Make Egg Rolls
When you go to a Chinese restaurant and fill up on egg rolls, have you ever wondered how to make them yourself? You can buy the sweet and sour sauce, and eat them at home at any time.
Ingredients
- Egg roll wraps (available at most grocery stores)
- Cabbage cut into thin slices (about half of a head)
- Sprouts (optional)
- Onions
- Carrots in thin slices
- Vegetables or beef, seafood (shrimp) (optional)
- Soy sauce (seasoning)
- Garlic powder (seasoning)
- Peanut or vegetable oil (to cook)
- One egg (beaten/ whisked)
- (Ginger Root - optional, and 1/2 chopped green pepper)
Steps
- Preheat your deep fryer or frying pan. Allow your deep fryer to heat through thoroughly. If you want, you can use peanut oil, as it adds a pleasant nutty flavor to the egg rolls.
- Stuff your rolls and don't allow seepage. Place your wraps on a clean surface so that the points are up and down and left and right (should appear as a diamond, not a square). Place the filling onto the rolls.
- Wrap your rolls. Take the bottom point of your wrap and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper.
- Seal the egg roll. To prevent the egg roll from unwrapping in the deep fryer, you need to seal the seams; this also prevents oil from filling the inside of the egg roll. In a small dish or bowl, place a beaten egg. Dip your finger into the mixture and use this as glue to seal the top point of your wrap and any openings where you feel the wrap needs to be glued together.
- Cook your egg rolls. Since the fryer temperatures will vary and size of the egg rolls will affect the cooking time, there is no set cooking time. Place 3-4 egg rolls in the deep fryer and allow to cook until golden brown. Roll the egg rolls in the oil to evenly brown the wrapper. Avoid overcooking the egg rolls.
- Serve immediately. Egg rolls are best served as soon as they have finished cooking. Serve with a chilled bottle of sweet cherry sauce, plum sauce, sweet and sour sauce, or anything you enjoy on egg rolls.
Tips
- Make sure they are all cooked evenly.
- Don't let egg rolls thaw after taking out of the freezer. If you let thaw, it will become soggy. Fry straight from freezer.
- Cook your egg rolls as you wrap them as the moisture will make the wrapper weak and soggy if you allow them to sit too long.
- Roll egg rolls in deep fryer to allow all sides to brown.
- Chop all vegetables into strips similar to the size of the sprouts.
- Eat the egg roll right after cooking, as it will be crunchy. If eaten after it cools, it will still be good but a bit soggy.
- Make sure that all veggies are as dry as possible before stuffing the egg rolls to keep egg rolls from becoming soggy.
- If you wish not to cook the egg rolls right away, place in the refrigerator for about 2 days or a month in the freezer.
- Thee egg rolls can be frozen and thawed or deep fried as needed.
Warnings
- Egg rolls will go soggy if not used immediately.
Things You'll Need
- Deep fryer
- Serving plate
- Tongs
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