This Chinese egg roll recipe comes with history. It's my family's treat and a traditional Chinese recipe among the best Chinese recipes.
Sometimes I can't help but thinking it's old, dated back to my grandma's grandma. It's one of the ancient Chinese recipes, a time tested treasure, and certainly one of the authentic Chinese recipes.
Chinese egg roll is a dish that certainly will be made during Chinese New Year celebration. It's part of the Chinese New Year traditions with a symbolic meaning. Its golden color and the resemblance of a gold bar, a currency used in China until the 20th century, make it an auspicious dessert for the Chinese Spring Festival.
Now, here it is the Chinese egg roll recipe and a wish for you to have a prosperous year.
We've got all the ingredients we need, now let's make this Chinese eggroll recipe work!
Over medium heat, heat 1 teaspoon vegetable oil in a wok or large skillet. Pour in beaten eggs and cook, don't stir until it's firmed. Then flip the eggs over and firm the other side. Set it aside to cool, then slice into thin strips. ( This is my favorite part when I use this Chinese egg rolls recipe the first time.)
Heat the remaining vegetable oil in the wok or the large skillet you are using over high heat. Stir in cabbage and carrot to wilt. Add in the remaining ingredients besides egg whites until the vegetables soften. Then put in the sliced egg, stir.
Take the mixture out and spread onto a pan to cool. Put it into refrigerator until cold.
Time to assemble the egg rolls. This part is the most fun of this Chinese egg roll recipe. You might want to have your kids or friends to do with you.
Place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point.
Fold the left and right sides snugly over the egg roll, and then continue rolling until the top corner. Seal the egg roll with the egg white.
Repeat with the remaining egg roll wrappers. Be sure to cover the finished egg rolls with plastic wrap to keep them from drying out.
Heat about 5-inches of oil in a wok or deep-fryer to 350 degree Fahrenheit or 175 degree Celsius.
Fry egg rolls 4 at a time until golden brown, Drain on paper towels.
Tip 1: Want the taste but also the health? You can use cooking spray on the rolls and then put them in the oven at 425°F until they're golden brown, which takes about 10 minutes. The result? Crispy and delicious! It's one of the greatest recipes for children.
Tip 2: The best way to pass this worthy Chinese egg roll recipe to your children is to make with them. (I'm passing down this traditional Chinese recipe this way.