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Egg Roll Recipe

Egg rolls are a popular Chinese appetizer, and this recipe makes for the best egg rolls. There's even a step-by-step picture guide!

Egg Roll Recipe

Egg rolls are a popular Chinese appetizer, and this recipe makes for the best egg rolls. There’s even a step-by-step picture guide! |
Yield: 24 egg rolls


1 package egg roll wrappers (or spring roll wrappers), about 25
1 lb. pork, trimmed of fat and cut into strips (I like the dark meat best)
2-3 tbsps soy sauce
2 tbsp Chinese cooking sherry
2 tsp cornstarch
4 tbsps vegetable oil (like canola or corn oil, but not olive oil)
1 cup green onions, cut into 1-inch strips
4 cups cabbage
2 cups mung bean sprouts
1 cup bamboo shoots, cut into strips
1 cup Chinese mushrooms, stems removed and cut into strips
1 egg white, beaten (for egg wash)
3-4 cups vegetable oil for frying

Defrost the egg roll (or spring roll) wrappers according to the package instructions. Keep the wrappers under a damp cloth while not in use. In a small bowl, mix the pork, soy sauce, sherry, and cornstarch together. Set aside. Heat 2 tablespoons of oil and half of the green onions in a sauté pan on high. When onions begin to sizzle, add the cabbage and bean sprouts and stir-fry until they are wilted. Remove from pan and set aside in a medium bowl. Heat the remaining 2 tablespoons of oil with the rest of the green onions on high until the onions sizzle. Add the pork to the pan and stir-fry. When the pork is almost cooked through, return the cabbage and sprouts to the pan along with the mushrooms and bamboo shoots. Sauté until cooked. Remove from heat. If there is excessive liquid in the pan, you can drain that off.

On a clean work surface, orient a wrapper so that a corner points toward you. Place 2-3 tablespoons of filling (more if your wrapper is larger) near the corner closest to you. Fold that corner over the filling and then fold the sides over toward the center. Roll the rest up toward the far corner. Wash the edges of the far corner with the beaten egg white and gently seal the egg roll. Repeat until all of the filling or the wrappers are gone.

In a medium saucepan, heat the frying oil to 375°F and fry 3-4 egg rolls at a time for about 3-4 minutes or until golden brown. Remove the egg rolls from the oil and set on a baking rack to cool. (Paper towels will make them soggy). Serve hot with soy sauce, hoisin sauce, sweet and sour sauce, etc.

egg roll

When it comes to traditional Chinese recipes, I always turn to Use Real Butter as my ultimate online resource. (I learned how to make Chinese dumplings and potstickers from her.) Use Real Butter is a seriously good blog–very down-to-earth, real, and choked full of delicious recipes plus breathtaking landscape photography and some of the cleanest food porn; I become a fan instantly. Today, I am very happy to feature Jen Yu of Use Real Butter as our guest writer. Jen shares her easy egg roll recipe (with sweet egg roll) and step-by-step picture cooking guide.  Please give her your warmest welcome and support, and don’t forget to pay her a visit at her wonderful blog.

Egg Roll Recipe
Guest Writer: Jen Yu of Use Real Butter

I can’t tell you what a pleasure and an honor it is for me to be guest blogging on Rasa Malaysia. This is one of my all-time favorite sites for fantastic Asian recipes (and if you know me, I am picky when it comes to authentic Chinese food) and beautiful photography. When Bee asked if I’d be interested in writing a guest post, I practically fell out of my chair. Yes, of course! But what would I blog? To be honest, I come here to reference many of Bee’s recipes. Eventually, we settled on egg rolls.

Egg rolls are one of those dishes that I don’t make at home very often. Deep frying is something I tend to let the restaurants specialize in. However, I quite love a really good, crispy, hot, fresh egg roll from time to time. Now there is a burning question about the difference between a spring roll and an egg roll. I think most of what I have encountered in Chinese restaurants is what might be classified as a spring roll: loaded with vegetables (cabbage, carrots, mushrooms, sprouts), sometimes containing meat (pork), and wrapped in a thin flour skin that becomes delicately crispy when fried. I usually only see egg rolls in more westernized Chinese take-out joints and they always contain meat (usually pork), are fried in a thicker flour and egg wrapper, and tend to be about twice as large as their spring roll cousins. I think I read somewhere that the egg roll is Cantonese.

