DISH RESEARCH · Side dish

Chinese Canadian Egg Roll

Also known as: Canadian Chinese Egg Roll

An Ottawa-inspired Canadian egg-roll version. Julie Harris's site records home trials inspired by Golden Palace in Ottawa. Its recipe fills wrappers with salted,drained cabbage and carrot,minced pork or chicken,and seasoning,then fries open-ended tubes. Facing Canada separately places egg rolls within Chinese-Canadian café cooking.

Chinese Canadian Egg Roll — illustrative food image

About Chinese Canadian Egg Roll

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

An Ottawa-inspired Canadian egg-roll version. Julie Harris's site records home trials inspired by Golden Palace in Ottawa. Its recipe fills wrappers with salted,drained cabbage and carrot,minced pork or chicken,and seasoning,then fries open-ended tubes. Facing Canada separately places egg rolls within Chinese-Canadian café cooking.

Plain or with a sweet dip. The writer mentions soy sauce or plum sauce at the table,and the recipe offers plum sauce or another sweet Asian dip. It gives no reliable specific filling-flavour description:its BBQ-beef-and-cheese summary contradicts the actual cabbage-and-mince recipe and is excluded.

Crisp rolls with dark open ends. The instructions leave a little filling protruding from each tube and fry the rolls until brown and crisp,with ends that look black and burned. The writer describes the crunch of this preferred style. The source does not reliably describe the filling's finished texture.

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Dish type

Side dish

The selected recipe labels the rolls an appetizer or side dish and lists four servings. It associates its home version with Asian,Canadian and Chinese cooking. This is one open-ended fried variant of the broader Chinese-Canadian egg-roll category.

Source limits: Numberofrolls perpackage/person unstated.

Preparation

Read the preparation

Salt the shredded cabbage and carrot and leave30minutes to an hour,then squeeze out moisture by hand. Mix with uncooked minced pork or chicken,one egg,soy sauce,white pepper and sesame oil. Whisk the second egg with1tbsp water and moisten wrapper edges. Roll filling into a tube with a1/8-inch overlap,leaving both ends open with a little filling protruding. Heat frying oil to350°F/175°C and fry in batches until brown and crisp,with ends that look black and burned. Drain on paper towel. The source gives no frying duration or internal-temperature endpoint;none is supplied here.

Source limits: Fryingduration,wrapperdimensions andinternaldonenessmeasurement absent.

Serving presentation

Drain the rolls on a paper-towel-lined tray and serve with plum sauce or a preferred sweet Asian dip. The writer also mentions eating the style plain or with soy sauce. Brown,crisp wrappers and darker open ends are the described appearance;the source gives no plate arrangement or finished serving temperature.

Source limits: Dipformula,platearrangement,interiorappearance andservingtemperature unknown.

Before you order

Ask whether the provider serves this open-ended style or another regional egg roll,which meat and wrapper it uses,and what the soy sauce,frying oil and dipping sauce contain. Request actual ingredient and preparation/contact details where needed. The name egg roll and this recipe's frying instructions do not determine every supplier's formula or suitability for a person.

Source limits: Actualproviderformula,products,handling andindividualsuitability unresolved.

Prepare your questions →

Ingredients in Chinese Canadian Egg Roll

The card lists one head of shredded savoy cabbage,one large shredded carrot,table salt,500g minced pork or chicken,two eggs,1tsp white pepper,3tbsp soy sauce or to taste,1tsp sesame oil,and one package of egg-roll wrappers or wonton wrappers for smaller rolls. Fry in canola or another deep-frying oil. One egg enters the filling;the second is whisked with1tbsp water as an edge wash. Plum sauce or another sweet Asian dip is offered for serving. These products have no complete formulation declarations in the source.

Source limits: Wrapper,sauce,dip andoilproduct formulas/amounts unknown;meat/wrapper/oilalternatives preserved.

Savoy Cabbage^[2]Recipe ingredient
Carrot^[2]Recipe ingredient
Salt^[2]Recipe ingredient
Pork^[2]Optional
Chicken^[2]Optional
Egg^[2]Recipe ingredient
White Pepper^[2]Recipe ingredient
Soy Sauce^[2]Recipe ingredientSource-specific formulation remains unresolved.
Sesame Oil^[2]Recipe ingredientSource-specific formulation remains unresolved.
Egg roll wrapper^[2]OptionalSource-specific formulation remains unresolved.
Wonton wrapper^[2]OptionalSource-specific formulation remains unresolved.
Canola Oil^[2]OptionalSource-specific formulation remains unresolved.
Oil^[2]OptionalSource-specific formulation remains unresolved.
Egg^[2]Recipe ingredient
Water^[2]Recipe ingredient
Plum Sauce^[2]OptionalSource-specific formulation remains unresolved.
Sweet Asian Dip^[2]Identity unresolved
Soy Sauce^[2]OptionalSource-specific formulation remains unresolved.

These foods describe the cited recipe. Ask the kitchen about its version and any additional ingredients or handling.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

The selected writer recounts Canadian memories,visits to Golden Palace on Carling in Ottawa,and testing an approximation in an English pub kitchen. It explicitly says the restaurant formula has not been fully recreated. Jse-Che Lam's Facing Canada history article separately includes egg rolls in Chinese-Canadian café cooking and describes vegetables available to those cooks. Neither account makes this one Ottawa-inspired formula universal across Canada.

Source limits: Exact restaurant formula,exclusiveorigin and Canadianregionaluniformity unestablished.

Countries

Canada

Cuisines & regions

Chinese Canadian Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Countries & places: Canada
Cooking traditions: Chinese Canadian Cuisine

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Selected source: Julie Harris website,Gravy stains and tall tales,"Burned-end eggrolls: A Canadian essential England hasn't met (yet)",rendered byline admin,25October2024/26May2025. It reports firsthand home testing,not an exact Golden Palace recipe. The description claiming BBQ beef,burnt ends,cheese and barbecue flavour contradicts its ingredient card and instructions and is excluded. Related category/history source: Jse-Che Lam,Facing Canada,19May2026. The attempted Halifax page returned404 and supplies no recipe facts.