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Authentic Chinese Egg Rolls (from a Chinese person)
February 01, 2008

These were great! The whole batch just disappeared. I made a few changes to use what was on hand at the time and found them to be more like the rolls that my favorite restaurant in Chicago made. I substituted bean sprouts for bamboo shoots, shiitake mushrooms and used hoisin sauce on the pork as it cooked, left out the MSG too. OMG!!! I may put the ole deepfryer to use more often now. Thanks a ton!