hey y'all, anyone have a great homemade eggroll recipe?

Question

yeah, im making a traditional chinese dinner for my family tomarrow. (no im not chinese,lol but love the food) so i was wondering what all i should make with it, and does anyone got some egg roll recipes?

Thanks all for responding, i really appreciate it, and i will give 10 pts to best answer!

Answer 1

EGGROLLS

1-2 lbs. ground beef
1 lg. onion
1 bell pepper
2-3 carrots, chopped
2-4 tbsp. oyster sauce
MSG to taste
1 head cabbage, thinly sliced (optional)
Bean sprouts (optional)
2 eggs
Lumpia skins or eggroll wrappers

(Lumpia wrappers tender to be a lite more crisper and tender).
Almost any ingredient can be used or omitted in eggrolls. There is really no exact amount for each ingredient. Use ingredients according to personal preference.

Brown ground beef and drain; add onion, bell pepper, carrots. Cook until slightly crunchy (do not over cook). Add oyster sauce, MSG and cabbage. Add bean sprouts. Pour beaten eggs into hot mixture. Eggs will cook in hot mixture. Let mixture cool. Roll in eggroll wrapper. Deep fry, drain. Serve and enjoy.

Answer 2

try this one..

Egg Roll Recipe

1/2 lb sausage
1 medium onion, minced
4 cloves garlic, minced
2 tea fresh gingerroot, minced
2 cups cabbage, shredded (I like Napa but any will do)
1 1/2 cups mung bean sprouts, chopped
1 T soy sauce
2 tea sesame oil
1 package egg roll wrappers
Oil for frying

Sauté onion in a T oil for 1-2 minutes. Add sausage and crumble and sauté until mostly brown. Add ginger and garlic and sauté for 1 minute. Add cabbage and sauté about 5 minutes. Add sprouts, soy and sesame oil and sauté until heated through, about 5 more minutes. Cool slightly. Put about 1/4 cup in egg roll wrapper and roll.

Deep fry in 375° oil, turniing once until lightly browned on both sides.

Answer 3

LUMPIANG SHIANGHAI (EGGROLL)

2 lbs. ground pork
3 to 4 pieces carrots (minced finely)
2 lg. onions, minced finely
Salt and pepper to taste
2 tsp. soy sauce
1 egg, beaten
Eggroll wrappers (found in oriental store)

Mix above ingredients together (except eggroll wrapper). Separate eggroll wrappers, GENTLY! (Eggroll wrappers are delicate and will break easily). Cut each wrapper into two equal pieces; wrap ingredients accordingly. Deep fry until golden brown.

EGGROLLS

1 pkg. eggroll wrappers (about 20 wrappers)
1 lg. cabbage, blanched & shredded
2 lg. carrots, shredded & sauteed in oil
1 lb. bean sprouts, blanched & chopped
1 bunch spinach, blanched & chopped
3 green onions, finely chopped
1 lb. ground beef, brown & remove excess fat
Salt
Pepper
1 1/2 tbsp. sesame oil
1 1/2 tbsp. sesame seeds, roasted & ground
1/4 tsp. MSG, Accent
1/4 tsp. garlic powder

All blanched vegetables must be squeezed to remove excess water.
Combine all ingredients and seasoning. Place about 3-4 tablespoons filling on a corner of each eggroll wrapper and roll up. Moisten edges of wrapper with egg mixture (1 egg, beaten). Place in deep fat fryer set at 375 degrees and fry until golden brown.

Try ground pork or shrimp instead of ground beef.

Add celery, leek, bok choy cabbage, water chestnuts, bamboo shoot, onions, mushrooms and other vegetables you like.

SWEET AND SOUR SAUCE:

1 1/2 c. sugar
1 c. water
1 c. white vinegar
1 c. ketchup
1/2 lemon, sliced & quartered (optional)
3 1/4" sliced fresh ginger, pressed (optional)
1/2 tsp. salt
1 red apple, shredded

Combine all in large saucepan and bring to boil, stirring frequently. Discard ginger and lemon. Reduce heat and simmer for an hour. Add cornstarch (2 teaspoons); mix and again bring to boil. Remove from heat when thickened. It can be frozen.

hope these help. enjoy.

Answer 4

Crispy Eggrolls:

50 min 30 min prep
4 servings
Chicken marinate
1 tablespoon soy sauce
1 tablespoon cornstarch
1/4 teaspoon garlic powder
1 tablespoon oil
Filling
1/2 head cabbage, shredded
1 carrot
2 celery ribs, diced
1 onion, thin sliced
2 chicken breasts, thin sliced
3 garlic cloves, minced
2 teaspoons ginger, minced
2 tablespoons oil
3 tablespoons soy sauce
Wrapping
10-12 square spring roll wrappers, I use Wei Chuan (for frying)
1 egg white
oil (for frying)
Marinate sliced chicken for 5-10 minutes.
Heat wok on high, and add chicken, stirring until lightly cooked. (NOTE: Do not over cook, chicken will be reheated later).
Remove chicken from wok and set aside.
Heat 2 T oil in wok and add garlic, ginger, carrot, onion, celery, and green onion. Leave cabbage aside for now. Stir until onion is slightly limp.
Add cabbage and stir, cooking until cabbage is limp. In the meantime, add soy sauce, chicken, and salt to taste.
Remove from wok and allow to cool to room temperature or colder (very important!).
Beat egg white in a bowl until fluffy.
Separate eggroll wrappers and store under a towel to prevent drying.
On a plate, lay out a wrapper diagonally (with a corner pointing to you) and fill with about 1/2 cup filling (It is important for the filling to be cooled. If it is hot, the wrapper will tear).
Fold corner closest to you over filling and tuck under.
Gently but tightly roll about halfway up.
Fold side corners toward the middle.
Continue rolling up and leave about 2 inches unrolled.
Brush a small amount of egg white on the exposed corner and finish rolling.
Heat oil in sauce pan or wok for deep frying. Do not get too hot; about medium to med-high is fine.
Fry eggrolls until crispy golden brown.
Remove and place on paper towels to drain.