Crispy Egg Rolls
These crispy homemade Egg Rolls, pan-fried, are made with a delicious combination of bean sprouts, meat, celery, water chestnuts, fresh ginger, and onions.
  • 1teaspoon salt
  • 3tablespoons soy sauce
  • 3tablespoons salad oil
  • 1tablespoon fresh gingergrated
  • 3cups bean sproutschopped
  • 2cups celeryshredded
  • 1 medium yellow onionshredded
  • 1/4lb cooked porkshredded
  • 1 can water chestnuts4 ounce
  • 24 wonton wrappers
  • 1tablespoon cornstarch
  • 1tablespoon water
  • 1/2teaspoon MSG
  1. Mix all ingredients together in a bowl and referate one to three hours.
  2. Drain extra liquid from mixture and place a tablespoon of filling on wrapper (have wrapper on counter top with one point towards you.) Roll away from you to half way and fold ends in, continue rolling sealing the end with a little water and cornstarch mixture.
  3. Fry in a skillet with 1/2 inch cooking oil (or you can deep fry) until golden brown on all sides.
  4. Don’t be afraid to experiment, substitute shredded chicken for pork, add bamboo shoots and/or mushrooms, or add shredded cabbage.
  5. Optional: sweet and sour sauce, for dipping.
Recipe Notes

Recipe courtesy of

Photo courtesy of Yutaka Seki (Flickr)