-chinese-egg-rolls-recipe finished

The wrong way:

Common mistake is to not fold over and tuck good enough. See that big space? Oil seeps in and will make your egg roll greasy.

mother-famous-chinese-egg-rolls-recipe big hole

Big holes = your egg roll will fall apart while frying.

mother-famous-chinese-egg-rolls-recipe too loose

See the difference between the above photo and this one?

mother-famous-chinese-egg-rolls-recipe finished

Print

Mother's Famous Chinese Egg Rolls Recipe

Servings: Makes 50 egg rolls Prep Time: Cook Time:
mothers-famous-chinese-egg-rolls-recipe

Once you make these egg rolls, you'll never make them any other way! Make sure you get the correct egg roll wrappers. They should be FROZEN and very thin, almost paper thin. Do not use egg roll wrapper found in the refrigerated section (usually near tofu) in Western supermarket - they make starchy, thick, gooey egg rolls with big bubbles on outside when you fry. It's important to make sure you keep your wrapper and rolled egg rolls under plastic wrap so that they do not dry out!

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 fryingFOR THE PORK
1 pound ground pork
1 tablespoon soy sauce
1 teaspoon cornstarchFOR 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 pepper1. To make the filling, combine the ingredients for the ground pork together. Marinate at least 10 minutes. 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 until the vegetables are beginning to soften. 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 the vegetables.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 plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.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 minutes. Place on wire rack to drain and cool.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:

1. To make the filling, combine the ingredients for the ground pork together. Marinate at least 10 minutes. In the meantime, shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice.

2. Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the pork and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.

3. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. 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 plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.

4. 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 minutes. Place on wire rack to drain and cool.

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.

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Other Egg Roll/Spring Roll Recipes

Red Lantern Vietnamese Spring Roll Recipe Cha Gio

Firecracker Shrimp with Sweet Chili Dipping Sauce

Egg Roll Recipe on RasaMalaysia

White on Rice has a vegetarian Vietnamese Curried Tofu Spring Roll (not fried!)



253 Responses to “My Mother’s Famous Chinese Egg Rolls”

  1. Tara — 1/27/14 @ 10:50 pm

    These were amazing! One of my favorite egg roll recipes so far. I doubled the recipe so I had a decent stash in the freezer.

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  3. Nazish K — 1/29/14 @ 11:59 am

    Hi. I make spring rolls quite similar to this every year before Ramadan, the Islamic calenders month of fasting. We are brown and love deep fried goodies to end the fast!!! My friends sister in law, who is chinese, shared her version so i thought i would share that with you too. whatever the meat filling you want to use.. i prepare mine the same way… minus the wine but (here is the time saver) i absolutely do not cook the vegetables.i let the meat cool, mix with all the shredded vegetables, season with salt pepper sugar and soy sauce, toss well and fill immediately… then freeze!!! and its crisp and delightful to eat. I urge you to try it this way!

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  5. PAUL — 1/31/14 @ 8:28 am

    I agree that all the vegetables should NOT be cooked before stuffing egg rolls. I get a much better esilt this way ands am assured of a dry filling

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  8. Michele S. — 2/16/14 @ 10:16 am

    I made these for a family gathering and everyone loved them. My mom froze the leftover rolls that were uncooked. They were still great cooked as needed. Planning on making them again today. Thanks for sharing this amazing recipe.

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  10. Marc — 3/1/14 @ 4:20 pm

    I wouldn’t want to ruin a fine recipe, but I’m wondering… can these be baked instead of fried?

    Thanks so much…

  11. Mandy — 4/12/14 @ 12:26 pm

    Love love this recipe and the great tips. Awesomely authentic. I need to make rolls ahead of time. Can I half fry them and then fully fry/ brown them at serving time?
    or
    If I fully cook/ fry them, how should I reheat the rolls at serving time to make sure they are crisp?

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  13. Richard — 5/18/14 @ 12:59 am

    I cannot find egg roll wraps. But I am in China! Nanning. People look at me as if I was nuts, even with pictures. I am thinking of buying dumpling wraps and pasting then together or making a big ball and rolling them out. Any suggestions?

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  15. Jamie Hoffman — 6/21/14 @ 9:14 pm

    As an aficionado of fine cake, now I am an aficionado of fine egg rolls. Froze half the batch, and can’t wait to make them again!

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  17. gmm — 7/18/14 @ 8:56 am

    This may be covered somewhere in the comments, but there are too many to read through all of them. If using different meats, such as shrimp or chicken, are they also cooked like the ground pork, or are any mixed into the veggies raw?

    • SteamyKitchen — 7/18/14 @ 9:09 am

      If using different meats, cook first like the pork. If using seafood, stir fry first until just barely cooked through, remove from wok. Cook vegetables, and when the vegetables are just about ready, add shrimp back in and mix well. This ensures you don’t overcook the seafood.

      • gmm — 7/18/14 @ 10:15 am

        Thanks! I love the recipe as is, but I think I’d like to try adding a bit of shrimp next time.

  18. Cindi — 7/29/14 @ 5:45 pm

    Steamy Kitchen is a great cookbook. Made the eggrolls and they are super delicious. Mixed in chopped shrimp with the pork and skipped the mushrooms. They cook so quickly that they really don’t need to be made ahead and reheated at time of serving. I fry eight at a time. Try these eggrolls; you will not be disappointed I guarantee. Thanks, Jaden, for some delicious recipes.

  19. Laura — 8/7/14 @ 4:21 pm

    Is there a dipping sauce you prefer to use? If not store bought, I would LOVE your recipe!

  20. Mary Anne — 8/12/14 @ 9:02 pm

    What a disappointment! Now given I used the wrappers from the refrigerated section, but they would have worked fine if I had put in around 3 tablespoons of filling, like I usually do. One tablespoon was lost in the thick, heavy wrapper that was rolled so small that it was just a hard tube. The filling itself was bland and flavorless. On top of it all, after making and cooling the filling to the recipe, I opened the egg roll wrappers and found basically the same recipe inside the package, but only 1/4 lb of pork so enough to make a normal sized batch. No special, super duper deal here. Since I made the filling according to the directions, I have enough left to do about 3-4 more rounds. The rest will be mixed with lots more seasoning and I might find the spring roll wrappers and try it with those. Should have read more recipes and opened the wrappers before making this one.

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