Egg Roll Recipe
One of my favorite Chinese appetizers is egg rolls. Egg rolls are very popular in the United States, they can be found at stores, buffets, take-out places, and at many other locations. They mainly consist of a variety of vegetables such as cabbage, carrots, and bean sprouts. In this recipe I decided to use shrimp but you could also use chicken or pork depending on whatever you prefer. Adding soy sauce and garlic powder to the cabbage mixture give s it a great flavor. Wrapping egg rolls is very easy and I tried to explain it in the best way possible. Egg rolls are very easy to make and are a great appetizer to make for parties or other social events. Eggs rolls go great with sweet and sour sauce for dipping. Enjoy.
Ingredients:
6 cups shredded cabbage and carrot mix
½ cup fresh bean sprouts
1 celery stalk (diced)
2 tablespoons green onion (minced)
1 4 (oz) can shrimp (drained)
2 tablespoons soy sauce
1/8 teaspoon garlic powder
black pepper (to taste)
1 egg (beaten)
cornstarch
20 egg roll wrappers
vegetable oil (for deep frying)
Cooking Instructions:
Step 1: In a large bowl combine cabbage and carrot mix, bean sprouts, celery and green onion. Stir in shrimp, soy sauce, garlic powder and black pepper.
Step 2: Heat a skillet to medium high and fry and pour beaten egg into it and fry like a pan cake on one side and then flip. Chop egg up finely. Stir the egg into the cabbage mixture. Sprinkle the top of the cabbage mixture with cornstarch and mix well.
Step 3: In a small bowl combine 1 tablespoon of cornstarch with 2 tablespoons of water. Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. Fold over that corner and roll about half of the way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the cornstarch/water mixture on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.
Step 4: Deep fry egg rolls in batches until golden brown. Drain on paper towels.
I have tried spring rolls, but never added eggs. Seeing your awesome pictures, I have to try now;)
Looks so yummy..I too never had egg roll ! Your version looks so tempting !
I’ve been craving a good eggroll! These look delicious!
These look delicious! The egg roll filling alone looks good enough to eat as a salad! Just lovely!
I recently made egg rolls for the first time. Aren’t they so easy to make? I don’t think I’ll ever order take out egg rolls again.
I gave you a blog award over on my food blog. Check it out. Great recipe for an egg roll.
Yumm, I love eggrolls! I need to try making them myself!
This recipe look easy and very tasty. I’m gonna try it soon. Thanks
Napa cabbage works very good for egg rolls.
Often tree ears (also sold as bracket fungus or shelf fungus) and dried black mushrooms are used in egg rolls. They both add interesting texture and flavor.