Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). Transfer the veggies to an ice bath and drain. Put the savoy cabbage, green cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Need I say more? Egg Roll Recipe Instructions Making the filling:īring a large pot of water to a boil. You can even cut the wrappers into smaller squares, and make minis for a delightful appetizer. They freeze well after frying, and reheat nicely for after school or party snacks. That said, you could use the traditional ingredients in this recipe, or get creative with just about any fresh vegetables and meat. It’s very close to what we used to make at the restaurant. While my father is no longer here to give us his exact recipe, I’ve developed this one from memory. It’s a relatively easy process, and you’ll get the hang of it quickly. I wasn’t particularly good at it (25 pounds an hour was a far off dream), but I could make them well enough. If you were any good, you could tear through 25-30 pounds of wrappers per hour, and all the egg rolls would look like perfect little clones of each other. He later became a business owner with his own Chinese restaurant.īack then, chefs and kitchen hands were judged by how many pounds of egg roll wrappers they could go through in one hour. I first attempted to make these beside my father, who was a Chinese chef working at the Holiday Inn restaurant in upstate New York. It is an American creation that evolved from Chinese spring rolls (check out our Shanghai Style Spring Roll recipe to see the difference), sometime in the early 20th Century.Ĭontrary to the name, the filling does not actually contain egg, and there may or may not be eggs in the wrapper! Like other fried foods, they’re often served with duck sauce, a sweet condiment popular in Chinese-American takeout restaurants. The wheat flour based wrappers form small bubbles when fried, giving them their signature look.
Enjoy! What Are Egg Rolls?Įgg rolls are fried, savory rolls, generally filled with cabbage chopped Chinese roast pork.
We have since updated it with new photos, clearer instructions, nutrition information, and more. Note: This recipe was originally published on November 10, 2014.
It’s been a very long time since I was regularly making them in my parents’ takeout restaurant, when we’d crank out hundreds of egg rolls at a time. With this recipe, however, we’ve recorded the ingredients and method we used, so we can make them anytime at home! This egg roll recipe is a copycat of the basic version you’ll find in takeout places and Chinese buffets, with cabbage and roast pork in the filling. They’re the quintessential Chinese takeout food.
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