Does anybody know a "good" egg roll recipe?

Question

I've tried a couple recipe's off internet sites, but none of them turned out good, like at a chinese restaurant. I am going to a super bowl party, and everybody is making a chinese dish. I have to do the egg rolls. Please help!

Answer 1

This egg roll recipe makes the thicker egg roll that is popular in western restaurants. Makes 15 - 16 egg rolls.

Need advice on how to keep egg rolls from coming out too dry or too soggy? Follow these 11 simple tips to Turning Out the Perfect Egg Roll.
INGREDIENTS:
1 boneless, skinless chicken breast
Marinade:
1 tablespoon soy sauce
Salt and pepper to taste
Pinch of cornstarch
Other:
3 tablespoons water
1 teaspoon cornstarch
1 tablespoon oyster sauce
2 teaspoons soy sauce
1/2 teaspoon sugar
1 garlic clove, minced
2 stalks celery, sliced diagonally
1 small onion, chopped
1 red bell pepper, diced
1/2 cup sliced fresh mushrooms
1 cup mung bean sprouts, rinsed and drained
2 green onions, chopped
4 tablespoons oil for stir-frying, or as needed
14 - 16 egg roll wrappers
2 tablespoons cornstarch mixed with 1 tablespoon water, or as needed, to seal wrappers
4 cups oil for deep-frying
PREPARATION:

Rinse the chicken breast and pat dry, cutting off any fat. Cut into thin strips. Add the soy sauce, salt and pepper and cornstarch. Marinate the chicken for 15 minutes.
In a small bowl, mix together 1 tablespoon water with the 1 teaspoon cornstarch and set aside.
Mix the remaining 2 tablespoons water with the oyster sauce, soy sauce and sugar. Set aside. Wash and prepare the vegetables.
Heat the wok and add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is 80 percent cooked. Remove from the wok.
Clean out the wok and add 2 tablespoons oil. Add the minced garlic and stir until aromatic (15 seconds). Add the celery and chopped onion. Stir-fry until the onion is beginning to brown, and then add the bell pepper, mushrooms and bean sprouts. Add a bit of salt and/or sugar to the bean sprouts if desired. Stir in the green onion.
Add the chicken back into the wok. Push everything up to the side and add the oyster sauce and water mixture in the middle. Give the cornstarch and water mixture a quick stir and add to the sauce, stirring quickly to thicken. Mix the sauce with the chicken and vegetables. Remove from the heat and cool.
Heat the oil for deep-frying to 375 degrees Fahrenheit. While waiting for the oil to heat, prepare the egg rolls.
Lay an egg roll wrapper out in front of you. Place 3 - 4 tablespoons of the filling in the middle, spreading it out so it doesn’t bunch up but not going right to the edges of the wrapper. Dip your finger in the mixture of 2 tablespoons cornstarch and 1 tablespoon water. Wet 3 edges of the wrapper, excluding the bottom edge that is closest to you. Lift the bottom of the wrapper over the filling and tuck it in. Fold in the sides, pressing down to stick, and roll up the egg roll the remainder of the way. Press down the top edge to seal.
Carefully add the egg rolls into the hot oil, 1 or 2 at a time, and deep-fry until they turn golden brown. Remove and drain on paper towels. Serve with Sweet and Sour sauce and/or Hot Mustard for dipping.

Answer 2

I simply use perogie dough and fold it in roll ( putting in chinese stuff like mushrooms, bamboo bits, rice, seal and brush it with egg and drop in hot oil & take out quickly just a few moments after they're dropped in they get a nice light golden brown. So far I only get 3 in a pot & the first 1 has to be taken out then 2nd & 3rd. What I do when the oil is hot enough I put the rolls in the pot cover turn off element the heat in the pot cooks them! If U need perogie dough recipe email me & I'll send it! Most chinese restaurants egg rolls don't contain any meat. Adding meat in Egg rolls is a western idea so there for that be a meat roll not an egg roll.

Answer 3

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

Answer 4

There is a gadget you can buy which looks like a shallow scoop.

You need to mix your egg with water and then pour it into a hot oiled gadget and you have to make the layer super thin.

It takes seconds to set. Remove from the heat and at the edge nearest to you start to roll the egg in a cigar form direction away from you. There you have your egg roll.
It should not be coloured.

Answer 5

I make my egg rolls from hamburg, cabbage, a clove of garlic, carrots, and soy sauce and they are so good.

I use two pounds of hamburg, one bag of coleslaw with carrots, two cloves of garlic grated and three tablespoons soy sauce. Cook the hamburg until brown and add the remaining ingredients.
Drain
fill your egg roll wrappers and roll when you finish rolling add just a touch of water at the tip of the wrap it will hold the wrapper together and deep fry.