Does anyone have a good recipe for egg rolls?

Question

I love egg rolls and a friend of mine who delivers ingredients to chinese/asian restaurants told me that of all the items on the menu egg rolls have the most msg.... it grossed me out. He also said that even though restaurants advertise no msg they all use it anyway... So now I want to learn how to make them myself. Is it hard to make them??

Answer 1

1 lb ground beef
1 package shredded cabbage (angel hair if you can find it)
1 package shredded carrots
salt and pepper
garlic powder
1-2 package egg roll wraps
1 egg
canola oil (for frying)
Grey Poupon Dijon Mustard

Not the one? See other Awesome Egg Rolls Recipes
< 60 mins Appetizers
Chinese Appetizers
Beef Appetizers
Fry the ground beef with the salt and pepper and garlic powder until the meat is completely browned.
Make sure to add a lot of the salt and pepper and garlic powder.
This needs to have a strong flavor because you'll be frying it with other ingredients.
Don't put so much in that you can't eat it, but you want to really taste it.
Once you are done getting the flavor right, get a LARGE bowl and put the shredded cabbage and carrots in it and then add the ground beef on top.
Mix together completely and let sit for about 15 minutes.
I do that so the mixture will soften and I can roll them more easily.
Check the mixture after it sits to make sure the flavor is still there and really stands out.
If not, add more of the salt and pepper and garlic powder.
It's really up to your taste buds, but this is what I've done and I get RAVE reviews.
Heat up your oil for frying in a deep fryer.
Follow the manufacturer's instructions for how much oil to add, but always make sure you don't fill it to the top so you don't get hurt.
I usually only fill about half of the fryer.
Crack an egg into a small bowl to make a wash for sealing the egg roll wraps.
Take a wrap and put about 1-2 teaspoons of the meat mixture onto the wrap.
Wrap the roll as shown on the package, remembering to seal with the egg wash.
I try to wrap my rolls tightly, but I don't always do that so well.
Once you are done wrapping, place the egg rolls carefully into the oil about 2-3 at a time.
Cook them until they are blond in color.
Don't let them get too dark.
Take them out and let drain on paper towels.
You're done! I serve mine with Grey Poupon for dipping. yummy!
Others might enjoy soy sauce! These also freeze very well, that is of course, if you have any left! I make a bunch for myself and have them for lunch.
Just pop them in the microwave for about 1 minute, and you're done.


if u would like more recipes here is the link

http://www.recipezaar.com/recipes.php?q=egg+rolls

Answer 2

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 3

NGREDIENTS:
1 package egg roll wrappers (4 1/2" by 5 1/2")
Filling:
1 pound fresh pork (or barbecued pork)
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 over medium-high to high heat.
Add the oil for stir-frying. When the oil is iready, 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.

Answer 4

Sassy Jane's Seafood Egg Rolls

INGREDIENTS
1/4 pound bay scallops
1/4 pound medium shrimp, peeled and deveined
1 teaspoon minced garlic, divided
2 tablespoons olive or vegetable oil, divided
1 large tomato - peeled, seeded and chopped
1/4 cup finely chopped onion
3 tablespoons minced fresh parsley
3 tablespoons minced fresh cilantro or additional parsley
3/4 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
dash cayenne pepper
1 pinch ground turmeric
1/4 cup soft bread crumbs
8 ounces phyllo dough, thawed
1/2 cup butter or margarine, melted
DIRECTIONS
In a large skillet, saute scallops, shrimp and 1/2 teaspoon garlic in 1 tablespoon oil for 2 minutes or until seafood is opaque. With a slotted spoon, remove from the pan and coarsely chop; set aside. In the same skillet, combine the tomato, onion and remaining garlic and oil; simmer for 5 minutes. Stir in parsley, cilantro, cumin, paprika, salt, pepper, cayenne and turmeric. Simmer, uncovered, until liquid is evaporated, about 5 minutes. Stir in seafood mixture and bread crumbs.
Cut the phyllo dough into 14-in. x 4-1/2-in. strips. Cover with a damp towel until ready to use. Lightly brush one strip with butter. Top with another strip; brush with butter. Place a tablespoonful of seafood mixture near one short side; fold in the long sides and roll up. Brush lightly with butter. Place on a greased baking sheet. Repeat with remaining phyllo and filling. Bake at 375 degrees F for 12-15 minutes or until golden brown.

