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Chinese Egg Rolls-free

Chinese Egg Rolls

Cuisine Chinese
Prep Time 45 minutes
Total Time 1 hour
Servings 8


1 lb Chinese Cabbage or Baby Bok Choi

1/2 lb cooked Shrimp

1/2 lb cooked Chicken

1/2 lb cooked Pork tenderloin

10 Water Chestnuts

1/4 cup Bamboo Shoots

1/2 cup Fresh Bean Sprouts

1/2 tsp Salt

1 tsp Sugar

Ground White Pepper

1/2 tsp Thin Soy Sauce

1/4 tsp Sesame oil

1 beaten Egg

10 Egg Roll wrappers (Defrosted)

3 cups Olive Oil


1. Boil cabbage and celery until very tender

2. Drain and squeeze out excess water.

3. Shred very fine and set aside in breezy spot to drain further

4. Shred water chestnuts, shrimp, chicken, pork, and bamboo shoots

5. Mix all ingredients except egg together

6. Beat egg

7. Roll mixture in egg roll wrappers.

8. Seal edges with beaten egg.

9. Heat oil in a cast iron pan until it bubbles a bit on top

10. Add 3 or 4 egg rolls at a time to the oil and fry for 2 minutes on each side.

11. Drain on a paper towel and serve immediately with duck sauce or Chinese mustard.