Wednesday, November 23, 2011

3 Egg-cellent Egg Roll Recipes

Egg rolls are good food. You can munch them out of hand, or make an elegant presentation with other appetizers. They can serve as part of a main dish or a snack on the run. 

Here are 3 egg roll recipes from the most traditional, to one that's a bit more unusual, to an actual dessert variety! Something for almost everyone...

"Best Egg Rolls"
Here's a recipe given to me by a friend who swears by the result. Sounds delicious to me!


  • 1 lb ground pork
  • 1 tsp ginger
  • 1 tsp garlic powder
  • 1 qt peanut oil for frying (or canola oil if you prefer)
  • 2 tbsp all purpose flour
  • 2 tbsp water
  • 2 c shredded cabbage
  • 2 oz shredded carrots
  • 8 (7 inch) egg roll wrappers (or you can use the smaller wrappers)
  • 2 tbsp sesame seeds (optional)
  1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring until pork is no longer pink. Set aside.
  2. In another large skillet, heat oil to about 375 degrees or until a bread crumb browns within 20 seconds when dropped into the oil. While oil heats, combine flour and water in a bowl to form a paste. In a separate bowl, combine the shredded cabbage, carrots and reserved pork mixture. Mix together.
  3. Lay out one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the mixture on the paper and fold the corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of flour paste on the final corner to help seal.[note: if you use the small wrappers, you won't use more than 1 tbsp per egg roll]
  4. Place egg rolls into the heated oil and fry, turning occasionally to brown to a nice golden color. Remove from oil and drain on paper towels (preferably) to absorb the grease and keep crisp. Put on serving plate and top with sesame seeds, if desired.
  5. Do not place too many small egg rolls in the oil if you are using the little wrappers. This causes uneven heating and uneven results. No more than 6 - 8 little egg rolls should be fried at any time. If you are using the larger wrappers, all egg rolls may be fried at once. 
Pork & Carrot Egg Rolls - simply delicious

1 lb ground pork
4 grated large carrots 
1 tsp ginger
1 tbsp garlic powder
1/2 pkg small egg roll wrappers

Mix all ingredients in a bowl until thoroughly blended. You may cook the mixture if desired until the pork is no longer pink. Preheat oil (as above). Using approximately 1 tbsp of the mixture, place in each wrapper and wrap and fold as in recipe above. Fry 6-8 egg rolls at a time, letting each dry on paper towel as they are removed from the oil. This recipe lets you taste the natural sweetness of this combination of flavors.

Apple Egg Rolls - who woulda thunk it: dessert in an egg roll!

  • 2 apples, pared and chopped
  • 1/2 c light brown sugar
  • 1/2 c chopped walnuts
  • 1 Tbsp lemon juice
  • 1/2 Tbsp cinnamon
  • 1 Tbsp corn starch
  • 1/2 pkg small egg roll wrappers
  • sprinkle with powdered sugar after frying
Mix ingredients for filling in a bowl. Wrap and fold mixture (about 1 tbsp at a time) for each egg roll wrapper (as described in first recipe). Deep-fry in vegetable oil. Drain on paper towel and sprinkle with powdered sugar when still warm. A good way to use the rest of the wrappers left-over from the pork and carrot recipe! Hmm, I bet these would be great dunked in caramel ice cream topping as a dip....

1 comment:

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