Best 4 Egg Rolls And Spring Rolls Great For The Freezer Recipes
Spring rolls and egg rolls are two popular appetizers that can be found in Chinese restaurants and grocery stores. While they are both made with a savory filling wrapped in a thin wrapper, there are some key differences between the two dishes. Spring rolls are typically made with a rice paper wrapper, while egg rolls are made with a wheat flour wrapper. Spring rolls are also typically served fresh, while egg rolls are often fried. Both dishes can be filled with a variety of ingredients, including vegetables, meat, and seafood. This article provides recipes for both spring rolls and egg rolls, so you can make these delicious appetizers at home.
Additionally, we also provide recipes for air fryer egg rolls and spring rolls, so you can enjoy these dishes without the added fat of frying. If you're looking for a healthier option, we also have a recipe for baked egg rolls. No matter which recipe you choose, you're sure to enjoy these delicious and versatile appetizers.
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
SHANGHAI SPRING ROLLS (OR EGG ROLLS)
When I had my restaurant my customers said these were the best they ever had. The recipe is adapted from "The Chinese Menu Cookbook" by Joanne Hush and Peter Wong. In case anyone is interested, the difference between an egg roll and a spring roll is the wrapper. Spring rolls use a very light, delicate wrapper that requires a lot of care to keep from getting holes poked in it. Egg roll wrappers are an egg noodle dough, exactly the same as wonton wrappers but larger in size. This filling can be used with either. The secret is to squeeze out the moisture after cooling so it doesn't soak through the wrapper during deep frying. They should be deep fried at relatively cool temperature (325° - 350°F) until about half cooked. Then either refrigerate or freeze until ready to serve. Finish the deep frying at 375; this double process insures a well cooked, hot inside with a golden brown crispy outside. (Defrost if frozen). Warning: use only raw pork, chicken and shrimp or you will be very disappointed with the results. It's tempting to buy cooked TT shrimp but resist the temptation!
Provided by tgobbi
Categories Chinese
Time 1h30m
Yield 12-14 pieces
Number Of Ingredients 15
Steps:
- Use the highest flame for the stir frying process.
- Stir fry pork in 2 T oil until no longer pink; add chicken& do the same thing.
- Follow with shrimp.
- Remove to a sieve.
- Add a little more oil to the wok if needed and stir fry the scallions for a few seconds, then add the mushrooms& cabbage; stir fry to wilt cabbage, 2- 3 minutes.
- Stir in sauce.
- When it boils, thicken it with the binder.
- Stir cooked meats back in, followed by sesame oil.
- Set aside to drain and cool.
- Assemble in skins using beaten egg to seal.
- Deep fry at about 325°F until half cooked.
- (Can be frozen at this point. Defrost before continuing).
- When ready to serve, deep fry at 375 until golden brown and crisp.
- Blot well on paper towels.
CRISPY SRIRACHA SPRING ROLLS
While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a saucepan, bring 4 cups water to a boil. Reduce heat to maintain a simmer. Add chicken; cook, covered, until a thermometer inserted in chicken reads 165°, 15-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with seasoned salt., In a large bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With a corner of a spring roll wrapper facing you, place about 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining edges with water. Fold side corners toward center over filling; roll up tightly, pressing tip to seal. Repeat., In a cast-iron Dutch oven or electric skillet, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels. If desired, serve with sweet chili sauce. , Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch, and separating layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.
Nutrition Facts : Calories 186 calories, Fat 14g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 215mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
EGG ROLLS AND SPRING ROLLS (GREAT FOR THE FREEZER!)
