Egg Rolls Recipes

CHINESE EGG ROLLS

Steps:

• Brown pork with ginger and garlic in pan; drain any grease.
• Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
• In large bowl combine cabbage mix and green onions.
• Pour hot meat over vegetables and stir well. Let cool slightly.
• Lay wrap in front of you so that it looks like a diamond.
• Place 3 tablespoons pork filling in center of egg roll wrapper.
• Fold bottom point up over filling and roll once.
• Fold in right and left points.
• Brush beaten egg on top point.
• Finish rolling.
• Set aside and repeat with remaining filling.
• Heat 2-3 inches oil in large frying pan to very hot (350ºF).
• Fry a few egg rolls in pan at a time, 2-3 minutes per side.
• Drain on paper towels.
• Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

VERY BEST EGG ROLLS

Steps:

• Defrost spring roll wraps as directed on package.
• Mix cabbages, carrot, garlic, green onion, salt, and sugar in a large bowl.
• Add pork and soy sauce and mix well.
• Lay wrap in front of you so it looks like a diamond.
• Place 2-3 tablespoons pork filling in center (so it is like a log going from right point to left point).
• Fold bottom point up over filling and roll once.
• Fold in right and left points.
• Brush beaten egg on top point.
• Finish rolling wrap.
• Repeat with remaining filling.
• Heat 2-3 inches oil in large frying pan to 350°F.
• Place a few egg rolls in pan and cook for 2-3 minutes on each side (being careful not to crowd the pan).
• Drain on paper towels.
• Serve with your favorite sweet and sour sauce.

COPYCAT TAKEOUT EGG ROLLS

Steps:

• Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
• Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!
• To wrap the egg rolls, take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. The wrapping method is similar to that of a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
• In a small pot, heat oil to 325 degrees. You don't need too much-just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.
• Cool slightly and serve! Freeze leftovers in freezer bags and reheat them in the oven at 350 degrees, until crispy.

EGG ROLLS

Steps:

• In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

BEST EGG ROLLS

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY

Steps:

• Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
• In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
• Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
• Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
• Enjoy!

CHICKEN EGG ROLL

Steps:

• Gather the ingredients.
• Pat chicken breast dry, cutting off any fat. Cut into thin strips. Add soy sauce, salt and pepper, and cornstarch. Marinate the chicken for 15 minutes.
• In a small bowl, mix together 1 tablespoon water with 1 teaspoon cornstarch and set aside. Mix remaining 2 tablespoons water with oyster sauce, soy sauce, and sugar. Set aside.
• Wash and prepare vegetables.
• Heat wok and add 2 tablespoons oil. Add chicken and stir-fry until it changes color and is 80 percent cooked. Remove from wok.
• Clean out wok and add 2 tablespoons oil. Add minced garlic and stir until aromatic, about 15 seconds. Add celery and chopped onion. Stir-fry until onion is beginning to brown, and then add bell pepper , mushrooms, and bean sprouts. Add a bit of salt and/or sugar to bean sprouts , if desired. Stir in green onion.
• Add chicken back into wok. Push everything up to side and add oyster sauce and water mixture in middle.
• Give cornstarch and water mixture a quick stir and add to sauce, stirring quickly to thicken. Mix the sauce with chicken and vegetables. Remove from heat and cool.
• Heat oil for deep-frying to 375 F. While waiting for oil to heat, prepare egg rolls.
• Lay an egg roll wrapper out in front of you. Place 3 to 4 tablespoons of the filling in middle, spreading it out so it doesn't bunch up, but not going right to the edges of the wrapper. Dip finger in mixture of 2 tablespoons cornstarch and 1 tablespoon water. Wet 3 edges of wrapper, excluding bottom edge that is closest to you. Lift bottom of wrapper over filling and tuck it in. Fold in sides, pressing down to stick, and roll up egg roll the remainder of the way. Press down top edge to seal.
• Carefully add egg rolls into hot oil, 1 or 2 at a time, and deep-fry until they turn golden brown . Remove and drain on paper towels. Serve with Sweet and Sour sauce and/or hot mustard for dipping.

AIR FRYER EGG ROLLS

Steps:

• Preheat the air fryer to 360°F.
• In a medium bowl, stir together the ground chicken, garlic, ginger, scallions, cabbage, carrots, hoisin sauce and soy sauce.
• Arrange the egg roll wrappers on your work surface. Fill a small bowl with water.
• Divide the filling among the wrappers, placing it in the bottom third corner of each wrapper. (The wrappers should be at an angle so that you're rolling from corner to corner.)
• Wet your finger with the water and trace around the border of each wrapper. Beginning at the bottom, fold the wrapper up and over the filling, then fold in the two sides and continue rolling until each egg roll is sealed shut.
• Spray the air fryer basket with cooking spray, then spray the tops of each roll. Working in batches, air-fry the egg rolls for 12 minutes, flipping them once halfway through.
• Remove the egg rolls from the air fryer and serve them with sweet chili sauce for dipping.
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EASY EGG ROLL RECIPE

Steps:

• In a medium skillet over medium heat, cook the pork, breaking it up as it cooks. When it is halfway cooked, sprinkle the ground ginger and garlic powder over the pork and stir to coat the meat evenly. Continue to cook until the pork is no longer pink. Set aside.
• In another large heavy pot, heat oil to 375ºF or medium high heat. While the oil is heating, combine the flour and water in a bowl until they form a paste. In a separate bowl, combine the coleslaw mix and reserved pork mixture. Mix it all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the pork mixture on the egg roll paper and fold the corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place the egg rolls into the heated oil and fry, turning occasionally, until golden brown. Remove from the oil and drain on paper towels or a rack.

EGG ROLLS

Steps:

• In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
• In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
• Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
• In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
• Combine all ingredients in a bowl.
• Wine Suggestion: Beringer White Zinfandel

SHRIMPYLICIOUS EGG ROLLS

Steps:

• Preheat oven to 375 degrees F.
• Put slaw mix in a large microwave-safe bowl with 2 tablespoons of water, cover, and microwave for 2 minutes. Drain any excess water from the bowl. Add all of the other ingredients except the wrappers and optional sauce, mix well, and set aside. For a more intense flavor, allow the mixture to marinate in the refrigerator for 20 minutes.
• Prepare a large baking sheet by spraying it lightly with nonstick spray. Place an egg roll wrapper on a clean, dry surface. Evenly distribute about 1/2 cup of the mixture onto the wrapper, in a row a little below the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides of each wrapper about 3/4 inch towards the middle, to keep the mixture from falling out of the sides. Then, roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg roll to the baking sheet.
• Repeat the process with the remaining wrappers and filling, making sure you have a clean, dry surface each time.
• Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 to 30 minutes, until golden brown. Allow them to cool slightly. If you like, dip the egg rolls in some sweet and sour sauce!