Steamed Chinese Egg Rolls

Steamed Chinese Egg Rolls


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About this recipe: This is a delicious and light Hunan dish, which is packed full of flavour. Seasoned pork and fish is rolled in homemade egg wrappers, then steamed to perfection.


Makes: 2 rolls

  • 3 eggs, beaten
  • 250g minced pork
  • 150g fish meat, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon monosodium glutamate (MSG)
  • 1/4 teaspoon sugar
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon cornflour, mixed in 1-2 tablespoons water, divided
  • 2 teaspoons finely chopped spring onion
  • 1 1/2 teaspoons finely chopped ginger
  • 4 tablespoons oil

Prep:25min  ›  Cook:15min  ›  Ready in:40min 

  1. To make the filling, mix together the minced pork, fish and 2 tablespoons of beaten egg in a bowl. Add the salt, ginger, spring onion (reserve some for garnish), white pepper, sugar, Shaoxing wine, MSG and 1/2 cornflour slurry.
  2. In a separate bowl, mix together the remaining eggs and cornflour slurry to form a thin batter.
  3. Heat 1/2 oil in a frying pan until hot over medium-low heat. Pour in 1/2 egg batter and fry until firm. Remove the egg sheet and set aside. Repeat with the remaining batter.
  4. Lay an egg sheet on a flat surface. Place 1/2 filling toward the lower part of the egg sheet. Roll up the sheet to a tight roll. Repeat with the second egg sheet.
  5. Steam the rolls for 10 minutes over high heat. Let cool. Cut the rolls into 1.5cm slices. Lay onto a serving plate and scatter with reserved spring onions.


Monosodium glutamate and Shaoxing wine can be purchased in Chinese/Oriental speciality shops.

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