From "Chinese Cooking the American Way". My mom wasn't much for cooking, but she would make these for me every year on my birthday during my teen years - I always requested them! When I moved out, she gave me the cookbook. I no longer eat egg rolls in restaurants - these are so much better! My kids love to help roll them up - it becomes quite an event when we have them! They freeze very well - my mom used to make up a batch and freeze them in packages of two so that we could take out a couple here and there as we wanted them. It was just the two of us, so that worked well. I have a family of five, so have to double the recipe if I want any left for freezing...These days, I'm always trying to cut fat and calories, so will often set aside some of the filling for myself before making the egg rolls - it's so yummy that it satisfies me and saves my waistline from the frying! Times are a guesstimate, as there are no times listed in the recipe for things like marinating (not included in time estimates) and sauteeing the veggies - and I haven't actually timed myself when I've made them in the past. The next time I make them, I'll try to remember to write times down....the amount of egg rolls will vary depending on how much filling you use for each one. The recipe yields 30-35 according to the cookbook; however, I usually end up with between 18-24 because I put more filling in them....if you do also, you won't need all of the egg roll skins......
Provided by Sweet Diva MJ
Categories Healthy
Time 1h
Yield 30 serving(s)
Number Of Ingredients 25
Steps:
- Marinate meat with seasoning; set aside.
- Marinate shrimp with seasoing; set aside. (there is no time listed for marinating. I just mix the marinades and meat/shrimp in the morning, put them in the fridge and take them out that evening when I'm ready to cook.).
- Saute all vegetables in 2 tablespoons oil over high heat in the following order: cabbage, carrots, mushrooms, yellow onion and bean sprouts. (there is no time listed - I saute the cabbage for a minute or 2, then add the carrots, etc.).
- Add seasoning for vegetables; toss to coat.
- Stir-fry pork om 2 Tablespoons oil over high heat for 2-3 minutes; add shrimp.
- Toss quickly for another minute.
- Remove from heat.
- In a large bowl, mix vegetables, pork and shrimp well. This is the filling for the egg rolls.
- To Assemble:.
- Lay egg roll skin shiny side up. Spoon 1 1/2 Tablespoons filling in a corner in a sausage shape. (We like fat egg rolls so use more filling than this - if you do also, be aware that you will end up with less egg rolls!).
- Fold corner of skin over the filling until just covered. Turn again to enclose filling, forming a cylinder.
- Moisten left and right corners with beaten egg yolk of an egg, or paint entirely around the remaining edges.
- Roll into a complete cylinder shape. Press firmly to seal.
- To freeze:.
- Deep fry in 375 degree oil until lightly browned, cool completely. Place in Zip-lock freezer bag; seal tightly and freeze.
- Thawed rolls can be reheated at 300 degrees - I'm sorry but there's not a time given! I think I usually warm them from 15 - 20 minutes, but I can't promise that's the perfect timing).
- To Cook and Serve:.
- Place egg rolls in hot oil for 3-4 minutes or until golden brown and crisp.
Nutrition Facts : Calories 239.1, Fat 5, SaturatedFat 1.4, Cholesterol 30.1, Sodium 719, Carbohydrate 37, Fiber 1.5, Sugar 1.1, Protein 9.2
Tips:
- Choose fresh, high-quality ingredients: This will ensure that your egg rolls and spring rolls are delicious and flavorful.
- Use a variety of vegetables: This will add color, texture, and nutrients to your rolls.
- Don't overfill the rolls: This will make them difficult to roll and seal.
- Use a light touch when rolling the rolls: This will prevent them from becoming too tight and dense.
- Seal the rolls tightly: This will prevent them from coming apart during cooking.
- Cook the rolls until they are golden brown and crispy: This will ensure that they are cooked through and have a delicious flavor.
- Serve the rolls with your favorite dipping sauce: This will add an extra layer of flavor and enjoyment.
Conclusion:
Egg rolls and spring rolls are delicious, versatile appetizers or snacks that can be enjoyed by people of all ages. They are also a great way to use up leftover vegetables. With a little planning and effort, you can easily make your own egg rolls and spring rolls at home. By following these tips, you can make sure that your egg rolls and spring rolls turn out perfectly every time. So next time you're looking for a tasty and easy appetizer, give egg rolls or spring rolls a try!
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