Kal Roll (Egg Roll)

Kal-Roll is nothing but “Egg Roll”, very similar to the ones available at Chinese restaurants.  Those restaurant people never reveal their secret of any recipe.  So Kal had to invent the wheel after a lot of trial-error attempts.


1 lb.  cabbage 
2 sticks of celery
1/2 lb. boiled shrimp (as available in a packet at grocery store)
1/2 lb. boiled pork meat (remove fat & bones)
10 water chestnuts (or 1/4 pack of frozen chinese/japanese vegetable)
1 tsp. salt
1 tsp. sugar
1 tsp. hot chilli powder
1 tsp. soy sauce
1/2 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil


Boil cabbage and celery until very tender. Drain and squeeze out excess water.  Mince vegetables and boiled shrimp & pork to 1/8″ or less size. Mix all ingredients (but egg) together.  Beat egg.  Wrap filling in egg roll skins and seal with egg.

(The skin as bought from grocery store is rectangular in size.  Add a palm full of the ingredient mixture at near one corner, then roll that corner and after one turn, fold 2 nearby corners, keep rollong and then apply egg liquid to seal the roll.  After the rolls are made, put those in a plate and keep them in refrigerator for about an hour before frying).

Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls. When skin turns light golden brown, remove from oil and drain.


Source: Kalyan Majumdar

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