Food Recipes Appetizers Original Egg Rolls Be the first to rate & review! Instead of using standard egg roll wrappers, Wu bundles the filling in egg “crêpes,” then dips them in batter before frying. Slideshow: More Takeout Recipes By Wilson Tang Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share Photo: Paola + Murray Active Time: 1 hr 10 mins Total Time: 2 hrs Yield: 6 Ingredients CRÊPES: Vegetable oil, for brushing 10 large eggs, beaten FILLING: 10 dried shiitake mushrooms 2 tablespoons light soy sauce 2 tablespoons cornstarch, divided 1 tablespoon Shaoxing wine 1 teaspoon toasted sesame oil 1 1/4 teaspoons sugar, divided 2 tablespoons vegetable oil, plus more for frying 1/2 cup canned bamboo shoots, julienned 1/2 cup small button mushrooms 1/2 cup chopped baby corn 1/2 cup finely chopped celery 1/2 cup water chestnuts 1 small carrot, julienned 1 garlic clove, minced 6 ounces shredded cooked chicken breast Kosher salt White pepper 1 cup all-purpose flour Directions Make the crêpes Heat a 9-inch nonstick skillet over moderately high heat. Brush the skillet lightly with vegetable oil, then add 1/3 cup of the eggs, swirling the pan to coat evenly. Cook until light brown on the bottom and just set, 1 to 2 minutes. Transfer the crêpe to a plate and cover loosely to keep warm. Repeat with the remaining eggs, stacking the crêpes as they’re done, to form 6 total. Make the filling In a small bowl, cover the dried shiitake mushrooms with boiling water and let stand until softened, about 20 minutes. Drain well and thinly slice. In a small bowl, whisk the soy sauce with 1 tablespoon of the cornstarch, the wine, sesame oil, and 1/4 teaspoon of the sugar. In a large skillet, heat the 2 tablespoons of vegetable oil until shimmering. Add the shiitakes, bamboo shoots, button mushrooms, baby corn, celery, water chestnuts, carrot, and garlic. Stir-fry over moderately high heat until the vegetables are softened, about 8 minutes. Add the soy sauce mixture and cook until thickened, about 2 minutes. Scrape into a medium bowl, stir in the chicken, and season with salt and white pepper. Let cool completely, then refrigerate until chilled, about 30 minutes. In a small bowl, whisk the remaining 1 tablespoon of cornstarch with 1 tablespoon of water. Place 1 crêpe on a work surface and spoon one-sixth of the filling onto one end. Roll up the crêpe into a neat bundle, folding in the sides. Dab the edges of the egg roll with cornstarch slurry to seal. Repeat with the remaining crêpes and filling to form 6 egg rolls. In a medium bowl, whisk flour and remaining 1 teaspoon of sugar with 1 cup of water until smooth. In a large saucepan, heat 3 inches of vegetable oil to 350°. Fry egg rolls in two batches: Coat egg rolls in batter one at a time. Using tongs, carefully lower into the hot oil. Fry until lightly browned and crisp, 3 to 5 minutes. Transfer to paper towels to drain. Repeat with remaining egg rolls and batter. Serve immediately. Make Ahead The filling can be prepared through Step 3 and chilled for up to 4 hours. Originally appeared: January 2018 Rate It Print