Chinese Egg Rolls

Recipe by OldChef
READY IN: 1hr 15mins




  • HINT: Put egg roll wrappers in freezer the night before and then thaw about 1 hour before using.
  • This seems to make them separate more easily.
  • Brown pork with 1 TBS soy sauce in wok, drain, remove from wok, and set aside.
  • Add peanut oil to wok and stir-fry vegetables until slightly wilted.
  • (3 or 4 minutes) Combine pork and vegetables in wok.
  • Mix well soy sauce, hoisin sauce, chili paste, and cornstarch.
  • Add to meat-vegetable mix and stir until mixture becomes quite thick.
  • Mixture should be very sticky with a minimum of moisture.
  • Cool mixture to room temperature.
  • Place egg roll wrapper on hard, flat surface with one corner pointing towards you.
  • Place 1/3 cup meat-vegetable mixture in center of wrapper.
  • Fold lower corner over and then under meat mixture, squeezing as much air out as possible.
  • Brush exposed egg roll wrapper edges with egg wash.
  • Fold side corners over egg roll.
  • Finish by rolling egg roll towards upper corner, again squeezing out as much air as possible.
  • Deep fry until golden brown.
  • NOTE: finely minced, cooked shrimp or browned, ground chicken may be substituted for pork.
  • Catsup-horseradish (1/4 cup catsup, 1 TBS prepared horseradish).
  • Soy Sauce/Hoisin (3 TBS soy sauce, 1 1/2 tsp hoisin sauce).
  • Catsup/Hot Mustard (Place equal amounts side-by-side – do NOT mix).
  • Sweet and Sour Sauce (commercially available).
  • Plum Sauce (commercially available).
  • Teriyaki Sauce (commercially available).