Chinese Egg Rolls Recipe is a nutritious starter that takes less than 20 minutes to prepare and cook. Learn how to make Chinese Egg Rolls easily at home.



Chinese Egg Rolls Recipe

Cooked chicken, 175 grams

(cut into 1-inch strips)

Corn flour, ½ teaspoon

Vegetable oil, 3-4 spoon

Soy sauce, 2 tablespoon

Sherry, 1 teaspoon

Celery stalk (sliced), 3

Spring onion (sliced), 8-10

Bean sprouts, 75 grams

Egg (beaten), 6

Water, 1 tablespoon

Salt, to taste

Freshly ground black pepper  to taste

Preparation Method:

Chinese Egg Rolls Recipe

Heat the oven to 130 C., Put the chicken on a plate and sprinkle with the corn flour.

Pour 2 tablespoons of the oil into a heavy frying pan or wok. Stir in the soy sauce and sherry and heat over on high heat until become very hot.

Add the celery and spring onions and toss for 2 minutes, either by lifting and shaking the pan, or using a large flat spoon.

Add the chicken to the pan with the beans sprouts. Toss over high heat for about 1 minute then transfer to a plate and keep warm.

Clean the frying pan and add I tablespoon oil and heat over moderate heat. Pour in a quarter of the egg mixture, tilting the pan so that it spreads over the surface to make a thin pancake.

Place a quarter of the chicken and bean sprout mixture in the middle of the pancake, spreading it out a little. Fold in the sides and then roll up into a parcel.

Transfer to a warmed serving dish and keep warm in the oven.

Repeat with the remaining egg and chicken mixture to make 3 more egg rolls, adding more oil to the pan if necessary. Serve Chinese Egg Rolls warm.


Serves:   4


Nutrition facts:   295 calories per roll


Cooking Time:

Chinese Egg Rolls Recipe

This nutritious starter takes less than 20 minutes to prepare and cook.


Instead of sherry, use a little more soy sauce. Any kind of left-over cooked meat can be cut in strips and used in Chinese Egg Rolls recipe.

Watch Point:

Chinese Egg Rolls Recipe

Do not cook the bean sprouts for too long otherwise, they will go limp and lose their vitamin C content.


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