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Egg Rolls


For the filling:
2 tablespoons peanut oil, for stir-frying
125g (4 oz) boneless pork loin (fillet)
1 tablespoon Chinese dried mushrooms, soaked in warm water for 30 minutes, stems removed and cut into julienne
1 tablespoon bamboo shoots, cut into julienne
1 tablespoon chopped green capsicum

For the seasoning:
1 tablespoon light soy sauce
2 teaspoons Shaoxing rice wine or dry sherry
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon sugar

For the smooth batter:
4 eggs, lightly beaten
1/2 teaspoon salt
85g (3/4 cup) plain flour, sifted
90ml (1/2 cup) water
1 tablespoon cornflour, mixed with a little cold water to make a paste, for sealing
750 ml (3 cups) peanut oil, for deep-frying


  • Make the filling: heat the 2 tablespoons groundnut oil in a wok. Stir-fry the pork, mushrooms, bamboo shoots, and capsicum for 1-2 minutes. Add all of the seasonings and mix well. Remove to a plate and chill for at least 1 hour before wrapping.

  • Make the wraps: mix the beaten eggs, salt, and sifted flour. Add a little water at a time, to make a smooth batter. Heat an 18-cm (7-inch) frying pan and add a little oil to thinly coat the bottom. Pour in enough batter to make a thin pancake. Cook over low heat until the sides dry a little and shrink from the edges of the pan. Place the finished wraps on a plate and repeat until all the batter is used.

  • Place 2 tablespoons of the filling on each wrap. Roll the wraps over the filling, folding over the sides. Seal the edges with the cornflour paste. Lay the egg rolls, sealed edge down, on the plate.

  • Heat the 3 cups peanut oil in a wok. Deep-fry the egg rolls until golden brown.


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