By in Food

Homemade Egg Rolls

We're making egg rolls for the first time ever. We've always bought them ready-made, but I've wanted to do this since I was in high school, and a girl friend's mother was cooking up a huge batch of them during a sleepover. I looked up several different recipes, and as per usual I tweaked them all into one that I liked.

A lot of recipes start with ground chicken or pork, both of which are difficult to find here. So we used chicken breast. We also opted to cook the filling rather than working with it raw. Partly, this was because we were using strips of meat. But apparently, it also helps to keep the egg rolls from getting soggy from the vegetables. If you prefer, you can just cook your meat and leave at least some of your veggies raw. If you opt to prepare the filling this way, it would also be great in a wrap made with a lettuce leaf or whole grain tortilla. I think I'd add just a smidgeon of Sriracha mayo if I were using a tortilla,

We made the filling tonight, but aren't actually cooking our egg rolls until tomorrow. So I can't tell you how yummy they are yet! But you really can't go wrong with egg roll recipes. You can use whatever meat you like (or none at all) and any vegetables that you can shred, grate, or cut into juliennes.

The one thing I'd change with this recipe the next time I make it, is that I'd use Napa cabbage instead of the standard white cabbage. It's just a lot easier to shred!

Chicken Egg Roll Recipe

1 cup boneless chicken, cut into strips
1 tsp cornstarch dissolved in 1 tbsp soy sauce

2 cloves minced garlic
1 tsp grated fresh ginger
2 ribs celery, bias cut
2 carrots, julienned
1 small onion, chopped

1 cup cabbage, shredded
1 red pepper, sliced into 1” strips
1/2 cup mushrooms, sliced
2 green onions, chopped
1 cup bean sprouts
peanut oil for frying

12 egg roll wrappers

Instructions:

Marinate the chicken in the cornstarch solution 15 minutes. Meanwhile, heat wok and pour in a little peanut oil. Cook the aromatics over medium-high heat until the onions are translucent. Add chicken to the wok and cook until browned all over.

Add in the last of the vegetables, and cook until the cabbage is wilted. Pour the mixture into a colander placed over a bowl. Set aside to cool and drain.

Once the filling is cool, you can roll up your egg rolls. There are lots of different tricks for this, so you may want to watch a few videos and see what feels right for you. Keep your unused wrappers covered with a clean, damp kitchen towel while you are working. You'll also need a small bowl of water (you can use egg wash if you prefer) to seal the edges.

Use between 2-4 tbsp of filling per egg roll. Work on the diagonal, and remember to spread your filling out towards the edge of the wrapper while still leaving a bit of wrapper on all sides so you can seal it.

You can start by folding in the sides if you're worried about your filling spilling out around the edges. Then essentially you roll away from you until you reach the end, sealing the last bit with water or egg wash. Be sure that when you fold the sides in, you crease them just a bit. This seems to help both seal the egg roll, and prevent the wrapper from getting ripped in the process.

Cook the egg rolls in small batches, in about 1-1/2” of oil heated to 325ºF. It should take about 3 minutes per side – or until the outside is brown.

Drain the cooked egg rolls on paper towel before serving.



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Image credit: Egg rolls by Steven Depolo/Flickr ( CC BY 2.0 )


Image Credit » https://www.flickr.com/photos/stevendepolo/3090985991/

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Comments

scheng1 wrote on December 15, 2014, 2:31 AM

I will definitely eat most of the fillings before you get to make the rolls.

acrogodess914 wrote on December 15, 2014, 3:08 AM

Now, I am so hungry reading this. If I learned to make egg rolls I would have to freeze them so I can fix them whenever I want some. Has to be cheaper than purchasing them from the restaurant.

MegL wrote on December 15, 2014, 3:54 AM

That sounds nice. I have never seen these wrappers here, or maybe they are and I haven't noticed them.

HappyLady wrote on December 15, 2014, 7:38 AM

It sounds interesting, but i suspect it is all a little too complicated for me. I do hope you had fun making them and will enjoy eating them.

bad_cheetah wrote on December 15, 2014, 8:32 AM

curious..why is it difficult to find ground pork or ground chicken there?

maxeen wrote on December 15, 2014, 11:59 AM

All my favourite fillings in that recipe.

VinceSummers wrote on December 15, 2014, 12:15 PM

Great day, that sounds like an awfully large amount of work. I like (oddly enough) meatless egg rolls. And I like them shaped atypically, namely like a rather short, fat cylinder.

Ellis wrote on December 15, 2014, 8:50 PM

My partner loves egg rolls so I'll pass this on to her...

BarbRad wrote on December 15, 2014, 10:55 PM

So you give samples? I haven't had an egg roll in at least a year.

BarbRad wrote on December 15, 2014, 10:57 PM

I meant
"Do you give samples?"

rana199426 wrote on December 16, 2014, 8:02 AM

I've never tried this before.. how does it taste like?

LadyDuck wrote on December 16, 2014, 11:52 AM

I have made egg rolls at home many times, both with chicken, pork or shrimps. The most important thing to do is to seal them very well. Also the quality of the wrappers is important.

LoudMan wrote on December 16, 2014, 1:34 PM

I love me some good eggrolls and heavy on the cabbage. Haha.

celticeagle wrote on December 17, 2014, 11:39 AM

This recipe looks great! Has a lot of delicious ingredients. My daughter loves egg rolls. Sounds very healthy.

Randajad_The_Traveller wrote on December 28, 2014, 9:08 AM

You can also use fish on making spring rolls. I swear it works well with fish

maramadalina wrote on December 29, 2014, 7:12 PM

It sounds really tasty and I must admit I'm a bit hungry! Good recipe.

Ruby3881 wrote on December 29, 2014, 8:10 PM

In your case I guess it would be best to use raw meat in the filling, then!

Ruby3881 wrote on December 29, 2014, 8:20 PM

The price of even grocery store frozen egg rolls has gone up here! We used to buy lovely spring rolls from a mom and pop restaurant that was down the street from our house. They gave a lot of discounts for buying in quantity, and also because we were repeat customers. I could buy a big bag of spring rolls for a few dollars back then. Now, even the frozen ones are pricey!

I didn't calculate the cost for this batch, but I want to for the next time. I'm sure the savings is pretty significant.

Ruby3881 wrote on December 29, 2014, 9:05 PM

You do have to kind of look for them. They are sometimes in the freezer section, or in the refrigerated foods aisle. Ask a clerk, as most stores have them but it might be tricky to find them.

acrogodess914 wrote on January 1, 2015, 6:33 PM

If you do your calculations could you share the amount of savings? I would love to know.

peachpurple wrote on January 4, 2015, 1:39 PM

is it also called popiah? Looks crunchy and crisp, made from wanton skin?