BAKED EGG ROLLS
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
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.
Nutrition Facts : Calories 146 calories, Fat 2g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
EGG ROLLS
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
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
SCRUMPTIOUS OVEN-BAKED EGG ROLLS
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
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
EGG ROLLS
This egg roll recipe is truly a family favorite. My husband, Doug, makes them often for family meals and my sister serves them every Tuesday night at the restaurant she owns. Feel free to use sausage if you like food with a little more kick. -Donna Frandsen, Cohasset, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield 14 egg rolls.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.
Nutrition Facts : Calories 238 calories, Fat 14g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 558mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
VERY BEST EGG ROLLS
I never liked egg rolls 'til I had these! Spring roll wraps make the outside nice and crisp without overcooking the inside. Egg roll wraps can be used if unavailable. Preparation time does not include frying time.
Provided by Kzim4
Categories Pork
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Defrost spring roll wraps as directed on package.
- Mix cabbages, carrot, garlic, green onion, salt, and sugar in a large bowl.
- Add pork and soy sauce and mix well.
- Lay wrap in front of you so it looks like a diamond.
- Place 2-3 tablespoons pork filling in center (so it is like a log going from right point to left point).
- Fold bottom point up over filling and roll once.
- Fold in right and left points.
- Brush beaten egg on top point.
- Finish rolling wrap.
- Repeat with remaining filling.
- Heat 2-3 inches oil in large frying pan to 350°F.
- Place a few egg rolls in pan and cook for 2-3 minutes on each side (being careful not to crowd the pan).
- Drain on paper towels.
- Serve with your favorite sweet and sour sauce.
AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON)
My mom is the best cook ever and I am a picky eater. If I like this, then you will. This is very authentic because my family is Chinese and I am too. This recipe is at least 300 years old in the Ling family.
Provided by Mendy L
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 2h20m
Yield 20
Number Of Ingredients 15
Steps:
- Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
- Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
- To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
- Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
- Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
Nutrition Facts : Calories 169 calories, Carbohydrate 16 g, Cholesterol 46.2 mg, Fat 7.4 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 315.3 mg, Sugar 2.1 g
SHRIMP EGG ROLLS
Tasty shrimp egg rolls with cabbage, bean sprouts, and yummy garlic! The special sauce is amazing!
Provided by ydipoo
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.
- Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
- While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.
- Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.
- Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 32.3 g, Cholesterol 75.2 mg, Fat 9.3 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.3 g, Sodium 714.5 mg, Sugar 19.8 g
BEST EGG ROLLS
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
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
EASY HOMEMADE EGG ROLLS RECIPE
Provided by Tawra
Number Of Ingredients 10
Steps:
- Pour 1 Tbsp. oil into a frying pan.
- Heat pan very hot.
- Add meat. Cook 1-2 minutes until lightly browned.
- Add cabbage, carrots and onions. Cook 2 minutes.
- Stir in ginger, salt and soy sauce.
- Remove from heat and let cool 5 minutes.
- Follow the directions on the back of the egg roll wrappers for wrapping. Use 2 Tbsp. filling for each egg roll.
EASY EGG ROLLS
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
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.
Nutrition Facts :
EASY EGG ROLL RECIPE
Looking for a go-to egg roll recipe? This Easy Egg Roll Recipe is simple and will rival the egg rolls from your local take out restaurant.
Provided by Deborah Harroun
Categories Appetizer
Time 35m
Number Of Ingredients 8
Steps:
- In a medium skillet over medium heat, cook the pork, breaking it up as it cooks. When it is halfway cooked, sprinkle the ground ginger and garlic powder over the pork and stir to coat the meat evenly. Continue to cook until the pork is no longer pink. Set aside.
- In another large heavy pot, heat oil to 375ºF or medium high heat. While the oil is heating, combine the flour and water in a bowl until they form a paste. In a separate bowl, combine the coleslaw mix and reserved pork mixture. Mix it all together.
- Lay out one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the pork mixture on the egg roll paper and fold the 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 the egg rolls into the heated oil and fry, turning occasionally, until golden brown. Remove from the oil and drain on paper towels or a rack.
