How do you make egg rolls?

Answer 1

☼ Egg Roll Wrappers
Make Your Own and Store Ahead!

2 cups all-purpose flour, sifted
1 tsp. salt
1 egg
1/2 cup ice water
cornstarch

Sift flour and salt into a large bowl. Make a well in the center and add egg and water. Using a fork, stir the dough until it just holds together and leaves the sides of the bowl.

Turn out onto a floured surface and knead until smooth and elastic (about 5 minutes) or, if you prefer, use the dough hook on your mixer.

Cover the dough and allow to rest for at least 30 minutes.

Divide the dough into four parts. Dust your pastry board or area with cornstarch and roll each piece of dough out into an 11x14 inch rectangle.

Cut the 14-inch length into 4 equal parts and the 11-inch length into 3 equal parts. You will then have 12 3 1/2-inch squares of dough. Stack them on a platter or plate. The cornstarch will prevent them from sticking.

Repeat with the remaining three parts of dough. If you are not going to use them right away, wrap securely and freeze.

Keep a supply in the freezer and you will always be ready to make your favorite egg rolls. You can double or make larger batches of this if you want extra to freeze.

Answer 2

Easy Chicken Egg Rolls:

45 min 15 min prep
24 egg rolls

2 cups chickens, cooked and shredded
1 cup finely diced onions
3 garlic cloves, minced
2 tablespoons cooking oil
2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
1 (12 ounce) bag bean sprouts
1 (8 ounce) can water chestnuts, diced
1/2 cup bottled teriyaki marinade
1/4 cup soy sauce
24 egg roll wraps
hot oil (for frying)

#1 Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
#2 Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
#3 Cover and steam for 5 minutes.
#4 Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
#5 Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
#6 While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
#7 Fry until a deep golden brown, a few at a time; drain on paper towels.

Answer 3

Egg Rolls

INGREDIENTS:
2 T. peanut oil
3 to 4 cups shredded cabbage
3 green onions, sliced crosswise thinly
1 T. soy sauce
1 tsp. brown sugar
1 cup cooked chopped meat and/or shrimp

PREPARATION:
Put oil in a 12" (or larger) wok or a 12" (or larger) skillet. Add cabbage and green onions and toss with oil to coat. Turn heat on high and stir-fry for about 3 minutes, or until cabbage gets limp. Add the last three ingredients and continue stir-frying for 1 minute, or until done. (Pick out a shred of cabbage and eat it to determine when it's done.) Let cool a bit and then fill the wrappers according to the directions on the package.
While you are rolling them, heat peanut oil. You can either deep- fry at 375 degrees or just put 1 1/2 " or so of oil in a skillet. When they are all rolled, add some of them to the oil. (I put as many as will fit without crowding. Just remember that the more you put in, the more it lowers the temperature of the oil, and if the temp gets too low, the egg rolls will absorb more oil and be greasier than they would otherwise.) They only take a minute or two to cook -- go by the color. When they look almost as browned as you want them, take out and cool and drain on paper towels. I say "almost as browned" because they are so hot they continue cooking for a little bit after you take them out. (They stay really hot for a bit -- warn the family!) Serve with the sauce and/or mustard.

The reason the amount of cabbage was listed as 3 to 4 cups is because you want to fry the cabbage rather than steam it. If the pan isn't big enough, the cabbage will steam and there will be too much liquid in the filling when it is done, so you might want to play it safe and use only three cups. If you do end up with liquid-y filling, simply put it into a colander set over a plate or in the sink and let it drain.

Also, you should probably make about 3 batches of the filling to use up one whole package of egg roll skins.

The sweet and sour sauce we use is Ty Ling brand. I have made my own, but I prefer theirs by far. The Chinese mustard is nothing more than dry mustard mixed with water to the consistency you prefer and then let to sit for 15 minutes, but I just think it's handier to have nothing else to make besides the egg rolls.

I know that this filling doesn't sound like much, but it truly does make a delicious filling. The whole extended family loves these egg rolls. I usually make 60 - 80 of them. And of course you can play around with the recipe, adding any number of shredded veggies and stuff.

Answer 4

I am not a big egg roll fan cause i don't like cabbage but I love lumpia so here is the recipe in case you would like to try it.

INGREDIENTS
1 pound ground pork
1 pound ground beef
1 medium onion, finely chopped
1 carrot, grated
1/4 cup soy sauce
2 1/2 teaspoons black pepper
1 1/2 tablespoons garlic powder
2 tablespoons salt
1 (16 ounce) package spring roll wrappers
1 1/2 quarts oil for frying
DIRECTIONS
In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

Answer 5

INGREDIENTS
1 (16 ounce) package wonton wrappers
1 pound lean ground beef
1 pound shrimp - peeled, deveined and coarsely chopped
5 tablespoons soy sauce
3 tablespoons oyster sauce
1 pound bean sprouts
2 green onions
3 stalks celery, chopped
1 medium head cabbage, finely shredded
2 cloves garlic, minced
1 teaspoon monosodium glutamate (MSG)
1 cup vegetable oil
DIRECTIONS
Place cabbage, bean sprouts, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir fry until cooked.
In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over a high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove mixture from heat.
Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together.
Fry the wontons in 1/4 inch of vegetable oil until golden brown.

Answer 6

I usually just crack them open, but if you want to roll it around a bit first, well that's up to you.

Answer 7

http://web.foodnetwork.com/food/web/searchResults?searchString=egg+rolls&site=food&searchType=Recipe&gosearch.x=14&gosearch.y=11