Chinese Egg Rolls Recipe

Name: Chinese Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. cooked pork; 1/4 c. cooked shrimp; 1/4 c. celery; 1/4 c. onion; 1/4 c. drained water chestnuts; 1/2 c. bean sprouts; 1 egg, slightly beaten; 1 Tbsp. cooking oil; 1 tsp. soy sauce; 1/2 tsp. sugar; 1/4 tsp. salt; 1 1/3 c. all-purpose flour; 2/3 c. cornstarch; 1 tsp. salt; 2 beaten eggs; 1 1/2 c. water

Servings: persons

1/2 c. cooked pork
1/4 c. cooked shrimp
1/4 c. celery
1/4 c. onion
1/4 c. drained water chestnuts
1/2 c. bean sprouts
1 egg, slightly beaten
1 Tbsp. cooking oil
1 tsp. soy sauce
1/2 tsp. sugar
1/4 tsp. salt
1 1/3 c. all-purpose flour
2/3 c. cornstarch
1 tsp. salt
2 beaten eggs
1 1/2 c. water

1
Finely chop first 5 ingredients.
2
Drain bean sprouts.
3
Combine chopped ingredients, bean sprouts and the next 5 ingredients in a bowl.
4
Chill.
5
Prepare batter for egg rolls.
6
In a mixing bowl, sift together flour, cornstarch and salt.
7
Combine 2 beaten eggs and water; gradually blend into dry ingredients.
8
Beat until smooth.
9
Reserve 1/2 cup batter for sealing egg rolls.
10
Pour about 2 tablespoons batter into crepe pan.

683

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 c. cooked pork, 1/4 c. cooked shrimp, 1/4 c. celery, 1/4 c. onion, and more.

Yes, Chinese Egg Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Egg Rolls

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