Copycat Takeout Egg Rolls

Egg rolls--the quintessential crispy, savory Chinese takeout food. Here's a 100% accurate copycat easy-to-follow takeout egg rolls recipe to make at home!

Copycat Takeout Egg Rolls

Ingredients
  1. 8 cups shredded savoy cabbage
  2. 8 cups shredded green cabbage
  3. 2 cups shredded carrot
  4. 2 cups shredded celery
  5. 3 scallions, chopped
  6. 2½ teaspoons salt
  7. 2 teaspoons sugar
  8. 1 tablespoon sesame oil
  9. 2 tablespoons oil
  10. ¼ teaspoon five spice powder (optional)
  11. ¼ teaspoon white pepper
  12. 3 cups shredded or diced roast pork
  13. 2 cups cooked shrimp, chopped (optional)
  14. 1 package egg roll wrappers (about 24 pieces)
  15. 1 egg, beaten
  16. Peanut or vegetable oil, for frying

Instructions
  • Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
  • Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!
  • The way to wrap these egg rolls is to first take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. Check out the photos below to see how to wrap them. Basically, it's similar to the method you'd use to wrap a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.