These homemade Chinese egg rolls offer a delightful crunch with every bite, featuring a savory filling of shredded cabbage, carrots, and tender proteins like shrimp and pork. The combination of fresh bean sprouts, bamboo shoots, and water chestnuts adds wonderful texture and subtle earthy notes, balanced by the umami richness of soy sauce and sesame oil. Perfectly golden and crispy on the outside, they make an ideal starter for casual gatherings, potlucks, or as a satisfying snack. Simple to assemble with common pantry staples, this recipe delivers authentic home-style flavor that pairs beautifully with a side of soy sauce or sweet chili dipping sauce.
Chinese Egg Rolls 2
Description
These homemade Chinese egg rolls offer a delightful crunch with every bite, featuring a savory filling of shredded cabbage, carrots, and tender proteins like shrimp and pork. The combination of fresh bean sprouts, bamboo shoots, and water chestnuts adds wonderful texture and subtle earthy notes, balanced by the umami richness of soy sauce and sesame oil. Perfectly golden and crispy on the outside, they make an ideal starter for casual gatherings, potlucks, or as a satisfying snack. Simple to assemble with common pantry staples, this recipe delivers authentic home-style flavor that pairs beautifully with a side of soy sauce or sweet chili dipping sauce.Ingredients
Directions
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Finely chop the bok choy, carrots, onion, garlic, bamboo shoots, and water chestnuts.
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In a large bowl, combine the chopped vegetables, bean sprouts, cooked ground pork, shrimp, and ground beef.
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Add cooking wine, soy sauce, and sesame oil to the mixture and toss until evenly coated.
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Place the filling mixture in the freezer for 15-20 minutes to cool and firm up, which prevents the wrappers from becoming soggy.
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Heat vegetable oil in a deep fryer or heavy pot to 325&# 194;°F (165ðC).
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Lay an egg roll wrapper flat on a clean surface and place about 3 tablespoons of the cooled filling in the center.
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Fold the bottom corner over the filling, then fold in the left and right sides tightly.
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Continue rolling the wrapper upwards to form a tight cylinder.
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Brush the top exposed corner with beaten egg to seal the roll securely.
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Carefully lower the egg rolls into the hot oil, a few at a time, avoiding overcrowding.
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Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
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Remove the egg rolls with a slotted spoon and drain on paper towels.
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Serve warm immediately with soy sauce, hot mustard, or your favorite dipping sauce.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 16.6kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 14.6mg1%
- Total Carbohydrate 3.9g2%
- Dietary Fiber 1.6g7%
- Sugars 2.1g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
