Egg Rolls
(egg rolls make a great snack, appetizer, or addition to a 
meal. this recipe makes the thicker egg roll that is popular 
in western chinese restaurants. cantonese spring rolls and 
mini spring rolls are a lighter, more authentic chinese roll) 
1 package  egg roll wrappers (4 1/2" by 5 1/2")
1 lb.  fresh pork (or barbecued pork)
1 medium  onion (sliced)
2 stalk  celery, cut diagonally
1/2 lb.  fresh mushrooms, sliced
6   water chestnuts (fresh if possible), sliced
1/2 lb.  suey choy (napa cabbage), sliced thinly, 1 inch
2   green onions, diced
1 lb.  fresh bean sprouts
  pork seasonings:
1 tsp  soy sauce
1 tsp  oyster sauce
  salt and pepper to taste
  a bit (less than 1 teaspoon) cornstarch
  gravy mixture:
4 Tbsp  water
1 Tbsp  cornstarch
1/2 tsp  soy sauce
2 tsp  oyster sauce
  salt, pepper, accent (if desired) to taste
2 Tbsp  cornstarch mixed with 2 teaspoons cold water*
  oil for stir-frying:
2 to 4 cup  oil for deep-frying
mix seasoning ingredients together. cut the pork into thin 
strips, add the seasonings and marinate the pork for between 
10 and 15 minutes. 
while the pork is marinating, prepare the vegetables, and 
the gravy mixture. 
heat wok and add oil. when oil is ready, add the celery and 
onion and stir-fry. taste and add salt and sugar if desired. 
remove from wok. add the pork to the wok and cook until well 
done (place cover on wok). remove. clean the wok and stir-fry 
separately the mushrooms, water chestnuts, and bean sprouts. 
check the seasoning while stir-frying the bean sprouts and 
add salt and/or sugar as desired. stir-fry the suey choy, 
covering and cooking for approximately 1 minute, again adding 
salt and/or sugar if desired. combine all the ingredients in 
the wok. if necessary, drain some of the juice from the 
vegetables out. 
add the gravy, pushing the vegetables up against the sides 
of the wok to form a "well" in the middle for the gravy, 
and stir to thicken. mix thoroughly. add green onion. set 
the filling aside to allow to cool before wrapping. 
mix the cornstarch and water, slowly adding the water to 
the cornstarch until you have a "glue" which will be used 
to seal the wrappers. 
to wrap, lay the egg roll wrapper out with the short (4 1/2") 
side directly in front of you. this will be the dry side. 
the two long sides will be called sides 1 and 3, and the 
other short side directly across from you will be called 
side 2. place approximately 1 tablespoon of filling in the 
middle of the wrapper, spreading it out but not getting too 
close to the edges. using your fingertip, spread a bit of 
the cornstarch/water glue along edges 1, 2, and 3. fold over 
the dry side, then take side 2 and fold it over, making sure 
the two sides overlap. press down firmly on sides 1 and 3, 
making sure they are well sealed.** 
when oil is ready, slide each egg roll carefully into the 
wok one at a time. deep-fry until they are golden brown, 
then drain on deep-fry rack or paper towels. keep on a tray 
lined with fresh paper towels until needed. the egg rolls 
should not be stacked. if possible do not reheat in the oven, 
as this can dry the eggrolls out, but if necessary, reheat 
them on low heat for 10 minutes on each side. serve with 
sweet and sour dipping sauce. 
*if desired, instead of cornstarch and water you can 
substitute beaten egg or egg white. 
**most recipes use the "envelope" method for wrapping. i 
prefer this method: not only is it easier to learn, but you 
can put more filling in each egg roll, and the rolls tend 
to be crispier. 
recipe from chinesefooddiy - 
to get free chinese recipes in your email, please send email to: 
nicholas zhou 
real & healthy chinese food recipes 
(ID: 10123) Mirror: Fri, Nov 7, 2003

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