CHINESE EGG ROLLS
Delicious egg rolls! I love mine with jalapeño pepper jelly! You can use 1/2 pound of meat for more veggie taste, or a full pound for meatier egg rolls.
Provided by Charmie777
Categories Pork
Time 30m
Yield 12 eggrolls
Number Of Ingredients 13
Steps:
- Brown pork with ginger and garlic in pan; drain any grease.
- Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
- In large bowl combine cabbage mix and green onions.
- Pour hot meat over vegetables and stir well. Let cool slightly.
- Lay wrap in front of you so that it looks like a diamond.
- Place 3 tablespoons pork filling in center of egg roll wrapper.
- Fold bottom point up over filling and roll once.
- Fold in right and left points.
- Brush beaten egg on top point.
- Finish rolling.
- Set aside and repeat with remaining filling.
- Heat 2-3 inches oil in large frying pan to very hot (350ºF).
- Fry a few egg rolls in pan at a time, 2-3 minutes per side.
- Drain on paper towels.
- Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.
AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON)
My mom is the best cook ever and I am a picky eater. If I like this, then you will. This is very authentic because my family is Chinese and I am too. This recipe is at least 300 years old in the Ling family.
Provided by Mendy L
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 2h20m
Yield 20
Number Of Ingredients 15
Steps:
- Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
- Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
- To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
- Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
- Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
Nutrition Facts : Calories 169 calories, Carbohydrate 16 g, Cholesterol 46.2 mg, Fat 7.4 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 315.3 mg, Sugar 2.1 g
EGG ROLLS
Instead of ordering takeout, wrap your own chicken-and-vegetable-stuffed Egg Rolls from Food Network, then dip them in a homemade soy-sesame sauce.
Provided by Food Network
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
- In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
- Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
- In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
- Combine all ingredients in a bowl.
- Wine Suggestion: Beringer White Zinfandel
BAKED CHINESE EGG ROLLS
Provided by Food Network
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees F. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.
- Stir the vegetables, chicken and hoisin sauce in a medium bowl. Spoon about 1/4 cup vegetable mixture on the lower third of each pastry square. Fold 2 sides over the filling and roll up like a jelly roll. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg and sprinkle with the sesame seeds, if desired.
- Bake for 20 minutes or until the pastries are golden brown.
CHINESE EGG ROLLS
Categories Mushroom Pork Appetizer Fry Kid-Friendly Shrimp Carrot Gourmet Sugar Conscious Dairy Free Tree Nut Free Small Plates
Yield Makes about 24
Number Of Ingredients 19
Steps:
- Make filling:
- Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.
- Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute. Add celery, carrots, and mushrooms and stir-fry until vegetables are softened, 4 to 6 minutes. Push vegetables toward edge of skillet, then add shrimp to center and stir-fry until shrimp are just cooked through, 3 to 5 minutes. Add pork and oyster sauce mixture and stir together all ingredients in skillet until combined. Season with salt and transfer to a large shallow bowl. Cool, stirring occasionally, about 30 minutes.
- Make egg rolls:
- Gently peel apart wrappers to separate if necessary (wrappers may not be perfectly square).
- Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap. Stir filling, then spread a scant 1/4 cup filling horizontally across center of wrapper to form a 4-inch log. Fold bottom corner over filling, then fold in side corners. Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner. Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap. Make more egg rolls in same manner, transferring to baking sheet as formed (you may have some filling left over).
- Put oven rack in middle position and preheat oven to 250°F. Line a large colander with paper towels. Heat 1 inch peanut oil in a 5- to 6-quart wide heavy pot until it registers 350°F on thermometer, then fry 4 or 5 egg rolls (don't crowd pot), turning with a slotted spoon, until golden brown, 3 to 5 minutes. Transfer with slotted spoon to colander and drain rolls upright 2 to 3 minutes, then keep warm on a rack set on a large baking sheet in oven. Fry remaining egg rolls in batches, transferring to colander and then to rack in oven.
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.
MOTHER'S FAMOUS CHINESE EGG ROLLS RECIPE RECIPE - (4.7/5)
Provided by dkanon
Number Of Ingredients 22
Steps:
- To make the filling, combine the ingredients for the ground pork together. Marinate at least 10 minutes. In the meantime, shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice. Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the pork and stir-fry until no longer pink, about 2-3 minutes. Drain the fat and turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you're ready to wrap (see photos for instructions on how to wrap). IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter. Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool. NOTE: To fry frozen egg rolls, do not defrost the egg rolls - just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.
