Authentic Chinese Egg Rolls (from a Chinese person)

Recipe View Prepare the Egg Pancake: Heat 1 teaspoon of vegetable oil in a wok or large skillet over medium heat. Pour in the beaten eggs and cook without stirring until firmed up. Flip the eggs and cook for an additional 20 seconds. Set aside to cool, then slice into thin strips. (Total time: ~15 minutes)

Recipe View Sauté the Vegetables and Pork: Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in the cabbage and carrot; cook for 2 minutes to wilt. Add the pork, bamboo shoots, mushroom, green onions, soy sauce, salt, sugar, and MSG. Continue cooking until the vegetables soften, about 6 minutes. Stir in the sliced egg, then spread the mixture out onto a pan and refrigerate until cold, about 1 hour.

Recipe View Assemble the Egg Rolls: Place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep them from drying out. (Total time: ~30-45 minutes)

Recipe View Fry the Egg Rolls: Heat about 6 inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).

Recipe View Fry the egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.