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5.0 from 9 votes

Crispy Chinese Egg Roll

This crispy Chinese egg roll recipe is flavorful and fun to make, featuring veggies, pork, bay shrimp and all your favorite Asian flavors.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings: 20
Calories: 103 kcal
Course: Appetizer
Cuisine: Chinese

Ingredients

Vegetables
  • 4 cups Napa cabbage shredded
  • 4 cups green cabbage shredded
  • 1 cup carrot shredded
  • 1 cup celery shredded
  • 4 green onions sliced
Seasoning
  • 1 tbsp sesame oil
  • 1 tbsp hoisin sauce
  • 2 1/2 teaspoons kosher salt
  • 2 1/2 teaspoons sugar
  • 1/4 teaspoon five spice powder
  • 1/4 teaspoon white pepper
Filling/Wrap
  • 1 lb ground pork
  • 2 tbsp hoisin sauce
  • 1/2 lb cooked bay shrimp
  • 1 package egg roll wrappers about 24 pieces (See Note 1)
  • 1 egg beaten
Fry
  • 2 cups vegetable oil or peanut oil, for frying
Serve
  • sweet and sour sauce

Instructions

    Cup of Yum
  1. Bring a large pot of 8-10 cups of water to the boil.
  2. Using a sharp knife, thinly slice or shred cabbages, place in a large bowl. Peel and shred the carrot, add to cabbage. Trim and discard the ends, then cut the celery and green onion into 3-inch pieces and then slice thin lengthwise. Add to cabbage bowl.
  3. Cook all the vegetables in the boiling water for 2-3 minutes, stirring to submerge. Set up a large bowl with ice and cold water. Strain vegetables and shock in cold ice water bath. Drain and place vegetables on a kitchen towel and squeeze excess water or use a salad spinner and, in batches, remove excess water. Transfer blanched and drained vegetables to a large bowl.
  4. In a skillet over medium heat brown the ground pork with the 2 tablespoons of hoisin sauce. Set aside to cool. Rinse shrimp and shake excess water using sieve.
  5. Add shrimp, cooled pork, sesame oil, tablespoon of hoisin, salt, sugar, five spice and white pepper to the vegetable bowl. Toss to mix well.
Assembly
  1. Beat the egg in a small dish.
  2. Using your hands, scoop about 1/2 cup of the filling and squeeze to compress. Place in center of an egg roll where a corner of the egg roll is pointing towards you.
  3. Using a finger, trace the edge of the egg roll after dipping in beaten egg.
  4. Fold the edge closest to you up and over filling, pulling back to secure filling under fold, tucking the tip under filling. Fold the left and right points up and over the rolled filling, pressing to adhere, and then roll forward to wrap completely and press gently to adhere final edge. Place on a tray. Repeat with remaining filling and wrappers. Egg rolls can be sealed and frozen at this point or fried.
  5. Heat oil in a deep skillet to 325°F. Fry the egg rolls in batches, turning often, for 3-5 minutes until wrapper is blistered, golden brown and crispy. Serve with sweet and sour sauce, or sauce of choice.

Notes

  • Photos show egg roll wrapper used. Video shows the difference using spring roll wrapper. Both are acceptable, but I prefer the classic egg roll with the crispy bubbled wrapper after frying.

Nutrition Information

Calories 103kcal (5%) Carbohydrates 4g (1%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.002g Cholesterol 39mg (13%) Sodium 426mg (18%) Potassium 185mg (5%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1212IU (24%) Vitamin C 10mg (11%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 103

% Daily Value*

Calories 103kcal 5%
Carbohydrates 4g 1%
Protein 6g 12%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.002g 0%
Cholesterol 39mg 13%
Sodium 426mg 18%
Potassium 185mg 4%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 1212IU 24%
Vitamin C 10mg 11%
Calcium 35mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.