Copycat Takeout Egg Rolls

Ingredients

• About 1.4 kg (16 cups)Taiwanese cabbage, shredded (or green cabbage or savoy cabbage)
• About 220 g (2 cups)carrot, shredded
• About 200 g (2 cups)celery, shredded or finely chopped
• 3scallions, chopped
• 12.5 ml (2½ teaspoons)salt
• 10 ml (2 teaspoons)sugar
• 15 ml (1 tablespoon)sesame oil
• 30 ml (2 tablespoons), plus more for fryingpeanut, vegetable or rapeseed oil
• 1.25 ml (¼ teaspoon), optionalfive-spice powder
• 1.25 ml (¼ teaspoon)white pepper
• About 450 g (3 cups)roast pork
• About 300 g (2 cups), optionalcooked shrimp, chopped
• 1 packet, about 24 wrappersegg roll wrappers
• 1egg, beaten

Instructions

1. 1

   Blanch the vegetables

   Bring a large pot of water to the boil. Add the cabbage, carrot and celery, and cook for about 2 minutes. Transfer the vegetables to an ice bath, then drain and squeeze out as much water as possible, using a clean kitchen towel if helpful. Removing excess moisture helps prevent a wet filling and soggy rolls.

2. 2

   Mix the filling

   Put the dry vegetables in a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons of oil, five-spice powder if using, white pepper, roast pork and cooked shrimp if using. Toss to combine.

3. 3

   Wrap the filling

   Take a small fistful of filling, squeeze it gently to compact it and place it on a wrapper. Fold and roll it in a way similar to wrapping a burrito, brushing a thin layer of beaten egg onto the edge to seal it. Set the rolls on a lightly floured surface and repeat until the ingredients are used.

4. 4

   Fry until golden

   Heat enough oil in a small pot to submerge the egg rolls, bringing it to 160°C. Carefully add a couple of rolls and fry for about 5 minutes, moving them in the oil so they cook evenly, until golden brown.

5. 5

   Cool and serve

   Let the egg rolls cool slightly before serving. Freeze leftovers in freezer bags and reheat them in an oven at 175°C until crisp.

What are egg rolls?

Egg rolls are crisp, filled wrappers associated with Chinese-American restaurant and takeaway cooking. This version combines cabbage and other vegetables with roast pork, with chopped shrimp as an optional addition.

The method works by blanching the vegetables briefly, then squeezing them very dry before mixing. That keeps the filling compact and helps the wrappers fry up crisp rather than damp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 186 calories, 13g protein, 15g carbs, 8g fat.

The cabbage, carrot and wrapper contribute most of the carbohydrates, while frying oil and sesame oil provide much of the fat. Roast pork and optional shrimp supply protein. Pair an egg roll or two with a fresh vegetable side to balance the plate.

Choose and prepare the vegetables

Cabbage: Taiwanese cabbage is suggested, but green or savoy cabbage can be used instead. Shred it along with the carrot and celery so the filling is easy to portion and roll.

Blanching: The vegetables need only about 2 minutes in boiling water. Cool them in an ice bath, drain, and squeeze thoroughly; trapped water can soften the wrappers from within.

Build a balanced filling

Seasoning: Scallions, salt, sugar, sesame oil and white pepper bring flavour to the vegetable mixture. Five-spice powder is optional, so leave it out if you prefer a simpler seasoning.

Protein: Roast pork is part of the filling, while cooked shrimp is optional. Chop the shrimp before mixing so it distributes more evenly through the vegetables.

Seal each wrapper well

Portion: A small fistful of filling is easier to wrap than an overfilled mound. Squeeze it lightly in your hand first to keep it together.

Seal: Roll the wrapper much like a burrito and use a thin smear of beaten egg on the edge. A secure seam helps keep the filling inside during frying.

Fry for an even crisp

Oil depth: Use a small pot with enough oil to submerge the rolls, and heat it to 160°C. Fry only a couple at a time as directed, leaving room to move them around.

Doneness: The recipe gives a guide of about 5 minutes. Look for an evenly golden-brown wrapper, turning or moving the rolls in the oil as they cook.

Serve them while crisp

Let the rolls cool briefly after frying, then serve while the wrappers are still crisp. They work well as a starter or as part of a meal with rice and a vegetable side.

For leftovers, freeze the rolls in freezer bags and reheat them in a 175°C oven until crisp again.

Recipe notes & tips

• Squeeze the blanched vegetables very thoroughly before mixing the filling.
• Keep the filling portions small enough to fold and seal without stretching the wrappers.
• Use only a thin layer of beaten egg along the wrapper edge.
• Fry a couple of egg rolls at a time and move them around for even browning.
• Have a lightly floured surface ready for the wrapped rolls before you start assembling.

Variations

• Skip the shrimp: Leave it out for a pork-and-vegetable filling.
• Use another cabbage: Choose green or savoy cabbage if Taiwanese cabbage is unavailable.
• Omit the five-spice: Leave out the optional powder for a more straightforward seasoning.
• Change the oil: Use peanut, vegetable or rapeseed oil as listed.
• Serve with a dip: Offer a dipping sauce alongside the cooked rolls.

Common mistakes to avoid

• Wet vegetables: Squeeze them thoroughly after draining so the filling does not make the wrappers soggy.
• Overfilled wrappers: Use a small fistful of filling so the wrapper can close securely.
• Loose seams: Brush the edge with a thin layer of beaten egg to help seal it.
• Crowded frying: Add only a couple of rolls at a time so they can move freely in the oil.
• Uneven browning: Keep the egg rolls moving in the oil as they fry.

How to store

Freeze leftover egg rolls in freezer bags. Reheat from frozen in a 175°C oven until crisp; the recipe does not specify a storage duration.

Frequently asked questions