Homemade Egg Rolls

[JustAnotherNut]

Anyone have a good tried & true recipe where the filling is moist and the wrapper is crunchy?


I've thought I'd found a few that sounded good and tried to make them. Actually they did taste great, but too dry and crumbly in the center

 

[Damaged Eagle]

1. Finely shredded fresh lettuce, finely shredded carrot, petite peas, finely chopped hamburger, and some shredded cheese.

2. Mix in a bowl and then wrap in your egg roll wrapper.

3. Use egg to hold the wrapper together.

4. Fry in oil.

NOTE: I like stone ground mustard to dip it in and a bowl of wonton soup on the side.

*****CHUCKLE*****





PS: I just made a batch of those last week. They were great!

 

[TNHarley]

I have never done "chinese" style egg rolls but i have used egg roll wraps for many things.
Bacon egg and cheese
Buffalo chicken
Southwestern (corn, shredded chicken, black beans, ranch and a little hot sauce and cabbage)
I always deep fried them and they came out great!
I have an air fryer now but i havent used it for that yet. But i will now!! Lol
I also put cabbage in the buffalo chicken ones as well. Texture is everything

 

[JustAnotherNut]

The ones I have made have ground pork, finely shredded cabbage, finely shredded carrot, a little ginger and Chinese 5 spice, soy sauce and I don't remember off hand what else, if anything.
But I was thinking about adding some bean sprouts and mix a little broth with cornstarch for thickening and mix it all in together, then roll & fry.

Those suggestions all sound good too for different flavor options.

 

[JustAnotherNut]

OK, I tinkered with this today and may have figured it out.....measurements are approximate and can use 2-3 C packaged coleslaw mix for cabbage & carrots.


1lb ground pork, unseasoned
2 C finely shredded cabbage
1/3 to 1/2 C shredded or finely juilienne cut carrot
1 (14-15oz) can bean sprouts, drained
1/4 tsp ground ginger
1/4 tsp Chinese 5 spice
1 T. soy sauce
1/2 C water or broth
2 T. cornstarch
egg roll wrappers
small bowl of water for sealing

Cook & crumble ground pork, breaking it up as it cooks until no longer pink, drain off fat. Add cabbage, carrots, bean sprouts, ginger, 5-spice and soy sauce. Cook & stir until veggies are tender. Mix cornstarch with water or broth & pour into mixture. Cook & stir until well mixed, sauce is thick & bubbly. Set aside to cool.

When mix is cool enough to handle, add a scoop of mixture onto an egg roll wrapper at one corner & roll about halfway, fold in long sides over the ends, dip your fingers in the water & wet the final corner of wrapper, then finish rolling. Fry in hot oil, seam side down to seal, then turn to brown other half.



These tasted great, but I had gotten spring roll wrappers, not egg roll wrappers. Spring rolls are much thinner, and don't hold up so well....delish none the less.

 

[whoisit]

I'm sure by now you have found a good recipe, but if you want to make it all from scratch,this is the best wrap recipe on youtube.
We tried it a couple weeks ago and it came out good especially for first time. A little work but you can make extra and freeze,
.

 

[Marion Morrison]

Anyone have a good tried & true recipe where the filling is moist and the wrapper is crunchy?


I've thought I'd found a few that sounded good and tried to make them. Actually they did taste great, but too dry and crumbly in the center

OK, I tinkered with this today and may have figured it out.....measurements are approximate and can use 2-3 C packaged coleslaw mix for cabbage & carrots.


1lb ground pork, unseasoned
2 C finely shredded cabbage
1/3 to 1/2 C shredded or finely juilienne cut carrot
1 (14-15oz) can bean sprouts, drained
1/4 tsp ground ginger
1/4 tsp Chinese 5 spice
1 T. soy sauce
1/2 C water or broth
2 T. cornstarch
egg roll wrappers
small bowl of water for sealing

Cook & crumble ground pork, breaking it up as it cooks until no longer pink, drain off fat. Add cabbage, carrots, bean sprouts, ginger, 5-spice and soy sauce. Cook & stir until veggies are tender. Mix cornstarch with water or broth & pour into mixture. Cook & stir until well mixed, sauce is thick & bubbly. Set aside to cool.

