Mom’s Egg Roll

This Teochew egg roll dish is my mom’s family recipe. My mom and my grandmother made this dish for every special occasion.The egg rolls are called “Neng Gao” in Teochew.

Ingredients for filling:

1 packet of Vegetarian Tofu Skin, cut each piece into quarters

4 Firm Tofu

1 pound of Peeled Shrimp

1.5 –  2 pounds of boneless Pork Cutlet, about 6 to 8 pieces (Use chicken breast if preferred)

2 Leeks, cut off the dark green leaves and discard; remove and discard most outer layer; chopped finely; and wash, rinse and strain (repeat three times).

1 cup of Sweet Potato Flour

1/2 cup of Cornstarch

1/2 teaspoon of Mediterranean Sea Salt

1/2 teaspoon of White Ground Pepper

1/2 teaspoon of Black Pepper


2 dozen Eggs

2 beaten Eggs for sealing


In a big bowl, mash up the firm tofu with both hands. In a big sauce pan, boil the shrimp until pink. Remove shrimp from the water, chop finely and add to the bowl of tofu. Use the same water in the sauce pan to boil the pork cutlet. Remove pork cutlet after it is cooked and cut into small cubes with a fork and a knife. Save the broth from boiling the shrimp and the meat for making soup later. I used the broth to make fish ball soup with lettuce. Add pork cutlet to the tofu and shrimp. Also, add the chopped leek, sweet potato flour, cornstarch and seasoning. Mix well.

Beat up 4 eggs for each egg skin. Heat up two tablespoons of oil to a non-stick frying pan. Pour in egg mixture and spread the egg mixture evenly over the pan. Cover the pan until egg is completely cooked. Repeat the process to make more egg skin. Cut the egg skins into 1/2 or 1/4.

Now, use a quarter piece of tofu skin to make the rolls. Add a piece of egg skin to the top of the tofu skin. Add some filling on top, roll it tightly like making spring rolls or ngoh hiang, folding in the two sides first. Seal with egg mixture. Do not overfill the rolls.

Place 2 egg rolls separate from one another in a glass dish sprayed with PAM for grilling. I find the square Pyrex dish better at keeping the egg rolls separate so that they will not stick together after steaming. Steam each batch in a steamer for 6 minutes. Do not steam any longer than that as they might fall apart. Remove immediately from the steamer with oven mittens. Eat now, slicing up the egg roll or place the dish in the fridge overnight to let it cool down completely before pan frying.

COPYRIGHT 2012 From the Kitchen of Eloise


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