Egg Rolls

22 Jun


Recipe from Steamy Kitchen

This recipe is dairy free

  • 50 Spring/Egg Roll Wrappers (about 2 packages), defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
  • 1 tablespoon cornstarch (or flour) mixed with ¼ cup of cool water to seal egg roll
  • Oil, for frying

For the meat:

  • 1 pound ground pork, chicken or turkey, shrimp or any other meat you like
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1/4 teaspoon sugar
  • freshly ground black pepper

For the veggies:

  • 2 to 3 cloves garlic, very finely minced
  • ½ head of cabbage (about 11 ounces)
  • 3 carrots, shredded
  • 1 teaspoon grated fresh ginger
  • 10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded
  • 1 tablespoon cooking oil (canola, vegetable, peanut)
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon soy sauce
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon sesame oil
  • Freshly ground black pepper

To make the filling, combine the ingredients for the meat together. Marinate at least 10 minutes. In the meantime, shred the cabbage and the carrots using your food processor or by hand (I grated my carrots and hand cut the cabbage. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice.egg roll recipe

2. Heat a wok or large saute pan over high heat (you will need a very large wok or skillet for the amount of goodies you’re about to put in it). Add the cooking oil and swirl to coat. Add the meat and stir-fry until no longer pink, about 2-3 minutes. 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.

egg roll recipe3. 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 Steamy Kitchen for instructions on how to wrap. She does a REALLY great job explaining with photos). 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 to roll egg rolls

4. 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.

how to make egg rollsNOTE: 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.

I have been craving egg rolls, but there aren’t any amazing Chinese restaurants right around my house. So of couse, I made them. I chose to make mine with ground turkey and shrimp. I think next time I’ll do just shrimp. I really enjoyed these egg rolls.

Next time I think I’ll skip the turkey, add a little bit of spice to the filling and use the right kind of wrappers. I bought the refrigerated kind from Safeway, but Steamy Kitchen recommends purchasing the frozen kind that can be found at Chinese markets since they do not bubble. I didn’t mind the bubbling, but I’d like to try it without.

For dipping sauces I had soy sauce and sweet chili sauce from Trader Joe’s. I highly recommend the chili sauce 🙂

3 Responses to “Egg Rolls”

  1. kssbarretto June 23, 2013 at 11:08 pm #

    Hey Laura, that looks really yummy! 🙂

  2. rachel July 27, 2013 at 3:40 pm #

    i just made these tonight for dinner! i loved them. i cant eat MSG because it gives me migraines so i have been trying to master all of my american-chinese food favorites and these turned out perfect. I prefer my eggs roll with just cabbage so i used a whole head to make up for the lack of meat and other veggies. thanks for the posts

    • Laura July 28, 2013 at 8:49 am #

      Rachel – So glad they worked out! I actually re-made these the other day minus the meat for a vegetarian function – cabbage, carrots and shitake mushrooms. Thanks so much for following!

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