Crispy Egg Rolls Recipes

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EGG ROLLS



Egg Rolls image

These egg rolls are filled with a filling of ground chicken and vegetables and deep fried till crispy and golden brown. Serve them with a sweet chilli dipping sauce for a fantastic appetizer!

Provided by Richa Gupta

Categories     Appetizer

Time 30m

Number Of Ingredients 13

2 tbsp vegetable oil
1/2 tsp minced garlic
1/2 tsp minced ginger
1/2 cup finely chopped celery
2 cups coleslaw mix
1/2 pound ground chicken
3 tbsp oyster sauce
1 tbsp soy sauce
1 tsp toasted sesame oil
1 tbsp sriracha
1/2 cup chopped green onions
12 egg roll wrappers
oil for frying

Steps:

  • Heat oil in a pan and stir fry garlic, ginger, celery till fragrant. Add the coleslaw mix and cook till the cabbage is wilted.
  • Add the ground chicken, oyster sauce, soy sauce, sesame oil and sriracha. Stir fry the chicken while breaking it up for 3-4 minutes. Once the chicken is cooked and there is no liquid left in the pan, stir in the green onions and turn off the flame.
  • To wrap the egg rolls, place the egg roll wrapper so that one corner is towards you. Place a tablespoon of filling in the bottom half (towards you) and wrap that corner over the filling. turn both sides over the wrapper and then continue rolling away from you (like a burrito), till you reach the end. Seal the edges with some water or a beaten egg. Repeat till all the wrappers are made.
  • Heat oil in a pan (about 2 inches) till it's 350C. Fry 4-5 egg rolls at a time till they are crisp and golden brown. Serve hot with sweet chilli dipping sauce.

Nutrition Facts : Calories 192 kcal, Carbohydrate 19 g, Protein 10 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 35 mg, Sodium 655 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRISPY CHICKEN EGG ROLLS RECIPE



Crispy Chicken Egg Rolls Recipe image

If you're a fan of Chinese food, then you're really going to love this Crispy Chicken Egg Rolls Recipe!

Provided by Shawn

Categories     Dinner

Time 50m

Number Of Ingredients 12

1 lb. ground chicken
2 tsp ginger (minced )
2 tsp garlic (minced )
2 1/2 cups cabbage and carrots (shredded coleslaw mix)
3 green onions (sliced)
1/2 tsp salt
2 tsp sugar
1 tbsp sesame oil
1/4 tsp Chinese five spice powder
20 egg roll wrappers
1 large egg (beaten)
quart vegetable oil (for frying)

Steps:

  • Cook the ground chicken in a large wok or skillet over medium-high heat with the ginger and garlic until crumbly and no longer pink. Drain any excess fat and return skillet to heat.
  • Add in the cabbage and carrot mix, green onions, salt, sugar, sesame oil and Chinese five spice, stir and cook until cabbage and carrots are tender. Let mixture cool slightly.
  • Place about 2 tablespoons of the chicken mixture on top of each egg roll wrapper and brush the edges of the wrappers with the beaten egg. Tightly roll up the egg rolls, enclosing the filling.
  • Preheat your fryer to 375 degrees F. OR bring a heavy bottomed pot filled with about 2 inches of oil to temperature. Fry the egg rolls in the hot oil until golden brown. Drain on a paper towel lined plate and enjoy!

Nutrition Facts : ServingSize 2 egg rolls, Calories 85 kcal, Sugar 1 g, Sodium 152 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 9 g, Fiber 1 g, Protein 6 g, Cholesterol 30 mg

BEST EGG ROLLS



Best Egg Rolls image

These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.

Provided by Angela Hamilton

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Yield 8

Number Of Ingredients 10

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds

Steps:

  • Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
  • In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
  • Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
  • Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g

SCRUMPTIOUS OVEN-BAKED EGG ROLLS



Scrumptious Oven-Baked Egg Rolls image

Crunchy egg rolls with crispy tofu, cabbage, cucumber, carrots, and cilantro. A delicious recipe! Serve with sweet and sour sauce or another Asian dipping sauce.

Provided by bananaholic

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 54m

Yield 12

Number Of Ingredients 16

1 ½ tablespoons olive oil
1 teaspoon sesame oil, divided
1 (12 ounce) package extra-firm tofu, cut into long thin strips about 1/3-inch wide
3 tablespoons water, or more as needed
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon cornstarch
1 pinch ground ancho chile pepper
1 clove garlic, minced
⅛ head cabbage, shredded
1 carrot, grated
1 Persian cucumber, grated
⅓ bunch fresh cilantro, chopped
4 green onions, chopped
12 egg roll wrappers
cooking spray

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat; cook and stir tofu, working in batches, until lightly browned on 1 side, 2 to 3 minutes. Flip using chopsticks and cook until lightly browned on the other side, 2 to 3 minutes.
  • Whisk water, soy sauce, brown sugar, cornstarch, ancho chile pepper, and garlic together in a bowl, adding more water if sauce gets clumpy.
  • Mix tofu, cabbage, carrot, cucumber, cilantro, and green onions together in a bowl; mix in sauce until coated. Spoon mixture down the center of each egg roll wrapper; roll wrapper around the filling. Apply water to the edges of the wrapper so it sticks together. Arrange egg rolls on the prepared baking sheet and spray with cooking spray.
  • Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 75.4 calories, Carbohydrate 8 g, Cholesterol 0.7 mg, Fat 3.6 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 127.4 mg, Sugar 1.4 g

CRISPY BAKED EGG ROLLS



Crispy Baked Egg Rolls image

Make and share this Crispy Baked Egg Rolls recipe from Food.com.

