Authentic Homestyle Chinese Egg Rolls

In the Chinese language, the appetizer that Americans know as the fried egg roll is actually called a “spring roll”, stuffed with a light vegetarian filling comprised of vermicelli, shiitake mushrooms, carrots, Chinese celery, and green onions, then lightly fried and served piping hot. Rarely does the roll take the form of those large, fried, cold, meaty and chewy chimichanga-like foodstuffs I remember from my junior high school cafeteria.

I’m Chinese-American, and I can’t recall any instances when my family sat down and ate spring rolls as part of our meal, regardless of whether we were dining out or sitting around our own dining room table. I wonder, since when did spring rolls, along with the likes of one completely fabricated dish named General Tso’s chicken, represent Chinese cuisine, both in the minds and tastes of America? Having seen the delineation of various regional foods and flavors possible in the Chinese cuisine, I bow my head in disgrace for the unfortunate miscommunication that happened somewhere across the Pacific.

When talking about egg rolls, the dish we were served, was something entirely different. And so much better.

Mom would make these on special occasions. Her egg roll was just that, a thin crepe-like layer of egg griddled into a pancake, then rolled up with a fragrantly seasoned ground pork stuffing inside. Cut thinly into bite sized pieces, on our table the egg roll would be arranged among a heap of simmered Napa-cabbage and vermicelli noodles.

Pork is the meat of choice in China – although nowadays the country’s interest in beef (not to mention dairy) is quickly gaining ground. Year-round availability of scallions, fresh mushrooms, and ginger gives the cuisine- and this dish in particular- its signature flavors. The chopsticks as lone utensil gives reason for the deliberate slicing into bite-sized pieces, and the laborious prep countered by a quick sauté/steam in a wok is exemplary throughout all Chinese dishes.

This is an egg roll that is much more representative of Chinese cookery than any egg roll you’ve encountered in the past. It is a distant cousin to its American counterpart- but really, the relation is so distant they’re practically not related. They just somehow happen to share the same name.

How to Make Authentic Homestyle Chinese Egg Rolls

1. Prepare the Filling

• Finely chop the shrimp using a large knife or cleaver until it becomes a smooth paste.
• In a large bowl, mix the ground pork, shrimp paste, mushrooms, green onions, chives (if using), ginger, egg, soy sauce, Chinese cooking wine, and sesame oil.
• Stir thoroughly with a wooden spoon until fully combined. The mixture should be slightly wet and sticky with a fragrant aroma.

2. Prepare the Egg Pancake Wrappers

• In a medium bowl, crack all 11 eggs and beat well.
• Remove 1/4 cup of the beaten egg and set aside. This will be used later as a binder for sealing the egg rolls.
• Season the remaining beaten eggs with a pinch of salt and pepper.

3. Set Up Your Rolling Station

• Arrange a shallow dish for the finished rolls.
• Set up a cutting board or flat surface to assemble the egg rolls.
• Have the beaten eggs, pork filling, and a 12-inch nonstick skillet nearby.

4. Cook the Egg Pancakes

• Heat a medium-low flame under a nonstick skillet.
• Lightly grease the pan with vegetable oil using a brush or a paper towel.
• Pour 1/4 cup of the egg mixture into the pan and swirl it in a circular motion to spread the batter evenly into a thin layer.
• Cook for 30–45 seconds until the bottom is set but the top remains slightly wet.
• Slide the pancake onto a cutting board for assembly.

5. Fill and Roll the Egg Rolls

• While the pancake is still warm, place 1/4 cup of the pork mixture in a horizontal log at the edge closest to you.
• Roll the pancake tightly away from you, forming a firm egg roll.
• Halfway through rolling, fold in the edges like a burrito to create a closed shape.
• Dip your fingers in the reserved beaten egg and brush a thin layer along the edge of the pancake to seal the roll.
• Place seam-side down in a non-reactive dish.

6. Repeat the Process

• Continue steps 4 and 5 until all the egg rolls are assembled.
• Wipe the pan lightly with oil between cooking each egg pancake.

7. Cook the Egg Rolls

• Heat 2 tbsp vegetable oil in a wok or large skillet over medium heat.
• Place the egg rolls in the pan and cook for 2 minutes per side, turning until lightly golden.
• Add 1 cup of water or stock, cover, and reduce the heat to a simmer.
• Cook for 5 minutes, then uncover. If the liquid is almost gone, add 1/2 cup more water or stock and cook for another 10 minutes, or until most of the liquid has evaporated.

8. Slice and Serve

• Remove egg rolls from the pan and let them rest for a minute.
• Using tongs to stabilize, slice each roll into 1-inch pieces.
• Serve immediately with dipping sauce or as part of a family-style meal.

