Chinese Take out Egg Rolls

"The egg rolls often served in Chinese restaurants can be poor imitations of what egg rolls should be. They suffer from what the restaurant industry refers to as "sand-bagging". It means your rolls have probably been made hours in advance, stacked and ready for a reheat after you order it. This process tends to result in soggy or tough exteriors, not to mention higher grease retention. Our version is crispy on the outside with lots of pork, shrimp, and well-seasoned vegetables, and is likely to be the best egg roll you've ever eaten. From The Take-Out Menu Cookbook."
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Ready In:
1hr 30mins
12 Eggrolls




  • Combine the oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl and set aside.
  • Heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, green onions, celery, carrot, and mushrooms and saute for about 3-4 minutes, or until they soften. Add the cabbage and saute for another minute or two. Add the shrimp and pork and cook, tossing and stirring vigorously, for about 2 minutes, or until they are cooked through.
  • Add the reserved sauce and toss to incorporate. Remove from the heat and set aside until cool to the touch.
  • Cover the egg roll wrappers with a piece of plastic wrap. Place 1 wrapper on a work surface with one point facing you. Spread 1/4 cup of the filling horizonally across the lower third of the wrapper. Fold the bottom point over the filling, tightening the wrap over the filling, and fold in the side corners. Brush the top corner with the egg wash and roll up the wrapper tightly, sealing the roll closed. Transfer the rolls as they are made to a parchment-lined sheet pan and cover loosely with plastic wrap. Fill the.
  • rest of the wrappers in the same manner.
  • Preheat the oven to 200º.
  • In a wide, heavy pot, heat 2 inches of oil to 360º over medium heat. Carefully add 4 egg rolls to the oil and fry, turning them with a slotted spoon after about 2 minutes as they brown on the bottom. Fry on the second side for another 2 minutes, or until they brown. Transfer the egg rolls to a sheet pan lined with a double thickness of paper towels. Fry the remaining egg rolls in batches of 4. When they are all browned,.
  • the egg rolls can be kept warm in the oven for up to 30 minutes.
  • Serve hot with Chinese mustard, plum sauce, or sweet chile sauce.
  • Variation: To make vegetarian egg rolls, substitute 6 oz of cubed tofu for the pork and shrimp.
  • Make Ahead: The egg rolls can be assembled, but not cooked, covered and refrigerated for up to 8 hours or frozen for up to 1 month. Thaw at room temperature for 3 hours before frying.

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I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at or our main rescue site at <img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"> <img src=""> ZWT5 was my first, and I loved it. We had a great team. <img src=""> My current ZWT5 team banner for the first leg. <img src=""> We started out nice! A Hell's Kitchen Angel's graphic I made for our second leg. Things started to heat up! <img src=""> By the end, we were HOT! The banner for our last leg with all our team members! What a blast! <img src=""><img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"><img src=""> <img src="">
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