Egg Rolls

Egg Roll has variety of versions.Today I have tried with variety of chinese recipes.I have seen in the popular Chinese cookbook.

What do you want,Ready?

1 lb. Chinese cabbage (Napa)

2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil



  1. Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further.

  2. Parboil shrimp and fry or bake pork. Mince both.

  3. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together.

  4. Beat egg. Wrap filling in egg roll skins and seal with egg.


  1.  Heat oil in wok or deep fat fryer to 375 degrees and drop in egg Rolls. When skin turns light golden brown, remove from oil and drain. (At this point, in restaurants they refrigerate them and finish the cooking process as Needed.) When cool, drop again into hot oil and fry until golden brown.

The two−stage deep frying method is actually a professional Chinese chefs Secret. It assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crisp.


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