Cooking Chinese Egg Rolls

Name: Cooking Chinese Egg Rolls
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 12 servings
Cuisine: Asian,Chinese
Ingredients: 1 package (4 1/2- x 5 1/2-inch) egg roll wrappers, or homemade wrappers; 1 teaspoon soy sauce; 1 teaspoon oyster sauce; Salt, to taste; Freshly ground black pepper, to taste; 1 scant teaspoon cornstarch; 1 pound fresh pork, or barbecued pork; 2 tablespoons oil; 1 medium onion, sliced; 2 stalks celery, cut diagonally; 1/2 pound fresh mushrooms, sliced; 6 water chestnuts, fresh if possible, sliced; 1/2 pound Napa cabbage. suey choy, sliced thinly, 1 inch lengthwise; 2 green onions, diced; 1 pound fresh bean sprouts; 1/4 cup water; 1 tablespoon cornstarch; 1/2 teaspoon soy sauce; 2 teaspoons oyster sauce; Salt, to taste; Freshly ground black pepper, to taste; Accent monosodium glutamate seasoning, to taste; 2 tablespoons cornstarch; 2 teaspoons cold water; 2 to 4 cups oil, for deep-frying

A classic Chinese egg roll recipe offers an easy-to-prepare, savory appetizer perfect for any gathering, with guidance on cooking and freezing.

⭐ 4 (58 reviews) Prep: 25 minCook: 45 minTotal: 70 minYields: 12 servings

Category Tags:

Appetizer

Cuisine Tags:

Asian Chinese

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Ingredients

1 package (4 1/2- x 5 1/2-inch) egg roll wrappers, or homemade wrappers

For the Pork Seasoning:

1 teaspoon soy sauce
1 teaspoon oyster sauce
Salt, to taste
Freshly ground black pepper, to taste
1 scant teaspoon cornstarch

For the Filling:

1 pound fresh pork, or barbecued pork
2 tablespoons oil
1 medium onion, sliced
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts, fresh if possible, sliced
1/2 pound Napa cabbage. suey choy, sliced thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts

For the Gravy:

1/4 cup water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
Salt, to taste
Freshly ground black pepper, to taste
Accent monosodium glutamate seasoning, to taste

Additional Ingredients to Prepare the Eggrolls:

2 tablespoons cornstarch
2 teaspoons cold water
2 to 4 cups oil, for deep-frying

Instructions

Preheat oil to 350F for deep-frying.
Marinate thinly sliced pork with seasonings for 10 to 15 minutes.
Heat a wok with oil; stir-fry onion and celery, season, and set aside.
Cook pork in the wok until well-done; set aside.
In the wok, stir-fry mushrooms, water chestnuts, bean sprouts, and suey choy separately, seasoning each as desired; set aside.
Combine all cooked pork and vegetables in the wok.
Prepare a gravy by combining water, cornstarch, oyster sauce, and soy sauce. Create a well in the wok's contents, add gravy, stir until thickened, then mix with green onion. Let the filling cool.
Prepare a cornstarch-water slurry for sealing wrappers.
Place one tablespoon of cooled filling onto an egg roll wrapper. Spread slightly, apply slurry to three edges, then fold and seal tightly.
Carefully deep-fry egg rolls in the preheated 350F oil until golden brown.
Drain on a rack or paper towels without stacking. Reheat gently on low heat for 10 minutes per side if necessary.

Nutritional Info (per serving)

Calories: 1068 kcal

Carbohydrate: 105 g

Cholesterol: 81 mg

Fiber: 11 g

Protein: 38 g

Saturated Fat: 9 g

Sodium: 1672 mg

Sugar: 5 g

Fat: 56 g

Unsaturated Fat: 0 g