Name: Chinese Egg Rolls
Cook time: 1 3/4 hr
Total time: 2 1/4 hr
Yield: Makes about 24
Ingredients: 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 2 teaspoons Asian sesame oil; 2 teaspoons sugar; 1/2 teaspoon salt; About 4 cups peanut or vegetable oil; 2 teaspoons finely chopped peeled fresh ginger; 2 teaspoons finely chopped garlic; 1 1/2 bunches scallions (about 10), white and pale green parts cut into 2-inch lengths, then cut lengthwise into very thin matchsticks (2 1/2 cups); 2 celery ribs, cut into very thin matchsticks (2 cups); 2 medium carrots, cut into very thin matchsticks (1 cup); 8 large fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick (3 cups); 1 lb medium shrimp in shell (31 to 35 per lb), peeled, deveined, and coarsely chopped; 1/4 lb Chinese roast pork (char siu) or leftover roast pork, cut into 2-inch lengths, then cut lengthwise into very thin matchsticks; 1 (1-lb) package Asian egg roll or spring roll wrappers; 1 large egg, lightly beaten; Accompaniments: Asian sweet chile sauce; Chinese mustard; a deep-fat thermometer

Image may contain Food Bread and Fried Chicken

Photo by Romulo Yanes

Hold the cabbage! The takeout industry has given egg rolls a bad name, but in the 1940s, Gourmet readers clamored for a genuine version of the "Chinese delicacy." Our answer was fragrant with garlic, scallions, shiitakes, shrimp, and roast pork.

Cooks' notes:

· Filling can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Stir before using. · Egg rolls can be fried 4 hours ahead and cooled completely, uncovered, then chilled, covered. Reheat in 1 layer on a rack set over a baking sheet in middle of a preheated 350°F oven, turning once, until crisp and centers are warmed through, 15 to 20 minutes. (Reheated rolls will not be as crisp.)

Recipe notes

See Related Recipes and Cooking Tips

53 Ways to Make Takeout at Home
Fast, fresh dinners inspired by our favorite delivery foods.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Recipe notes

53 Ways to Make Takeout at Home