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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make egg Rolls?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make egg Rolls?),it will help you,my kids.

Every times when i went out to eat! but most at the chinese resturants I always go for the egg rolls first. And i would like to know how to bake or fry them. And THANKS to all who reply.

Answers:
Egg Roll Recipe - Cooking Chinese Egg Rolls
From Rhonda Parkinson,
Your Guide to Chinese Cuisine.
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Egg rolls make a great snack, appetizer, or addition to a meal. (This recipe makes the thicker egg roll that is popular in western Chinese restaurants. Cantonese Spring Rolls and Mini Spring Rolls are a lighter, more authentic Chinese roll.)
INGREDIENTS:

1 package egg roll wrappers (4 1/2" by 5 1/2")
Filling:
1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts
Pork Seasoning:
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch
Gravy:
4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste
2 tablespoons cornstarch mixed with 2 teaspoons cold water*
2 tablespoons oil for stir-frying
2 to 4 cups oil for deep-frying
PREPARATION:

Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.

While the pork is marinating, prepare the vegetables, and the gravy mixture.
http://chinesefood.about.com/od/dimsumeggrolls/r/eggroll.htm

Other Answers:
I carefully roll the egg in flour and then look for the wet spot,bake at 400 till crispy
Source(s):
hongs egg roll shack,TULSA

Check out the below site from the Food Network. It has many recipes for egg rolls.
Source(s):
http://web.foodnetwork.com/food/web/searchResults?searchString=egg%20rolls&site=FOOD&searchType=Recipe Egg rolls are fried in oil. To make them you need cabbages, shiitake mushrooms, carrots, bamboo shoots, pork (optional), and wrap with Spring roll skin. Fry them once until lightly brown. Take them out and drain oil from egg rolls completely, let cool. Put in the freezer until you want to eat the egg rolls. When you are ready to eat the egg rolls, take them out of the fridge and fry them one more time until golden brown. Take out and serve with sweet and sour sauce.
Source(s):
Learn from my late uncle more than 8 years ago.

CHINESE EGG ROLL

Egg roll wraps (1 pkg.)
1 pkg. fresh mushrooms, sliced
5 cloves garlic, minced
1/2 onion, chopped
2 c. slivered cabbage
1/2 c. shrimp, chopped
1 lb. ground pork sausage
Chinese noodles (same as cellophane noodles)
1 egg
1 env. sweet and sour sauce for dipping

Saute garlic, onion and sliced mushrooms in small amount of oil. Set aside. Brown pork sausage. Drain fat. Add cabbage. Cover and simmer until cabbage is cooked thoroughly. Add shrimp. Soak cellophane noodles in hot water to soften. Drain and cut into pieces. Add all together including egg. Mix. Run wet fingers around edges of egg rolls. Fill and roll. Deep fry. Serve with fried rice, chow mein or sweet and sour pork. Dip in sweet and sour sauce.
Source(s):
http://www.cooks.com/rec/view/0,171,151181-226196,00.html


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