Answer 5

if you are looking for north americanized egg rolls then the recipes given here will do fine. however, chinese and viet namese people do not really eat egg rolls this way. the best and easiest egg rolls to make are the vietnamese kind. they are quite healthy other than the deep frying. you will need the following:

package of egg roll wrapper in the frozen food section
half lbs of ground pork
half lbs raw shrimp deshelled
1 onion
1 med carrot
4 clove garlic
6 dried shittake mushrooms (soaked in a bowl (with cover) of boiling water for 20 min. and then cut off the stem)
small package of mung beean (glass noodles) soaked in hot water for 10 minutes drain and let sit in a colander for 30 minutes before adding to mixture
2 tsp fish sauce or soya sauce (more authentic with fish sauce but not everyone likes it)
tsp of black pepper

put all this stuff in a food processor and give it a whirl so it is all mixed and chopped...not pulverize it. you can hand chop and grate the veggies but i find the food processor to be faster.

place a heaping teaspoon of the filling in the wrapper and wrap it. then deep fry them. to ensure they do not explode, filling has to be dry so letting the noodles and mushrooms drain well makes a great difference.

this is normally served with a fish dipping sauce. mix the following in the order i place them:

2 cloves of garlic minced
juice of one lime
1/4 cup of fish sauce
1/4 cup of boiling water (add more if it is too strong of a fish taste)
1 tbsp of sugar (more if you like it sweeter)
2 tbsp rice wine vinegar
asian chilli peper sauce with seeds in it to taste

you can also eat it with worchestershire sauce (chinese call it chinese ketchup) or plum sauce but the vietnamese dipping sause is the best in my opinion.

Answer 6

It is not hard to make them, but it is labor-intensive. It's best if you can do it w/ a firend or spouse, to make it go faster.


EGG ROLLS (Lumpia)

1 chicken breast cooked
8 oz. cooked pork
1 cup finely diced celery
8 oz. cooked shrimp
1/2 cup chopped green onions
4 oz. fresh bean sprouts
2 tsp. salt
8 oz. cabbage
1/2 tsp. ground black pepper
4 oz. green beans
2 tbsp. light soy sauce
2 tbsp. peanut oil or other vegetableoil
1 packet egg roll wrappers
4 cloves garlic, finely chopped

Bone skin and dice chicken breast. Dice pork finely. Roughly chop shrimp.
Wash bean sprouts and drain. Pinch off straggly brown tails and chop roughly.
Shred cabbage finely, string beans and cut into very thin diagonal slices.

Heat oil and fry garlic over low heat for one minute, then add chicken, pork, and shrimp and stir fry one minute before adding beans. Stir fry for two minutes, then add sprouts, cabbage, celery, and onions. Toss and cook until tender but still crunchy. Add seasoning, mix well, then drain away excess moisture.

Place wrapper w/ point facing you; put a small amt of filing on top, then roll the point facing you over filling, tuck in both ends, and continue rolling into a tight package. Moisten tip with cold water to seal.

Fry in 375ºF deep vegetable oil for two minutes or until golden brown and crisp. Drain on absorbent paper and serve with favorite sauce. Enjoy!

Answer 7

pork tenderloin or even pork chop left overs. chop finely. sautee with green onion, finely chopped carrots and finely chopped cabbage. cook till tender. toss in a large bowl with soy sauce, as much as you like. then with your packaged egg roll wrappers, follow the directions on the package about rolling. working from corner to corner, sealing the final corner with water (which i have in a bowl and use my fingers to 'glue'). then i deep fry them in oil. they need to be submerged, possibly use a fry daddy or those other deep fryers. i wouldnt use a pan, they wont fry well, they'll just get soggy. i know the stuffing isn't as much as some chinese restraunts put in theirs but you can put whatever you like. just dont get too compicated and enjoy!

Answer 8

type in "vietnamese egg rolls" at yahoo. i think you'll find something. I like Vietnamese egg rolls more than Chinese because they have meat in them, like pork and shrimp. Chinese egg rolls only have vegetables.