Best 4 Best Egg Rolls Recipes
Egg rolls, a ubiquitous and delectable appetizer or side dish, have captivated taste buds worldwide. Originating from Chinese cuisine, these savory parcels boast a crispy exterior encasing a delectable filling of shredded cabbage, carrots, pork, shrimp, and other flavorful ingredients. The versatility of egg rolls lies in their adaptability to various taste preferences, allowing for a myriad of fillings and variations. This article presents a curated collection of egg roll recipes, encompassing traditional techniques and innovative flavor combinations, ensuring a delightful culinary experience for every palate. From classic pork and shrimp egg rolls to vegetarian spring rolls bursting with fresh vegetables, this culinary journey will take you on an exploration of the diverse world of egg rolls. Get ready to embark on a delicious adventure, where crispy meets flavor in perfect harmony!
Here are our top 4 tried and tested recipes!
BEST EGG ROLLS
These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.
Provided by Angela Hamilton
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g
BEST PORK AND/OR SHRIMP EGG ROLLS
From the American-Chinese food menu, this is the most authentic recipe for egg rolls we've seen. You can make pork egg rolls, shrimp egg rolls, combos, or half of them pork, half of them shrimp. Simply adjust the amounts of pork/shrimp to your liking. These freeze well and are great for OAMC. You can use ground pork, but for the best flavor, use leftover roast pork or rib meat, especially bbq'd. A great idea is to purchase a small order of ribs from the local chinese resteraunt, and cut and dice the meat from the bones for this recipe, or better still, try Recipe #329856 :)
Provided by 2Bleu
Categories Pork
Time 30m
Yield 12 egg rolls, 12 serving(s)
Number Of Ingredients 20
Steps:
- In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 minute. Add the cabbage and bean sprouts and stir fry 2-3 minutes more, or until vegetables are slightly softened. Add the pork and/or shrimp and stir-fry 1 minute more.
- Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
- Have 1 cup water at a boil. Remove from heat and whisk in cornstarch mixture.
- Have 12 egg roll wrappers ready under a dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers.
- Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.
VERY BEST EGG ROLLS
I never liked egg rolls 'til I had these! Spring roll wraps make the outside nice and crisp without overcooking the inside. Egg roll wraps can be used if unavailable. Preparation time does not include frying time.
Provided by Kzim4
Categories Pork
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
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.
BEST EVER CHINESE EGG ROLLS
Make and share this Best Ever Chinese Egg Rolls recipe from Food.com.
Provided by TishT
Categories Pork
Time 40m
Yield 15 egg rolls, 15 serving(s)
Number Of Ingredients 14
Steps:
- Heat water in saucepan to boiling, add cabbage, celery and cook 4 minutes.
- Remove from heat, drain.
- Heat heavy skillet.
- Cook pork 2-3 minutes, remove from heat.
- Stir in bean sprouts, cabbage, green onions, celery mixture.
- Heat 2-3 minutes more.
- Vegetables should be crisp.
- Pile 1-2 tbsp filling diagonally across each egg roll skin.
- Fold over from each end and roll.
- Mix together batter: flour, egg, cold water.
- Place the egg rolls at once in batter and then in deep fat until golden color.
Tips:
- Prepare your ingredients in advance: Chop the vegetables, mix the sauce, and cook the ground pork and shrimp beforehand. This will make the assembly process much faster and easier.
- Use thin egg roll wrappers: The thinner the wrapper, the crispier the egg roll will be. If you can find them, use spring roll wrappers instead of egg roll wrappers. They're even thinner and crispier.
- Don't overfill the egg rolls: If you put too much filling in the egg rolls, they will be difficult to roll and seal. Aim for about 1/4 cup of filling per egg roll.
- Seal the egg rolls tightly: Use a little water or egg wash to seal the edges of the egg rolls. This will help prevent them from coming apart during frying.
- Fry the egg rolls in hot oil: The oil should be at 375 degrees Fahrenheit. This will help the egg rolls cook quickly and evenly. Don't overcrowd the pan, or the egg rolls will not cook properly.
- Drain the egg rolls on paper towels: After frying, drain the egg rolls on paper towels to remove any excess oil.
Conclusion:
With these tips in mind, you can make delicious and crispy egg rolls at home. Serve them with your favorite dipping sauce, and enjoy!
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