Nutrition Facts : ServingSize 1 egg roll, Calories 271 calories, Sugar 3 g, Sodium 427 mg, Fat 18 g, SaturatedFat 4 g, UnsaturatedFat 7 g, TransFat 0 g, Carbohydrate 18 g, Fiber 1 g, Protein 9 g, Cholesterol 33 mg
SOUTHERN-STYLE EGG ROLLS
Sausage, black-eyed peas and turnip greens give these unique egg rolls a decidedly southern accent. When I bring them to a party, I always come home with an empty plate. -Holly Jones, Kennesaw, Georgia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen (2-1/3 cups sauce).
Number Of Ingredients 19
Steps:
- In a small bowl, mix the sauce ingredients until blended. Refrigerate, covered, until serving., For egg rolls, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Cool slightly., In a large bowl, beat cream cheese, green onions, soy sauce and garlic powder until blended; stir in turnip greens, cheese, black-eyed peas and sausage., With one corner of an egg roll wrapper facing you, place 3 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 373 calories, Fat 26g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 582mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
COPYCAT TAKEOUT EGG ROLLS
Egg rolls are the quintessential Chinese takeout food. Here's our family's restaurant recipe-a 100% accurate, easy-to-follow egg roll recipe to make at home!
Provided by Bill
Categories Appetizers and Snacks
Time 2h
Number Of Ingredients 15
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.
Nutrition Facts : Calories 186 kcal, Carbohydrate 15 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 582 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EGG ROLLS
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
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
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5/5 (1)Category AppetizersCuisine ChineseTotal Time 40 mins
- In a large skillet, cook the ground pork, ginger, and garlic until crumbled and browned, using a wooden spoon to break up the meat as it cooks.
- Add the soy sauce, sesame oil, salt, pepper, scallions, and coleslaw, stirring just to combine, then remove from the heat and set aside.
- Working with one egg roll wrapper at a time and keeping the others covered with a damp paper towel, Lay it on a clean surface on the diagonal with one corner pointing toward you. Scoop 3-4 tablespoons of the meat and coleslaw mixture and arrange it in the center of the wrapper making a small mound that goes from one corner to the other.
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- Cook the Pork: Add the ground pork to a large skillet and cook over medium-high heat, breaking it up with a spatula as you go along.
- Add Aromatics: Add the ginger, garlic, salt, pepper and Chinese 5 spice to the skillet and stir well. Cook for another minute until the garlic is aromatic.
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From feastandfarm.com
Estimated Reading Time 6 mins
- Finely grate the ginger and garlic on a box grater. If you don't have a box grater, just chop it as finely as you can.
- Heat a skillet over medium-high heat. Add 1 tablespoon of vegetable oil and cook the ground pork until no pink remains, breaking any large chunks.Season with half the salt and a dash of pepper. Remove from the skillet and set aside.
- Add in the ginger and garlic. Cook 30 seconds then add the cabbage, carrots, and onions and toss well.
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Estimated Reading Time 5 mins
- Add the coleslaw mix (or cabbage and carrots), bean sprouts, scallions, oyster sauce, and sesame oil. Mix together with large spoon.
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Estimated Reading Time 7 mins
- Place noodles in a large heatproof bowl and pour steaming hot water over the noodles. Separate the noodles by pulling them apart with forks and let it rest 5-7 minutes to soften until tender. Rinse with cold water to cool them down then drain really well. Chop the rice noodles to about 1-inch pieces on a cutting board and transfer to a large mixing bowl.
- Place a deep skillet over medium/high heat. Add 1 Tbsp oil and saute ground pork until cooked through and season with 1/2 tsp salt. Transfer to the mixing bowl with noodles.
- In the same skillet, add 2 Tbsp oil, sliced mushrooms, diced onions, and shredded carrots. Sautee until softened (5-6 minutes) then add 4 cups cabbage and sautee just until wilted (2 minutes). Season with 1/2 tsp salt and transfer to the mixing bowl with the noodles.
- Season egg roll mixture with 1 tsp salt, 1/2 tsp black pepper, 1 1/2 Tbsp soy sauce, and 1 tsp sesame oil. Since the filling is fully cooked, taste it, and add more seasoning to taste. Drain any excess liquid from the filling if present.
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- Cook garlic & chili flakes over medium heat until fragrant. Add remaining ingredients and cook an additional 3 minutes. Remove from heat and refrigerate until serving.
- Over medium heat, cook pork, ginger, garlic, onion powder, chinese 5 spice (if using) and soy sauce until no pink remains. Set aside.
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- Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper.
- Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.
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- Cook 30 seconds until fragrant but not browned, then add the cabbage, carrots, and onions and toss well to mix.
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