mackeeg
Cook
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?
Homemade Egg Rolls?
- Thread starter mackeeg
- Start date
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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.
I deep fry in peanut oil at 350degrees untill they float and the skins are really crispy and bubbley.
VeraBlue
Executive Chef
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!
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!
kitchenelf
Chef Extraordinaire
TATT - love the cilantro addition!
Vera - what great combos!!!!!
Vera - what great combos!!!!!
boufa06
Executive Chef
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.
htc
Head Chef
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.
urmaniac13
Executive Chef
- Joined
- Sep 7, 2005
- Messages
- 4,764
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.
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.
Shunka
Head Chef
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!!!!
Loprraine
Executive Chef
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.
CharlieD
Chef Extraordinaire
I buy ready made egg roll skins. For filling I use pack of Cole slaw and pack of shredded carrots, some times I add been sprouts. Plus seasoning. I like my egg rolls vegetarian, there is always some type of meat to fallow.
Half Baked
Executive Chef
- Joined
- Jul 16, 2006
- Messages
- 2,927
VeraBlue said:
VeraBlue
Executive Chef
Ayrton said:
I'm afraid of bean sprouts.
I wouldn't be in the same room with a bean sprout if I could avoid it.
VeraBlue
Executive Chef
htc said:
Indeed an egg roll wrapper and won ton skins are entirely different things, yielding different results. You can substitute them, however. Wontons are more reminiscent of gyoza if you boil or steam them. Fry them, however, and they pucker more like an egg roll.
Chief Longwind Of The North
Certified/Certifiable
Here's a recipe from my cookbook "You Can Be a Great Cook With Poultry. Feel free to substitute marinated beef, pork, or seafood such as scallops or shrimp in this recipe. They all work great. Following the eggrolls is a killer pineapple sweet & sour recipe from the same book.
You will find these egg-rolls packed with flavor and texture. And the Sweet & Sour sauce is unique. And like the pancake recipe, everyone who has tried these love them. I hope you do to. But beware, they require some works. Enjoy.
Chicken Egg Rolls
Well start with something almost everybody knows and loves; Egg rolls. Such an incredible flavor. And yet, many people dont like them due to the soggy, often mushy cabbage found in the commercially prepared varieties. The egg rolls you will make from this recipe are crispy and filled with flavors and textures sure to please the most discriminating palate. They feature the goodness of oriental vegetables, stir fried into a delicious filling (hint: Though this is a chicken recipe, you can change the meat to beef, pork, duck, lamb, shrimp, scallops, etc. They all work equally well with the veggies).
We had a neighbor who seemed to have a sixth sense where egg rolls were concerned. We never knew how she knew, but whenever I whipped up a batch of egg rolls, Lou (short for Louise) would show up at our doorstep. Now mind you, she wasnt a mooch by nature. But she couldnt resist these little beauties.
This recipe takes time. It works best when multiple people work on it. You can throw an Egg Roll party where you invite your friends and/or family to participate in the production. Youll be amazed at how many people will take you up on the offer. And youll be the head chef of course.
Ingredients:
2 lbs. cut up frying chicken
1/4 cup sliced and halved water chestnuts
1/4 cup coarsely chopped bamboo shoots
1/4 cup diced onion
2 stalks celery, sliced
green pepper, chopped (optional)
1 tsp. salt
1/4 tsp. Ground ginger
2 tbs. Soy sauce
scant dash of Chinese 5 spice powder
2 cups fresh bean sprouts
1 package egg roll skins
1 cup peanut oil + 2 tbs.
Skin and bone the chicken. Place the skin and bones in two cups of boiling water and cover. Turn heat down to simmer. While the chicken skins and bones are cooking, finely dice the chicken meat into 1/4 inch pieces.
Heat 2 tbs. of the peanut oil in a steel wok, or large heavy skillet (I prefer seasoned cast iron if Im not using my wok). Add the chicken and half of the salt. Cover with a lid and cook for about seven minutes, stirring frequently. Remove the cooked chicken to a large bowl (very large) and pour any juices from the pan into the boiling chicken stock.
Return the wok to the stove and reheat. Add the onion, garlic, peppers, bok choy, water chestnuts, and bamboo shoots. Stir fry on highest heat setting for five minutes without lid. Remove the cooked vegetables to the bowl with the chicken. Add the spices and soy sauce to the bowl and mix well.
Place the bean sprouts into the wok and cover. Add cup water to the wok. Cook for seven to ten minutes until the bean sprouts turn white and loose there translucent quality. Add to the meat and vegetable mixture and toss thoroughly. Place bowl where you can easily reach into it and let cool for ten minutes.
Remove the skin and bones from the broth and discard. Add water to make two cups of broth. Use the broth as the basic stock for pineapple sweet and sour sauce.
