Crispy Homemade Chinese Egg Rolls: Authentic Family Recipe Revealed

Traditional Chinese Egg Rolls: A Crispy Family Favorite

There’s nothing quite like homemade egg rolls that deliver that perfect crunch followed by a savory, flavorful filling. These traditional Chinese egg rolls are inspired by authentic family recipes passed down through generations, bringing restaurant-quality appetizers right to your home kitchen.

Why You’ll Love These Homemade Egg Rolls

These crispy Chinese egg rolls feature a delicious combination of ground pork, bamboo shoots, mushrooms, green onions, and thin strips of egg pancake, all wrapped in a crispy fried shell. Perfect as an appetizer for your next Asian-inspired meal or as the star of your party platter!

Ingredients for Perfect Egg Rolls

• 1 pound ground pork
• 1 cup shredded cabbage
• ¼ cup finely chopped bamboo shoots
• ¼ cup finely chopped shiitake mushrooms
• 3 green onions, thinly sliced
• 2 large eggs, beaten
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sugar
• ½ teaspoon white pepper
• 20 egg roll wrappers (6-inch square)
• 4 teaspoons vegetable oil, divided (plus extra for frying)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)

Kitchen Tools You’ll Need

• Large wok or skillet
• Mixing bowl
• Cutting board and knife
• Deep fryer or heavy-bottomed pot
• Kitchen thermometer
• Paper towels
• Tongs

How to Make Authentic Chinese Egg Rolls

1. Prepare the egg pancake: Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook without stirring until firm. Flip and cook for an additional 20 seconds. Set aside to cool, then slice into thin strips.
2. Cook the filling: Heat 2 teaspoons of vegetable oil in the same wok over medium-high heat. Add ground pork and cook until browned, breaking it into small pieces, about 5 minutes. Add ginger and garlic, cooking for 30 seconds until fragrant.
3. Add vegetables: Add cabbage, bamboo shoots, and mushrooms to the pork mixture. Stir-fry for 3-4 minutes until cabbage has softened slightly.
4. Season the filling: Add soy sauce, sesame oil, sugar, and white pepper. Stir well to combine. Cook for another 2 minutes, then add green onions and the sliced egg strips. Mix thoroughly and remove from heat. Allow the filling to cool completely.
5. Prepare for wrapping: Place an egg roll wrapper on a clean, flat surface with one corner pointing toward you (like a diamond). Have your cornstarch slurry ready for sealing.
6. Fill and wrap: Place about 2 tablespoons of filling just below the center of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll tightly upward, sealing the final corner with a bit of the cornstarch slurry.
7. Prepare for frying: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). The oil should be about 3 inches deep.
8. Fry the egg rolls: Carefully add egg rolls to the hot oil, a few at a time to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
9. Drain: Remove with tongs and place on paper towels to drain excess oil.
10. Serve: Allow to cool slightly before serving with your favorite dipping sauce like sweet and sour sauce, duck sauce, or hot mustard.

Pro Tips for Perfect Egg Rolls

• Drain the filling: Make sure your filling isn’t too wet, or it will make the wrappers soggy.
• Tight wrapping: Roll your egg rolls tightly to prevent them from opening during frying.
• Oil temperature: Maintain the oil at 350°F for perfect crispness. Too hot, and they’ll burn; too cool, and they’ll be greasy.
• Make ahead: You can prepare the filling a day in advance to save time.
• Freezing option: Uncooked egg rolls can be frozen for up to 3 months. Freeze them on a baking sheet first, then transfer to a freezer bag.

Serving Suggestions for Your Egg Rolls

These crispy Chinese egg rolls make an excellent starter for any Asian-inspired meal. Serve them with a variety of dipping sauces like:

• Sweet and sour sauce
• Spicy Chinese mustard
• Soy sauce with a splash of rice vinegar
• Sweet chili sauce

For a complete takeout-style dinner at home, pair these egg rolls with fried rice, lo mein, or a simple stir fry.

Storage and Reheating

If you have leftover egg rolls, store them in an airtight container in the refrigerator for up to 3 days. To reheat:

• Oven method (best for crispiness): Preheat oven to 350°F and place egg rolls on a baking sheet. Bake for 10-15 minutes until heated through and crispy.
• Air fryer method: Reheat at 350°F for 3-4 minutes for perfectly crispy results.
• Avoid microwaving as this will make your egg rolls soggy.

Why Homemade Egg Rolls Are Better

Making egg rolls at home allows you to control the quality of ingredients and adjust seasonings to your taste. You’ll avoid the preservatives and excess sodium often found in restaurant versions, plus you’ll enjoy them at peak freshness and crispiness!

These traditional Chinese egg rolls are sure to become a family favorite, whether served as an impressive appetizer for guests or as part of your weeknight dinner rotation. The crispy wrapper and flavorful filling create the perfect bite every time!

Recipe adapted from Authentic Chinese Egg Rolls (from a Chinese person)