Chinese Vegetable Eggroll

Product Description

Warm and crispy Chinese style egg roll with glass noodle and vegetable. Used throughout vivre catering

Sales Channel

Sold direct to customers as a buffet item on Vivre catering

Used In Following Main Recipes

Batch Production Sizes

  • Batch of 2pcs

Recipe Costing

Recipe costing can be found on google sheet on Shared Drive.


  • Leeks 50gr
  • Glass Noodle 100gr
  • Salad Oil 50gr
  • Chopped Garlic 15gr
  • Carrot 500gr
  • White Cabbage 500kg
  • Cooking Wine 35gr
  • Sugar 50gr
  • Sesame Oil 35gr
  • White Pepper 10gr
  • Fish Sauce 15gr
  • Oyster Sauce 15gr
  • Egg 35gr
  • Minced Ginger 50gr
  • Salt 15gr
  • Five Spice Powder 10gr

Preparation – Vivre

  1. Soak the glass noodles in lukewarm water for 10 minutes until rehydrated. Use Kitchen shears to cut the noodles into 1 to 1½-inch lengths.
  2. Heat your wok over medium-high heat. Add 2 tablespoons oil to the wok, and add the minced garlic and Chopped Ginger. Stir-fry for 15 seconds. Next, add the carrot and the Sliced Onion. Stir-fry for another 15 seconds.
  3. Turn up the heat to high, and add the cabbages. Toss everything together for 1 minute. Next, add the Glass noodles, Cooking wine, salt, sugar, sesame oil, white pepper and five spice powder, if using. Stir-fry for another minute, mix in the chopped scallions, and transfer to a large bowl. Cool completely
  4. Place one egg roll wrapper flat with a corner toward you, so it looks like a diamond shape.
  5. Measure a spoonful of filling (55g), placing it near the corner closest to you.
  6. Fold the corner closest to you over the filling, and press the wrapper in so it hugs the filling.
  7. Fold the two opposite corners inwards so it looks like an envelope.
  8. Brush some egg wash on the opposite corner,
  9. Fold the egg roll forward, ensuring the roll stays tucked tightly. The egg wash should keep the egg roll together.
  10. In a small pot, heat your frying oil to 325 degrees F/160 degrees C.
  11. Carefully place a couple egg rolls at a time into the oil. Fry for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly. Once the egg rolls are done, place them on a wire rack to let them drain and cool slightly.

Shelf Life

  • Chilled – 1 day
  • Freezer – 3 Month (unfried)