Do you know how to make Chinese egg rolls?

Question

In Australia we don't have egg-rolls - we always hear them mentioned on movies and tv shows - what are they? Are they good? How can I make some to try? Any recipes out there?

Answer 1

Ok I saw that everyone gave you a recipe for egg roll filling using egg roll wrappers BUT if you don't have egg rolls in Australia you WON"T have the wrappers

SO HERE IS A RECIPE to make the wrappers too!

Homemade egg roll wrappers are easy to make and often less dry than storebought wrappers.

INGREDIENTS:
2 cups all-purpose flour
1 large egg
1 teaspoon salt
1/2 cup ice water
Cornstarch
PREPARATION:
Sift the flour into a large bowl.

Lightly beat the egg with the salt. Stir in 1/4 cup of water. Add the egg and the ice water to the flour. Stir in as much of the remaining 1/4 cup of water as needed to form a sticky batter.

Turn the dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes.

Cover the dough and let rest for at least 30 minutes.

Knead the dough briefly, then cut in half. Turn out onto a lightly floured surface.Roll each half into a cylinder. Lightly score so that you have 12 equal pieces. Roll each piece out into a 3 1/2-inch square.

Stack the wrappers while you are preparing the remainder, covering with a damp cloth so that they don't dry out. If necessary, lightly dust the wrappers with flour or cornstarch to prevent them from sticking together. Use immediately, or refrigerate or freeze in a plastic bag until ready to use.


Filling:

1 pound fresh pork (or barbecued pork) optional you can use any meat or just vegetarian
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts
Pork Seasoning:
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch
Gravy:
4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste
2 tablespoons cornstarch mixed with 2 teaspoons cold water*
2 tablespoons oil for stir-frying
2 to 4 cups oil for deep-frying
PREPARATION:
Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.

While the pork is marinating, prepare the vegetables, and the gravy mixture.

Heat the wok or large fry pan over medium-high to high heat.


Add the oil for stir-frying. When the oil is ready, add the celery and onion and stir-fry.

Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.

Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.

Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.

To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.

Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.

Serve with Sweet and Sour Dipping Sauce.

Answer 2

Egg Roll Wrappers

Answer 3

Egg Rolls

Ingredients

(4 servings)

1 lb Package egg roll skins
1 x Enough oil to deepfry
1/2 c Cooked and diced shrimp
1/4 c Shreded bamboo shoots canned
2 ea Green onion; finely chopped
1/2 ts Sugar
1 tb Seseme oil
1 x Egg beaten
1 c Diced roast pork
1/4 c Water chestnuts
2 c Chopped bean sprouts fresh
4 ea Fresh mushroom chopped
2 tb Soy sauce
1 x Salt and pepper to taste


Instructions

Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot.

Answer 4

Egg Rolls with Pork
8 ounces bean sprouts
3 tablespoons oil
1/2 pound ground pork
3 cups finely-chopped celery
6 mushrooms, cup into 1/4-inch slices
1 tablespoon soy sauce
1 tablespoon Chinese rice wine
2 teaspoons salt
1/2 teaspoon sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water
16 ounces egg-roll wrappers
Oil for deep frying

Rinse bean sprouts in cold water and place on towel to drain well.

Heat 1 tablespoon of the oil in a wok or large skillet over high heat. Add the ground pork and cook until browned, about 2 minutes. Add the rice wine, soy sauce, and mushrooms and cook for another minute. Transfer mixture to a large bowl and set aside.

Pour remaining oil in wok and heat. Add celery and stir-fry for about 5 minutes. then add salt, sugar, and bean sprouts. Return pork mixture and mix thoroughly. Give the cornstarch mixture a stir, then add it to the work, stirring until combined. Transfer mixture to large bowl and cool.

For each egg roll, place about 1/4 cup of filling in center of wrapper, lying diagonally. Lift the lower corner over the filling and tuck the point under it. Bring both side corners over the filling, then roll up egg roll. To assure than top corner of wrapper stays put, first dab on a drop of water. Repeat with remaining filling.

Heat about 3 cups of oil in a work until the oil reaches about 375 degrees F on a deep-frying thermometer. Place 5 or 6 egg rolls in hot oil and deep fry them for about 2 or 3 minutes. They should become golden brown. Fry in batches. Serve while still warm.

