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
HMONG EGG ROLL STUFFING
One Thanksgiving, the pastry chef Diane Yang's parents, Hmong refugees from Laos, found that they had filling left over from making egg rolls, and her mother came up with the idea of using it to stuff the turkey. It's lighter than traditional bread stuffing, and yields relatively small servings, but it's a delicious addition to the feast. It is not intended to be baked alongside the turkey. If you'd like, double this recipe and use the remainder to fill egg rolls. Purchase egg roll wrappers (often found in the freezer section at the market), thaw them, and roll them with stuffing. Deep fry in vegetable oil until golden brown, and serve hot.
Provided by Ligaya Mishan
Categories side dish
Time 15m
Yield 6 to 8 servings, to stuff a 16-pound turkey
Number Of Ingredients 10
Steps:
- In a large bowl, soak bean thread noodles in hot water for 8 minutes. Drain well. Using clean kitchen shears, cut noodles in half.
- Place noodles in a large bowl, along with all remaining ingredients. Mix well. (Hands work best to separate the noodles.) Use mixture to stuff both the body cavity and the front cavity of a seasoned turkey, then roast as directed.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 206 milligrams, Sugar 2 grams, TransFat 0 grams
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
NEI MONGOL EGG ROLLS
This recipe comes from the mind of Wolfgang Puck. Time listed does not include 2 hours marinating time.
Provided by Member 610488
Categories Lamb/Sheep
Time 50m
Yield 10 serving(s)
Number Of Ingredients 29
Steps:
- Combine the sugar, soy, garlic, cornstarch, and orange zest in a large bowl. Add the lamb and mix well. Cover and refrigerate for at least 1 to 2 hours.
- Heat a wok over high heat. When the wok is hot, add 2 tablespoons of the peanut oil and heat until just smoking. Add the ginger, garlic, green onions, and red pepper flakes and stir-fry until fragrant, around 30 seconds.
- Add the lamb and stir-fry until well browned, about 5 minutes. Sprinkle with the rice wine and bring to a simmer. Stir in the cornstarch mixture and bring to a simmer to thicken. Remove from the heat and set aside to cool.
- Drain the rice noodles and roughly chop. Set aside. Wipe out the wok and heat over high heat. Add the remaining 2 tablespoons peanut oil and heat until just smoking. Add the mushrooms, onion, carrot, and bell pepper and stir-fry until the vegetables just begin to soften, but still have some crunch, about 3 minutes. Season with salt and pepper, to taste. Remove the heat and cool.
- Combine the cooled vegetables, cooled lamb, reserved noodles, basil, sesame oil, and soy sauce and mix well.
- Place 1 egg roll wrapper on a flat surface in front of you with 1 point facing you so the wrapper is in a diamond shape. Make sure the unused wrappers are covered with a damp cloth. Brush all of the edges with egg wash.
- Place 1 to 2 tablespoons of the filling about 1/3 of the way up the wrapper. Fold the point over the filling. Fold in the sides and then roll up. Press to seal. Repeat with the remaining ingredients. If you are going to hold these for a while before frying, dust with cornstarch so they don't get soggy.
- Combine dipping sauce ingredients and chill.
- Preheat 3 inches of peanut oil in a deep pot to 360°F Fry the egg rolls, a few at a time, until golden brown on all sides, about 4 to 5 minutes. Drain on paper towels. Serve whole or cut in half diagonally. If you want the halved rolls to stand up, Cut a small piece off either end with a serrated knife to make a flat surface. Serve with Dipping sauce.
Nutrition Facts : Calories 358.4, Fat 18.6, SaturatedFat 6, Cholesterol 54.6, Sodium 336.7, Carbohydrate 34.1, Fiber 1.8, Sugar 6.9, Protein 12.6
HMONG EGG ROLLS
These egg rolls are very yummy. I got the recipe from a very good friend who is Hmong. But it's hard for me to write the recipe down because a lot of the Hmong folk have it in their head. Unfortunately so do I.: )
Provided by nyob zoo
Categories Pork
Time 40m
Yield 25 egg rolls
Number Of Ingredients 21
Steps:
- Soak noodles in very hot water for 10 minutes.
- Drain.
- Rinse with cold water.
- Cut into 3-inch lengths; set aside.
- Chop green and yellow onions and cilantro (also, cabbage and carrots if not going with the packaged coleslaw).
- Mix all ingredients together.
- Heat oil (med high heat).
- Peel rice skin wraps apart, put about 1/2 cup mix on egg roll wrap.
- Roll it up.
- Seal with egg.
- Cook for about 10 minutes.
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