*
Frying egg rolls is best done with an assistant, or partner. As the egg rolls are made, they should be immediately placed in hot oil. As the uncooked egg rolls sit, the water and vegetable fluids will cause the skins to become gooey and hard to work with. Working with a partner will also reduce the work load and total cooking time.
Put a finger bowl filled with water within easy reach. Place an egg roll skin onto a clean dry surface. Put one tbs. Of the chicken mixture onto the egg roll skin center. Dip your fingers into the water and use them to wet all four edges of the egg roll skin. Fold two opposite sides toward the center until they just begin to cover the filling. Grasp one of the unfolded edges and place over the filling. Continue rolling into a complete cylinder. Set aside. Make as many egg rolls as you desire. Experiment with the amount of filling you add. Deep fry in hot peanut oil immediately until lightly browned. Drain on paper towels to remove excess oil. Serve with pineapple sweet and sour sauce and mustard sauce, and with fried or steamed brown rice.
Oh, one more thing about egg roll skins. You can wrap cheese and meat in them, place them in a covered casserole dish, pour your favorite tomato based sauce over top, and cook them in the oven, like manicotti. Yum. But thats in another one of my books.
Pineapple Sweet & Sour Sauce
This syrup based sauce can be made ahead and refrigerated. It compliments egg rolls, chicken stir fries, won tons, etc. It can also be used with ham and pastas.
*
Ingredients:
2 cups chicken broth (water can be used if no broth is available)
1/4 tsp. ginger
1 tbs. onion powder or 1/4 onion finely chopped
2 cloves crushed garlic
16 oz. can crushed or chunk pineapple (substitute cup lemon juice if used for seafood)
cup firmly packed brown sugar (substitute cup white granulated sugar if lemon juice is used)
1/8 cup balsamic, or apple cider vinegar
1/4 chopped sweet pepper (optional but omit if lemon juice is used)
2 tbs. cornstarch mixed with 4 oz. water
*
Combine ingredients in order. After adding brown sugar, taste. Sauce should be fairly sweet with the ginger and chicken flavors tickling, not stomping the taste buds. Add vinegar and taste again. Add more brown sugar or vinegar as needed. But be careful. It is much easier to add just a bit more of something than it’s to try to remove it, or compensate for a too strong flavor.
Mix the cornstarch and water together, and pour into the gently boiling sauce. Stir rapidly to distribute until the sauce is thickened. Remove from heat and cover.
*
Crushed pineapple is better for egg rolls, won tons, tempura coated items. Chunk pineapple is good with pork chops, ribs, chicken pieces, etc.
Seeeeeeya; Goodweed of the North
You will find these egg-rolls packed with flavor and texture. And the Sweet & Sour sauce is unique. And like the pancake recipe, everyone who has tried these love them. I hope you do to. But beware, they require some works. Enjoy.
Chicken Egg Rolls
Well start with something almost everybody knows and loves; Egg rolls. Such an incredible flavor. And yet, many people dont like them due to the soggy, often mushy cabbage found in the commercially prepared varieties. The egg rolls you will make from this recipe are crispy and filled with flavors and textures sure to please the most discriminating palate. They feature the goodness of oriental vegetables, stir fried into a delicious filling (hint: Though this is a chicken recipe, you can change the meat to beef, pork, duck, lamb, shrimp, scallops, etc. They all work equally well with the veggies).
We had a neighbor who seemed to have a sixth sense where egg rolls were concerned. We never knew how she knew, but whenever I whipped up a batch of egg rolls, Lou (short for Louise) would show up at our doorstep. Now mind you, she wasnt a mooch by nature. But she couldnt resist these little beauties.
This recipe takes time. It works best when multiple people work on it. You can throw an Egg Roll party where you invite your friends and/or family to participate in the production. Youll be amazed at how many people will take you up on the offer. And youll be the head chef of course.
Ingredients:
2 lbs. cut up frying chicken
1/4 cup sliced and halved water chestnuts
1/4 cup coarsely chopped bamboo shoots
1/4 cup diced onion
2 stalks celery, sliced
green pepper, chopped (optional)
1 tsp. salt
1/4 tsp. Ground ginger
2 tbs. Soy sauce
scant dash of Chinese 5 spice powder
2 cups fresh bean sprouts
1 package egg roll skins
1 cup peanut oil + 2 tbs.
Skin and bone the chicken. Place the skin and bones in two cups of boiling water and cover. Turn heat down to simmer. While the chicken skins and bones are cooking, finely dice the chicken meat into 1/4 inch pieces.
