Egg Rolls Recipe 🥢
Cook Time: 10 minutes
Prep Time: 30 minutes
Total Time: 40 minutes
Servings: Makes about 12 egg rolls
Rating: 4.5 stars from 6 reviews
Calories: 278.3 per serving
Dietary Information: High Protein, Low Carb
Description:
Indulge in the delightful crunch and savory flavors of homemade Egg Rolls with this recipe from lovewithrecipes.com. These Asian-inspired treats are filled with a delicious mixture of lean beef, pork, bean sprouts, cabbage, eggs, and aromatic seasonings, making them an irresistible appetizer or snack. Quick and easy to prepare, they’re perfect for any occasion, whether it’s a casual gathering or a cozy night in.
Ingredients:
- 1 lean beef, finely chopped
- 1 pork, minced
- 1/2 cup bean sprouts, soaked and drained
- 2 cups cabbage, finely shredded
- 3 eggs, beaten
- 1/2 tsp garlic powder
- 1/4 cup green onion, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp Accent seasoning (optional)
- 12 egg roll wrappers
- Hot peanut oil, for frying
Instructions:
-
Prepare Ingredients:
- Soak bean sprouts and mushrooms in water for 25 minutes.
- Drain and finely chop the soaked bean sprouts.
- Shred cabbage into thin strips, resembling coleslaw style.
- In a large bowl, combine the chopped lean beef, minced pork, chopped bean sprouts, shredded cabbage, beaten eggs, garlic powder, chopped green onion, salt, pepper, and Accent seasoning (if using). Mix well until thoroughly combined.
-
Assemble Egg Rolls:
- Lay an egg roll wrapper on a clean, dry surface, with one corner pointing towards you.
- Place about 5 1/2 tablespoons of the filling mixture onto the center of the wrapper, forming a horizontal line.
- Fold the bottom corner of the wrapper over the filling, tucking it snugly underneath.
- Fold the left and right corners towards the center, creating an envelope-like shape.
- Roll the wrapper upwards, tightly enclosing the filling, until you reach the top corner.
- Moisten the top corner with a little water to seal the egg roll.
-
Fry Egg Rolls:
- In a deep skillet or fryer, heat enough peanut oil to submerge the egg rolls to 350°F (175°C).
- Carefully place the assembled egg rolls into the hot oil, seam side down, using a slotted spoon or tongs.
- Fry the egg rolls in batches, ensuring they are not overcrowded, until golden brown and crisp, about 3-4 minutes per batch.
- Remove the cooked egg rolls from the oil and drain on paper towels to absorb any excess oil.
- Serve hot with your favorite dipping sauce, such as sweet and sour sauce, plum sauce, or soy sauce with minced garlic and chili.
Recipe Notes:
- Be sure to drain the filling mixture well to prevent the egg roll wrappers from becoming soggy during frying.
- If peanut oil is unavailable, you can use vegetable oil or canola oil for frying.
- For a vegetarian version, omit the meat and increase the amount of vegetables or substitute with tofu.
- To make ahead, assemble the egg rolls and freeze them on a baking sheet until firm, then transfer to a freezer bag for storage. Fry directly from frozen, adding a few extra minutes to the frying time.
- Experiment with different fillings and seasonings to customize the egg rolls to your taste preferences. Try adding shredded carrots, bamboo shoots, water chestnuts, or shrimp for variety.
- Leftover egg rolls can be reheated in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through and crispy.
