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My review
Best Egg Rolls
Angela Hamilton
"These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired."
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Ingredients
servings 334Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
- In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
- Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
- Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
Footnotes
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 489612 Ratings
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Most helpful positive review
12/20/2006
Original review 12/20/06 These were sooo good. It's really hard to find decent Chinese food around here so I made my own. I made a few changes. Doubled the ginger & garlic powder, & used 4 cups...
Most helpful critical review
9/23/2002
Good egg rolls but I think I'll have to play around with some spices to make it taste better. Possibly lemon pepper seasoning. Also, instead of chopping up cabbage and carrots, I used 2 cups w...
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Newest
12/20/2006
Original review 12/20/06 These were sooo good. It's really hard to find decent Chinese food around here so I made my own. I made a few changes. Doubled the ginger & garlic powder, & used 4 cups...
2/24/2003
I took the reviews advice and added twice the called for garlic and ginger and also added soy sauce as many said these were bland. They were fantastic and very easy to put together! I also used...
1/19/2003
This recipe is excellent. We were a little concerned because some of the reviews said the egg rolls were bland. We made no modifications to it, and it was outstanding. Our guests were very im...
2/6/2003
These are the easiest egg rolls I have ever made, and they are tasty. Next time I would add a little more seasoning to the filling. I also used a bag of cole slaw. i JUST MADE THESE AGAIN AND ...
5/8/2003
These were the first egg rolls I've ever made and I must say they were impressive. Instead of chopping everthing up (carrots, etc.) I bought a bag of coleslaw mix and used that. They were delici...
2/20/2002
These are great, although after making them a few times, I would recommend using canola oil to fry them in. I got a much crispier egg roll using that instead of peanut oil. Also, I added scram...
9/21/2002
These are good. I tried them with Lumpia Wrappers instead of egg roll wrappers and they were even better! The lumpia wrappers come out nice and crispy the way my kids like them. Lumpia wrappe...
9/23/2002
Good egg rolls but I think I'll have to play around with some spices to make it taste better. Possibly lemon pepper seasoning. Also, instead of chopping up cabbage and carrots, I used 2 cups w...