green onions, bamboo shoots, chinese mushrooms, pork, cabbage, sprouts

egg roll

In my mind, a spring roll doesn’t contain meat, so these are egg rolls by default. I started by stir-frying the vegetables that require the most time to cook: the cabbage and mung bean sprouts. I heated a little vegetable oil in the pan until it was hot and then tossed in half of the green onions to flavor the oil. When things began to sizzle, I added the cabbage and sprouts, stir-frying until they were wilted at which point I removed the contents to a bowl.

cabbage and mung bean sprouts

egg roll

I prefer to use dark pork meat and I don’t use a lot of it, allowing the vegetables to dominate the egg roll. The quantities should be dictated by what you like, so feel free to add more, use less, or replace the pork with chicken or tofu. You can mix the pork strips with a variety of seasonings, but my mom suggested (nay, instructed me to use) soy sauce, Chinese cooking sherry, and some cornstarch. Using the same pan, I added a little more vegetable oil and the remaining green onions. As the onions sizzled, I poured in the pork strips and stir-fried until the meat was barely pink anymore.

thin strips cook in just a few minutes

egg roll

Once the pork was nearly done, I emptied the cabbage and sprouts back into the pan and also added the remaining ingredients (in this case, the bamboo shoots and the mushrooms) and stir-fried everything until the pork was cooked through.

the filling

egg roll

I used spring roll wrappers (it read: Spring Roll Wrappers on the package) as my tiny Asian grocer did not have any egg roll wrappers in stock. I prefer these thinner wrappers anyway, but just so you know, I have seen egg roll wrapper packages in larger Asian grocery stores. I think they are called egg rolls because egg is used in making the wrapper dough.

rolling the wrapper around a spot of filling

egg roll

folding the sides over neatly

egg roll

Wrapping the rolls is straightforward if you keep one thing in mind – no gaps. I oriented each wrapper as a diamond with one corner pointing toward me and piled a few tablespoons of filling two-thirds of the way down from the center to the corner nearest me. I folded the nearest corner over the filling, then folded the sides over, making sure no filling was “exposed” and then rolled the rest of it up. A little egg wash smeared along the edges of the last corner helped to keep the egg roll sealed.

awaiting the fryer

egg roll

My final egg rolls measured about 5 inches in length and 1.5 inches in diameter which is probably on the small side for an egg roll, but on the large side for a spring roll. Go figure. I fried them in a 3-quart saucepan with 3 cups of vegetable oil at 375°F (I used a candy thermometer to monitor the temperature) and they browned in about 3-4 minutes. Rather than setting the fried egg rolls on paper towels where they would get soggy, I let them cool on a baking rack which allowed them to maintain their crispy shells. They are delicious when eaten hot.

egg rolls (with spring roll skins)

egg roll

Since I had extra spring roll wrappers, I opened a can of sweet red bean paste (easily found at any Asian market) and wrapped several sweet bean paste rolls, frying them just like the egg rolls. Served fresh and dusted with some powdered sugar, these make a great little dessert. Thanks for having me, Bee!

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32 COMMENTS... read them below or add one

  1. The egg rolls look perfect and delicious. I’ve started to fall in love with sweetened red beans lately and am eager to try them in an egg roll version (i.e. everything is always better when deep fried). Thanks for sharing your egg roll recipe!

  2. My two favorite bloggers for my Asain cravings in one place…woot!
    Great post Jen! One day soon I’ll have more time to make these egg roll…at last with your egg roll recipe.

  3. Jen, those spring rolls look so yum!! I used to make spring rolls a lot when we lived in India – except that I used Indian-Chinese recipes which are different from the real stuff as the Indian influence is very strong when it come to spices and herbs. Mine always had julienned ginger and hot green chillies, and I had to make my own wrappers.

  4. NYMY

    I always love egg rolls. They are a great Chinese appetizer. I love that you use a lot of pork in your egg rolls. Yummy egg roll recipe.

  5. Signe

    Thanks for the simple egg roll recipe. I’m wondering when you put the sauce mixture of soy, sherry and cornstarch in? You mixed it and set it aside but never added it to the dish, did you? Does it go in with the pork or get added at the end when everything is in the pan?

  6. Signe

    Please don’t post my last comment. I re-read the instructions and see now that you flavored the pork with it. Sorry – I missed it the first time around.