Provided by ratherbeswimmin

Categories     Asian

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup diced onion
4 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups diced green cabbage
2 cups diced celery
1 cup diced drained bamboo shoot
1 cup diced drained water chestnut
1/2 cup diced fresh shiitake mushroom
1/2 cup diced white button mushrooms
2 tablespoons low sodium soy sauce
1 tablespoon rice wine
1 tablespoon honey
24 egg roll wraps
2 tablespoons dark sesame oil, warmed

Steps:

  • Preheat oven to 400°.
  • Heat 1/4 cup water in a wok until simmering; cook the onion, garlic, and ginger for about 5 minutes or until the onion is soft but not browned.
  • Add in the cabbage, celery, bamboo shoots, water chestnuts, and mushrooms; cook about 8 minutes or until the vegetables are softened.
  • Remove wok from heat; add in the soy sauce, rice wine, and honey; toss well.
  • Place the mixture in a colander over a bowl and let stand 10 minutes to drain of any excess moisture.
  • Make sure your work surface is dry; stack the egg roll wrappers with 1 corner pointing away from you.
  • Have a small bowl of water ready; spoon 1/4 cup of filling into the center of each wrapper.
  • Lightly brush the edges of the wrapper with water.
  • Fold the side corners to the center, covering the filling; next bring the bottom corner to the center, tuck slightly under the filling and continue to roll the wrapper into a cylinder, sealing the top corner by moistening it slightly with water and pressing it down.
  • Place the egg rolls, seam sides down, on two nonstick baking pans without crowding; lightly brush eggrolls with sesame oil.
  • Bakein the center of the oven, turning once, for 15-20 minutes or until golden and crisp.
  • Remove from the oven and serve immediately.

Nutrition Facts : Calories 246.3, Fat 3.4, SaturatedFat 0.5, Cholesterol 5.8, Sodium 485.8, Carbohydrate 46.1, Fiber 2.8, Sugar 4.2, Protein 7.7

CRISPY EGG ROLLS



Crispy Egg Rolls image

This is my mom's best eggroll recipe. This recipe seriously spoiled me because I've never been able to enjoy any other eggrolls anywhere! The brand of eggroll wrapper is ABSOLUTELY KEY in this recipe! It looks like a lot of steps, but most of them are how to roll an eggroll :D

Provided by swingncocoa

Categories     Chinese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

2 chicken breasts, thin sliced
1 tablespoon soy sauce
1 tablespoon cornstarch
1/4 teaspoon garlic powder
1 tablespoon oil
1/2 head cabbage, shredded
1 carrot, shredded
2 celery ribs, diced
1/2 onion, thin sliced
5 green onions, stalks sliced
3 garlic cloves, minced
2 teaspoons ginger, minced
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
10 -12 square spring roll wrappers, I use Wei Chuan (for frying)
1 egg white
oil (for frying)

Steps:

  • Marinate sliced chicken for 5-10 minutes.
  • Heat wok on high, and add chicken, stirring until lightly cooked. (NOTE: Do not over cook, chicken will be reheated later). Remove chicken from wok and set aside.
  • Heat a little oil in wok and add garlic and ginger. Brown very lightly, then add cabbage carrot, onion, celery, and green onion. Stir until cabbage and onion is slightly limp. Stir in soy sauce, oyster sauce, and cornstarch mixture. Add salt to taste. Remove from wok and allow to cool to room temperature or colder (very important!).
  • Heat oil in sauce pan or wok for deep frying. Do not get too hot; about medium to med-high is fine.
  • Beat egg white in a bowl until fluffy.
  • Separate eggroll wrappers and store under a towel to prevent drying.
  • On a plate, lay out a wrapper diagonally (with a corner pointing to you) and fill with about 1/2 cup filling (It is important for the filling to be cooled. If it is hot, the wrapper will tear). Fold corner closest to you over filling and tuck under.
  • Gently but tightly roll about halfway up.
  • Fold side corners toward the middle.
  • Continue rolling up and leave about 2 inches unrolled.
  • Brush a small amount of egg white on the exposed corner and finish rolling.
  • Fry eggrolls until crispy golden brown.
  • Remove and place on paper towels to drain.

Nutrition Facts : Calories 303, Fat 10.8, SaturatedFat 2.5, Cholesterol 48.2, Sodium 1476.7, Carbohydrate 29.9, Fiber 4.8, Sugar 6.6, Protein 22.6

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