Shanghai Egg Rolls
上海蛋卷 · shàng hǎi dàn juǎn
My grandmother in Jing’an cooked these every Sunday morning while listening to Shanghai Opera on her radio—she’d fold each one with a bamboo chopstick handle, saying, 'A good dan juan must whisper when you bite it.'
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- large eggs鸡蛋🛒 local4 large
- scallions小葱🛒 local30 g
- light soy sauce生抽🏮 asian5 ml
- neutral oil无味植物油🛒 local10 ml
large eggs: Room temperature preferred for even setting
neutral oil: Canola, grapeseed, or sunflower oil
🌶️ Adjust to your taste
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Spice level
Saltiness
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Make it vegetarian
Instructions
1Whisk eggs, scallions, light soy sauce, and 1/4 tsp salt in a bowl until fully blended and slightly frothy.
要搅打出细腻泡沫
🔍 Look for 45 秒 · 45 secondsVisual: 蛋液表面布满细密均匀气泡，无蛋清或蛋黄条纹Surface shows fine, even bubbles; no streaks of yolk or white remain
You know it's right when: 蛋液能均匀挂住勺背Mixture coats back of spoon evenly
2Heat 1 tsp oil in a nonstick 20-cm (8-inch) pan over medium heat. Pour in 1/3 cup egg mixture, tilting pan to spread thinly and evenly.
锅要热但油不冒烟
🔍 Look for Medium heat 5 秒 · 5 secondsVisual: 油面微漾无青烟；蛋液边缘5秒内即凝固Oil shimmers but no smoke rises; egg sets at edges within 5 seconds
You know it's right when: 锅边瞬间结出薄膜Thin film forms instantly at pan edge
3When top is ~80% set (still slightly glossy), lift one edge with spatula and gently roll toward center. Slide onto plate and let cool 1 minute.
八成凝固才卷，太湿易散
🔍 Look for Medium heat 30–45 秒 · 30–45 secondsVisual: 中心仍微透光，但轻推已不流动Center remains faintly translucent but holds shape when nudged
You know it's right when: 边缘可完整掀起不破Edge lifts cleanly without tearing
4Repeat with remaining oil and egg mixture to make 3 more rolls. Stack cooled rolls and slice into 2-cm (3/4-inch) pieces.
叠放防干裂
🔍 Look for 每卷间隔冷却1分钟 · 1 minute cooling between rollsVisual: 蛋卷保持柔润光泽；切面整齐不碎裂Rolls retain soft sheen; slices hold clean edges without crumbling
You know it's right when: 切片时刀面不粘连Slices release easily from knife without sticking
5Arrange on a small plate. Drizzle with 1/2 tsp light soy sauce and garnish with extra scallion. Serve at room temperature.
冷热皆宜，但室温最显嫩
🔍 Look for 上桌前即刻 · immediately before servingVisual: 蛋卷段泛柔光；葱花挺立不蔫软Slices glisten under light; scallions sit upright, not wilted
You know it's right when: 碟中无热气升腾No steam rises from plate
Tips
- · For extra tenderness, add 1 tsp cornstarch to egg mixture.
- · Roll while still warm—the residual heat helps seal layers.
- · Store covered in fridge up to 2 days; slice just before serving to prevent drying.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
How do I make this vegetarian/vegan?
Swap meat for tofu, mushrooms (dried shiitake for umami), or seitan. Replace oyster sauce with mushroom sauce, chicken stock with veg stock, and watch for fish sauce and shrimp in sauces. Doubanjiang is vegetarian but check brands. Most of our recipes include a 'make it veg' note in the tips.
Source: HǎoWèi diet guide
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