Chinese Egg Rolls #1

Ready in 1h

Try this Chinese Egg Rolls #1 recipe, or contribute your own.


1/2 Head cabbage; chopped
1 small can shrimp; or 1/2 lb Fresh Shrimp
1/2 c Mushrooms
2 tb chicken stock; Cold
1/2 ts Sugar
1/2 lb Lean boneless pork; finely chopped
1 tb Cornstarch; dissolved in:
2 Eggs; lightly beaten
1 ts Salt
1 tb Soy sauce
1 Onion; chopped
2 ts Salt
1 tb Cinnamon
4 c All-Purpose Flour; sifted
1 c Cold water
3 tb Vegetable oil
4 c Celery; chopped fine

Original recipe makes 8



Sift flour & salt into a bowl, making a well in the center of the flour & pour into it the eggs & cold water. With fingers, mix dough until it can be gathered into a soft ball. Knead the dough in the bowl 4-5 minutes, just until smooth, but still soft. Divide dough into 4 equal-sized balls. On a lightly floured surface, roll out 1 ball at a time as thin as you can get it. For egg rolls, cut into 7-8 inch squares; for fried won-tons or won-ton soup, cut into 3-1/2 inch squares. Filling: Set a large skillet or Dutch oven over high heat for 30 seconds. Pour in 1 Tbs oil, swirl it about in pan for 15 seconds. Add pork & stir-fry 2 minutes. Add soy sauce, cinnamon, sugar, shrimp & mushrooms. Stir-fry 2 minutes. Set contents in a bowl & set aside. Pour the remaining 2 Tbs oil back in pan & heat for 15 seconds. Add celery & onion. Stir-fry 5 minutes. Add salt & cabbage. Mix thoroughly. Add other mixture back to pan & stir until well combined. Stir constantly until liquid starts to boil. Stir until slightly thickened. Pour all in a bowl & allow to cool to room temperature before using. Use about 1/4 cup filling for each 7-8 inch wrapper. Close dough around filling & seal edges with lightly beaten egg. Deep fry in hot oil 3-5 minutes until golden brown & crisp. Drain on paper towels. Serve hot with mustard, ketchup or sweet & sour sauce. To fix ahead of time, prepare egg rolls, partially fry & freeze. Fry frozen. (A lot of trouble, but worth every effort!). For won-ton soup, roll filling up in small pieces of dough & boil in chicken stock. Fry small won-tons for appetizers. LYN TONEY PART 1 OF 2 From , the Desoto School Mothers Assn, Helena-West Helena, AR 72390. Downloaded from G Internet, G Internet.

Verified by stevemur
Alert editor   
Calories Per Serving: 562 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Chinese Egg Rolls #1. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free