Authentic Chinese Egg Rolls

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If you’re craving the savory crunch of restaurant-style Chinese egg rolls, this authentic homemade version delivers! Packed with ground beef bacon, fresh vegetables, and classic seasonings, these crispy egg rolls make the perfect appetizer, party snack, or side dish for your next takeout-inspired night at home.

Why You’ll Love This Recipe:

• Authentic flavor: Just like your favorite Chinese restaurant.

• Crispy texture: Golden brown on the outside, juicy on the inside.

• Make-ahead friendly: Prepare the filling in advance and fry fresh.

• Perfect for freezing: Great for meal prep or party planning.

Ingredients Breakdown

For the Filling:

• Ground beef bacon (½ lb):
  The savory protein base, rich and traditional in authentic egg rolls.

• Cabbage (2 cups) & Carrot (½ cup):
  Adds crunch, color, and a fresh balance to the meat.

• Bamboo Shoots (¼ cup) & Shiitake Mushrooms (2):
  Classic Chinese ingredients that bring umami depth and texture.

• Green Onions:
  Brightens the filling with a mild oniony zing.

• Soy Sauce, Salt, Sugar, MSG (optional):
  Builds a balanced, savory seasoning profile true to Chinese cuisine.

• Eggs (2 for filling, 1 white for sealing):
  One cooked into strips to add protein and texture; the egg white acts as the natural glue for sealing rolls.

For Assembly:

• Egg Roll Wrappers (12):
  Thin, square wrappers made for deep frying to a crisp, golden finish.

For Frying:

• Vegetable Oil:
  Used both in the stir-fry and deep frying—neutral and high smoke point.

Tips and Tricks:

• Chill the filling completely before wrapping—this prevents soggy wrappers.

• Don’t overfill the wrappers to avoid bursting during frying.

• Use a thermometer to keep the oil at the right temperature—too hot will burn, too cold makes greasy egg rolls.

• Work quickly while wrapping to keep the wrappers from drying out.

Variations and Customizations:

• Vegetarian option: Skip the beef bacon and use tofu or more mushrooms.

• Chicken egg rolls: Substitute ground chicken for beef bacon.

• Spicy kick: Add a teaspoon of chili garlic sauce to the filling.

• Air fryer method: Lightly brush with oil and air fry at 375°F for 10–12 minutes, flipping halfway through.

Pairing Suggestions:

• Dipping sauces: Sweet chili sauce, soy sauce, or homemade garlic vinegar dip.

• Main dishes: Serve alongside General Tso’s Chicken, Fried Rice, or Lo Mein.

• Beverages: Try with iced green tea, light beer, or ginger ale for a refreshing contrast.

Storage Instructions:

• Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer for best texture.

• Freeze uncooked egg rolls on a baking sheet, then store in a zip-top bag. Fry straight from frozen—just add a few extra minutes.

Popular Questions:

Can I bake these instead of frying?

Yes. Brush with oil and bake at 400°F for 20–25 minutes, flipping halfway through for even crisping.

What wrappers should I use?

Use traditional egg roll wrappers, found in the refrigerated section of most grocery stores—not spring roll or wonton wrappers.

Can I make the filling ahead?

Absolutely! The filling can be made and refrigerated up to 24 hours in advance.

Authentic Chinese Egg Rolls

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• Author: easysweetmeal
• Total Time: 50 minutes (plus chilling time)
• Yield: 12 egg rolls 1x

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Description

Crispy, savory, and packed with flavorful beef bacon and veggies, these egg rolls deliver the real taste of your favorite Chinese takeout—right from your kitchen.

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Ingredients

Scale 1x2x3x

• 1 teaspoon vegetable oil (for frying eggs)

• 2 large eggs, beaten

• 2 tablespoons vegetable oil (for stir-frying)

• 2 cups shredded cabbage

• ½ cup shredded carrot

• ½ pound ground beef bacon

• ¼ cup finely chopped bamboo shoots

• 2 shiitake mushrooms, finely chopped

• 2 green onions, sliced

• 2 tablespoons soy sauce

• ¼ teaspoon salt

• ½ teaspoon sugar

• Pinch of MSG (optional but enhances umami)

• 12 egg roll wrappers

• 1 egg white (for sealing)

• Oil for deep frying (enough for 6 inches in a wok or fryer)

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Instructions

1. Cook the Egg Strips

• Heat 1 tsp of vegetable oil in a skillet or wok over medium heat.

• Pour in the beaten eggs and cook as a flat omelet without stirring.

• Flip after 1–2 minutes, cook briefly, then remove from heat.

• Let cool and cut into thin strips.

2. Prepare the beef bacon and Vegetable Filling

• Heat 2 tablespoons of oil in a wok over high heat.

• Add cabbage and carrots; stir-fry for 2 minutes until slightly softened.

• Add ground beef bacon and stir until it begins to brown.

• Stir in bamboo shoots, mushrooms, and green onions.

• Season with soy sauce, salt, sugar, and MSG (if using).

• Cook for 5–6 minutes until fully cooked and vegetables are tender.

• Mix in sliced egg strips.

• Spread filling on a tray and refrigerate for at least 1 hour to cool completely.

3. Assemble the Egg Rolls

• Lay an egg roll wrapper in a diamond shape on a clean surface.

• Place about 3 tablespoons of chilled filling in the lower third.

• Brush egg white on the top two sides of the wrapper.

• Fold the bottom corner over the filling and roll halfway.

• Fold in the left and right corners, then finish rolling tightly.

• Press to seal and repeat with remaining wrappers.

4. Fry to Crispy Perfection

• Heat oil in a wok or deep fryer to 350°F (175°C).

• Fry 3–4 rolls at a time for 5–7 minutes, turning occasionally.

• Remove when golden brown and crispy. Drain on paper towels.

Notes

These Authentic Chinese Egg Rolls are everything you love about takeout, made fresh in your kitchen. With layers of flavor and the perfect crunch, they’re guaranteed to impress. Whether you’re serving them for a family dinner, party appetizer, or freezing a batch for later, these rolls are a true crowd-pleaser.

• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Deep-fried
• Cuisine: Chinese

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