  7. Oh Jen, these are GORGEOUS! I could eat these all day long. And then be 300 pounds. But god, I love egg (er, spring, er… whatever) rolls. Thanks for the step by step and making them look so easy.

    Great guest post and egg roll recipe!!

  8. It has always been a conundrum for me, spring roll vs. egg roll. But I am not so much interested in the nomenclature as with the taste, and this sounds perfect. I really do want to try the bean paste rolls as well. Thanks for sharing your egg roll recipe.

  9. These look delicious! I love the use of mushrooms.

    When I was growing up, my Cambodian friends and I always reserved the term “spring roll” exclusively for freshly sliced veggies, pork, and shrimp (mixture varies) wrapped in a rice paper roll that had been soaked in hot water til pliable. That’s always what I think of when I hear “spring roll” and it wasn’t until recently that I realized that a spring roll could refer to something else entirely! I still consider anything deep fried, no matter the skin, to be an egg roll. Thanks for your egg roll recipe.

  10. Beautiful egg rolls, Jen! I’m so unused to fried egg rolls that don’t have ground meat in them :) But these look just about perfect– thanks for sharing the egg roll recipe! :)

  11. Thanks everyone for your kind comments! I try to justify the frying with all of the crunchy and delicious vegetables on the inside :) Loved reading other variations on the ingredients too. Again, thank you, Bee, for having me! xxoo

  12. Mollie

    Looks amazing as usual Jen! I love spring rolls – and like you, I prefer the thinner crispier wrappers. Is it wrong I want take that filling and eat it up with a spoon in a quiet corner all by myself? :) And thanks for introducing me to a new blog! Bee, this egg roll recipe looks great!

  13. AnakM

    Bee, Jen looks really good! If you make it all veggie then its like popiah with sambal :)

    I’ve been craving “wet popiah” lately – do you know what I’m talking about? Its like a cross between rice paper that Vietnamese rolls are made of and this egg/spring roll wrapper with the sauce smeared on the inside. In Malaysia you can buy it at the wet market but how to make or buy in the US?? *sniff*

  14. Michael

    you write what the difference between egg roll and spring roll…………..

    A egg roll is deep fried and results in a hard crispy skin, a spring roll is made of a rice wrap never fried resulting in a soft skin and dipped in peanut sauce. A spring roll is healthier for those who dont want to eat fried foods.

  15. Anna

    Hi there…..Thank you for sharing a great recipe here and could you share with us how to make the spring roll skins please? Where I live can’t find already made spring roll skins so would really appreciate if you could show us how to do that. : )

  16. Carlo Volti

    To clear up the “Egg Roll”/”Spring Roll” name thing, in this country, they’re basically the same thing. In the beginning, these were given a name chosen by people in this country, and they chose “Egg Roll”, mainly because the wrapper they used was the same as thick egg noodles, just uncut.
    Later on, as we slowly became more educated about other cultures, (and realized that Cantonese wasn’t the only Chinese language) someone finally realized that in Mandarin Chinese, “Egg Rolls” were rolled cookies, and the actual name for our “Egg Rolls” in Mandarin was “chun juan” (春卷/春捲) which translated literally into “Spring Roll” so the name has been slowly changed over the last decade. Along with the name change also came a change in the kind of wrapper that was used from the heavy noodle type to the thinner one actually used in Asia.
    Still, as a lot of people don’t know the history behind the name change, they’ve ‘Americanized’ it based on certain code words in cooking (ie, ‘florentine’ means it has spinach in it, ‘California’ means it has avocado, etc) and made the assumption that “Spring Rolls” were just the vegetarian version :). In fact, a Google search will only perpetuate this falsehood as most of the people who reply simply do not know and are making guesses :). Anyway, there, no more mystery.

  17. Liz

    I am SO glad I found this site. Long story short, I recently ordered take out from a local favorite ‘Chinese’ Restaurant, and the fare has just gone downhill. Decided to try on my own and have found the recipes offer a more delicate infusion of flavors & freshness. I also have more control of my dietary needs (one being salt intake). A bit more time consuming, but well worth it. THANK YOU for sharing with everyone.

  18. Deb Kowal

    I am trying to find an egg roll recipe with the egg put down first, then the filling, then rolled. I guess you just whip up an egg, fry it first flat , then lay it down on the wrap?
    This type was the best I ever have had… and it actually was and “egg” roll…

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