Who doesn’t love an eggroll?

The classic Cantonese egg roll.  What more can be said?

Enjoy.

Classic Egg Roll

• 2 cups Chinese cabbage (Napa), shredded (regular green may be substituted if you cannot get Napa)
• 1 tsp salt
• 1 tbs soy sauce
• 1 cup diced cooked pork, chicken or turkey
• 2 green onions, finely chopped
• 3 eggs, beaten
• 8 egg roll wrappers
• 1 tbs oil, divided
• water for sealing egg roll
• oil for deep frying

In a large bowl, mix together the shredded cabbage, salt, soy sauce, diced meat and green onion.  Set aside.


Heat 1 tsp of oil in a wok or large skillet over medium-high heat.  Add the beaten egg.  Do not stir!  Let it cook like a pancake.  When it is entirely set on one side, flip and cook the other side.  Remove egg “pancake” to a plate and let cool to lukewarm.  When cooled, cut the egg into thin strips. Mix in bowl with cabbage mixture and refrigerate until cold, about 1 hour.


Place about 3 heaping tablespoons of filling on each egg roll skin.  Roll up and seal.  The way I do this is I place a pointy end of the skin facing me then add the filling about an inch up from that point, bring the point over the filling, roll once more, bring the 2 side “points” into the center, then complete the roll, sealing the edges with water.


Heat oil in wok to 375 degrees.  Place egg rolls in hot oil and fry 5-7 minutes on each side, turning once.  Drain with slotted spoon and place on plate lined with paper towels.


You could *probably* bake them too if you brushed them with oil, put them on a baking sheet and baked at 400 degrees for about 30 minutes, turning once half-way through the cook time.  I don’t do it that way, but a reader does Crab Rangoon that way and says it comes out very nicely.


Serves 8

Classic Egg Roll

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