Pork Egg Rolls

  • Active Time 30m
  • Total Time 1h
  • Rating ****

Serves 6

The egg roll is probably another variant of the famous and familiar spring roll - now a fast food of the Western world. Then again it could be a dish inspired by the European seafood crepe. If this is so, that would explain its southern background. Typically, the Cantonese steam the Egg Roll, imparting an extremely moist and succulent texture to the dish.


  • For Filling:
  • 2 tablespoons peanut oil, for stir-frying
  • 4 ounces boneless pork loin (fillet)
  • 1 tablespoon Chinese dried mushrooms (available at Chinese stores), soaked in warm water for 30 minutes, stems removed and cut into julienne
  • 1 tablespoon bamboo shoots (available at Chinese stores), cut into julienne
  • 1 tablespoon chopped green bell pepper
  • For Seasonings:
  • 1 tablespoon light soy sauce
  • 2 teaspoons Shaoxing rice wine or dry sherry
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon sugar
  • For Pancakes:
  • 4 eggs, lightly beaten
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour, sifted
  • 1/2 cup water
  • 1 tablespoon cornstarch, mixed with a little cold water to make a paste, for sealing

  • 3 cups peanut oil, for deep-frying


FOR FILLING: Heat the 2 tablespoons peanut oil in a wok. Stir-fry the pork, mushrooms, bamboo shoots, and bell pepper for 1-2 minutes. Add all of the seasonings and mix well. Remove to a plate and chill in the refrigerator at least 1 hour before wrapping the pancakes.

TO MAKE PANCAKES: Combine the beaten eggs, salt, and sifted flour and blend. Add the water, a little at a time, to make a smooth batter. Heat a 7-inch skillet and add a little oil to thinly coat the bottom. Carefully pour in enough batter to make a thin pancake. Cook over low heat until the sides dry a little and shrink from the edges of the pan. Turn out and repeat until the batter is used up.

Place about 2 tablespoons of the filling onto each pancake and roll up, closing in the sides. Seal the edges with the cornstarch paste, and lay the egg roll, sealed edge down, on the plate.

Heat the 3 cups peanut oil in a wok. Deep-fry the egg rolls until golden brown. Cut diagonally across in 1/2-inch slices for Chinese servings.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2580

nutrition information per serving

384 calories; 33g total fat; 154mg cholesterol; 492mg sodium; 12g carbohydrates; 1g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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