You would not believe how easy it is to make your own tasty eggrolls (egg rolls?) at home!
All you need is 4 or 5 ingredients and to get over your fear of frying things!
Eggrolls at their most basic are a wrapper and a stuffing. For vegetarian eggrolls you can use cabbage, carrot and onion (along with whatever else you have on hand–bean sprouts are a classic). Want the meat eaters version? Just add cooked meat of your choice–ground beef, minced chicken, small shrimp.
Shred, chop or mince it all up (I didn’t feel like using my box grater or digging out the food processor so I just made carrot ribbons with my vegetable peeler). You want the pieces small enough so that you can easily bite through the eggroll without long strings of stuffing hanging out.
This is the point where you add your seasonings. I did a simple salt, pepper and garlic powder mix tossed on the vegetables and mixed well. I find that White Pepper gives the eggrolls that unidentifiable “Asian” taste. If you really want to be fancy you could drizzle a little bit of toasted sesame oil on there, but you want this filling to be VERY DRY or else it can make your eggroll wrappers all soggy.
To roll the wrappers, start out by placing your wrapper in front of you like a diamond.
1. Place your filling in the center of the wrapper. You probably need less than you think–about 1/4 cup or less. There should be “free” wrapper all the way around.
2. Fold up the bottom point snugly around the filling.
3. Fold in both side points.
4. Roll the filling and wrapper up. When you have just a small triangle left (which is really just after a single roll) take a bit of water with your finger or a pastry brush and moisten the triangle. Then finish rolling it. The water will help the wrapper seal onto itself. At this point you can cover well and refrigerate your egg rolls if you need to.
Now it’s time to fry them!
I recently found my FryDaddy down in the basement. I had seriously forgotten that I even had one! It’s small–about the size of a large beach pail, and you just fill it to the line inside (about 2 inches deep or so–the website says “4 cups”) and plug it in. There is no temperature setting, no on and off switch, nothing. You better want to be frying things at the “perfect temperature” it comes to or you are out of luck! That being said, I just popped my egg rolls in two at a time, flipped them over when they looked golden on the first side, and they cooked up just fine!
If you were going to fry them in a regular pot/pan then I’d give myself a couple inches of oil (and plenty of extra space above that in the pot) and use a thermometer to make sure that my oil was about 375 before I started frying.
Let them drain briefly on a rack and then enjoy with some soy sauce. Yum!
- 1 pkg Eggroll Wrappers
- 1/2 head Chinese Cabbage
- 2 Carrots
- 4 Green Onions (or 1 small regular onion)
- Salt, White Pepper (or regular) and other spices
- Oil for Frying (not Olive Oil-smoke point it too low)
- -Chop or shred cabbage, carrots, and onions. Mix in spices to taste.
- -Place a scant 1/4 cup of filling on each egg roll wrapper and wrap, sealing the final point with a bit of water.
- -Fry egg rolls in small batches at 375 degrees.
- -Drain briefly and serve warm