Easy Egg Rolls Recipes

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EASY CHICKEN EGG ROLLS



Easy Chicken Egg Rolls image

I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. They only need to brown and crisp, not cook. Frying only 3 or 4 at a time while rolling the others will make it easier to keep track of both the rolling and frying at the same time (unless you have a helper in your kitchen to do one or the other). Serve with my easy sweet and sour dipping sauce (recipe #112947) for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate. Recipe came from my friend and co-worker, Teri. Thank you Teri!

Provided by Karen From Colorado

Categories     Chicken

Time 45m

Yield 24 egg rolls

Number Of Ingredients 11

2 cups chicken, cooked and shredded
1 cup finely diced onion
3 garlic cloves, minced
2 tablespoons cooking oil
2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
1 (12 ounce) bag bean sprouts
1 (8 ounce) can water chestnuts, diced
1/2 cup bottled teriyaki marinade
1/4 cup soy sauce
24 egg roll wraps
hot oil (for frying)
Calories126.9
Fat1.7
SaturatedFat0.2
Cholesterol2.9
Sodium583.1
Carbohydrate23.5
Fiber1.3
Sugar2.2
Protein4.5

Steps:

  • Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
  • Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
  • Cover and steam for 5 minutes.
  • Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
  • Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
  • While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
  • Fry until a deep golden brown, a few at a time; drain on paper towels.

EASY EGG ROLL



Easy Egg Roll image

Very delicious and simple recipe for making a basic pork egg roll. No food processor needed! Recipe can be easily modified to use your favorite meat and veggies.

Provided by LadyMysT

Categories     Pork

Time 30m

Yield 15 eggrolls, 5-7 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1/2 lb ground lean pork
3 garlic cloves, minced
1/2 medium onion, minced
2 green onions, finely chopped
5 cups cabbage coleslaw blend
1/2 teaspoon powdered ginger
1 tablespoon soy sauce
salt
pepper (I used a lot)
15 egg roll wraps
water

Steps:

  • Heat oil in skillet.
  • Sauté garlic and onions until tender.
  • Add pork and sauté until browned.
  • Add coleslaw blend and stir-fry on high heat about 5 minutes.
  • Remove from heat and add seasonings, and salt and pepper to taste.
  • To assemble, place 2 tbs filling near corner towards you. Then fold over left and right sides. Dampen edges of the corner that is away from you, and finish rolling.
  • Deep fry at 350°F (or just use a fry daddy), until golden brown.
  • Drain on paper towels and enjoy!
  • These can also be frozen and fried later. Some people like a dipping sauce for egg rolls. But these are so tasty, they really don't need one.

TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY



Takeout-Style Veggie Egg Rolls Recipe by Tasty image

Here's what you need: glass noodle, hot water, shredded cabbage, shredded carrot, scallions, onion powder, garlic powder, salt, black pepper, soy sauce, sesame oil, wheat egg roll wrappers, water, vegetable oil

Provided by Claire Nolan

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 14

3.5 oz glass noodle, 1 package
hot water, for soaking
2 cups shredded cabbage
1 cup shredded carrot
½ cup scallions, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon black pepper
3 tablespoons soy sauce
1 tablespoon sesame oil
12 wheat egg roll wrappers
1 tablespoon water, for sealing
vegetable oil, for frying
Calories131 calories
Carbohydrate22 grams
Fat3 grams
Fiber1 gram
Protein2 grams
Sugar1 gram

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!

BAKED EGG ROLLS



Baked Egg Rolls image

These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! -Barbara Lierman, Lyons, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 16 servings.

Number Of Ingredients 15

2 cups grated carrots
1 can (14 ounces) bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon canola oil
1 teaspoon brown sugar
Pinch cayenne pepper
16 egg roll wrappers
Cooking spray
Calories 146 calories
Fat2g fat (0 saturated fat)
Cholesterol18mg cholesterol
Sodium250mg sodium
Carbohydrate22g carbohydrate (1g sugars
Fiber1g fiber)
Protein9g protein. Diabetic Exchanges

Steps:

  • Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. , In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat., Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat., Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.

EGG ROLLS



Egg Rolls image

Instead of ordering takeout, wrap your own chicken-and-vegetable-stuffed Egg Rolls from Food Network, then dip them in a homemade soy-sesame sauce.

Provided by Food Network

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 18

4 tablespoons vegetable oil
1-inch grated fresh ginger
2 cloves garlic, finely chopped
2 scallions, sliced thinly
1 carrot, cut into 1-inch julienne strips
1 small red pepper, cut into 1-inch julienne strips
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
20 wonton wrappers covered loosely with a damp paper towel to prevent drying
10 shrimps, cooked and minced
1/3 cup lite soy sauce
1/3 cup rice vinegar
1 tablespoon honey
1 to 2 teaspoons sesame oil
Pinch of red pepper flakes

Steps:

  • In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
  • In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
  • Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
  • In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
  • Combine all ingredients in a bowl.
  • Wine Suggestion: Beringer White Zinfandel

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
Calories333.5 calories
Carbohydrate22.6 g
Cholesterol39.7 mg
Fat20.5 g
Fiber1.6 g
Protein14.2 g
SaturatedFat5.1 g
Sodium220.2 mg
Sugar1 g

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.

EASY PHYLLO EGG ROLLS



Easy Phyllo Egg Rolls image

Enjoy this easy phyllo egg rolls recipe that is ready in less than an hour - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 50m

Yield 18

Number Of Ingredients 9

1 lb ground turkey breast
4 cups coleslaw mix (from 1-lb bag)
3 tablespoons soy sauce
1 teaspoon grated gingerroot
1/2 teaspoon five-spice powder
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
18 frozen (thawed) phyllo sheets (18x14 inches)
Cooking spray
Calories100
Carbohydrate15 g
Cholesterol15 mg
Fiber1 g
Protein8 g
SaturatedFat0 g
ServingSize1 Egg Roll
Sodium240 mg
Sugar1 g
TransFat0 g

Steps:

  • Heat oven to 350°F. In 10-inch skillet, cook turkey over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in remaining ingredients except phyllo and cooking spray. Cook 2 to 3 minutes, stirring occasionally, until coleslaw mix is wilted.
  • Cover phyllo sheets with plastic wrap, then with damp towel to keep them from drying out. Place 1 phyllo sheet on cutting board; spray with cooking spray. Repeat with 2 more phyllo sheets to make stack of 3 sheets. Cut stack of phyllo crosswise into thirds to make 3 rectangles, about 14x6 inches.
  • Place 1/4 cup turkey mixture on short end of each rectangle; roll up, folding in edges of phyllo. Place roll, seam side down, on ungreased cookie sheet. Repeat with remaining phyllo and turkey mixture. Spray rolls with cooking spray. Bake 15 to 20 minutes or until light golden brown. Serve warm.

EASY EGG ROLLS



Easy Egg Rolls image

I've always loved egg rolls, but every recipe I saw seemed too complicated. So I decided to start with a packaged coleslaw mix. Now I can make these yummy treats at a moment's notice.-Samantha Dunn, Leesville, Louisiana

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 40 egg rolls.

Number Of Ingredients 9

1 pound ground beef, cooked and drained
1 package (14 ounces) coleslaw mix
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
Onion powder to taste
40 egg roll wrappers
1 tablespoon all-purpose flour
Vegetable oil for frying

Steps:

  • In a small bowl, combine the first six ingredients. Place a heaping tablespoonful of beef mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. , In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.

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