Thin omelets are filling with seasoned ground pork, rolled and steamed. To serve, the Chinese egg rolls are sliced to reveal a beautiful spiral pattern.

Chinese Egg Rolls

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Connie Veneracion


  • 300 grams ground pork
  • 1/4 teaspoon grated ginger
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon ground black pepper divided
  • 3 tablespoons finely sliced scallions divided
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine
  • 1/2 teaspoon tapioca starch or corn starch
  • 5 to 6 large eggs
  • salt
  • 2 to 3 teaspoons sesame seed oil


  • In a bowl, mix together the ground pork, ginger, garlic, half of the pepper and 2 tablespoons scallions.
  • In a small bowl, stir together the soy sauce, rice wine and starch. Pour into the bowl with the pork and mix well.
  • Cover the pork and marinate in the fridge for 30 minutes to an hour.
  • Beat the eggs with salt and the remaining pepper. How much salt depends on you. I use a generous pinch for every egg.
  • Brush the bottom of a non-stick frying pan with sesame seed oil and heat.
  • Pour some of the beaten eggs into pan. About a half cup if you're using a 12-inch wide pan. Swirl the pan around to allow the eggs to spread thinly and cover the entire bottom. Cook over medium heat for a minute or so then flip to cook the other side. Repeat until all the eggs have been cooked.
  • Take the filling out of the fridge.
  • Prepare your steamer by heating at least two inches of water.
  • Lay an omelet flat and spread the ground pork mixture over its surface leaving a half inch or so margin along the edges.
  • Starting with the edge nearest you, roll the egg away from you to seal in the filling. Repeat until all the omelets have been filled and rolled.
  • Place each omelet on a sheet of non-stick paper. Arrange them side by side in the steamer basket. Make sure they are at least an inch apart for better heat circulation.
  • Steam the egg rolls for 30 to 40 minutes depending on how large they are.
  • When done, cut the egg rolls into rings about an inch think.
  • Sprinkle the egg rolls with the remaining scallions and, optionally, drizzle with a little soy sauce or black vinegar before serving.