Authentic Chinese Egg Rolls (from a Chinese person)

My mom is the best cook ever and I am a picky eater. If I like this, then you will. This is very authentic because my family is Chinese and I am too. This recipe is at least 300 years old in the Ling family.

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 2 Servings
  • Prep
    0 mins
  • Cook
    20 mins
  • Serve in
    20 mins

Ingredients

  •   4 teaspoons vegetable oil
  •   3 eggs, beaten
  •   1 medium head cabbage, finely shredded
  •   1/2 carrot, julienned
  •   1 (8 ounce) can shredded bamboo shoots
  •   1 cup dried, shredded wood ear mushroom, rehydrated
  •   1 pound Chinese barbequed or roasted pork, cut into matchsticks
  •   2 green onions, thinly sliced
  •   2 1/2 teaspoons soy sauce
  •   1 teaspoon salt
  •   1 teaspoon sugar
  •   1/2 teaspoon monosodium glutamate (MSG)
  •   1 (14 ounce) package egg roll wrappers
  •   1 egg white, beaten
  •   4 cups oil for frying, or as needed

Instructions

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