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
CHEESY CHICKEN EGG ROLLS RECIPE - (4.5/5)
Provided by doran65
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Prepare a large baking sheet by spraying it lightly with nonstick spray; set aside. Place butter in a skillet and bring to medium-high heat on the stove. Once butter has coated the bottom of the skillet, add onion and salt. Stirring often, sauté until softened and slightly browned, about 6 minutes. Reduce heat to medium low. Stirring occasionally, continue to cook onion until browned and caramelized, about 15 minutes. Transfer to a large bowl and set aside. Return skillet to medium-high heat on the stove. Add spinach and garlic and cook until the spinach has wilted, 1 - 2 minutes. Transfer mixture to the large bowl. Add chicken and cheese to the bowl, breaking the cheese wedges into pieces as you add them. Mix thoroughly and set aside. Place two egg roll wrappers on a clean, dry surface. Evenly distribute 1/6th of the mixture (about 1/3 cup) in a horizontal row a little below the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold in the sides of each wrapper about an inch toward the middle, over the filling to prevent it from escaping. Roll the bottom of each wrapper up around the mixture; continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg rolls to the baking sheet. Repeat with remaining wrappers and filling, making sure you have a clean, dry surface each time. Spray the tops of the egg rolls with nonstick spray. Bake in the oven until golden brown, about 25 minutes. Allow to cool slightly. Slice into halves, if you like, and dig in! MAKES 6 SERVINGS
CHEESY BREAKFAST EGG ROLLS
Whether you have to run out the door in the morning or take a few minutes to relax at the table, these breakfast egg rolls will hit the spot. The egg and sausage mixture can be made the night before so in the morning you roll, fry and go! -Anne Ormond, Dover, New Hampshire
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small nonstick skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Stir in cheeses and green onions; set aside. Wipe skillet clean., In a small bowl, whisk eggs, milk, salt and pepper until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in sausage mixture., Preheat air fryer to 400°. With 1 corner of an egg roll wrapper facing you, place 1/4 cup 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 batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 3-4 minutes longer. If desired, serve with maple syrup or salsa.
Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 438mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein.
BAKED CHICKEN EGG ROLLS
"Chinese take-out can be high in sodium, fat and calories, so these crispy appetizers are a nice alternative. Whenever my husband craves a take-out egg roll, I make these instead," shares Barbra Annino of Galena, Illinois.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 egg rolls.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Place 1/4 cup chicken mixture in the center of one egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., Place seam side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 140 calories, Fat 2g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 315mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
CHICKEN RANGOON EGG ROLLS
This is a recipe that I made into my own-a friend served a layered appetizer paired with crackers, and I made it into a fried egg roll! It makes a great finger-food party appetizer. -Debbie Carter, Kingsburg, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese, milk and soy sauce; stir in chicken, carrot, onion, garlic and ginger., Place 2 tablespoons filling in center of 1 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. Moisten remaining corner with water; roll up tightly to seal. Repeat., Fry egg rolls in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. If desired, serve with sweet-and-sour sauce.
Nutrition Facts : Calories 241 calories, Fat 15g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 284mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein.
CHICKEN EGG ROLL
Steps:
- Gather the ingredients.
- Pat chicken breast dry, cutting off any fat. Cut into thin strips. Add soy sauce, salt and pepper, and cornstarch. Marinate the chicken for 15 minutes.
- In a small bowl, mix together 1 tablespoon water with 1 teaspoon cornstarch and set aside. Mix remaining 2 tablespoons water with oyster sauce, soy sauce, and sugar. Set aside.
- Wash and prepare vegetables.
- Heat wok and add 2 tablespoons oil. Add chicken and stir-fry until it changes color and is 80 percent cooked. Remove from wok.
- Clean out wok and add 2 tablespoons oil. Add minced garlic and stir until aromatic, about 15 seconds. Add celery and chopped onion. Stir-fry until onion is beginning to brown, and then add bell pepper , mushrooms, and bean sprouts. Add a bit of salt and/or sugar to bean sprouts , if desired. Stir in green onion.
- Add chicken back into wok. Push everything up to side and add oyster sauce and water mixture in middle.
- Give cornstarch and water mixture a quick stir and add to sauce, stirring quickly to thicken. Mix the sauce with chicken and vegetables. Remove from heat and cool.
- Heat oil for deep-frying to 375 F. While waiting for oil to heat, prepare egg rolls.
- Lay an egg roll wrapper out in front of you. Place 3 to 4 tablespoons of the filling in middle, spreading it out so it doesn't bunch up, but not going right to the edges of the wrapper. Dip finger in mixture of 2 tablespoons cornstarch and 1 tablespoon water. Wet 3 edges of wrapper, excluding bottom edge that is closest to you. Lift bottom of wrapper over filling and tuck it in. Fold in sides, pressing down to stick, and roll up egg roll the remainder of the way. Press down top edge to seal.
