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Chinese Egg Rolls Recipe

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This recipe for Chinese Egg Rolls, by , is from Diana C. Durham's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diana C. Durham


Makes 28 large egg rolls (about 10 cups of filling).

1/2 pound lean ground beef

1 teaspoon dry sherry

1 1/2 teaspoons corn starch

1/4 teaspoon black pepper

1 tablespoon light brown sugar

1 tablespoon dark soy sauce

2 tablespoons canola oil

3 teaspoons salt

3 slices unpeeled ginger root

2 large celery stalks, shredded

1 medium onion (about 1 cup), thinly sliced

1 1/2 pounds green cabbage, shredded (about 8 cups, packed)

2 tablespoons flour

1 pound fresh bean sprouts, (about 4 cups, tightly packed)

2 pounds egg roll wrappers (about 28 sheets)

1 egg, beaten, with 2 tablespoons cold water

Canola or peanut oil, for deep frying

1. Mix the beef with the sherry, cornstarch, pepper, brown sugar and soy sauce, in a large bowl.

2. Heat the oil in a pan, over high heat. Add the ginger root and salt. Add the celery and onions and cook, for about 3 minutes. Add the beef mixture and stir constantly, until the mixture is cooked, about 2 minutes.

3. Transfer the beef mixture to a colander, set over a large bowl, and drain the liquid. Set aside the liquid. Spread the beef mixture on a baking sheet to cool. Discard the ginger root.

4. Return the reserved liquid to the pan and cook the cabbage in it, over high heat, until transparent and soft, about 6 minutes. If liquid is scant, add 2 tablespoons of oil to pan. Stir constantly. You may need to cook the cabbage in batches.

5. When all of the cabbage is cooked, transfer the cabbage to the colander and drain liquid, pressing the cabbage to the sides of the colander. Transfer the cabbage to a large bowl, sprinkle with flour, and mix together thoroughly, using your hands. Keep the cabbage and beef mixtures in the refrigerator, until ready to use.

6. When ready to assemble the egg rolls, mix the cabbage and beef mixtures together. Mix in the bean sprouts by hand, lightly crushing them, as you mix.

7. Pour one inch of oil into a deep pan or dutch oven and heat to 350 F. to 375 F., while wrapping the rolls.

8. Place about 1/3 cup of the filling in the center of an egg roll wrapper, making sure not to over-fill.

9. Fold over one corner of the wrapper, to cover the filling, then fold over the right and left sides, to form an envelope.

10. Brush the top with the egg mixture and finish rolling.

11. Roll neatly and tightly, making sure that all of the filling is sealed securely in the wrapper. If it isn't the egg roll may burst open, while frying in the oil.

12. Immediately deep-fry the egg rolls, being careful not to over-crowd the pan, until golden brown. Do not let the egg rolls sit before frying, or the filling will soak through the wrapper, and they will not fry up crisp and puffy.

13. Remove the egg rolls from the oil and stand them on end in a colander lined with paper towels. Place the colander over a pan to catch any oil. If you are going to serve at a later time, line up the egg rolls on a rack to cool completely. Never pile the egg rolls; the wrappers will turn soft and loose their crispness.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Recipe adapted from "Chinese Home Cooking," by Helen Chen.

Fried egg rolls may be kept in the refrigerator for 4 to 5 days, or frozen for about 1 month. Reheat the rolls in a covered skillet, over very low heat, for 20 minutes, 40 minutes if frozen, turning once, halfway through heating. The egg rolls also may be heated in a 400 degree F. oven, for 10 to 12 minutes (15 to 18 minutes, if frozen). Place the egg rolls on a rack, over a baking pan, to drain off any excess oil and to help re-crisp the wrappers.

Variation: small versions of these egg rolls would make and excellent appetizer at a cocktail party or other celebration. Just cut the egg roll wrappers to the desired size.




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