Recently, I shared my Egg Roll recipe at Bakeaholic Mama! This was the second time I’ve been blessed to share on someone else’s blog. It’s a great experience and a lot of fun! Carrie at Bakeaholic Mama is awesome! Check out her blog at: Bakeaholic Mama!
This is the same recipe I shared with Carries readers! (This just has a few more photos and descriptions!) Egg rolls date all the way back to ancient China. The dough is traditionally made with egg, hence the name! When we go out, Egg Rolls are one of my favorite appetizers. I love the crisp crunch of the wrapper, the variety of savory fillings and the salty finish of dripping them in soy sauce. It’s the perfect starter! We make ours without meat, but you can add shredded, seasoned pork or chicken if you’d like. Don’t they look good?
I started with a hot wok, some oil and a few beaten eggs! I made a simple egg pancake, let it cool and then sliced it up!
Then in the same pan, with a bit more oil, I added the cabbages and carrots.
After those cook down a bit, I added soy sauce, sugar, mushrooms, green onions and bamboo!
Now, you add those delicious egg pancake slivers and let the whole thing cool.
When this was cooking, everyone in the house wanted to eat without rolling them up! The fun part is the rolling through, so we got right to work!
Evan, our youngest, helped roll them. Here is his stack of egg rolls!
Time to deep fry! We heated four cups of oil to 350 degrees. You can use your deep fryer, but we used a pan so I could flip them easily.
Now, it’s time to eat!!
Try them yourself and see what you think!
1 package egg roll wrappers
3/4 cup thinly sliced mushrooms
1/2 can (8oz) bamboo shoots, julienned
1 fairly large carrot, peeled and julienned
1/2 head purple cabbage, finely shredded
1/2 head green cabbage, finely shredded
4 green onions, thinly sliced
3 1/2 tsp. soy sauce
2 tsp. sugar
4 cups, plus 4 tsp vegetable oil
2 eggs, beaten
1 egg white, beaten (to seal the wrappers)
In a large skillet or wok, heat 1 tsp vegetable oil over medium flame. Put the 2 beaten eggs in the wok and cook until they are firm. Do not stir the eggs. Flip them over and cook briefly on the other side. No more than 30 seconds. Essentially you want a mini omelette pancake. Slide the egg out of the pan and let it cool completely.
Heat 3 tsp of vegetable oil in the same pan over high flame. Stir in the carrot and the cabbage and cook until just wilted (about 2 minutes) Add the green onions, bamboo, mushrooms, salt, sugar and soy sauce to the mix and continue to cook for about five minutes until the vegetables are softened.
While the cabbage mix is cooking, slice the cooled egg into julienned strips.
When the vegetable mixture is cooked, spread it out on a cookie sheet and stir in the sliced eggs. Allow the mix to cool. You can refrigerate it at this point if you’re going to assemble the egg rolls later.
To put the egg rolls together, lay a wrapper on the counter with one corner pointed towards you. Place approx 4 TBLS of the cooled filling across the bottom end of the wrapper. Fold the bottom corner over the filling and roll away from you just once. Brush the remaining exposed edges of the inside of the wrapper with the egg white. Fold the left corner of the wrapper to the center of the roll, then the right corner of the wrapper to the center, then continue rolling until it’s sealed. It should look like a little envelope wrapper. While you are rolling the rest, keep your finished egg rolls covered a kitchen towel or plastic wrap to keep them from drying out.
Heat the remaining 4 cups of oil in a pan or use your deep fryer and heat to 350 degrees.
Fry the egg rolls 3 or 4 at a time until they are golden brown, about 4 to 6 minutes. Drain on paper towels. Serve with soy sauce! Enjoy!