Hello my fellow Steemians!
Would you like some super crispy and crunchy egg rolls? Do you enjoy them in Chinese takeout or dine in-meals at Asian restaurants? Well, now you can have them for breakfast, lunch, snack or dinner. Today, I will show you how I make my homemade Egg rolls. They are very simple and easy to make, so I thought I’d share it with you.
Many people have asked “What is the difference between spring roll vs egg roll?” Spring rolls are wrapped in rice paper and served cold. I did an earlier post about spring rolls – if you want to check it out, click here. Egg rolls are wrapped in a flour dough and deep fried. Spring rolls are a healthier alternative but who doesn’t love to indulge their taste buds with some crunchy deep fried egg rolls? Since there are many different countries that have their own versions of egg rolls, there are many different ways and ingredients that you can use prepare this dish. But this is how I make them.
You’ll need the following ingredients:
- 1 Package of Vermicelli Noodles
- Egg roll wrappers (50 in a package)
- 5 eggs Meat (ground pork or ground chicken – I use ground chicken, if vegan substitute fried tofu)
- 4 Carrots Cabbage
- 1 teaspoon Salt
- 1 teaspoon Pepper
- ½ cup Oyster sauce
- ¼ cup Soy sauce
- Vegetable oil
You will be able to make at least 40-45 egg rolls, since usually while making them you may accidentally burst a few of the wraps and will need to re-wrap! I like to make as many egg rolls as I can until all the fillings run out!
First, you wash your ingredients. Then carefully, use a shredder and shred the carrots into tiny bite sized pieces. Thinly slice your cabbage. I only use half the cabbage for this batch.
Bring a large pot of water to a boil and add your noodles. Cook your noodles until it is ready or soft, don’t be afraid to eat one to see if its ready (should not be chewy or hard). Drain and cut your noodles in half (as shown in the picture below).
Using one egg, separate the yolk and egg white. We do this with only 1 of the eggs as we will need the 1 egg yolk in a separate bowl to be used later. Now add the 4 other eggs and the egg white from the 1 egg to all your prepared fillings in a bowl as shown below.
Mix your ingredients together (carrots, cabbages, noodles, eggs, salt, pepper, meat) and you are ready to start wrapping!
How to wrap:
Wrapping and rolling the egg roll is very easy to do, you’ll get the hang of it quickly, I promise. Lay out one egg roll wrapper on a plate with a corner pointed toward you. Then place a tablespoon of the fillings in the corner facing you. Using your finger, gently roll over, fold the two corners together to make a triangle and then roll tightly. Seal the top with a beaten egg yolk and Voila!
Your eggroll should look like this. See how easy that was? 😃
Continue wrapping until you have a batch.
Frying the eggrolls:
I use vegetable oil for frying my egg rolls. You can use whichever oil you prefer. Fry the egg rolls in low to medium heat until lightly browned and crispy turning the egg rolls occasionally (3 – 5 minutes). I carefully place 6 or 7 egg rolls at a time. Scoop them out and lay them in a skewer or pan with a napkin to absorb the excess oil. Continue frying the rest until you run out of egg rolls.
Eggrolls are usually served with sweet & sour sauce, but I eat them with sweetened chilli sauce Yumm!
Everyone who tries my egg rolls have all fell in love with them! 😍😋 So enjoy them while they are fresh!! They are great for party snacks, outings, and potlucks. Be creative with the ingredients and give this recipe a try. If you love seafood, try it with shrimp! The possibilities are endless. Have fun and enjoy!
Happy Friday everyone! 😀🙂😉
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"Part of the secret of success in life is to eat what you like and let the food fight it out inside." -Mark Twain