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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.
5 from 4 votes
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Course: Appetizer, Main Course
Cuisine: Chinese
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 8 egg rolls

Ingredients

  • 2 tbsp sesame oil
  • 1 1/4 cup mung bean sprouts
  • 1/2 cup mushrooms
  • ½ cup chicken, cooked (I used rotisserie chicken)
  • ½ cup bamboo shoots, sliced
  • ½ cup green onions, cut into rounds
  • 1 tsp chinese 5 spice
  • An egg for egg wash
  • Oil for frying, vegetable or sunflower oil
  • Egg roll wraps

Instructions

  • 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.
  • Lay an egg roll wrapper in a diamond shape, with one corner pointing towards you and one corner pointed away. About ⅓ of the way up the wrapper, place about 2 tbsp of filling (or more) in a horizontal line, leaving about ½” on the right and left sides.
  • Fold up the bottom corner to cover the filling and roll once. Wrap in the two side corners, then continue wrapping until you get to the final, far corner. Wet it with a bit of egg to hold it in place, then stick the final corner to the egg roll (see photos for clearer explanation).
  • Heat about 1” of oil until it’s hot enough that when you add an egg roll, it begins to fry immediately. Deep fry the egg rolls in batches, about 4 at a time… When they are brown and the wrapper has bubbled, remove them from oil and let them rest on a paper towel-lined plate to remove excess oil.
  • Serve with Sweet and Sour Sauce. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational and personal use only. 
 
  • Bean Sprouts: I try to use mung bean sprouts if I can find them, but in a pinch soybean sprouts will also work. Fresh is best, but you can also find them canned if need be.
  • Egg Roll Wrappers: If you are having a hard time finding egg roll wrappers, look in the freezer section of an Asian grocery store. Make sure to leave them in the fridge the night before you plan to make this recipe to thaw. 
  • Bamboo Shoots: I found these canned in the vegetable aisle of an Asian mart. You can buy them online or you can always omit them if need be. 
  • Chicken: I used leftover rotisserie chicken that I had in the grocery store. If you need to bake chicken in order to make this recipe (or use leftovers from dinner a night before) that is certainly an option! 
  • Mushrooms: I simply used white mushrooms because they were what I could find at the grocery store. If you are able, Chinese variants of mushrooms, such as Shiitake, would be a great addition.
  • Green Onions: I try to use the green parts of the green onions, but the white parts of the onion are also delicious
  • Chinese 5 Spice: Chinese 5 Spice is a mixture of 5 of the most prominent spices in Chinese cooking. Though the ingredients in Chinese 5 Spice sometimes change, it normally includes anise, cloves, cinnamon, fennel, and Szechuan peppercorns.
  • Oil for Frying: I used vegetable oil, but you can also use sunflower oil. Anything with a low smoking point is a good option.
  • Don’t forget to thaw your egg roll wrappers the night before making them! 
  • If you’d like to sub in different kinds of meat or vegetables, feel free to do that! This recipe is all your own. 
  • You can also bake egg rolls, though they will have a different texture. Place the onion to 400 and bake until they are toasted, turning every once in a while 
  • You can store the egg rolls in the fridge (covered) for up to a day before frying! 
  • If you want the filling to be more fine, you can also chop all of the ingredients up in a food processor.
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