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An egg rolls recipe for Lunar New Year with Lee Kum Kee Hoisin for dipping.

Egg Rolls Recipe with Hoisin Dipping Sauce

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    8mins

Chinese New Year Chinese Food Chicken Vegetable Seafood Tofu Appetizer Less Than 30 mins

This classic egg rolls recipe is perfect if you need a vegetarian Chinese New Year Recipe idea. Egg rolls are a common dish for Chinese New Year because when fried to a perfect golden brown, they look like a gold bar, and therefore symbolize wealth and prosperity in the new year. 



With this egg rolls recipe, Lee Kum Kee Hoisin Sauce is a perfect accompaniment for dipping. Its savory and sweet flavors are a great match for the savory vegetables inside the egg rolls, making the pairing a flavorsome combo for any Chinese New Year celebration!

What You Will Need

Ingredients

  • 1 cup Napa cabbage, shredded
  • ½ cup carrots, julienned or grated
  • 2 stalks green onions, chopped
  • 1 tsp. Lee Kum Kee Pure Sesame Oil
  • 1 tsp. Lee Kum Kee Minced Garlic
  • 1 tsp. Lee Kum Kee Minced Ginger
  • ¼ cup cooked protein(s) of your choice (chicken, shrimp, or tofu are recommended)
  • 12 egg roll wrappers
  • vegetable oil, for frying

Seasoning

  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce

Dipping

  • Lee Kum Kee Hoisin Sauce, for dipping

Made with
Lee Kum Kee products

Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
Garlic

Other Specialty Sauces

Minced Garlic
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Hoisin Sauce 8.5oz

Hoisin Sauces

Hoisin Sauce

How to make it

  1. In a large pan, sauté the cabbage, carrots, and green onions in Lee Kum Kee Pure Sesame Oil over medium heat until softened, about 3-5 minutes. Add the Lee Kum Kee Minced Garlic, Lee Kum Kee Minced Ginger, Lee Kum Kee Premium Soy Sauce, and cooked protein (if using). Stir to combine and cook for another 2 minutes. Let cool.
  2. Lay an egg roll wrapper flat on a cutting board. Spoon 2 tablespoons of the filling in the center. Fold up the bottom corner, then fold in the sides, and roll tightly toward the top corner, sealing the edge with a little water.
  3. Heat 2 inches of vegetable oil in a deep pan or wok over medium-high heat.
  4. Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.

  5. Serve hot with Lee Kum Kee Hoisin Sauce for dipping and enjoy!

     

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