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Authentic Egg Roll Recipe??

A friend of mine who loves cooking as much as I do wants to get together to tackle something we both love but have never made before which will be egg rolls. Does anyone have an authentic delicious egg roll recipe? And while we are at it a great sweet and sour sauce recipe would be so appreciated as well. Thank you! :)

-Melissa

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  1. Don't know if there's such a thing as an "authentic" egg roll recipe. Google around for recipes and see what might taste good to you, there is no right or wrong.

    I'll give you a tip... when making egg rolls remove as much moisture from your ingredients as you can before filling the egg rolls and frying them.

    1. what kind of egg rolls are you looking for? Chinese or Thai-style?

      1. First off, if you want authentic, call them spring-roll, translated literally from the chinese "chun jiang," it's spring roll. Ok well, you're contradicting yourself right off the bat. If you want authenticity, no sweet and sour sauce. Sorry. Ok, this is just rough, do you have experience cooking? If so, then you should be familiar with how much seasoning you want to put and stuff.

        Ok, go buy spring roll wrappers/egg roll wrappers. Make sure they're made out of wheat flour (sort of look like fresh pasta) and not the ones made out of rice flour. Usual stuffing will be pork. Add about 1tbsp of cornstarch, 1 egg for 1lb pork, some soy sauce, sesame oil, and minced garlic (or powder) for your filling. Spread it thinly onto your wrapper, and wrap it. Fry it in a pan with some oil (don't need to deep fry, but do need enough oil to coat bottom of pan entirely. That's the easy, quick version. You're going to get fairly thin eggrolls, not round ones. Dip with some black vinegar (get it at the asian grocery store) or red vinegar with some chilli flakes inside and soysauce.

        Do you want a more complicated version?

        3 Replies
        1. re: lyntc10

          Lyn, I'm confused...your filling sounds like a dead-ringer for Peking dumplings, aka "pot-stickers," not egg rolls.

          That being said, I love making egg rolls occassionally. The Encyclopedia of Chinese Food and Cooking by Chang/Kutscher has at least three recipes for "egg rolls." (I use a blend of these.) They mostly vary by the amounts and type of pork called for in each. Ditto for the shrimp. Some have mushrooms. Some don't. Some call for bean sprouts, some call for cabbage. Since that book has made adaptations for the American kitchen/cook in the 1970's, "authenticity' is not guarunteed I suppose...

          So yeah, Google is your friend. I entered "Authentic Chinese egg rolls" and it looked like a lot of recipes came up. I had to quit my exploration though as suddenly some virus alert came up....

          1. re: clamscasino

            It has been a long time since I made these, but the recipe I used to use resulted in spring rolls/egg rolls that looked and tasted like the large ones found in Cantonese neighborhood restaurants. My recipe used wheat flour round wrappers, shredded cabbage, bean sprouts, sauteed onion, celery and shreds of carrot, small cooked shrimp or chopped shrimp and/or ground or finely cut cooked pieces of pork. They, for me, remain my favorite, in spite of the nice, small varied spring and egg rolls you now find out there.

            The filling was cooked, and it used chicken stock and corn starch to thicken, or else they would be too wet on the inside.

            1. re: clamscasino

              The fillings for all of these things are quite similar. Pork, egg, cornstarch, soy sauce, vegetables. It's how you cook it and the shape that make things different. I've NEVER herad of these "Peking dumplings" you speak of. I've heard of pot-stickers, heck, I've even eaten and made some, but those are made using round wrappers, and theyre fried, then a small amount of water and flour slurry is added to the pan and it's covered so that the meat in the potstickers can cook through.

          2. Thanks for all the tips so far. Well yes I am quite familiar with cooking but always looking to learn more I am no expert on any kind of Asian cooking. I believe that my friend and I want to make something more Chinese style. This would also be helpful to me as I have been wanting to learn the art of Chinese cooking so I can entertain my Uncle through marriage who is half Chinese and this is his favorite type of cuisine.
            OK so sweet and sour sauce is not authentic, but I like it and suppose I could also live without it so point taken. =) But if someone does have a recipe for it that they particularly like I wouldn't mind mixing it up for the kids.

            6 Replies
            1. re: DishDelish

              http://allrecipes.com/Recipe/Sweet-an...

              Go there, it's a 4.5 star rating with 282 reviews so it must be pretty similar to what they have in the restaurants. I've never made it though. I'd read the first couple reviews first to get an idea on what you should change.

              If you really want to impress your Uncle, I'd make zong zi. They're time-consumoing, but not too difficult. And you can't get any more authentic than that. OR wonton soup for something super easy.

              1. re: lyntc10

                Wow, I had never before heard of Zong Zi. I am going to ask my uncle if he likes this sort of thing.
                Thank you for the sauce recipe!

                1. re: DishDelish

                  No problem! Zong zi are DELICIOUS. It's sticky rice with a filling (sweet or savory, I like savory better). It's basically pork, dried mushrooms, dried shrimp, etc. Sweet filling is typically red bean paste.

                  1. re: lyntc10

                    It's only really practical to make zong zi if you do it large, large quantities. Otherwise, it really isn't worth the effort to presoak the leaves, prep the glutinous rice, make the fillings, etc. I remember my mom used to hog up the entire bathtub just to soak the bamboo leaves.

                    It's sort of like making tamales. No one just makes 6 tamales; it's usually 600 tamales .., give or take a 100 or so. :-)

                    1. re: ipsedixit

                      I think the most time consuming thing is chopping the meat, which you could probably spend a bit more money and get pork that's already cut up instead of the whole pieces that we buy. We probably make around 20-25 at a time. They freeze great though! You just cook them, freez them and when you want to eat it again in a month or two, put it in boiling water again and it's like you just made them.

                      1. re: lyntc10

                        You could dispense with the meat and make vegetarian ones with peanut, bean curd, mushroom, gingko, dates, etc.

            2. I've made these Pork and Shrimp Egg rolls from Emeril twice...they are excellent...sauce recipe also included but don't bother making that essence stuff:
              http://www.foodnetwork.com/recipes/em...