AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON)
My mom is the best cook ever and I am a picky eater. If I like this, then you will. This is very authentic because my family is Chinese and I am too. This recipe is at least 300 years old in the Ling family.
Provided by Mendy L
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 2h20m
Yield 20
Number Of Ingredients 15
Steps:
- Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
- Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
- To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
- Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
- Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
Nutrition Facts : Calories 169 calories, Carbohydrate 16 g, Cholesterol 46.2 mg, Fat 7.4 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 315.3 mg, Sugar 2.1 g
VEGETABLE EGG ROLLS
It's nice to get a crunch from egg rolls that aren't deep-fried. Combined with the sweet-hot dipping sauce, these vegetable egg rolls are a tasty alternative to less healthy versions. -Pamela Thomas, Watchung, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Cook until vegetables are crisp-tender, 5-7 minutes longer., Place 3 tablespoons of vegetable mixture in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers., Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° until golden brown, 20-25 minutes, turning once., Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat until smooth, 8-10 minutes. Remove from heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.
Nutrition Facts : Calories 142 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
COPYCAT TAKEOUT EGG ROLLS
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
Categories Appetizers and Snacks
Time 2h
Number Of Ingredients 15
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
TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY
Here's what you need: glass noodle, hot water, shredded cabbage, shredded carrot, scallions, onion powder, garlic powder, salt, black pepper, soy sauce, sesame oil, wheat egg roll wrappers, water, vegetable oil
Provided by Claire Nolan
Categories Appetizers
Yield 12 servings
Number Of Ingredients 14
Steps:
- Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
- In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
- Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
- Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
- Enjoy!
Nutrition Facts : Calories 131 calories, Carbohydrate 22 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 1 gram
CHINESE EGG ROLLS
Categories Mushroom Pork Appetizer Fry Kid-Friendly Shrimp Carrot Gourmet Sugar Conscious Dairy Free Tree Nut Free Small Plates
Yield Makes about 24
Number Of Ingredients 19
Steps:
- Make filling:
- Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.
- Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute. Add celery, carrots, and mushrooms and stir-fry until vegetables are softened, 4 to 6 minutes. Push vegetables toward edge of skillet, then add shrimp to center and stir-fry until shrimp are just cooked through, 3 to 5 minutes. Add pork and oyster sauce mixture and stir together all ingredients in skillet until combined. Season with salt and transfer to a large shallow bowl. Cool, stirring occasionally, about 30 minutes.
- Make egg rolls:
- Gently peel apart wrappers to separate if necessary (wrappers may not be perfectly square).
- Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap. Stir filling, then spread a scant 1/4 cup filling horizontally across center of wrapper to form a 4-inch log. Fold bottom corner over filling, then fold in side corners. Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner. Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap. Make more egg rolls in same manner, transferring to baking sheet as formed (you may have some filling left over).
- Put oven rack in middle position and preheat oven to 250°F. Line a large colander with paper towels. Heat 1 inch peanut oil in a 5- to 6-quart wide heavy pot until it registers 350°F on thermometer, then fry 4 or 5 egg rolls (don't crowd pot), turning with a slotted spoon, until golden brown, 3 to 5 minutes. Transfer with slotted spoon to colander and drain rolls upright 2 to 3 minutes, then keep warm on a rack set on a large baking sheet in oven. Fry remaining egg rolls in batches, transferring to colander and then to rack in oven.
VEGETABLE EGG ROLLS
The easiest vegetable egg roll recipe. You can't go wrong with these amazing vegetable egg rolls.
Provided by david
Categories Appetizer
Time 25m
Number Of Ingredients 12
Steps:
- Heat 1-2 tablespoons of vegetable oil in a pan.
- Add shallots and garlic. Sautee until aromatic.
- Add mushrooms and stir for 2-3 minutes.
- Add cabbage, sprouts, and carrots. Stir until vegetables are tender.
- Season with oyster sauce, sesame oil, salt, and pepper.
- Spoon mixture near one end of a sheet of egg roll wrapper. Roll all the way to the other end, tucking in the sides.
- Seal with a touch of water.
- Deep fry sticks until golden brown.
- Drain excess oil on paper towels.
- Serve with sweet and sour sauce on the side.
EMERIL'S VEGETARIAN EGG ROLLS
Steps:
- In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional 1 minute.
- Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.
- Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.
- Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.
- To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves.
VEGETARIAN (OR NOT) EGG ROLLS
I LOVE these egg rolls! I am a vegetarian (most of the time) so I use tofu in this recipe. This recipe is flexible; you can change the proportions or even ingredients to however many egg rolls you want (or how many wrappers you have left over). I think I first got this recipe from the Azumaya tofu wrapper package, but I don't deep fry it. Hope you like it!!
Provided by spatchcock
Categories Lunch/Snacks
Time 45m
Yield 20 egg rolls
Number Of Ingredients 14
Steps:
- Stir-fry tofu (or meat) and ginger in a large skillet until brown (about 2-3 minutes).
- Add cabbage, bean sprouts, green onions, and carrots (or just the sprouts and coleslaw mix).
- Cook for two minutes more.
- Stir in oyster sauce and let mixture cool.
- Use two tablespoons of filling for each wrapper.
- Fold up egg rolls, envelope-style.
- Tuck in all corners, and seal with some brushed-on egg whites.
- Brush rolls with egg whites to make them crispy since we aren't frying them.
- "Fry"the rolls a few at a time in a skillet over medium-high heat, turning occasionally, until golden.
- Serve warm with the above-mentioned dipping sauces.
- Enjoy!
More about "takeout style veggie egg rolls recipe by tasty food"
EGG ROLL RECIPE (AUTHENTIC CHINESE TAKEOUT COPYCAT ...
