Egg Roll


– 1 lb. Napa (Chinese cabagge)
– 2 stalks celery
– 1/2 lb. cooked shrimp
– 1/2 lb. cooked pork or chicken livers (use fresh meat!)
– 10 water chestnuts
– 1/3 cup bamboo shoots
– 1 teaspoon salt
– 1 teaspoon sugar
– Liberal dash pepper
– 1/2 teaspoon light soy sauce
– 1/4 teaspoon sesame oil
– 1 beaten egg
– 10 egg roll wrappers/skins
– 3 cups oil


– Wash the vegetables earlier of the day, so they will drain properly. Boil cabbage and celery until very tender. Drain and squeeze out excess water. Shred very fine and set aside to drain further.
– Parboil shrimp and fry or bake pork. Mince both. Shred water chestnuts and bamboo shoots. Mix all ingredients but egg together. If there is too much liquid in the filling, drain some of it out. After that, allow the filling to cool.
– Beat egg. Wrap filling in egg roll skins and seal with egg. They can be closed or open ended, whichever you like.
– Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain. Refrigerate them and finish the cooking process as needed. When cool, drop again into hot oil and fry until golden brown. This two-stage deep frying method assures that the inside will be moist and not overcooked (as anything overcooked becomes dry) and the outside will be crunchy.
– Makes 10.
Note: Don’t stack the egg rolls on top of each other, before or after deep-frying.

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