- Carefully add egg rolls into hot oil, 1 or 2 at a time, and deep-fry until they turn golden brown . Remove and drain on paper towels. Serve with Sweet and Sour sauce and/or hot mustard for dipping.
Nutrition Facts : Calories 287 kcal, Carbohydrate 29 g, Cholesterol 21 mg, Fiber 3 g, Protein 11 g, SaturatedFat 2 g, Sodium 579 mg, Sugar 1 g, Fat 15 g, ServingSize 16 egg rolls (16 servings), UnsaturatedFat 0 g
PHILLY CHEESESTEAK EGG ROLLS
These Philly cheesesteak egg rolls are dangerous. Served with chili sauce, they're absolutely swoonworthy. -Marissa Allen, First and Full
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook steak slices in butter over medium-high heat until browned, 4-6 minutes. Add peppers and onion; cook until tender, 3-4 minutes. Reduce heat to medium-low; stir in milk, provolone and Velveeta. Cook, stirring constantly, until cheese melts, about 3 minutes. Remove from heat; add Worcestershire, garlic powder, salt and pepper; cool. , Brush edges of an egg roll wrapper with water. Place 2 tablespoons beef mixture in the center; fold bottom corner over filling. Fold sides over filling toward center; roll up tightly to seal. Repeat with remaining wrappers and filling. , In an electric skillet or deep-fat fryer, heat 1 in. canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. Serve hot with sweet chili sauce.
Nutrition Facts : Calories 259 calories, Fat 13g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 440mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
EASY CHICKEN EGG ROLLS
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
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.
Nutrition Facts : Calories 126.9, Fat 1.7, SaturatedFat 0.2, Cholesterol 2.9, Sodium 583.1, Carbohydrate 23.5, Fiber 1.3, Sugar 2.2, Protein 4.5
"REAL" CHICKEN AND CHEESE EGG ROLLS
Make and share this "real" Chicken and Cheese Egg Rolls recipe from Food.com.
Provided by Ken2729
Categories < 30 Mins
Time 22m
Yield 8-9 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, combine the first five ingredients.
- Cook the ground chicken until done. Season with the salts and black pepper while cooking. (Make sure you break up the big pieces so that the chicken remains crumbled) Drain and set aside.
- In a frying pan or wok, add 2 tablespoons of vegetable oil and stir-fry the ingredients in the mixing bowl for about 3 minutes. (Do not overcook. Vegetables should still be colorful).
- Combine the ground chicken with the stir-fry in the wok. Stir and simmer for about 2-3 minutes to balance out flavors. Put in a bowl and set aside.
- Whisk together egg and milk to create egg-wash. Take one eggroll wrapper and brush edges with the egg-wash.
- Take two spoonfuls of the chicken mixture and place in center of wrapper. Then generously top with cheese and fold according to directions. Set aside and fill the other wrappers.
- Once finished, deep fry 3-4 eggrolls at a time for 2 1/2 minutes. (TRICK: Turnover eggroll every 30 seconds so that the eggroll doesn't get top-heavy from the oil and becomes difficult to turnover).
Nutrition Facts : Calories 217.2, Fat 5.4, SaturatedFat 2.3, Cholesterol 77.1, Sodium 598.1, Carbohydrate 22.4, Fiber 1, Sugar 0.5, Protein 18.6
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- Heat 1 teaspoon of the canola oil in a skillet over medium heat. Add the onion and bell pepper and sauté until soft, 4 to 5 minutes. Transfer the vegetables to a bowl.
- Add the remaining 1 teaspoon oil to the skillet and raise the heat to medium-high. Add the chicken to the skillet. Season with the salt and pepper. Cook the chicken until brown, 5 to 7 minutes. Stir, breaking up the chicken into smaller pieces. Transfer the cooked chicken to the bowl of onion and bell pepper. Toss to evenly distribute and then refrigerate until cool. When the ingredients are cool, stir in the Velveeta.
- Clip a deep-frying thermometer to the side of a heavy deep pot. Add 2 inches canola oil to the pot and slowly heat the oil to 350°F.
- To assemble the egg rolls, position 1 wrapper on a work surface like a diamond. Place 21/2 tablespoons filling close to the corner nearest you and spread it up toward the middle. Using a pastry brush, brush the edges with a little water. Fold the corner closest to you up over the mixture, fold the left and right corners toward the center, and continue to roll. Brush the final corner with water to help seal the egg roll. (The egg rolls can be frozen for up to 1 month before frying.)
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