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.
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HYPER SAJI
[email protected]These egg rolls and spring rolls were a great addition to my party menu.
Tomeyshia Walker
[email protected]Thanks for sharing this recipe!
Salma Tarek
[email protected]I will definitely be making these again!
Jaffar Rind
[email protected]Overall, I was really happy with these egg rolls and spring rolls.
Saima Sultana
[email protected]I would have liked the recipe to include more detailed instructions.
emmanuel ibrahim
[email protected]These egg rolls and spring rolls were a bit time-consuming to make, but they were worth it.
Christa Brown
[email protected]I'm not sure what I did wrong, but my egg rolls and spring rolls turned out soggy.
Sanrio Fan
[email protected]These egg rolls and spring rolls were a great way to use up leftover vegetables.
sam the can
[email protected]The filling was a bit bland, but the wrapper was crispy.
Rajpoot M Umar Riaz
[email protected]These egg rolls and spring rolls were amazing! I will definitely be making them again.
Saleem Ullah
[email protected]The spring rolls were a bit too oily for my taste, but the egg rolls were perfect.
Monica Intuitive
[email protected]These egg rolls were so easy to make! I was able to get them on the table in under 30 minutes. They were also really delicious.
Muhidur Rahman
[email protected]I love making these egg rolls and spring rolls for parties. They're always a hit! I usually make a double batch so I have some leftovers to freeze.
Jean Ralph Derose
[email protected]These egg rolls were delicious! The only thing I would change is to use a different dipping sauce. The one that came with the recipe was a little too sweet for my taste.
AsherTheJarOfMayo
[email protected]I'm not a big fan of egg rolls, but these were actually really good! The filling was flavorful and the wrapper was crispy. I'll definitely be making these again.
Emet Selch
[email protected]These egg rolls and spring rolls were a huge hit at my party! They were so easy to make, and they cooked up perfectly in the air fryer. I loved that I could make them ahead of time and freeze them, so I had a quick and easy appetizer on hand.