Egg Roll Recipe Delivers Classic Chinese-American Fried Filling and Crispy Wrappers

Egg rolls are a savoury Chinese-American fried pastry. They use a wheat flour wrapper filled with chopped meat and vegetables, then deep-fried until golden. You can eat them plain or dip them in sweet-and-sour sauce or teriyaki sauce. This version avoids cabbage and carrots, so the filling tastes richer than many shop-bought rolls.

This recipe builds flavour by stir-frying the filling in a wok, then sealing it with egg white before frying. You can use chicken or pork, plus bean sprouts and bamboo shoots. Broccoli, bok choy, celery, and spinach are optional. Keep the wok roomy, cook in batches, and do not overcook the bean sprouts.

Use these measured ingredients as a clear starting point. You can scale them up or down, but keep the same balance of soy sauce and ginger. If you add optional greens, keep them in small pieces so the egg roll wrapper seals well and the rolls fry evenly.

• 12 egg roll wrappers (shop-bought or homemade)
• 250 g chicken or pork
• 120 g bean sprouts
• 120 g bamboo shoots (drained), cut into matchsticks
• 1 tbsp soy sauce
• 1/2 tsp powdered ginger
• 2 tbsp vegetable oil, for stir-frying (optional: 1 tsp sesame oil within this)
• 750 ml to 1 litre vegetable oil or shortening, for deep-frying the rolls
• 1 egg white, lightly beaten (for sealing)
• Optional vegetables: 100 g broccoli, 2 celery stalks, 150 g bok choy, 60 g spinach
• Optional: 1 tsp sesame seeds

These tools help you stir-fry fast and fry safely. A wok gives good heat, but a wide pan can also work for the filling. For frying, use a deep pot or deep pan and long tongs, since egg rolls can stick to baskets and may tear when you lift them out.

• Wok or large frying pan
• Chopping board and knife
• Mixing bowl and spoon
• Deep pot or deep pan for frying
• Cooking thermometer (helpful)
• Tongs
• Plate lined with kitchen paper

Prepare the filling

Cut the meat into tiny pieces. It is easier when cooked, but the best texture comes from cutting it raw, then cooking after cutting. Cut bamboo shoots into matchsticks. Wash bean sprouts and discard any that are not white and crisp. Keep all pieces small for easy folding.

If using broccoli, chop florets into small pieces and cut the stalk into matchsticks. If using celery, cut each stalk lengthways into wide strips, then slice thinly across. If using bok choy, separate leaves from stalks. Slice the stalks like celery. Slice leaves into strips, then break into short pieces.

Heat oil in a wok. High heat can taste better, but you must stir fast to avoid burning. If you are new to wok cooking, use lower heat. Do not overcrowd the wok. Cook in batches if needed, or cook each ingredient on its own, then mix at the end.

Add the meat first. If it is raw, stir-fry until lightly cooked through, then drain any juices and add more oil if needed. Add a small amount of sesame oil and sesame seeds if you want. Stir in soy sauce, then add powdered ginger. Ginger can taste hot, so keep it measured.

Add broccoli, celery, and bok choy stalks, if using. Cook until just softened. Broccoli should turn bright green, not dull or brown. Add bok choy leaves and spinach, if using. Cook only until just wilted. Add bamboo shoots and bean sprouts last, then turn off the heat to avoid soft sprouts.

Construct and fry the egg rolls

Start heating oil for frying while the filling is still warm. Deep-fat frying works best, but pan frying in about 2 cm of oil also works. You do not need a basket. Keep tongs ready. Do not leave uncooked egg rolls sitting for long, since they turn sticky and can tear.

1. Place one wrapper on a plate, with one point facing you.
2. Spoon a small amount of hot filling near the centre.
3. Fold the far corner over the filling.
4. Brush egg white on that fold to seal.
5. Fold in the left and right corners.
6. Brush egg white on the folds and the last corner.
7. Roll towards you to form a tight parcel.
8. Check the seal. Patch tears with a small wrapper piece and egg white.
9. Fry until golden brown, turning a few times and gently pushing under the oil.
10. Lift out with tongs and place on a clean plate lined with kitchen paper.

Serve the egg rolls quickly, as they are best hot. Avoid touching cooked rolls with hands or tools that may have raw egg white on them. For dipping, sweet-and-sour sauce or teriyaki sauce matches the soy and ginger flavours in the filling and suits this Chinese-American style snack.

Notes, tips, and variations

Like most fried foods, egg rolls do not keep crisp for long after cooking. The filling keeps better than the fried wrapper, so you can store leftover filling in the fridge and cook fresh rolls later. Leftover filling with wrappers can also be used to make wonton soup, using small wrapper pieces.

If you have extra wrappers, you can deep-fry them on their own. While still hot, cover them straight away with sugar and cinnamon for a sweet snack. When you choose vegetables, keep them in short strips or small pieces. This helps the wrapper seal and reduces the chance of splitting during frying.

Nutritional values (approx.)

These values are an estimate per 1 medium egg roll, as made with chicken and deep-frying. Oil absorption and portion size can change the numbers. If you pan fry, the fat may be a bit lower, but the wrapper can still soak up oil, so drain well before serving.

Warnings

Hot oil can flare if it catches fire, and flames can rise well above the pot. Keep flammable items away and have a suitable fire extinguisher nearby. Choose an oil with a high smoke point to reduce smoke and risk. Never use water on an oil fire. Turn off the heat and cover the pot if safe.