Egg Rolls with Hot Chinese Mustard

Egg Rolls with Hot Chinese Mustard
Egg Rolls with Hot Chinese Mustard

Looking for the perfect party snack recipe? This is it! This recipe makes 25 egg rolls, which is just the right amount for a small gathering of friends to enjoy as a light snack. Alternatively, you can scarf these down all by yourself while plowing through your favorite film or something along those lines. Maybe you like to eat egg rolls like candy as you read a novel. Any way you enjoy these, you are sure to think they are a delicious choice.

When trying to trace the history of the egg roll back to the beginning, you will find that food historians widely believe that the egg roll was invented in the 1930s in New York City- likely by Chinese immigrants who were hoping to integrate their cuisine into the fabric of American culture with foods that would more readily appeal to a wider American audience. Our egg rolls were made with ground pork, but you could easily replace that with shrimp and get similar results. For a vegetarian option, just include some more cabbage in place of the pork or shrimp. These are all typical American flavors- the first egg roll was probably a pork egg roll, too!

The taste testers in our test kitchen absolutely adored these egg rolls. Some were a little surprised that they weren’t the huge egg rolls they are used to with takeout, but everyone could agree that the smaller size of these made them easier to eat. You can bake your egg rolls if you want them to be a little bit healthier, but Jeff likes them better fried, so all of ours were fried. You can also serve these with a variety of dipping sauces, but the hot Chinese mustard Jeff made is part of a match made in heaven. The flavor of the mustard is a perfect companion to the pork inside these delicate, tasty egg rolls.

 Print Recipe

Prep Time: 30 min.
Cooking Time: 45 min.
Cuisine: Chinese
  • 25 Egg Roll Wrappers
  • 1 Egg
  • 2 Tsp Jiao Yan
  • 1 Tsp Arrowroot Powder
  • 8 Oz. Ground Pork
  • ½ Head of Cabbage, shredded
  • 6-8 Shitake Mushrooms, fresh with stems removed and chopped fine
  • 1 Cup Carrots, shredded
  • 2 Cloves Garlic, minced fine
  • 1 Tbsp Ginger root, minced fine
  • 1 Tbsp Rice wine
  • 1 Tbsp Soy Sauce-Low sodium
  • ¼ Tsp Sugar
  • 1 Tsp Sesame oil
  • ¼ Cup Hot Mustard Powder
  • 3 Tbsp cold water
  1. Combine ¼ Cup Hot Mustard Powder and 3 Tbsp cold water, and set aside. Combine Pork, Arrowroot Powder, and 1 tsp. Jiao Yan. Let rest for a few minutes.
  2. Heat Wok to high. Add 1 Tbsp oil. Add pork and cook until browned. Push meat to side of Wok.
  3. Add cabbage, carrots, ginger, and mushrooms and cook for a minute, so they soften up. Add rice wine, soy sauce, sugar, sesame oil, and 1 tsp Jiao Yan and cook for another 2 minutes. Pour mixture into a colander and drain juices, and let cool before wrapping egg rolls. You want the mixture to be dry, and cool.
  4. Wrap egg rolls. Place a heaping Tbsp of filling and follow directions on the package on how to roll.
  5. Fry egg rolls in batches in oil heated to 350F, or bake in oven at 400F for 12-15 minutes or until crispy. Serve with Hot Mustard, or La Jiao Jang.