Authentic Chinese egg rolls are a popular appetizer in Chinese cuisine, typically made with a savory filling of pork, vegetables, and sometimes shrimp, all wrapped in a thin pastry wrapper and deep-fried until crispy. Here’s a traditional recipe for Chinese egg rolls, often found in Chinese households and restaurants:

Ingredients:

For the Filling:

• 1/2 pound ground pork (or a mix of pork and shrimp)

• 2 cups finely shredded cabbage

• 1 cup shredded carrots

• 1/2 cup bean sprouts

• 3-4 green onions, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon sesame oil

• 1 teaspoon cornstarch

• 1/2 teaspoon ground white pepper

• Salt to taste

• 1 tablespoon vegetable oil (for stir-frying)

For the Wrappers and Frying:

• 20-25 egg roll wrappers

• 1 egg, beaten (for sealing the wrappers)

• Vegetable oil (for deep frying)

Instructions:

1. Prepare the Filling:

   • In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground pork and cook until browned, breaking it apart with a spatula.

   • Add the minced garlic and cook for another minute until fragrant.

   • Stir in the shredded cabbage, carrots, and bean sprouts. Cook until the vegetables are tender, about 3-5 minutes.

   • Add the chopped green onions, soy sauce, oyster sauce, sesame oil, cornstarch, ground white pepper, and salt. Stir well to combine.

   • Cook for another 2-3 minutes, until the mixture is well combined and heated through. Remove from heat and let the filling cool completely.

2. Assemble the Egg Rolls:

   • Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you (diamond shape).

   • Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Brush the top corner with the beaten egg to seal the roll.

   • Repeat with the remaining wrappers and filling.

3. Fry the Egg Rolls:

   • In a large, deep skillet or a deep fryer, heat vegetable oil to 350°F (175°C).

   • Carefully add a few egg rolls at a time, frying them in batches. Fry until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to turn them occasionally for even cooking.

   • Remove the egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil.

4. Serve:

   • Serve the egg rolls hot with dipping sauces such as sweet and sour sauce, soy sauce, or hot mustard.

Tips:

• Wrapping: Ensure the egg rolls are tightly wrapped to prevent the filling from leaking out during frying. Using the beaten egg to seal the edges helps keep them intact.

• Filling Variations: You can add other vegetables like mushrooms, bamboo shoots, or water chestnuts for added texture and flavor.

• Baking Option: For a healthier option, you can bake the egg rolls at 400°F (200°C) for 15-20 minutes, turning halfway through, until golden and crispy.

Authentic Chinese egg rolls are a delicious and versatile appetizer that can be enjoyed on their own or as part of a larger meal. Enjoy!