Exploring the world of culinary delights can be a thrilling adventure, and one dish that’s always a crowd-pleaser is this savory and delightful Chinese egg Rolls Recipe. This irresistible appetizer, with its crispy exterior and flavorful filling, is perfect for any occasion, whether it’s a casual night in or a festive gathering.
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Growing up, I fondly remember family gatherings where these egg rolls were a staple. My grandmother, a master in the kitchen, would let us sneak bites as the rolls came hot out of the fryer, each one brimming with delicious savory fillings. The aroma would fill the kitchen, drawing everyone together in anticipation. Today, recreating this recipe brings back those cherished memories and allows me to share a slice of my heritage with my own family.
Why You’ll Love This Recipe
These egg rolls are not just delicious; they are a versatile addition to your culinary repertoire. Packed with vegetables and proteins, they’re both filling and satisfying. This recipe is quick, taking less than an hour from start to finish, and allows for customization with your favorite ingredients. Their crispy perfection and portable nature make them excellent for parties and potlucks, standing out as a crowd favorite.
Ingredients Notes
The beauty of this dish lies not just in its taste but also in the simplicity of its ingredients. Opt for fresh vegetables such as cabbage and carrots for the freshest flavors. Ground pork is traditional, but chicken or turkey works well too. For a vegetarian twist, use tofu. Soy sauce, sesame oil, and garlic will infuse these rolls with that authentic taste you crave.
Recipe Steps
Step 1
Begin by preparing your filling. Finely chop all vegetables and set them aside. In a large pan, heat some sesame oil and sauté the garlic until fragrant. Add the protein of your choice, cooking until browned.
Step 2
Add the chopped vegetables to the pan, along with soy sauce and any seasonings you prefer. Stir everything together and let it cook until vegetables are soft but still have a bit of crunch.
Step 3
Lay out your Egg Roll wrappers on a clean surface. Spoon a generous amount of filling onto each wrapper, being careful not to overfill.
Step 4
Fold the corners of the wrapper inward, and begin rolling tightly from the bottom upwards, sealing the edges with a little water to ensure they don’t come apart during frying.
Step 5
Heat oil in a deep pan and fry the rolls, a few at a time, until golden brown. Remove and drain on paper towels to get rid of excess oil.
Storage Options
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. For longer storage, freeze the cooked rolls before frying, allowing you to reheat them in the oven directly from frozen, resulting in a delightful crunch as if freshly made.
Variations & Substitutions
Feel free to get creative with the filling. Substitute the meat with mushrooms for a hearty vegetarian version, or toss in some bean sprouts for an extra crunch. For a gluten-free option, use rice paper instead of traditional wrappers.
Serving Suggestions
Serve these egg rolls with a side of sweet chili sauce or soy sauce for dipping. They make an excellent appetizer for both formal dinners and casual get-togethers. Try pairing them with a light soup or salad for a complete meal that satisfies everyone’s taste buds.
Frequently Asked Questions
Can I prep the filling in advance? Yes, the filling can be prepared a day ahead. Store it in the refrigerator, and when you’re ready to roll, just bring it to room temperature or warm it slightly for easy handling.
What’s the best oil for frying egg rolls? Neutral oils like vegetable or canola work best due to their high smoke points. They allow for even frying, giving your egg rolls that perfect, golden-brown finish.
Can these egg rolls be baked instead of fried? Absolutely, for a healthier twist, bake them. Preheat your oven to 400°F (200°C), place the rolls on a baking sheet lined with parchment, and brush with a bit of oil. Bake for 12-15 minutes, flipping halfway through, until they are crispy and golden.
How to Make the Best 7-Step Chinese Egg Rolls with Sweet & Sour Sauce!
Ingredients
Main Ingredients
- 1 package egg roll wrappers about 24
- 1 pound ground beef or chicken
- 2 cups shredded cabbage finely chopped
- 1 cup grated carrots fresh
- 4 cloves garlic minced
- 3 tablespoons soy sauce low sodium
- 2 tablespoons sesame oil
- 1 teaspoon black pepper freshly ground
- 1 tablespoon cornstarch
- 5 cups vegetable oil for frying
Sweet & Sour Sauce
- 1 cup pineapple juice fresh or canned
- 0.5 cup sugar white granulated
- 0.25 cup rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
Instructions
Preparation Steps
- Start by finely chopping the cabbage and grating the carrots. Combine in a large bowl.
- In a skillet, heat sesame oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add ground beef and cook until browned.
- Mix soy sauce, pepper, and cornstarch in a small bowl. Pour over the beef mixture to thicken.
- Place an egg roll wrapper on a flat surface. Add a small amount of cabbage mixture and beef to the center. Roll tightly and seal edges with a water-cornstarch mixture.
- Heat vegetable oil in a deep pot to 350°F (175°C). Fry egg rolls in batches until golden brown.
- For the sauce: Combine pineapple juice, sugar, vinegar, and ketchup in a saucepan. Bring to a boil.
- Add cornstarch mixture to the saucepan. Stir continuously until the sauce thickens.