Heat 2 tbs. of the peanut oil in a steel wok, or large heavy skillet (I prefer seasoned cast iron if Im not using my wok). Add the chicken and half of the salt. Cover with a lid and cook for about seven minutes, stirring frequently. Remove the cooked chicken to a large bowl (very large) and pour any juices from the pan into the boiling chicken stock.
Return the wok to the stove and reheat. Add the onion, garlic, peppers, bok choy, water chestnuts, and bamboo shoots. Stir fry on highest heat setting for five minutes without lid. Remove the cooked vegetables to the bowl with the chicken. Add the spices and soy sauce to the bowl and mix well.
Place the bean sprouts into the wok and cover. Add cup water to the wok. Cook for seven to ten minutes until the bean sprouts turn white and loose there translucent quality. Add to the meat and vegetable mixture and toss thoroughly. Place bowl where you can easily reach into it and let cool for ten minutes.
Remove the skin and bones from the broth and discard. Add water to make two cups of broth. Use the broth as the basic stock for pineapple sweet and sour sauce.
*
Frying egg rolls is best done with an assistant, or partner. As the egg rolls are made, they should be immediately placed in hot oil. As the uncooked egg rolls sit, the water and vegetable fluids will cause the skins to become gooey and hard to work with. Working with a partner will also reduce the work load and total cooking time.
Put a finger bowl filled with water within easy reach. Place an egg roll skin onto a clean dry surface. Put one tbs. Of the chicken mixture onto the egg roll skin center. Dip your fingers into the water and use them to wet all four edges of the egg roll skin. Fold two opposite sides toward the center until they just begin to cover the filling. Grasp one of the unfolded edges and place over the filling. Continue rolling into a complete cylinder. Set aside. Make as many egg rolls as you desire. Experiment with the amount of filling you add. Deep fry in hot peanut oil immediately until lightly browned. Drain on paper towels to remove excess oil. Serve with pineapple sweet and sour sauce and mustard sauce, and with fried or steamed brown rice.
Oh, one more thing about egg roll skins. You can wrap cheese and meat in them, place them in a covered casserole dish, pour your favorite tomato based sauce over top, and cook them in the oven, like manicotti. Yum. But thats in another one of my books.
Pineapple Sweet & Sour Sauce
This syrup based sauce can be made ahead and refrigerated. It compliments egg rolls, chicken stir fries, won tons, etc. It can also be used with ham and pastas.
*
Ingredients:
2 cups chicken broth (water can be used if no broth is available)
1/4 tsp. ginger
1 tbs. onion powder or 1/4 onion finely chopped
2 cloves crushed garlic
16 oz. can crushed or chunk pineapple (substitute cup lemon juice if used for seafood)
cup firmly packed brown sugar (substitute cup white granulated sugar if lemon juice is used)
1/8 cup balsamic, or apple cider vinegar
1/4 chopped sweet pepper (optional but omit if lemon juice is used)
2 tbs. cornstarch mixed with 4 oz. water
*
Combine ingredients in order. After adding brown sugar, taste. Sauce should be fairly sweet with the ginger and chicken flavors tickling, not stomping the taste buds. Add vinegar and taste again. Add more brown sugar or vinegar as needed. But be careful. It is much easier to add just a bit more of something than it’s to try to remove it, or compensate for a too strong flavor.
Mix the cornstarch and water together, and pour into the gently boiling sauce. Stir rapidly to distribute until the sauce is thickened. Remove from heat and cover.
*
Crushed pineapple is better for egg rolls, won tons, tempura coated items. Chunk pineapple is good with pork chops, ribs, chicken pieces, etc.
Seeeeeeya; Goodweed of the North
rickell
Senior Cook
goodweed, have you ever frozen your egg rolls before frying them. I have
never made egg rolls with the meat being stir fried, this sounds wonderful.
i would just like to freeze them seems this will make alot.
never made egg rolls with the meat being stir fried, this sounds wonderful.
i would just like to freeze them seems this will make alot.
boufa06
Executive Chef
rickell, it is better to freeze the mix, thaw it and make the egg rolls when you are ready as the ready rolls become soggy the moment you freeze them or for that matter when left unfried. They are best eaten when freshly fried.
Shunka
Head Chef
Completely agree with boufa on this!!! I've tried so many ways over the last 30 years and always come back to doing it this way.boufa06 said:
CharlieD
Chef Extraordinaire
Somebody here sugested to me to fry egg rolls first and then feeze, so I did, it worked really well. I just reheated them in the oven, they were as fresh as fresh (well, almost).
CWS4322
Chef Extraordinaire
I'm bringing this thread back because I want to make homemade egg rolls this weekend. However, I had read if you want to freeze them, flash freeze for an hour. Then, when you want to cook them, thaw and then cook (I like to do mine in the oven). CharlieD, have you any suggestions/thoughts since you freeze them after frying?