Tips for Success

• Egg Pancakes Must Be Thin: Use a gentle swirling motion to spread the egg mixture evenly, preventing thick pancakes that are harder to roll.
• Sealing the Egg Rolls Properly: The reserved beaten egg helps create a strong seal, ensuring the rolls don’t open while cooking.
• Don’t Rush the Simmering Step: Cooking in water or stock helps the filling cook evenly and keeps the egg rolls moist and flavorful.
• Freezing for Later: Place uncooked egg rolls in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. To cook from frozen, follow Step 7, adding 2–3 extra minutes to the simmering time.

Where to Find Ingredients

• Fish Paste: Available at most Asian grocery stores, but can be omitted if unavailable.
• Chinese Cooking Wine: Shaoxing wine is the best option and can be found in the Asian aisle of major supermarkets or online.

Homestyle Chinese Egg Rolls

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

• Author: Jessie Chien
• Total Time: 45 minutes
• Yield: Serves 6
• Diet: Omnivore, Pescatarian

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Description

These arent your average takeout egg rolls! Delicate egg pancakes wrap savory pork, shrimp, and veggie filling, then gently steam-fry to perfection.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs (900 g) ground pork
• 0.5 lbs (225 g) shrimp
• 2 tbsp fish paste
• 0.5 cups (50 g) finely chopped shiitake mushrooms
• 0.5 cups (50 g) chopped green onions
• 0.25 cups (10 g) chopped chives
• 3 tbsp ginger
• 1 egg
• 0.25 cups (60 ml) soy sauce
• 2 tbsp (30 ml) Chinese cooking wine
• 1 tbsp (15 ml) sesame oil
• 11 eggs
• Salt
• Pepper
• Vegetable oil
• 1-2 cups water or stock

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Instructions

1. Prepare the Filling
2. Finely chop the shrimp until it becomes a smooth paste.
3. In a large bowl, mix the ground pork, shrimp paste, mushrooms, green onions, chives, ginger, egg, soy sauce, Chinese cooking wine, and sesame oil.
4. Stir thoroughly until fully combined. The mixture should be slightly wet and sticky.
5. Prepare the Egg Pancake Wrappers
6. In a medium bowl, crack all 11 eggs and beat well.
7. Remove 1/4 cup of the beaten egg and set aside; this will be used as a binder.
8. Season the remaining beaten eggs with salt and pepper.
9. Set Up Your Rolling Station
10. Arrange a shallow dish for the finished rolls.
11. Set up a cutting board to assemble the egg rolls.
12. Have the beaten eggs, pork filling, and a 12-inch nonstick skillet nearby.
13. Cook the Egg Pancakes
14. Heat a medium-low flame under a nonstick skillet.
15. Lightly grease the pan with vegetable oil.
16. Pour 1/4 cup of the egg mixture into the pan and swirl to spread evenly.
17. Cook for 30–45 seconds until the bottom is set but the top remains slightly wet.
18. Slide the pancake onto a cutting board.
19. Fill and Roll the Egg Rolls
20. While the pancake is still warm, place 1/4 cup of the pork mixture in a horizontal log at the edge closest to you.
21. Roll the pancake tightly away from you, forming a firm egg roll.
22. Halfway through rolling, fold in the edges to create a closed shape.
23. Dip your fingers in the reserved beaten egg and brush a thin layer along the edge to seal the roll.
24. Place seam-side down in a dish.
25. Repeat the Process
26. Continue steps 4 and 5 until all the egg rolls are assembled.
27. Wipe the pan lightly with oil between cooking each egg pancake.
28. Cook the Egg Rolls
29. Heat 2 tbsp vegetable oil in a wok or large skillet over medium heat (approximately 350°F/177°C).
30. Place the egg rolls in the pan and cook for 2 minutes per side, turning until lightly golden.
31. Add 1 cup of water or stock, cover, and reduce the heat to a simmer.
32. Cook for 5 minutes, then uncover. If the liquid is almost gone, add 1/2 cup more water or stock and cook for another 10 minutes, or until most of the liquid has evaporated.
33. Slice and Serve
34. Remove egg rolls from the pan and let them rest for a minute.
35. Using tongs, slice each roll into 1-inch pieces.
36. Serve immediately with dipping sauce.

Notes

• For a richer flavor, marinate the pork in soy sauce and ginger for at least 30 minutes before mixing with other ingredients.
• If you don’t have a wok, a large, deep skillet will work for steaming the egg rolls.
• Leftover egg rolls can be stored in the refrigerator for up to 2 days and reheated in a non-stick pan or air fryer.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Pan-Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 2 egg rolls
• Calories: 350
• Sugar: 5
• Sodium: 600
• Fat: 20
• Saturated Fat: 5
• Unsaturated Fat: 10
• Trans Fat: 0g
• Carbohydrates: 30
• Fiber: 4
• Protein: 25
• Cholesterol: 150

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