Introduction

Egg rolls are a popular appetizer that people love to snack on, whether ordering out from their favorite Chinese restaurant or making them at home. They are a must-have at any party, and with good reason: they are delicious, crispy, and a great way to get in some protein and vegetables. In this article, we will provide a step-by-step guide for making classic egg rolls, share regional variations, and offer tips and tricks for making healthier and alternative options.

Step-by-Step Guide

Ingredients:

• Egg roll wrappers
• 1 pound ground pork or chicken
• 1 cup shredded cabbage
• ½ cup chopped onions
• 1 minced garlic clove
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 egg, beaten
• 1 tablespoon cornstarch

1. Begin by browning the meat in a skillet until it’s fully cooked.
2. Add the cabbage, onions, and garlic, and cook until the cabbage is wilted.
3. Mix in the soy sauce and hoisin sauce and stir well.
4. Remove from heat and let the mixture cool before making the egg rolls.
5. In a small bowl, mix together the beaten egg and cornstarch to create an egg wash.
6. Lay the egg roll wrappers out on a flat surface, placing the filling at the center and spreading it out evenly.
7. Roll the wrapper tightly around the filling, tucking in the sides as you go.
8. Brush the edges of the wrapper with the egg wash to seal it.
9. Heat oil in a large pot over medium-high heat to 350-375°F. Gently place the egg rolls into the oil, being careful not to overcrowd them.
10. Cook until the egg rolls are golden brown, approximately 3-4 minutes on each side.
11. Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel to drain excess oil.
12. Serve hot with your favorite dipping sauce.

Video Tutorial

For visual learners, check out this tutorial video for making egg rolls:

Healthy Egg Rolls

If you’re looking for a healthier version of the classic egg rolls, here are some ideas to consider:

• Instead of deep-frying, try baking the egg rolls in the oven for a healthier alternative.
• Use fresh vegetables like carrots, bell peppers, and bean sprouts instead of cabbage and ground meat. You can also add tofu or shrimp for protein.
• Use alternative wrappers like rice paper or phyllo pastry sheets that are lower in calories and fat.
• Choose a dipping sauce that’s lower in sodium and sugar, such as a simple mixture of soy sauce, vinegar, and a drizzle of honey.

Regional Variations

Egg rolls come in various regional variations, each with a unique flavor and set of ingredients. Here are some to try out:

Chinese Egg Rolls

Ingredients:

• 1 package of egg roll wrappers
• 1 pound ground pork
• 2 cups chopped Chinese cabbage
• ½ cup chopped bamboo shoots
• ¼ cup shredded carrots
• 2 cloves garlic, minced
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• salt and pepper to taste
• 1 beaten egg white
• 4 cups vegetable oil for frying

1. Brown the pork in a skillet over medium-high heat until it’s fully cooked.
2. Add the cabbage, bamboo shoots, and carrots, cook for 2-3 minutes until the vegetables are wilted.
3. Add garlic, soy sauce, sesame oil, salt, and pepper. Stir and let it cool before rolling.
4. Set aside the egg roll wrapper with one corner pointing towards you.
5. Brush the edges with egg white.
6. Place 2-3 tablespoons of filling in the middle of the wrapper.
7. Fold the corner closest to you over the filling, tuck in the sides, and roll tightly, sealing the end with egg white.
8. Place the egg rolls in heated oil and cook until browned, approximately 3-4 minutes on each side.
9. Drain on a paper towel, serve hot with sweet chili sauce.

Filipino Egg Rolls

Ingredients:

• 1 pack of egg roll wrapper
• 1 lb ground pork or beef
• 1 small can water chestnuts, diced
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup carrots, shredded
• 1 cup potatoes, diced
• 1/4 cup soy sauce
• 1/2 cup chicken broth
• salt and pepper to taste
• 1 beaten egg
• 2 cups vegetable oil for frying

1. Brown the meat in a skillet over medium-high heat.
2. Add onion, garlic, carrots, and potatoes, cook for 2–3 minutes until the vegetables are soft.
3. Add soy sauce and chicken broth, allow the mixture to cook for 5-10minutes, stirring frequently.
4. Set aside the egg roll wrapper with one corner pointing towards you.
5. Place about 2-3 tablespoons of the filling in a straight line on the bottom half of the wrapper.
6. Fold the bottom corner over the filling, tuck in the sides, continue rolling tightly, leaving an inch at the top.
7. Brush just a bit of the beaten egg onto the top edge and finish rolling. Gently press the top edge to seal it.
8. Heat oil in a frying pan over medium heat. Fry until they are golden brown, approximately 3-4 minutes per side.
9. Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel to drain the excess oil.
10. Serve hot with sweet and sour sauce.

