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Egg Rolls

southern.chef's picture
Egg Rolls are my all time favorite. I have made this Egg Rolls recipe hundreds of time and every time its just stunt me with its taste. The vegetable with sauces wrapped in a egg roll wrapper gives Egg Rolls a lip smacking taste. Must try it.
  Shredded cabbage 1 1⁄2 Cup (24 tbs)
  Fresh bean sprouts 1 1⁄4 Cup (20 tbs), chopped
  Mushrooms 1⁄4 Pound, thinly sliced
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Peanut oil/Vegetable oil 2 Tablespoon
  Frozen cooked shrimp 8 Ounce, thawed, drained (1 Package)
  Bamboo shoots 1⁄2 Cup (8 tbs), drained and finely chopped
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Soy sauce 1 Tablespoon
  Cornstarch 1 1⁄2 Teaspoon
  Egg 1 , beaten
  Water 1 1⁄2 Teaspoon
  Egg roll wrappers 10 Ounce (1 Package)
  Peanut oil/Vegetable oil 1 Tablespoon
  Sweet and sour sauce 1 Tablespoon
  Chinese mustard 1 Tablespoon (Hot)

Stir fry cabbage, bean sprouts, mushrooms, and celery in 2 tablespoons hot oil 2 minutes or until vegetables are crisp tender.
Add shrimp, bamboo shoots, salt, and pepper.
Combine soy sauce and cornstarch, stirring well.
Stir into vegetable mixture, and cook 1 minute, stirring constantly.
Remove from heat, and chill.
Combine egg and water; mix well, and set aside.
Mound about 1/3 cup of chilled filling in center of each egg roll wrapper.
Fold top corner of wrapper over filling; then fold left and right corners over filling.
Lightly brush exposed corner of wrapper with egg mixture.
Tightly roll the filled end of the wrapper toward the exposed corner; gently press the corner to seal securely.
Heat 1 1/2 inches peanut oil to 375° in a Dutch oven.
Place 2 egg rolls in hot oil, and fry for 35 to 45 seconds on each side or until golden brown; drain on paper towels.
Repeat with remaining egg rolls.

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Egg Rolls Recipe