More about "chinese egg rolls recipes"
EGG ROLLS (REAL CHINESE TAKEOUT RECIPE!) - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (102)Calories 186 per servingCategory Appetizers And Snacks
- 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.
CHINESE EGG ROLLS RECIPE WITH PORK - THE SPRUCE EATS
From thespruceeats.com
Ratings 51Calories 1068 per servingCategory Appetizer
EGG ROLL - WIKIPEDIA
From en.wikipedia.org
GOLDEN PALACE RESTAURANT (OTTAWA)
From goldenpalacerestaurant.ca
YOU SHOULD NEVER ORDER EGG ROLLS AT A CHINESE …
From mashed.com
AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON) …
From thesushiholic.com
HOW TO MAKE AUTHENTIC CHINESE EGG ROLLS : CHINESE …
From youtube.com
EASY HOMEMADE CHINESE EGG ROLLS RECIPE – MELANIE …
From melaniecooks.com
CHINESE FOOD/ EGG ROLLS
From pinterest.ca
EGG ROLL | TRADITIONAL APPETIZER FROM GUANGDONG, CHINA
From tasteatlas.com
DIFFERENCE BETWEEN CHINESE AND VIETNAMESE EGG ROLLS
From cookingwithlane.com
CHINESE EGG ROLLS - FOODIST NETWORKS INC.
From foodistnetworks.com
ULTIMATE HOMEMADE CHINESE EGG ROLLS - SANDRA DJOHAN
From sandradjohan.com
CHINESE EGG ROLL RECIPE - ALYONA’S COOKING
From alyonascooking.com
SPRING ROLLS VS. EGG ROLLS: 3 ESSENTIAL DIFFERENCES - MASTERCLASS
From masterclass.com
TIPS FOR COOKING CHINESE EGG ROLLS - THE SPRUCE EATS
From thespruceeats.com
CHINESE EGG ROLLS - PINTEREST.CA
From pinterest.ca
WHAT SAUCE TO EAT WITH EGG ROLLS – 7 BEST SAUCES - HAPPY MUNCHER
From happymuncher.com
CANTONESE STYLE EGG ROLLS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE EGG ROLLS RECIPE - PETITE GOURMETS
From petitegourmets.com
BISCUIT ROLLS (CHINESE EGG ROLL COOKIES) - DIVERSIVORE
From diversivore.com
THE HIRSHON CHINESE-AMERICAN EGG ROLLS - 蛋卷 - THE FOOD DICTATOR
From thefooddictator.com
CHINESE EGG ROLLS RECIPE - THE FOREIGN FORK
From foreignfork.com
10 BEST CHINESE EGG ROLLS BEAN SPROUTS RECIPES | YUMMLY
From yummly.com
CRISPY EGG ROLLS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
EGG ROLL RECIPE | CHINESE RECIPES | PBS FOOD
From pbs.org
WHAT TO SERVE WITH EGG ROLLS? - OSTRALI.COM
From ostrali.com
CANTONESE CHICKEN EGG ROLL (广式鸡肉春卷) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
THE ORIGIN OF EGG ROLLS: SURPRISING HISTORY OF A CHINESE TAKEOUT ...
From connect2local.com
HOW TO MAKE CHINESE EGG ROLLS - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
AUTHENTIC CHINESE EGG ROLLS RECIPE RECIPES ALL YOU NEED IS …
From stevehacks.com
CHINESE SPRING ROLLS (春卷), DEEP-FRIED OR AIR-FRIED
From redhousespice.com
25 CHINESE EGG RECIPES - THE WOKS OF LIFE
From thewoksoflife.com
THE BEST HOMEMADE EGGROLL RECIPE - SPICESINC.COM
From spicesinc.com
CHINESE SNACKS YOU NEED TO TRY | HONEST FOOD TALKS
From honestfoodtalks.com
CRISPY CHINESE EGG ROLLS - GREATIST
From greatist.com
EGG ROLLS: INGREDIENTS, NUTRITION, BENEFITS, DOWNSIDES
From healthline.com
HOMEMADE CHINESE PORK EGG ROLLS RECIPE - BEAUTIFUL LIFE AND HOME
From icecreaminspiration.com
EGG ROLLS | MISS CHINESE FOOD
From misschinesefood.com
CHINESE EGG ROLLS RECIPE - FOOD.COM
From pinterest.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #pork #asian #chinese #finger-food #dietary #meat #taste-mood #savory #number-of-servings #presentation #4-hours-or-less
You'll also love