Chinese Egg Rolls

Chinese Egg Rolls are simply a delight to eat. The pork, bean sprouts and shrimp wrapped inside egg roll wrappers provide textures that will captivate you. Add these ingredients to the soy and rice wine and fry them to have a crunchy, soft, meaty, fishy meal. Chinese Egg Rolls are ideal as a main dish, side dish and also as a starter. Using peanut oil to sauté the pork and then the egg rolls give the dish a lovely subtle nutty flavour. This Chinese recipe is ideal to serve with dishes such as Noodles with Peanut Sauce. Also Sweet and Sour Pork – Mema’s Style and Chinese Five-Spice Chicken (Wu Hsiang Chi).

Chinese Egg Rolls

Chinese Egg Rolls is a simple recipe that produces egg rolls full of flavour and aroma. Each one of these is a pork filled delight.

4.73 from 36 votes

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Course: Side Dish

Cuisine: Chinese

Keyword: Far East, Pork, Seafood, Shrimp, Tortillas/Wraps, Vegetables

Cook Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 16 Egg Rolls

Calories: 474kcal

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Ingredients

 

MetricImperial

• 3 tbsp peanut oil or veg oil
• 1/2 lb ground pork
• 1/2 lb Shrimp peeled, deveined, and finely chopped,
• 225 g bean sprouts
• 4 ribs celery finely chopped
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1/2 tsp sugar
• 1 tbsp cornstarch cornflour
• 2 tbsp cold water
• 450 g egg roll wrappers
• 3 cups peanut oil or vegetable oil
• salt to taste
• ground pepper to taste

Instructions

• Heat the oil in a wok or large heavy skillet over high heat.
  3 tbsp peanut oil
• Sauté the pork just until it looses its colour.
  1/2 lb ground pork
• Add the remaining ingredients except the corn-starch mixture and cook, stirring constantly, until the shrimp have turned pink and the liquid boils.
  1/2 lb Shrimp, 225 g bean sprouts, 4 ribs celery, 1 tbsp soy sauce, 1 tbsp rice wine, 1/2 tsp sugar, salt, ground pepper
• Stir in the corn-starch mixture and cook until the corn-starch becomes clear and the liquid has thickened.
  1 tbsp cornstarch, 2 tbsp cold water
• Remove from the heat and allow to cool to room temperature.
• Shape about 1/4 cup (60 ml) of the cool filling mixture into an oblong “sausage” shape and place diagonally on one of the egg roll wrappers.
• Fold one corner of the egg roll wrapper over the filling, and fold the adjacent corners towards the centre.
  450 g egg roll wrappers
• Moisten the remaining corner of the wrapper with a finger dipped in water and roll the filling to form a tight bundle.
• Repeat with the remaining filling and wrappers.
• Heat the oil in a wok or large skillet until the surface shimmers, about 375F (190C) on a deep-frying thermometer.
  3 cups peanut oil
• Fry the egg rolls 5 or 6 at a time until golden brown on all sides, about 3 to 4 minutes.
• Transfer to a wire rack and repeat with the remaining egg rolls.
• Serve as soon as possible, or keep warm in a 250F (120C) oven until ready to serve.

Nutrition

Calories: 474kcal | Carbohydrates: 1g | Protein: 6g | Fat: 50g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 23g | Cholesterol: 38mg | Sodium: 93mg | Potassium: 64mg | Fiber: 0.3g | Sugar: 1g