These homemade egg rolls are great for those who don’t live near Chinese restaurants or don’t want to eat take-out. These egg rolls are full of meat and vegetables. The outside will be crisp once fried. For the perfect appetizer or snack, serve with your favorite dip sauce.
Egg rolls are a delicious and popular Chinese dish that can be made with spring roll wrappers. While the wrappers are not traditionally used for egg rolls, they can be a great alternative if you cannot find the traditional wrappers or if you are looking for a healthier option. Egg rolls are usually fried, but they can also be baked.
Deep-fried savory rolls are made with a thick wheat flour skin and are often topped with a layer of egg. The origins of the egg roll are unclear, but most agree that they were invented in the United States’ Northeastern U.S. Egg rolls are similar to Chinese spring rolls in some ways, but not entirely. The thick, square sheets of dough used to form egg roll wrappers resemble pasta rolls. These eggs can be used to make our classic Chinese Egg Rolls or vegetarian Egg Rolls. We use an egg wash (1 beaten egg and 1 tablespoon of water) to seal our egg rolls. If cornstarch slurry is used as a sealer, the egg roll can be converted to a vegan one. The WoksofLife.com has been created and published solely for the purpose of providing information.
It is critical to consider the values provided in order to estimate the results. Manufacturers who purchase the ingredients, natural variations in fresh ingredients, and other factors can all change the nutritional information in a recipe. You can use your favorite nutrition calculator to determine the nutritional information of a recipe.
1 lb ground pork
1 sm onion, chopped fine
5 c packaged cabbage/coleslaw mix
1 Tbsp oyster sauce
1 tsp ginger in a tube (found in produce dept. of grocery)
salt & pepper, to taste
15 egg roll wraps
1 qt oil, for frying
3 clove garlic finely minced, or 1 tsp. garlic powder
2 eggs, scrambled and mashed up, optional
Sauté onions in a little oil until tender.
Add the pork to the pan and cook until golden brown or cooked through.
Mix in the garlic, ginger, salt and pepper. Let it settle. Mix in oyster sauce.
Cook for approximately 3-5 minutes, depending on your “crunch factor.”
Start by filling the egg roll wraps with the corner nearest you. Add about 2 Tbsp. of filling.
You can wet one end and roll the mixture into the wrap. Fold in the sides and continue until you reach the corner.
You must ensure that the wet ends adhere to one another. You can watch how to do it on this YouTube clip: https://www.youtube.com/watch?v=FJTdKyDg_2Y
Heat oil to 350-356 degrees. Note: Egg rolls that are not hot enough will become greasy. Deep fry one to three egg rolls at once until they turn a golden brown color. After they are removed from the oil, they will turn darker. Place on paper towels to drain. Again, ensure that the egg roll is sealed with water. Otherwise the egg roll will become greasy.
Duck sauce can be purchased ready-made or you can make your own using apricot jam and some light corn syrup. For an extra taste, you can add a little ginger to your homemade duck sauce.