From alyonascooking.com
Reviews 2Category AppetizerCuisine American, ChineseTotal Time 26 mins
QUICKER THAN DELIVERY EGG ROLLS | RECIPES - TASTY
From tasty.co
HOW TO MAKE VEGETABLE EGG ROLLS-CHINESE FOOD RECIPES ...
From youtube.com
10 BEST CHINESE VEGETABLE EGG ROLLS RECIPES | YUMMLY
From yummly.com
EASY VEGETABLE EGG ROLLS - PICKLED PLUM
From pickledplum.com
5/5 (3)Total Time 35 minsCategory SideCalories 135 per serving
- Add soy sauce, sugar, salt, and ground white pepper and stir. Cook for 1 minute, turn the heat off, and transfer the mixture into a bowl. Set aside for 10 minutes, until the vegetables have cooled down a bit.
- Grab an egg roll wrapper and place it diagonally on a flat work surface (one edge of the wrapper should be facing you).
DELICIOUS VEGETABLE EGG ROLLS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
5/5 (2)Total Time 25 minsCategory Appetizer, Dinner, Main CourseCalories 112 per serving
- In a medium sized bowl add the cabbage, mushrooms, bell peppers, carrots, soy sauce, and sesame oil. Mix together until the sauce is coating the vegetables.
- Lay the egg roll wraps on a clean the surface. Spoon the mixture to the middle of the wrap. Start by folding up the bottom corner, then fold in the sides and roll up and seal with water on the edge.
- Fry for 2-3 minutes or until golden and crispy brown. Remove from oil with a slotted spoon and lay on a paper towel lined plate. Serve with soy sauce for dipping if desired.
CRAZY GOOD VEGETABLE EGG ROLLS - SAVORYTOOTH.COM
From savorytooth.com
5/5 (6)Total Time 50 minsCategory AppetizerCalories 270 per serving
- Make Filling: Add cabbage, mushrooms, carrots, and salt to large pan over medium heat. Cook until carrots soften, at least 10 minutes, stirring occasionally. Transfer vegetables to large bowl, stirring with minced garlic until well-mixed.
- Wrap Egg Rolls: Lay out egg roll wrappers with corners facing you, and set out small bowl of water. Distribute filling onto bottom half of each wrapper. Working with one wrapper at a time, use finger to brush water along all edges to moisten, fold up closest corner over filling, then fold over sides, then roll up. Dab last fold with more water to seal. Repeat for all other wrappers.
- Fry Egg Rolls: Add oil to large pot until oil is about 1 inch deep, and place over medium heat. When oil temperature reaches 350 F (Note 2), add egg rolls in batches of 3 to 5 depending on size of pot. Cook until golden brown, about 3 minutes. Transfer to paper towel lined plate to drain.
- Serve: Stir together all sauce ingredients in small bowl until well-mixed. Serve egg rolls with sauce (Note 3).
THE BEST EASY HOMEMADE EGG ROLLS RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
4.7/5 (11)Total Time 30 minsCuisine ChineseCalories 71 per serving
- Cook 30 seconds until fragrant but not browned, then add the cabbage, carrots, and onions and toss well to mix.
10 VEGGIE-PACKED DISHES TO TRY THIS JANUARY
SPRING ROLLS | RECIPE | VEGETABLE SPRING ROLLS, VEG SPRING ...
From in.pinterest.com
5/5 (220)Total Time 35 minsServings 6
40 RESTAURANT TAKEOUT COPYCAT RECIPES - TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 5 mins
AIR FRYER VEGETABLE EGG ROLLS - LIFE CURRENTS APPETIZER
From lifecurrentsblog.com
5/5 (4)Total Time 18 minsCategory Appetizer, Side DishCalories 108 per serving
HOW TO MAKE EGG ROLL DIPPING SAUCE | FAMILY CUISINE
From familycuisine.net
User Interaction Count 486
TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY | RECIPE ...
From pinterest.com
97% (457)Estimated Reading Time 50 secsServings 12
THE BEST EGG ROLL SOUP | SAVORY BITES RECIPES - A FOOD ...
From savorybitesrecipes.com
Cuisine ChineseTotal Time 30 minsCategory SoupCalories 278 per serving
VEGETABLE EGG ROLLS - FOODS GEEK
From foodsgeek.com
Estimated Reading Time 5 mins
HOMEMADE TAKEOUT FAVORITES | MYRECIPES
From myrecipes.com
Estimated Reading Time 7 mins
TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY | RECIPE CART
From getrecipecart.com
TAKEOUT-STYLE EGG ROLLS • TASTY RECIPES | COMIDA CHINA EN ...
From onlinefood.menu
TAKEOUT-STYLE EGG ROLLS • TASTY RECIPES - MBNEWZ
VEGETARIAN EGG ROLLS RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
VEGAN EGG ROLLS (SUPER EASY RECIPE!) - HEALTHY MEAL HOME
From healthymealhome.com
EVERYDAY ASIAN COOKING: EGG ROLL, SPRING ROLL, AND ...
From thecookbookpublisher.com
VEGETARIAN EGG ROLL RECIPE - FIDESBOLIVIA
From fidesbolivia.com
WATCH PERFECT EGG ROLLS: HOMEMADE VS TAKEOUT | TAKING …
From bonappetit.com
TAKEOUT-STYLE EGG ROLLS • TASTY RECIPES - FOOD NEWS
From foodnewsnews.com
BAKED VEGETARIAN EGG ROLLS | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
VEGGIE EGG ROLL RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHINESE TAKEOUT RECIPES: BROWSE ALL- PAGE 2 OF 4 - THE ...
From thewoksoflife.com
TAKEOUT-STYLE SHRIMP & PORK EGG ROLLS RECIPE BY TASTY ...
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love