Cantonese-style Egg Rolls

“Cantonese Egg Rolls” refers to a variety of specialty snacks from Guangdong, which can be mainly divided into savory egg rolls and sweet egg rolls, with significant differences in preparation methods.

Savory Egg Rolls: These feature salted egg yolk as the core filling, often combined with meat, vegetables, or red bean paste. They are made by rolling, steaming, or frying and are commonly served as dim sum in Cantonese banquets. Typical varieties include:

Red Bean Paste and Salted Egg Yolk Roll: Steamed salted egg yolk is shaped into strips, wrapped together with red bean paste in trimmed sliced bread, rolled up, coated in egg wash, and deep-fried until golden and crispy.
Crispy Salted Egg Yolk Roll: Wonton wrappers are used to enclose minced dace fish, shredded salted egg yolk, and celery sticks, rolled tightly, steamed, and then deep-fried for a crispy texture.
Chicken Leg and Salted Egg Yolk Roll: Boned and marinated chicken leg meat is wrapped around a stick of salted egg yolk, rolled up, tied with cotton thread, baked, brushed with honey water, and finally sliced to serve with seasonal vegetables.

Sweet Egg Rolls: Usually refers to Cantonese Crispy Egg Rolls, made from butter, eggs, flour, and sugar. They are baked using an egg roll maker or a flat pan, then rolled while hot. These are crispy, sweet, and traditionally enjoyed as festive snacks in Guangdong.

Traditional Egg Rolls: A batter made from butter, low-gluten flour, eggs, and fine sugar is cooked in a specialized egg roll maker over low heat. Once the edges turn slightly golden, it is quickly rolled to set its shape.
Simplified Egg Rolls: A flat pan can be used instead of an egg roll maker. The batter is spread thinly, and when ready, rolled up with chopsticks. Ingredients like sesame seeds or corn oil can be added for extra flavor.

Additionally, Guangdong also has variations such as Four-Treasure Egg Rolls, where an egg crepe is used to wrap fillings like pine nuts, green beans, and ham. After steaming, they are cut into segments and served as a home-style dish.

Eggs	4	Ham	in moderation
Diced carrots	in moderation	Chopped scallions	in moderation
Salt	in moderation	cornstarch	one spoonful

Step 1
Crack four eggs into a bowl. Add chopped vegetables and diced ham—whatever you like.

Step 2
Add salt to taste.

Step 3
Add one tablespoon of cornstarch (any starch will work—potato or corn—to thicken the egg mixture, making it easier to roll without falling apart).

Step 4
Stir until well blended.

Step 5
Brush just a few drops of oil onto the pan bottom (only once—no need to brush again later). Use the lowest heat setting! Once the oil is hot, pour in one-quarter of the beaten eggs. Quickly swirl the pan to spread the egg mixture evenly across the entire bottom. If the heat is too high, the eggs will set before they can cover the whole surface, so low heat is essential.

Step 6
Roll it up before the egg mixture is fully set, leaving it slightly undercooked.

Step 7
After rolling it up, pour in a quarter of the egg mixture for the second time. Quickly swirl the pan to spread the egg mixture evenly across the entire bottom.