"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Thread Tools Display Modes
Old 10-24-2006, 09:37 PM   #1
Join Date: Nov 2005
Location: Virginia Beach
Posts: 63
Homemade Egg Rolls?

I'm going to try and make these tomorrow. What do you put in your egg rolls and how do you make them at your house?


mackeeg is offline   Reply With Quote
Old 10-24-2006, 09:44 PM   #2
The Dude Abides
TATTRAT's Avatar
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,327
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Typically, eggroll wrapper(won ton skins), cabbage, carrot, a little ginger, I like doing pork, chicken and shrimp(all ground and cooked), and I add a little cilantro too.

I deep fry in peanut oil at 350degrees untill they float and the skins are really crispy and bubbley.

TATTRAT is offline   Reply With Quote
Old 10-25-2006, 04:50 AM   #3
Executive Chef
VeraBlue's Avatar
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Depending on the size I want them to be, I'll either use an egg roll wrapper or a won ton skin. The wrappers are a bit thicker and larger in size.

Typical egg roll filling would be shrimp, chicken, pork, cabbage, carrots, mushrooms, celery, ginger, garlic, soy sauce.

I've also filled them with sweet potatoes, carmelized onions, goat cheese and port.

Mushrooms, spinach and feta cheese

apples, dried cranberries, fresh bread crumbs, madiera

bananas, brown sugar, rum.

I prefer frying to baking.

Good luck!
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 11-06-2006, 11:08 PM   #4
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
TATT - love the cilantro addition!

Vera - what great combos!!!!!

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 11-07-2006, 01:29 AM   #5
Executive Chef
boufa06's Avatar
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
Back home, we prepare a filling consisting of shredded turnip/bamboo shoot, carrot, shrimps, fermented beans and chopped garlic, roll it up and deep fry in hot oil and then serve with sweet chilli sauce. There is another version called 'Popiah' which uses freshly made spring roll wrapper. Altogether there are at least 8 ingredients for the individuals to do their own wrapping. The 'Do-It-Yourself' Popiah parties used to be the craze those days but eventually the popularity died down due to the amount of work it entails. This type of spring rolls is now available in hawker's centres (small eating places) and restaurants.
boufa06 is offline   Reply With Quote
Old 11-07-2006, 02:53 AM   #6
Sous Chef
Join Date: May 2006
Posts: 665
Originally Posted by VeraBlue
...shrimp, chicken, pork, cabbage, carrots, mushrooms, celery, ginger, garlic, soy sauce ...
... and fresh bean sprouts if you can get them. They add a really desirable, fresh crunch!
XeniA is offline   Reply With Quote
Old 11-07-2006, 11:41 AM   #7
Head Chef
htc's Avatar
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
Not sure if we're all talking about the same thing, but using wonton shells would not produce an egg roll. It'd be something more like gyoza. (which to me is not an egg roll) Maybe I'm missing something?? Depending on the type of "egg roll" you want to make a couple of shells would be: egg roll wrap, rice paper, lumpia.
htc is offline   Reply With Quote
Old 11-07-2006, 12:07 PM   #8
Executive Chef
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
I like making the homemade version with what htc called "rice paper", I believe. (it is a semi transparent paper thin, round sheet made of rice)
You dump it in a water for a few second, roll with your choice of stuffing, thinly coat the surface with EVOO and oven bake it.
I like my stuffing with shredded cabbage, onion, carrots, mushrooms (if available shiitakes are nice), and small prawns, seasoned with ginger, garlic, sesame oil, pepper and ketjap (indonesian soy sauce).
I also like a bit of fusion variation with crumbled sausage.
urmaniac13 is offline   Reply With Quote
Old 11-07-2006, 12:18 PM   #9
Head Chef
Shunka's Avatar
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
Many of us have discussed this before and have posted very good recipes in this same forum. Have you went through all the pages of this forum yet? Please do!! I know you will find many wonderful ideas besides the great ones posted in this thread!!!!
Polly aka Shunka....the Def Leppard crazy in AZ!!
Shunka is offline   Reply With Quote
Old 11-07-2006, 12:20 PM   #10
Executive Chef
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
I'm trying something different today. I had a party catered last spring, and the Chef made Tourtiere Eggrolls. The traditional stuffing, but wrapped, and baked instead of fried. They were fabulous, and a fun takeoff on a traditional Quebec dish. Just trying to reach him to figure out what temp my oven should be.

Loprraine is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:00 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.