Chinese Egg Rolls Recipe

Chinese Egg Rolls

These Chinese Egg Rolls are a Chinese favorite that you can make at home! They are filled with Chinese bean sprouts, chicken, and bamboo and then fried.

Ah, the infamous egg roll. The staple at the center of every Chinese American meal in the United States. But did you know that the egg rolls actually stem from China (unlike our Chinese American friend, the crab ragoon)? 

The Chinese version of egg rolls aren’t filled with cabbage or bean sprouts, and they’re certainly not deep fried. In fact, the eggs rolls in China are more reminiscent of what we call Spring Rolls here in America. 

The American version seemed to have been invented with spring rolls in mind. But of course with that good old-fashioned American (ahem *fattening*) twist. Egg rolls here in America aren’t exactly like anything you’d find in China. But they are delicious. 

These egg rolls are most delicious when eaten with Sweet and Sour Sauce!

Why are Egg Rolls called Egg Rolls?

Egg rolls got their name because the wrappers have egg in them, where Spring Roll wrappers do not. The first Chinese American cookbook that displayed an Egg Roll recipe called the food “Dan Gun”, which literally translates to Egg Roll. This book was published in the 1930s, and was called Cook at Home in Chinese by Henry Low. 

What’s in Chinese Egg Rolls? 

Fresh bean sprouts 
Mushrooms
Chicken, already cooked 
Bamboo shoots 
Green onions
Chinese 5 spice
Sesame oil 
Egg roll wrappers
Egg 
Oil for frying 

Do Chinese Egg Rolls Have Meat? 

My version of Chinese Egg Rolls does have meat in the recipe. However, if you’d like to make your version vegetarian, this is a great option as well!

Probably the most popular version of meat-filled egg rolls includes ground pork! If you’d like to add pork to your egg rolls, simply cook the pork in a pan on your stove top until cooked all the way through. 


For the chicken in this recipe, I used a pre-cooked rotisserie chicken from my local grocery store. This made it easy, as I simply had the chicken left over from another meal, meaning that I didn’t have to add another step to this recipe. 

How to Make this Recipe

In a wok, heat your sesame oil. 

Add the bean sprouts into the sesame oil and cook for about three minutes.

Add the mushrooms, chicken, bamboo shoots, green onions, and Chinese 5 Spice into the sprouts and stir over the heat for about 5 minutes, just until warmed. Remove from the heat and let cool. 

Wrap the filling in the egg roll wrappers, brushing the last corner with egg to hold in place. 

Heat oil and deep fry the egg rolls. Remove from oil and let rest on paper towel to remove excess oil. Enjoy!

Did you like this recipe for Egg Rolls from China? Make sure to check out my other Chinese recipes, including: 

Chinese Egg Rolls

These Chinese Egg Rolls are a Chinese favorite that you can make at home! They are filled with Chinese bean sprouts, chicken, and bamboo and then fried.

Course Appetizer, Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 10 minutes
Servings 8 egg rolls

Ingredients

  • 1 1/4 cup bean sprouts
  • 1/2 cup mushrooms
  • ½ cup chicken
  • ½ cup bamboo shoots
  • ½ cup green onions
  • 1 tsp chinese 5 spice
  • An egg for egg wash
  • Oil for frying
  • Egg roll wraps
  • 2 tbsp sesame oil

Instructions

  1. In a wok, heat your sesame oil.
  2. Add the bean sprouts into the sesame oil and cook for about three minutes.
  3. Add the mushrooms, chicken, bamboo shoots, green onions, and Chinese 5 Spice into the sprouts and stir over the heat for about 5 minutes, just until warmed. Remove from the heat and let cool.
  4. Wrap the filling in the egg roll wrappers, brushing the last corner with egg to hold in place.
  5. Heat oil and deep fry the egg rolls. Remove from oil and let rest on paper towel to remove excess oil. Enjoy!

Recipe Notes

Recipe copyright The Foreign Fork. For educational and personal use only. 

Shrimp Stir Fry with Noodles

This Shrimp Stir Fry with Noodles from Cambodia is ready in about 10 minutes! It is made with special rice noodles, sesame oil, and shrimp and it is SO GOOD. Seriously, this stir fry is cozy and delicious and so freaking simple. Keep reading for the recipe.

Do you guys follow me on Instagram? If you do, YAY!! Thank you! If you don’t… hey! Whatcha doin’ man?! You’re missing all the good stuff! For example, if you don’t follow me on my Instagram you missed watching my two-day long mission to find short rice noodles, or bot gao loc. It was a true struggle finding the authentic noodles I wanted to find, but I was on a HUNT. I wasn’t stopping until I found those noodles!

Noodle Excursion to Find Bot Gao Loc Noodles

We laughed; we cried; we almost gave up; we came out victorious. I went to five different stores, but alas, we found the bot gao loc noodles. I could make these shrimp stir fry with noodles from Cambodia!

