Crispy fried egg rolls were introduced to American Chinese restaurants in the 1930s (Lum Fong, a restaurant on Canal Street in New York City’s Chinatown, claimed to have been the first to put them on th menu). A simple stir-fried mixture of ground pork and cabbage with carrots and shiitake mushrooms is rolled up into fresh wrappers, then deep fried and served hot or warm with our Tangy Soy Dipping Sauce. Make sure you buy rectangular egg rolls wrappers, not round wonton wrappers—both are widely available in the coolers of American supermarkets.
Make-ahead note: You can freeze the uncooked egg rolls for up to three months. Make this recipe through step 3, and tightly wrap the egg rolls and seal them in zipper-top freezer bags. When you’re ready to fry, just slip the frozen egg rolls directly into the hot oil—no need to defrost them first. Add about 1 1/2 minutes to the cooking time.