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The Hirshon Chinese-American Egg Rolls

The Hirshon Chinese-American Egg Rolls – 蛋卷

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • Filling:
  • 7 cups shredded green cabbage
  • 1 cup dried and rehydrated Shiitake mushrooms, slivered
  • 13 Tbsp. very finely-minced Sichuan preserved vegetable (TFD ADDITION – omit for classic version and replace with shredded carrot, I like more of this ingredient than less)
  • 2 cups de-stringed and shredded celery
  • ½ cup shredded carrot
  • 4 scallions, finely chopped
  • 3 cloves garlic, pressed through a garlic press
  • ½ Tbsp. ginger paste
  • 2 ½ tsp. salt
  • 2 tsp. sugar
  • 1 Tbsp. sesame oil (TFD endorses only Kadoya brand)
  • 2 Tbsp. oil
  • ¼ tsp. five spice powder
  • ¼ tsp. white pepper
  • 4 cups finely-diced fatty roast pork (char siu)
  • 1 cup crispy skin from a Chinese roast duck, finely-chopped (TFD ADDITION – for classic version, remove and add ½ cup roast pork and ½ cup shrimp)
  • 3 cups cooked and chopped shrimp
  • ***
  • 1 package egg roll wrappers (about 24 pieces)
  • 3 egg yolks, beaten
  • Peanut or vegetable oil, for frying


  2. Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
  3. The Chinese bamboo strainer/spider really comes in handy for scooping veggies out of the boiling water and even for frying the egg rolls if you are making a large batch of them.
  4. Once dry, transfer the veggies to a large mixing bowl. Add all other ingredients except egg. Toss everything together. The filling is ready to be wrapped!
  5. As a general rule, the filling will taste a little bit more salty at this point until it has a chance to absorb the seasoning but remember, you can add seasoning when you eat it but if it is too salty, then there is little that can be done to save the batch so season with this point in mind. You may also want to wrap a test egg roll and fry it to check the taste before you wrap them all!
  7. The way to wrap these egg rolls is to first take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. Basically, it’s similar to the method you’d use to wrap a burrito. Just add a thin layer of beaten egg yolk to make sure it stays sealed. Line them up on a lightly-floured surface, and continue assembling until you run out of ingredients.
  8. In a small pot, heat oil to 325 degrees. You don’t need too much–just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.
  9. When they’re done, they’ll “call” you with a slightly louder sizzling noise. That splattering noise is signaling that the filling is getting hot inside. The steam is escaping, causing the oil to bubble up.
  10. Serve after they’ve cooled a bit. Freeze any leftovers.


  • Calories: 872.16 kcal
  • Sugar: 11.03 g
  • Sodium: 1592.87 mg
  • Fat: 46.38 g
  • Saturated Fat: 12.88 g
  • Trans Fat: 0.03 g
  • Carbohydrates: 51.46 g
  • Fiber: 10.0 g
  • Protein: 62.01 g
  • Cholesterol: 467.47 mg
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