Stir fry noodles with wok

What’s in Shrimp Stir Fry with Noodles?

  • Rice noodles (or pho noodles)
  • Sesame oil
  • Soy sauce
  • Oyster sauce
  • Mung bean sprouts
  • Raw deveined, de-tailed shrimp
  • Carrot
  • Garlic

How to Make Shrimp Stir Fry with Noodles

In a separate bowl, use your hands to combine the noodles with the soy sauce and the oyster sauce.

Heat the oil and the garlic in the wok.

Add the noodles to the heated oil and stir fry until the noodles are cooked through. Remove from the wok and place in a separate bowl.

Add more sesame oil to the wok and stir fry the shrimp until cooked through.

Once cooked, add the carrots and the mung bean sprouts. Continue to stir fry about 2-3 minutes until the carrots and bean sprouts begin to soften. Add more sesame oil as necessary.

Add the noodles back into the wok and stir fry everything together for about 3 minutes, adding more sesame oil as necessary.

Enjoy!

Substitution for Noodles for this Shrimp Stir Fry with Noodles

Here’s the deal: ya’ll should NOT be going to 5 different stores just to be able to make a recipe that’s on my blog. I did that because I’m obsessed with TFF and I want everything to be authentic and, truthfully, I’m a little bit crazy. If you want to make this shrimp stir fry with noodles, make it with whatever kind of noodles you want.

A good substitute for short rice noodles (bot gao loc) are pho noodles, and I’m all for that if that’s what you want to do. I think that’s probably what I’ll do when I make these again, just because it’s easier. This recipe will still taste delicious, I can tell you that!

stir fry noodle image from far away

Finding Bot Gao Loc Noodles

If you do want to be as crazy as me, well then, hello there. We must be kindred spirits, and you MUST leave a comment so I can tell you thank you. The key to finding the Bot Gao Loc noodles is that they are in the refrigerated or freezer section of the Asian grocery store. If you’re in the dry, dehydrated noodle aisles, you’re never going to find them (I learned this the hard way, after looking at 4 stores).

Also, on my fourth stop at an Asian grocery store, I asked the cashier where he thought I could get them, and he sent me to the Thai grocery store 20 minutes down the road. This is where I ultimately found the noodles.

Thailand and Cambodia are neighbors, so it makes sense that this Thai grocery store would have different noodles than say… the Japanese or Chinese market.I actually didn’t even know that the Thai market existed near my house, so this was a great find for future reference!

pinterest image for stir fry noodles

Cooking your Bot Gao Loc Noodles

If you make this Shrimp Stir Fry with Noodles with the Bot Gao Loc noodles, you actually don’t need to pre-cook them. You can just thaw them out and start working! That’s why this recipe is so fast J

Do you have more questions for me? Did you make this Shrimp Stir Fry with Noodles and want to tell me how you liked it? Leave a comment below! I want to hear from you.

If you liked this shrimp recipe, you might also like:

Thanks, everyone! Don’t forget to stop by next week for more recipes from Cambodia. See you soon!

shrimp stir fry with noodles and wok
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Shrimp Stir Fry with Noodles

This Shrimp Stir Fry with Noodles from Cambodia is ready in about 10 minutes! It is made with special rice noodles, sesame oil, and shrimp and it is SO GOOD. Seriously, this stir fry is cozy and delicious and so freaking simple. Keep reading for the recipe.

Course Main Course
Cuisine asian, cambodian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 servings

Ingredients

  • 16 oz noodles can use pho as an easy-to-find substitute
  • 4 tsp soy sauce
  • 4 tsp oyster sauce
  • Sesame oil
  • 1.5 heaping cups of bean sprouts found at any asian grocery store
  • ¾ lb. shrimp raw, deveined, de-tailed
  • 1 carrot grated
  • 1 clove garlic
  • Scallions to top

Instructions

  1. In a separate bowl, use your hands to combine the noodles with the soy sauce and the oyster sauce.

  2. Heat the oil and the garlic in the wok. Add the noodles to the heated oil and stir fry until the noodles are cooked through. Remove from the wok and place in a separate bowl.

  3. Add more sesame oil to the wok and stir fry the shrimp until cooked through.

  4. Once cooked, add the carrots and the mung bean sprouts. Continue to stir fry about 2-3 minutes until the carrots and bean sprouts begin to soften. Add more sesame oil as necessary.

  5. Add the noodles back into the wok and stir fry everything together for about 3 minutes, adding more sesame oil as necessary.

  6. Enjoy! Add a review on this post to tell me what you thought of the recipe!

Recipe Notes

If you don’t have a wok, you can make this recipe in a frying pan. 

Recipe copyright The Foreign Fork. For educational or personal use only.