Chinese Egg Rolls
Crispy Chinese egg rolls filled with a savory mix of vegetables and meat or tofu, perfect as an appetizer or snack for gatherings and casual meals.
Ingredients
- 1 garlic clove, minced ⓘ
- 1 medium onion, chopped finely ⓘ
- 2 scallions, minced ⓘ
- 2 celery stalks, chopped finely
- 2 cups coarsely grated carrots ⓘ
- 1 small can bamboo shoots, cut into matchstick lengths ⓘ
- 2 cups fresh bean sprouts ⓘ
- 1 1/2 to 2 cups finely cut chicken (or crabmeat/shrimp/pork/turkey or tofu)
- 1 egg, slightly beaten ⓘ
- soy sauce to taste (about 1/2 Tbsp.) ⓘ
- 1/2 Tbsp. peanut oil ⓘ
- 1 lb. egg roll skins ⓘ
Instructions
- Marinate the finely cut chicken in soy sauce with a little nutmeg, salt, and pepper.
- Prepare the filling by combining the marinated chicken, garlic, onion, scallions, celery, carrots, bamboo shoots, bean sprouts, and beaten egg.
- Stir-fry the mixture until the vegetables are tender and the chicken is cooked through.
- Remove from heat and let the filling cool slightly.
- Lay an egg roll skin on a flat surface, place a spoonful of filling near one corner.
- Fold the corner over the filling, then fold in the sides and roll tightly to enclose the filling.
- Seal the edge with a dab of water if needed.
- Heat peanut oil in a deep skillet or fryer.
- Fry the egg rolls until golden brown and crispy, about 3-4 minutes per batch.
- Drain on paper towels and serve hot.
Tips & Substitutions
For a delightful twist, try substituting the chicken with shrimp or tofu for a vegetarian option. Ensure to drain any canned ingredients, like bamboo shoots, properly to avoid excess moisture in the filling. You can also add a pinch of ginger for an extra flavor boost. If you prefer a healthier version, consider baking the egg rolls instead of frying them.
Serving Suggestions
Serve these egg rolls hot with sweet and sour sauce or soy sauce for dipping. They pair wonderfully with a side of fried rice or a fresh salad. For an Asian-inspired meal, consider serving them alongside Chicken With Purple Plum Sauce or with a bowl of hot soup as a starter.
Storage & Reheating
Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy again. Avoid microwaving, as this will make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Egg Rolls contains roughly 390 calories, with 7g protein, 43g carbohydrates, and 23g fat. It is an excellent source of vitamin A (28% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1343mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling in advance?
Yes, you can prepare the filling a day ahead. Just keep it in an airtight container in the refrigerator. When you're ready to make the egg rolls, let the filling come to room temperature before wrapping it in the skins for easier handling.
What if I can't find egg roll skins?
If egg roll skins are unavailable, you can use wonton wrappers as a substitute. Just keep in mind that wontons are smaller, so you'll need to adjust the amount of filling and possibly fry them for a shorter time.
Can I freeze the egg rolls?
Absolutely! You can freeze the assembled, un-fried egg rolls on a baking sheet until solid, then transfer them to a freezer bag. They can be stored for up to 2 months. Fry them straight from the freezer, adding a couple of extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).