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Authentic Chinese Egg Rolls (from a Chinese person)
November 13, 2007

These eggrolls are incredible! Because I don't eat pork, I used about 1/2 lb. chopped shrimp. I had sliced roast beef from the deli in my fridge, I sliced about 1/2 pound thin and put that in also along with 2 big garlic cloves. Lastly, I also used about 1 tablespoon of sweet soy sauce. The cool thing was when I first laid it the pan to cool it was full of water from the cabbage. I said "Oh I can drain that later", 2 hours later when I wanted to roll them, the water had be reabsorbed by the cabbage! Usually I drain that water and drain all the flavor along with it! Great idea! Thank you for your family recipe, I will pass it along to my children as well!