Chinese Bamboo Roll

(serves 4)

A delicious Chinese Bamboo Roll recipe


  • 4 egg roll wrappers or strudel sheets
  • 1 can bamboo shoots
  • 1/2 cup mushrooms
  • 3 tablespoons vegetable oil
  • 1/2 lb pork (minced)
  • 2 teaspoons soy sauce
  • 1/2 teaspoon monosodium glutamate
  • 1/4 cup parsley


  • Preheat oven to 400°
  • Drain and rinse bamboo shoots
  • Cut bamboo shoots into fine slices/slivers
  • Rinse mushrooms
  • Cut mushrooms into fine slices/slivers
  • Heat the oil in a stir fry or frying pan and add the pork
  • Sauté the pork for 5-8 minutes
  • Add the bamboo shoots and mushrooms
  • Season with the soy sauce
  • Stir fry on a moderate heat for 5 minutes
  • Add the parsley
  • Remove from the heat
  • Fill the roll wrappers with the mixture
  • Roll the wrappers up tightly
  • Brush the tops with vegetable oil
  • Place on a greased baking tin/sheet and cook in the preheated oven for 30 minutes until they are golden brown
  • Serve while hot


Need to leach or boil some species due to toxins, bamboo are not all edible.