Best What The Ellebaked Egg Rolls Recipes

COPYCAT TAKEOUT EGG ROLLS

Copycat Takeout Egg Rolls image

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

Time 2h

Number Of Ingredients 15

Ingredients

8 cups savoy cabbage ((shredded))
8 cups green cabbage ((shredded))
2 cups carrot ((shredded))
2 cups celery ((shredded))
3 scallions ((chopped))
2 1/2 teaspoons salt
2 teaspoons sugar
1 tablespoon sesame oil
2 tablespoons peanut or vegetable oil ((plus more, for frying))
1/4 teaspoon five spice powder ((optional))
1/4 teaspoon white pepper
3 cups roast pork
2 cups cooked shrimp ((chopped, optional))
1 package egg roll wrappers ((about 24 pieces))
1 egg ((beaten))

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

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

Ingredients

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

BAKED EGG ROLLS

Baked Egg Rolls image

Adapted from a recipe found at canadianliving.com - using fresh egg roll wrappers from the supermarket, these homemade baked egg rolls will disappear as soon as they're out of the oven. From the Canadian Living Test Kitchen, so it's tested until perfect. Serve with plum sauce or sweet chili sauce.

Provided by evelynathens

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb ground lean pork
3 green onions, chopped
3 minced garlic cloves
1 cup bean sprouts
1 carrot, grated
1/2 cup chopped water chestnut
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon pepper
12 large egg roll wraps
1 teaspoon vegetable oil
plum sauce
sweet chili sauce

Steps:

In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain off fat. Add onions, garlic, bean sprouts, carrot, water chestnuts and ginger; cook over medium heat until onions are softened, 3 minutes.
In small bowl, whisk together soy sauce, cornstarch, 1 tbsp water, sesame oil and pepper; pour into pan and toss well. Let cool slightly.
Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoon 3 tbsp pork mixture on bottom third, leaving 1/2-inch borders on bottom and sides. Pull bottom edge over filling and roll up; pinch ends to seal.
Place, seam side down, on rimmed baking sheet; brush with oil. Bake in 375°F (190°C) oven until golden and crisp, about 20 minutes.