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A comprehensive guide to classic Chinese takeout egg rolls at home! Egg rolls are one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make takeout egg rolls at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!
Download the full recipe document here:
Chinese Takeout Egg Rolls Recipe Document
Egg roll recipe:
Ingredients:
1 recipe Chinese ground pork (recipe below)
1 recipe egg roll vegetables (recipe below)
Duck sauce (recipe below)
Mustard sauce (recipe below)
1 egg, beaten
8 egg roll wrappers/skins
Vegetable oil, for deep frying
Directions:
Note: if making a large batch, egg rolls can be frozen after step 9. Make sure to cool completely and freeze on a baking sheet in a single layer before storing in Ziploc freezer bags.
Chinese ground pork recipe:
Ingredients:
¼ lb (115 grams) ground pork
1 tsp garlic (3 grams) minced
Spice mix:
¼ tsp (1 gram) sugar
¼ tsp (.75 gram) kosher salt
⅛ tsp (.4 gram) Chinese 5 spice
⅛ tsp (.3 gram) white pepper
1 tbsp (15 ml) Shaoxing wine
¾ tsp (3.7 gram/ml) light soy sauce
½ tsp (3.3 gram) hoisin
½ tsp (3.2 gram) oyster sauce
Neutral oil
Directions:
Egg roll vegetables:
Ingredients:
8 cups green cabbage (600 grams) finely shredded
1 cup celery or Chinese celery (70 grams) julienne
1 cup carrot (90 grams) julienne
Salt, for blanching vegetables
¼ cup green onions (15 grams) thinly sliced
1.5 tsp (7.5 gram) toasted sesame oil
Vegetable seasoning mixture:
2 tsp (6 grams) kosher salt
2.5 tsp (12.5 grams) chicken bouillon powder
1.5 tsp (6 grams) granulated sugar
⅛ tsp (.4 gram) Chinese 5 spice
⅛ tsp (.3 gram) white pepper
⅛ tsp (.3 gram) black pepper
Directions:
Duck sauce:
Ingredients:
2 tbsp (30 ml) water
1 tbsp (12 grams) sugar
¼ tsp (.75 gram) kosher salt
¼ cup (80 grams) apricot preserves
¼ tsp (1.2 grams) light soy sauce
½ tsp (2.5 grams) unseasoned rice vinegar
1 tsp (5 grams) apple sauce
Directions:
Mix water, sugar, and kosher salt until sugar and salt have dissolved. Stir in the remaining ingredients and mix well. Refrigerate for at least 1 hour to allow pectin to set.
Mustard sauce:
Ingredients:
1 part hot mustard powder
1 part water
Toasted sesame oil, to taste
Unseasoned rice vinegar, to taste
White pepper, to taste
Directions:
Mix equal parts hot mustard powder and water. Stir in sesame oil, rice vinegar, and white pepper to taste. Allow mustard to sit for at least 1 hour before serving. The mustard sauce can be refrigerated for up to 1 month.
Amazon ingredient affiliate links:
Lee Kum Kee Chicken Bouillon: https://amzn.to/45uGBxl
Diamond Brand Kosher Salt: https://geni.us/PiO2h
Sugar: https://geni.us/UWud7AM
Chinese Five Spice: https://geni.us/lnll
White Pepper: https://geni.us/ZMEiegw
Black Pepper: https://geni.us/Cw5fy
Shaoxing Wine: https://geni.us/SjmflBr
Light Soy Sauce: https://geni.us/qPaX
Hoisin Sauce: https://geni.us/Tc8KB
Oyster Sauce: https://geni.us/F9cnm9W
Sesame Oil: https://geni.us/CgNP
Apricot Preserves: https://geni.us/IAYesL
Rice Vinegar: https://geni.us/0T7dll
Apple Sauce: https://geni.us/0MQ0
Hot Mustard Powder: https://geni.us/dWwh
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com