Classic Egg Rolls recipe, Filipino Recipes


  • 3 tsp cornstarch
  • 1 tsp soy sauce
  • 8 oz ground pork
  • 2 tbs oil
  • 1/2 cup thinly slivered cooked bamboo shoots
  • 2 carrots, peeled and grated
  • 2 cups thinly sliced Napa cabbage
  • 2 scallions, sliced
  • 2 cups fresh bean sprouts
  • 1 tsp salt
  • 1/4 tsp pepper
  • 20 spring roll wrappers
  • 1 egg, beaten
  • oil, for deep-frying

Blend 1 teaspoon of the cornstarch with soy sauce and combine with pork.

Heat oil in a wok over medium-high heat and stir-fry pork for 3 minutes.  Add bamboo and carrots.  Stir-fry for another 2 minutes then add cabbage.  After stir-frying for 2 more minutes, remove from heat and stir in scallions, sprouts, salt, and pepper.  Drain.

Lay a wrapper out on a flat surface.  Spoon about 2 tablespoons onto wrapper 2″ from bottom corner.  Shape filling into a long, narrow form.  Fold bottom corner p and over filling, roll once, and then dab a little egg on left and right corners; seal, then dap the top corner with egg and seal as well.  Repeat with all remaining wrappers and filling.

Heat oil in a wok over high heat until almost smoking.  Fry rolls for about 3 minutes, or until crisp and golden.  Remove and drain on paper towels.  Serve hot with desired condiments.