When I think of Chinese takeout, I think of delicious crispy egg rolls.
Generally pork are the most popular, but I tend to enjoy chicken or shrimp filled rolls the best.
Making your own egg rolls from home is so simple, and you can make any variety you choose.
To make these tasty rolls, start by cooking your chicken and sautéing your vegetables.
Once your filling is complete, lay one egg roll wrap on a clean plate, corner pointing toward you.
Place filling near the center of the wrap diagonally. Don’t over fill. Allow room for your corners to fold in.
Brush water on the top and side points. This will seal your egg roll, once rolled up.
Taking the corner pointing toward you; roll forward covering filling.
Fold over both corners.
Roll up the rest of the way. Be gentle with the wraps they are thin and may split. That equals a big mess while frying. So roll gently.
To Fry: Heat 2 cups of oil in a Dutch Oven, or deep pot. Fry for approximately 3 to 4 minutes total, turning once. Egg rolls are done once they are golden brown.
To Bake: place on greased baking sheet. Spray tops with cooking spray and bake for approximately 10 to 15 minutes at 425 degrees, until golden brown.
When I make egg rolls for dinner, I make 20 at a time and freeze what’s left. That way homemade egg rolls or no more than a freezer walk away at all times. If you plan to freeze them, don’t let them get overly brown when cooking them. They will brown more when you reheat them, so it’s better to only let them slightly brown. To reheat them in the oven, simply place the frozen egg rolls on a cookie sheet, and bake for approximately 15 to 20 minutes, at 425 degrees.
Yum! Better than store bought any day.
- 20 egg roll wraps
- 2 large chicken breasts, cooked and shredded
- ¼ of a head of cabbage, thinly shredded
- 6 green onions, sliced thin
- 1 cup of shredded carrots
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1¼ teaspoon ground ginger
- ¼ teaspoon white pepper
- ¼ teaspoon garlic powder
- 2 cups oil for frying
- Sauté cabbage, onions and carrots in sesame oil. Once they become slightly tender, add shredded chicken, soy sauce, garlic, ginger, and pepper. Cook for 3 to 4 minutes; remove from heat
- Lay egg roll wrapper on plate, with corner pointing toward you. Scoop filling onto wrap diagonally
- Tightly fold bottom corner up over filling
- Brush water on top and side points
- Fold sides into center
- Finish rolling wrap up, sealing top point
- Deep Fry: Heat 2 cups of oil in deep pot, or Dutch Oven. Oil should be around 350 degrees. Place rolls, four or five at a time in pot. Cook approximately 3 to 4 minutes, or until golden brown, turn once halfway through cooking process
- Baking: Place rolls on a greased cooking sheet. Spray tops with cooking spray and bake at 425 degrees for 10 to 15 minutes, or until golden brown. Turn once halfway through baking process