How to make homemade egg rolls?

Answer 1

There are several very good recipes on allrecipes.com

Answer 2

1 hour 45 min prep
Change to: egg rolls US Metric
EGG ROLL BATTER
2 cups all-purpose flour, plus
1 tablespoon all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1 egg, beaten
1 teaspoon sugar
water
peanut oil
FILLING
1 lb lean ground beef
1/4 cup butter
4 cups finely shredded cabbage, partially cooked
1/2 cup minced green onions
1/2 cup minced celery
2 cups canned bean sprouts, drained
1 teaspoon salt
1/8 teaspoon pepper
1 pinch sugar

Not the one? See other Homemade Egg Rolls Recipes
< 60 mins Appetizers
Chinese Appetizers
Ground Beef Appetizers
BATTER: Sift flour cornstarch and salt, add egg and sugar,and gradually add water till you have a very thin batter.
Using a pastry brush,grease a 6 inch skillet with peanut oil.
pour 4 Tablespons of batter in skillet,tilting pan to spread batter over entire bottom of skillet.
Cook over low heat till edges peel away from sides of pan, gently turn and cook other side.
Remove from pan and let cool.
FILLINGBrown beef in butter.
Add vegetables& Seasonings to meat.
Cook for about 5 minutes.
Drain and cool.
To Assemble and FryPlace a heaping Tablespoon of filling in center each wrapper.
spread around to about 1/2 inch from edges.
fold up sides and roll.
Sealing with flour and water.
(1 Tblsp. Flour,2 Tblsps. water.) Fry in Deep Hot Fat (360 degrees) until Golden brown.
Serve with sweet hot mustard,sweet and sour sauce,or Worcestershire sauce or your favorite sauce.



this makes 12 egg rolls

Answer 3

Homemade Egg Rolls

EGG ROLL BATTER
2 cups all-purpose flour, plus
1 tablespoon all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1 egg, beaten
1 teaspoon sugar
water
peanut oil
FILLING
1 lb lean ground beef
1/4 cup butter
4 cups finely shredded cabbage, partially cooked
1/2 cup minced green onions
1/2 cup minced celery
2 cups canned bean sprouts, drained
1 teaspoon salt
1/8 teaspoon pepper
1 pinch sugar

BATTER: Sift flour cornstarch and salt, add egg and sugar,and gradually add water till you have a very thin batter.

Using a pastry brush,grease a 6 inch skillet with peanut oil.

Pour 4 Tablespons of batter in skillet,tilting pan to spread batter over entire bottom of skillet.

Cook over low heat till edges peel away from sides of pan, gently turn and cook other side.

Remove from pan and let cool.

Add Brown beef in batter.

Add vegetables & Seasonings to meat.

Cook for about 5 minutes.

Drain and cool.

To Assemble and FryPlace a heaping Tablespoon of filling in center each wrapper.
spread around to about 1/2 inch from edges.
fold up sides and roll.

Sealing with flour and water.

(1 Tblsp. Flour,2 Tblsps. water.) Fry in Deep Hot Fat (360 degrees) until Golden brown.

Serve with sweet hot mustard,sweet and sour sauce,or Worcestershire sauce or your favorite sauce

Answer 4

Egg Rolls
INGREDIENTS
1 pound lean ground beef or chicken or shrimp
1 onion, thinly sliced
1/2 teaspoon dried minced garlic
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sherry
1 teaspoon ground ginger
1 large head cabbage, finely shredded
1/4 cup water
1 tablespoon vegetable oil
1 teaspoon white sugar
2 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 quarts vegetable oil for deep frying
1 (16 ounce) package egg roll wrappers
DIRECTIONS
In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside.
In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat.
Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.

Answer 5

My favorite is made with pork but some of my friends like a plain veggie type.

8 egg roll wrappers
1 recipe Pork Filling (see recipe below)
Cooking oil for deep frying
1-1/3 cups bottled sweet-and-sour sauce or 1/2 cup prepared Chinese-style hot mustard

For each egg roll, place an egg roll skin on a flat surface with a corner pointing toward you. Spoon about 1/4 cup of the Pork Filling across and just below center or egg roll skin. Fold bottom corner over filling, tucking it under on the other side. Fold the side corners over filling, forming an envelope shape. Roll egg roll toward remaining corner. Moisten top corner with water; press firmly to seal.

Heat oil in electric deep-fryer and add egg.rolls, a few at a time, cook 2 to 3 minutes or until golden brown. Remove with slotted spoon; drain on paper towels. Keep warm in 300 degree F oven while frying remaining egg rolls. Serve with sweet-and-sour sauce or hot mustard.


Pork Filling

Cook 1/2 pound ground pork, 1 teaspoon grated gingerroot, and 1 clove garlic, minced, for 2 to 3 minutes or till meat is no longer pink; drain fat. Add 1/2 cup finely chopped bok choy or cabbage, 1/2 cup chopped water chestnuts, 1/2 cup shredded carrot, and 1/4 cup finely chopped onion. Stir-fry 2 minutes more. Combine 2 tablespoons soy sauce, 2 teaspoons cornstarch, 1/2 teaspoon sugar, and 1/4 teaspoon salt; add to skillet. Cook and stir for 1 minute; cool slightly.

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8 dried mushrooms
8 ounces firm tofu
1 tablespoon water
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon sesame oil
1 tablespoon cooking oil
2 cloves garlic, minced
4 cups finely shredded cabbage
2 medium carrots, shredded
Cooking oil or shortening for deep-fat frying
10 egg roll wrappers
Chinese Mustard Sauce

In a mixing bowl soak dried mushrooms for 30 minutes in enough warm water to cover. Rinse well and squeeze to drain thoroughly. Chop finely, discarding stems. Set aside.

Cut tofu into 1/4-inch cubes. In a bowl stir together the water, soy sauce, cornstarch, sugar, and sesame oil.

Pour the 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add the cabbage and stir-fry for 1 minute. Add the carrots and stir-fry for 1 minute. Stir the soy mixture. Add to the skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in the mushrooms, tofu, and cabbage. Remove from skillet and cool.

In a wok or 3-quart saucepan heat 1-1/2 to 2 inches of cooking oil.

Meanwhile, place an egg roll wrapper with a point toward you. Spoon about 1/4 cup of filling across and just below the center of the egg roll wrapper. Fold the bottom point of the egg roll wrapper over the filling. Then tuck it under the filling. Fold the side corners of the egg roll wrapper over the filling, forming an envelope shape. Roll the egg roll toward the remaining corner. Moisten the top point and press firmly to seal.

Fry egg rolls, a few at a time, in the hot oil for 1 to 2-1/2 minutes or until golden, turning once. Using a wire strainer or slotted spoon, remove food from oil. Drain on a wok rack or on paper towels. Keep warm in a 300 degree oven while frying remaining food.

Serve warm with Chinese Mustard Sauce