My Mother’s Famous Chinese Egg Rolls
April 5, 2007 by SteamyKitchen
These are my Mother’s famous Egg Rolls. I think every cook should have a dish they perfect and be known for! We grew up in North Platte, Nebraska in the ’70s, and these babies were the talk of the town. My Mom, who spoke no English, made friends through feeding people Chinese food. Now, we’re talking about an itty bitty town where “gourmet” was the restaurant inside the local airport. Chinese food back then was “Egg Foo Young” and “Chop Suey.” To this day, our friends who still live in North Platte still remember my Mom’s famous Egg Rolls….
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We eat these during Chinese New Year!
Jaden, what about the dipping sauce?? My wife make Vietnamese eggrolls (a little different with pork and shrimp inside and no cabbage) but the sauce is what really completes it! She uses fish sauce, lime juice, sugar, and some chili paste I believe (she makes it, i don’t
)
Nice website. We live in Hawaii and love the Kalbi ribs here. Will have to try your recipe sometime. My mouth is watering just thinking about them…
Hey Rich- traditionally, we just really good Chinese black vinegar. Pour some out in a little tiny condiment dish with a little spoon. All it takes is a few drops.
Take the first bite of the egg roll, spoon 3 or 4 drops of black vinegar down the inside of the roll - the vinegar will run down throughout the rest of the roll!
The black vinegar is very pungent & assertive. It has been aged and has nice smoky notes - so you don’t want to “dip” your egg roll in it - just a few drops will do perfectly!
[...] is because the ingredients are so simple and I almost always have frozen shrimp and a packet of Eggroll/Springroll wrappers in the [...]
[...] Regarding the round 3″ cookie cutter used to cut out the dough rounds: I didn’t have one. So I took a small can of bamboo shoots, opened both sides of it and used the can as my cookie cutter. Since I have one of those nifty Oxo no-sharp edges can openers, it was pretty easy and no cut fingers. The bamboo shoots will go in the next batch of My Mom’s Famous Egg Rolls. [...]
Your Mom’s recipe looks great! Does she use a spring roll wrap or egg roll wrap? What brand does she use? These look wonderful! Thanks in advance!
We use Wei Chuan Spring Roll Shells. I don’t know if you can get this at your local Asian mart. Ask them for a wrapper that is thin, light and crispy. Good luck!
Delurking… Your food blog is the reason I’m up way past my bedtime. This one… the Host your own Sushi party, the amazing Xiao Long Bao post, oh and your adorable kids in the German Pancake post. So yummy, so gorgeous.
I’m sorry to be nitpicky in a first comment, but I also noticed something that looks like a typo…
“Wash mushrooms and discard caps.”
Ok, I’m gonna look at one more recipe then it’s bedtime for sure!
Meilin- oops!!! Thanks for pointing that out!
Great, I worked for a swine health place in high school that hired a scientist from I thought Vietnam, but not sure< He taught us all how to make their famous eggrolls. I still make them 25 years later, In fact I just finished making some and wanted to find a good way to freeze them. We used cabbage, fried pork sausage, scrambled eggs, cellophane noodles and oyster sauce, which I think reeks so I use soy sauce. He also put in shrimp and onion, which I don’t like either. He made these for us at every party.