Chinese Egg Rolls Recipe

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Chinese Egg Rolls
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Ingredients
17
Count
Nutrition
263
Calories
Total time
135
Minutes
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Ingredients:

Directions:

  1. Make filling: Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.
  2. Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute. Add celery, carrots, and mushrooms and stir-fry until vegetables are softened, 4 to 6 minutes. Push vegetables toward edge of skillet, then add shrimp to center and stir-fry until shrimp are just cooked through, 3 to 5 minutes. Add pork and oyster sauce mixture and stir together all ingredients in skillet until combined. Season with salt and transfer to a large shallow bowl. Cool, stirring occasionally, about 30 minutes.
  3. Make egg rolls: Gently peel apart wrappers to separate if necessary (wrappers may not be perfectly square).
  4. Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap. Stir filling, then spread a scant 1/4 cup filling horizontally across center of wrapper to form a 4-inch log. Fold bottom corner over filling, then fold in side corners. Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner. Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap. Make more egg rolls in same manner, transferring to baking sheet as formed (you may have some filling left over).
  5. Put oven rack in middle position and preheat oven to 250°F. Line a large colander with paper towels. Heat 1 inch peanut oil in a 5- to 6-quart wide heavy pot until it registers 350°F on thermometer, then fry 4 or 5 egg rolls (don't crowd pot), turning with a slotted spoon, until golden brown, 3 to 5 minutes. Transfer with slotted spoon to colander and drain rolls upright 2 to 3 minutes, then keep warm on a rack set on a large baking sheet in oven. Fry remaining egg rolls in batches, transferring to colander and then to rack in oven.
  6. Cooks' notes: · Filling can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Stir before using. · Egg rolls can be fried 4 hours ahead and cooled completely, uncovered, then chilled, covered. Reheat in 1 layer on a rack set over a baking sheet in middle of a preheated 350°F oven, turning once, until crisp and centers are warmed through, 15 to 20 minutes. (Reheated rolls will not be as crisp.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 263.1 Kcal (1102 kJ)
Calories from fat 163.61 Kcal
% Daily Value*
Total Fat 18.18g 28%
Cholesterol 22.49mg 7%
Sodium 456.23mg 19%
Potassium 279.35mg 6%
Total Carbs 17.25g 6%
Sugars 3.04g 12%
Dietary Fiber 3.14g 13%
Protein 10.67g 21%
Vitamin C 6.2mg 10%
Vitamin A 0.1mg 2%
Iron 2mg 11%
Calcium 43.8mg 4%
Amount Per 100 g
Calories 306.68 Kcal (1284 kJ)
Calories from fat 190.71 Kcal
% Daily Value*
Total Fat 21.19g 28%
Cholesterol 26.21mg 7%
Sodium 531.79mg 19%
Potassium 325.62mg 6%
Total Carbs 20.1g 6%
Sugars 3.54g 12%
Dietary Fiber 3.66g 13%
Protein 12.44g 21%
Vitamin C 7.2mg 10%
Vitamin A 0.1mg 2%
Iron 2.3mg 11%
Calcium 51mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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