Tuesday, March 18, 2008

Light and Tasty Chinese Eggrolls

Light and Tasty Chinese Eggrolls

This is another beloved grandma chinese recipe. These eggrolls are loved by all who have tasted these lucious morsels. They are packed full of veggies and a touch of beef. The beef can certainly be omitted, for a truly vegetarin delight. While they are fried, they are not heavy or greasy. I can't remember a time when grandma (my mom) has not made these for holidays and special gatherings. These are truly a grandma classic.

  • 8 oz of lean beef or chicken
  • 1tbsp of soy
  • 1tsp of sesame oil
  • 2tsp of rice wine
  • 2 medium carrots
  • 2 stalks of celery
  • 3-4 green onions
  • 2 lbs of bean sprouts
  • 1/4 tsp of salt (can use up to 1/2 tsp)
  • 1 tbsp of oyster sauce
  • 1 tbsp of cornstarch
  • 2 tbsp of stock
  • eggroll skins
  • canola oil


  1. Slice the beef into match stick size and marinade in the soy, sesame oil and wine. Set aside for about 30 minutes.
  2. Clean and peel the carrots. Cut them into match size sticks.
  3. Clean and cut the celery into match size sticks.
  4. Clean and finely chop the green onions
  5. Wash the bean sprout and drain all the water.
  6. Mix the oyster sauce with 1 tbsp of stock.
  7. Mix the cornstarch with the remaining stock.
  8. In a large pan, coat the bottom of pan with canola oil. On medium/high heat stir fry the beef until cook. Remove from the pan and set aside.
  9. Add a little more canola oil to the pan if needed.
  10. Add the carrots and stir fry for about 3 minutes.
  11. Add the celery and stir fry for another 3 minutes.
  12. Return the beef and thoroughly mix it in.
  13. Add the green onions and mix it in.
  14. Add the oyster sauce/stock and mix it in.
  15. Add the salt. If you are going to dip the eggrolls in a soy based sauce the 1/4 tsp will be enough salt, otherwise taste the filling and add a little more salt if needed.
  16. Add the bean sprouts and incorporate them into the mix.
  17. Add the cornstarch, mix it in and remove the pan from the heat
  18. Remove the contents and set it in a colander to drain the juice. This is crucial because if you don't remove the liquid, the eggroll skin will become soggy. Then, when you fry the eggroll, it will burst. It is best that the filling be left to drain for several hours.
  19. To roll the eggrolls, place about 2 heaping tablespoon of filling across one of the corners and fold the corner over. Then fold each side in and roll tightly.
  20. Deep fry a few at a time until they are golden brown. Make sure that when you first slide the eggroll into the oil, the flap is facing up, so that it will be sealed at it is fried. Set them on paper towels to absorb some of the oil. If the oil is hot enough, very little oil will be absorbed by the eggrolls.
  21. Let the cool a bit and serve with your favorite dipping sauce.

Hint: If your oven has a warmer drawer, put the eggrolls on a wire rack in the warmer drawer after you fry them. This keep them warm while you are cookng and helps to make them crisper. That way you can serve the meal when you are ready to sit with the family instead of cooking while everybody else eats the eggrolls.

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