Spring Rolls - Egg Rolls

Course Appetizer, Chicken, Side Dish
Cuisine Asian


  • First make fillings:
  • ***Pork-Shrimp Filling
  • 3 T peanut oil
  • 1/2 lb pork julienne strips
  • 1/2 lb raw shrimp diced
  • 9 minced water chestnuts
  • 1/2 C finely chopped scallions
  • 1 T soy sauce
  • 1 tsp salt
  • 1 tsp sherry
  • Day before party:
  • in Heat oilskillet. Sauté pork for 4-5 min. stirring often. Combine shrimp with remaining ingred. add to skillet. Cook, stirring until shrimp turns pink (about 4-5 min). Set aside.
  • Chicken Filling:
  • 1 raw skinned and boned chicken breast
  • 1 tsp corn starch
  • 4 Scallions chopped
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 2 T soy sauce
  • 2 T peanut oil
  • 1 C fresh bean sprouts
  • 1/2 C diced bamboo shoots
  • 1 tsp sherry


  1. Day before party:
  2. Cut chicken in very narrow strips. Mix with cornstarch, salt, sugar, and 1 T soy sauce. Let stand 15 min. Heat 1 T oil in skillet; sauté scallions, bean sprouts, and bamboo shoots for 3 min. Season with remaining soy sauce and remove from pan. Heat remaining oil in skillet, sauté chicken 2 min. Return veg., add sherry and cook 2 more min; chill for half hour before filling "skins".
  3. Prepare skins (if not already prepared):
  4. 2 eggs, lightly beaten
  5. 4 C sifted flour
  6. 1 tsp salt
  7. 1 C very cold water
  8. Day before party:
  9. Save about 1 T egg for sealing the rolls. Combine remaining egg with other ingred. to make dough. Work in well, cover and let stand for 15 min. Knead dough until smooth and elastic. Divide in half. Divide half into 18 pieces; roll each piece out into 6" square and fill.
  10. To assemble rolls:
  11. Peanut oil for frying
  12. 36 "skins"
  13. Pork-shrimp filling
  14. Chicken filling
  15. Egg, lightly beaten
  16. Heat oil in electric skillet or deep fryer to temp of 375°. While oil is heating, prepare rolls. On each skin place 1 T filling in center. Fold and roll, tuck in the sides; seal edges with reserved egg. Fry 4 or 5 rolls at a time until golden brown (about 5 min). Drain well on paper towels. When all rolls are cooked, turn into foil pan; cover with foil and refrig. overnight.
  17. At party time:
  18. Remove from frig. 1 hr. before serving. Reheat at 250-300° for 10 min. or until warmed through.
spring rolls - egg rolls recipe
Spring Rolls - Egg Rolls Recipe