Answer 5

CHINESE EGG ROLLS

1/2 cup soy sauce
1/4 cup water
2 mashed garlic cloves
juice from 1/4 lemon
1 quartered roasting chicken
2 lb lean pork tenderloin
3 tablespoons vegetable oil
1 finely sliced celery stalk
1 small head cabbage finely diced
3 large onions, finely diced
1 pkg (8-oz) finely diced fresh mushrooms
soy sauce to taste
salt and pepper
1 lb bean sprouts thoroughly cleaned
egg roll wrappers
1 lightly beaten egg white
vegetable oil for frying



Dipping Sauce:

1/2 cup soy sauce
1 teaspoon dry mustard
2 teaspoons garlic powder
1 teaspoon vinegar
1 teaspoon brown sugar

Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight.
Roast the chicken and the pork together in a 350 degree oven until done. The chicken should be cooked in about 1 hour. The pork takes about an hour and a half.

When cool, cut into matchstick pieces and set aside.

Meanwhile, in a wok, or deep sided frying pan, heat the oil on medium heat. Stir in the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork.

Stir until heated through.

Add soy sauce, salt and pepper to taste. Remove from heat and stir in the bean sprouts.

When working with egg roll wrappers, be sure to cover them with a damp cloth to prevent them from drying out.

To fill each roll, mound about 2 heaping tablespoons of filling just below the center of the egg roll.

Fold bottom corner up over filling to cover, then fold in the two outside corners.

Roll closed, sealing shut with a bit of egg white.

Put oil in a wok or large pan to a depth of about 2 inches - deep enough to cover the egg rolls.

Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once.

May be kept warm in 200 degree oven until serving time.

Serve with dipping sauce.

DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown sugar.

NOTE: Egg rolls may be frozen after frying and cooled.

Reheat in oven to serve.

Answer 6

Chinese egg rolls can vary from one restaurant to another. Essentially egg rolls are an appetizer filled with veggies and meat, rolled in a flour-based shell, and fried. You can make them totally vegetarian or you can add any kind of meat into it.

Here's a recipe that I use and LOVE. My family and friends love them too. If you don't like ground turkey you can use ground chicken, ground pork, ground beef, or a combination. I also leave out the ground ginger and use a tablespoon of Sesame Oil instead. Unless you really like the taste of ginger... I think the ginger makes them taste funny. You can vary the soy sauce and sesame oil to your liking. If you're worried about sodium levels, soy sauce is available in lower-sodium as well. Hope you like them. Happy Eating!


Turkey Egg Rolls

Coleslaw mix hurries along the preparation of these deep-fried egg rolls served with sweet-and-sour sauce. "These elegant appetizers are as easy to make as they are to eat," assures Lucille Gendron of Pelham, New Hampshire.

INGREDIENTS
* 1/2 pound ground turkey
* 2 cups coleslaw mix
* 1 tablespoon soy sauce
* 1/2 teaspoon ground ginger
* 1/4 teaspoon onion salt
* 1/4 teaspoon garlic powder
* 10 egg roll wrappers
* Oil for deep-fat frying
* Sweet-and-sour sauce


SERVINGS 5
CATEGORY Appetizer
METHOD Deep-Frying
PREP 15 min.
COOK 15 min.
TOTAL 30 min.

DIRECTIONS

In a large skillet, cook turkey over medium heat until no longer pink; drain. Stir in the coleslaw mix, soy sauce, ginger, onion salt and garlic powder. Place 1/4 cup in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner of wrapper with water; roll up tightly to seal. Repeat.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 3-4 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-and-sour sauce. Yield: 10 egg rolls.

Answer 7

For the best answers, search on this site https://shorturl.im/axuIv

This sounds crazy, but Panda Express has a pretty decent chicken egg roll. They have two types, so make sure you ask for the Chicken one. I'm Chinese and I would not normally recommend PE, but like I said it's decent.

Answer 8

Push them with chop sticks

Answer 9

yeah you call your local chinese resturaunt... order an egg-role... or two, get it delivered, pay 5 niney nine. and you will have yourself one... or two delicious egg-roles in your posetion... you ganna eat that? well you can't do that... im hungry... im ganna go to China Jade and get one... or two egg-roles.

Answer 10

yes