Copycat Takeout Egg Rolls Recipes

COPYCAT TAKEOUT EGG ROLLS

Steps:

• 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.
• Cool slightly and serve! Freeze leftovers in freezer bags and reheat them in the oven at 350 degrees, until crispy.

TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY

Steps:

• Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
• In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
• Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
• Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
• Enjoy!

CHINESE TAKE OUT EGG ROLLS

Steps:

• Combine the oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl and set aside.
• Heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, green onions, celery, carrot, and mushrooms and saute for about 3-4 minutes, or until they soften. Add the cabbage and saute for another minute or two. Add the shrimp and pork and cook, tossing and stirring vigorously, for about 2 minutes, or until they are cooked through.
• Add the reserved sauce and toss to incorporate. Remove from the heat and set aside until cool to the touch.
• Cover the egg roll wrappers with a piece of plastic wrap. Place 1 wrapper on a work surface with one point facing you. Spread 1/4 cup of the filling horizonally across the lower third of the wrapper. Fold the bottom point over the filling, tightening the wrap over the filling, and fold in the side corners. Brush the top corner with the egg wash and roll up the wrapper tightly, sealing the roll closed. Transfer the rolls as they are made to a parchment-lined sheet pan and cover loosely with plastic wrap. Fill the.
• rest of the wrappers in the same manner.
• Preheat the oven to 200º.
• In a wide, heavy pot, heat 2 inches of oil to 360º over medium heat. Carefully add 4 egg rolls to the oil and fry, turning them with a slotted spoon after about 2 minutes as they brown on the bottom. Fry on the second side for another 2 minutes, or until they brown. Transfer the egg rolls to a sheet pan lined with a double thickness of paper towels. Fry the remaining egg rolls in batches of 4. When they are all browned,.
• the egg rolls can be kept warm in the oven for up to 30 minutes.
• Serve hot with Chinese mustard, plum sauce, or sweet chile sauce.
• Variation: To make vegetarian egg rolls, substitute 6 oz of cubed tofu for the pork and shrimp.
• Make Ahead: The egg rolls can be assembled, but not cooked, covered and refrigerated for up to 8 hours or frozen for up to 1 month. Thaw at room temperature for 3 hours before frying.