This is my classic Chinese egg roll recipe. These Chinese egg rolls are crispy and yummy. Tonight I am making vegetable Chinese egg rolls but you can add any meat that you like. Learn how to make these delicious Chinese restaurant style egg rolls and enjoy.

#eggroll #eggrolls #chineseeggrolls #eggrollrecipe #chinesefood #chinesecooking #recipes #tesscooks4u

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How to Make the Best Classic Chinese Restaurant Style Egg Rolls

INGREDIENTS:
1 pkg. egg roll wrappers
slurry - 1 tbsp. cornstarch and water
1 (14oz) package shredded cabbage and carrots
1 can chopped water chestnuts
5-6 garden onions - whites and greens separated and chopped
1 tsp. minced garlic
1 tsp. minced ginger
2 tbsp. soy sauce
1 tbsp. oyster sauce
1 tbsp. sesame oil
2 tsp. sugar
1/2 tsp. white pepper
oil for frying - I use vegetable oil

In a pan on medium heat add a little oil, whites and middle of garden onions, minced garlic and ginger. Cook and stir for one minute.
Add shredded cabbage, carrots and chopped water chestnuts.
Add soy sauce, oyster sauce, sesame oil, sugar and white pepper.
Cook and stir for about 5 minutes or until the cabbage breaks down and softens.
Remove from heat and let drain and cool in collander.
Add chopped green onions and stir.

Place a couple spoon fulls of vegetables on egg roll wrapper (with corner facing toward you). Roll , tuck in sides, brush end with slurry, continue to roll until end.

Heat oil to approx 350 degrees F. Place egg rolls in oil seam side down.
Cook and turn occassionally for a couple minutes or until egg roll is golden brown. Remove from oil and let drain and slightly cool on wire rack.

Serve with your favorite condiment. Enjoy.

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PRODUCTS I AM USING ------ AFFILIATE LINK

Tess Cooks4u Amazon Store
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Cuisinart Skillet
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HIC Food Tongs
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Kikkoman Lite Soy Sauce
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Panda Oyster sauce
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I use the Kadoya Pure Sesame Oil
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McCormick Ground White Pepper
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Dynasty Waterchestnut Sliced
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