When mix is cool enough to handle, add a scoop of mixture onto an egg roll wrapper at one corner & roll about halfway, fold in long sides over the ends, dip your fingers in the water & wet the final corner of wrapper, then finish rolling. Fry in hot oil, seam side down to seal, then turn to brown other half.



These tasted great, but I had gotten spring roll wrappers, not egg roll wrappers. Spring rolls are much thinner, and don't hold up so well....delish none the less.

Spring rolls are the way to go!

My friend's mom used to make the best! I might get some today. Unfortunately not hers, but maybe close!

 

[JustAnotherNut]

Anyone have a good tried & true recipe where the filling is moist and the wrapper is crunchy?


I've thought I'd found a few that sounded good and tried to make them. Actually they did taste great, but too dry and crumbly in the center

OK, I tinkered with this today and may have figured it out.....measurements are approximate and can use 2-3 C packaged coleslaw mix for cabbage & carrots.


1lb ground pork, unseasoned
2 C finely shredded cabbage
1/3 to 1/2 C shredded or finely juilienne cut carrot
1 (14-15oz) can bean sprouts, drained
1/4 tsp ground ginger
1/4 tsp Chinese 5 spice
1 T. soy sauce
1/2 C water or broth
2 T. cornstarch
egg roll wrappers
small bowl of water for sealing

Cook & crumble ground pork, breaking it up as it cooks until no longer pink, drain off fat. Add cabbage, carrots, bean sprouts, ginger, 5-spice and soy sauce. Cook & stir until veggies are tender. Mix cornstarch with water or broth & pour into mixture. Cook & stir until well mixed, sauce is thick & bubbly. Set aside to cool.

When mix is cool enough to handle, add a scoop of mixture onto an egg roll wrapper at one corner & roll about halfway, fold in long sides over the ends, dip your fingers in the water & wet the final corner of wrapper, then finish rolling. Fry in hot oil, seam side down to seal, then turn to brown other half.



These tasted great, but I had gotten spring roll wrappers, not egg roll wrappers. Spring rolls are much thinner, and don't hold up so well....delish none the less.

Spring rolls are the way to go!

My friend's mom used to make the best! I might get some today. Unfortunately not hers, but maybe close!

My mom used to work in a Chinese restaurant when I was little, so I grew up with it, and now I make it often. Has always been my favorite.

 

[Marion Morrison]

Anyone have a good tried & true recipe where the filling is moist and the wrapper is crunchy?


I've thought I'd found a few that sounded good and tried to make them. Actually they did taste great, but too dry and crumbly in the center

OK, I tinkered with this today and may have figured it out.....measurements are approximate and can use 2-3 C packaged coleslaw mix for cabbage & carrots.


1lb ground pork, unseasoned
2 C finely shredded cabbage
1/3 to 1/2 C shredded or finely juilienne cut carrot
1 (14-15oz) can bean sprouts, drained
1/4 tsp ground ginger
1/4 tsp Chinese 5 spice
1 T. soy sauce
1/2 C water or broth
2 T. cornstarch
egg roll wrappers
small bowl of water for sealing

Cook & crumble ground pork, breaking it up as it cooks until no longer pink, drain off fat. Add cabbage, carrots, bean sprouts, ginger, 5-spice and soy sauce. Cook & stir until veggies are tender. Mix cornstarch with water or broth & pour into mixture. Cook & stir until well mixed, sauce is thick & bubbly. Set aside to cool.

When mix is cool enough to handle, add a scoop of mixture onto an egg roll wrapper at one corner & roll about halfway, fold in long sides over the ends, dip your fingers in the water & wet the final corner of wrapper, then finish rolling. Fry in hot oil, seam side down to seal, then turn to brown other half.



These tasted great, but I had gotten spring roll wrappers, not egg roll wrappers. Spring rolls are much thinner, and don't hold up so well....delish none the less.

Spring rolls are the way to go!

My friend's mom used to make the best! I might get some today. Unfortunately not hers, but maybe close!

Yeah I have too much food to eat at the house to justify that. It is what it is.

My friend's mom is Thai. She cooked eggrolls on a cookie sheet. Once a year.

We used to go out and get rabbits and she'd grind them up and bread the meat and fry them in bacon grease and make rabbit burgers.