Vietnamese Egg Rolls

Ingredients:

• 1 package of Vietnamese spring roll wrappers
• 1 lb ground turkey
• 1 cup jicama (yam bean), peeled and julienned
• 1 carrot, peeled and julienned
• 1 onion, diced
• 1/4 cup glass noodles
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 2 cups vegetable oil for frying

1. Brown the turkey in a skillet over medium-high heat and cook until it’s fully cooked.
2. Add onion and garlic; cook for another minute or two.
3. Add the jicama, carrots, and glass noodles; stir-fry for a few minutes until the vegetables are tender.
4. Add fish sauce, salt & pepper. Stir and let it cool.
5. Set a square of the Vietnamese spring roll wrapper, with one corner pointed towards you.
6. Add the egg washing around the edges to secure the roll.
7. Place a spoonful of the filling mixture on the wrapper and spread it out.
8. Begin rolling the wrapper, tucking in the wrapper’s sides and pressing firmly to keep the roll tight until you reach the egg wash edge.
9. Coat the outside with egg wash to finish sealing the roll.
10. Heat the oil in a skillet over medium-high heat. Fry until golden brown on both sides.
11. Use a slotted spoon to remove the egg rolls from the oil and place them on the paper towel to drain excess oil.
12. Serve hot with sweet chili sauce or hoisin sauce.

Perfect for Parties

Egg rolls are perfect for any party setting, and here are some tips to help you make them a hit:

• Set up a station with a variety of sauces, such as sweet chili, peanut, and teriyaki, so guests can mix and match.
• Cut the egg rolls into smaller pieces for easy appetizer bites.
• Serve the egg rolls on a large platter with a side of Sriracha mayo dip.
• Make the egg rolls in advance, freeze them, and cook them right before the party for easy prep.

Family Recipe

My family has a unique egg roll recipe that has been passed down through generations and is always a hit at family gatherings. Here’s how you can make it at home:

Ingredients:

• Egg roll wrappers
• 1 pound ground beef
• 1 cup shredded carrots
• 1 cup chopped onions
• 3 garlic cloves, minced
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 1 beaten egg
• Vegetable oil for frying

1. Brown the ground beef in a skillet over medium-high heat until fully cooked.
2. Add the onions, garlic, and shredded carrots and cook until soft.
3. Add the soy sauce, salt, and pepper and mix well. Set aside and let cool.
4. Place the egg roll wrapper on a flat surface, and spoon a tablespoon of filling right in the center.
5. Brush all the edges of the wrapper with the beaten egg, including the corners.
6. Begin rolling the wrapper tightly around the filling, tucking in the sides as you go.
7. Heat vegetable oil in a large pot over medium-high heat to 350-375°F.
8. Fry the egg rolls until they are crispy and golden brown, approximately 3-4 minutes on each side.
9. Remove with a slotted spoon, drain on paper towels, and serve hot with your favorite dipping sauce.

Egg Roll Alternatives

Egg rolls don’t have to stick to traditional recipes. Here are some alternative options for those looking for a switch:

Vegetarian Egg Rolls

Ingredients:

• Egg roll wrappers
• 1 cup shredded purple cabbage
• 1 cup sliced mushrooms
• 1 cup shredded carrots
• 1 cup bean sprouts
• 2 garlic cloves, minced
• 1 teaspoon soy sauce
• 1 teaspoon hoisin sauce
• 1 beaten egg
• Vegetable oil for frying

1. Saute the garlic in a large skillet over medium-high heat.
2. Add the cabbage, mushrooms, bean sprouts, and carrots.
3.