Fried Egg Wrappers

Preparation info

  • Difficulty


  • Serves


    as an appetizer.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

Fried egg wrappers are a little drier than spring rolls. They hold up a lot better than spring rolls and can be made ahead and served cold, whereas spring rolls must be eaten immediately. Fried egg wrappers are easier and quicker to do, and so are preferable for a large gathering.

Here, a thin layer of marinated ground pork is used for the stuffing.



  • ½ pound pork, ground
  • 1 tablespoon thin soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 2 fresh water chestnuts, peeled and minced
  • 3 tablespoons minced scallion
  • Pinch of salt
  • 1 teaspoon cornstarch
  • ½ teaspoon roasted and crushed Sichuan peppercorns


  • Deep-frying
  • May be prepared in advance and served cold, or prepared ahead through step 3, wrapped and refrigerated, then deep-fried just before serving.

  1. Prepare the pork filling, mixing well, and spread some over the surface of each pancake, leaving a margin of 1 inch around the edge.

  2. Roll each pancake like a jelly roll, and seal the edge with a little beaten egg.

  3. Slice the rolls diagonally into 4 pieces, to reveal the spiral pattern within.

  4. Deep-fry the spirals in hot oil (375 degrees), and serve them with roasted salt and pepper or plum sauce for dipping.