Best 8 Easy Egg Rolls Two Cooking Methods Recipes

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.

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.

EASY EGG ROLLS

Steps:

• In a small bowl, combine the first six ingredients. Place a heaping tablespoonful of beef mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. , In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.

EASY EGG ROLLS (TWO COOKING METHODS)

Steps:

• Stir together the first 6 ingredients.
• Brush water around outer edge of each egg roll wrapper. Spoon 1/3 cup filling in center of each egg roll wrapper. Fold bottom corner over filling, tucking tip of corner under filling; fold left and right corners over filling. Tightly roll filled end toward remaining corner; gently pressing to seal.
• Frying Method: Pour oil to depth of 3 inches in a dutch oven; heat to 375 degrees. Fry egg rolls in batches 3-4 minutes or until golden brown; drain on paper towels. Serve immediately.
• Baking Method: Preheat oven 425 degrees. Spray each roll, front and back, with cooking spray or lightly brush with a pastry brush vegetable oil. Bake for 10-14 minutes turning about halfway through until lightly browned. Serve immediately.

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.

EFFORTLESS EGG ROLLS

Steps:

• In a large skillet, cook sausage and vegetables over medium heat until meat is no longer pink; drain. Stir in teriyaki sauce., Place 3 tablespoons of sausage mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat. , In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels.

EASY EGG ROLLS

Steps:

• In a bowl, combine the first six ingredients; mix well. Place an egg roll wrapper on work surface with one point facing you. Place a heaping tablespoon of beef mixture in center. Fold bottom third of wrapper over filling. Fold in sides.
• In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste, roll up tightly to seal. Repeat with remaining wrappers and filling.
• In an electric skillet, heat 1 inch of oil to 375*. Fry egg rolls for 3-5 minutes or until golden brown.
• Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use.
• Egg rolls can be reheated in a microwave for 2 1/2 to 3 minutes.

EASY CHICKEN EGG ROLLS

Steps:

• Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
• Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
• Cover and steam for 5 minutes.
• Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
• Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
• While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
• Fry until a deep golden brown, a few at a time; drain on paper towels.