These egg rolls are crispy and packed with tasty fillings like veggies and meat. They make a fun snack or appetizer for any meal, and the best part? They’re easy to pick up and munch on!
Whenever I make egg rolls, I can’t resist the urge to dip them in sweet and sour sauce. It just makes everything better! They’re a hit at parties, and I love how quickly they disappear!
Key Ingredients & Substitutions
Cabbage: Green cabbage is a common choice due to its mild flavor and crunch. You could substitute with napa cabbage or even bok choy if you like a slightly different taste.
Carrots: Shredded carrots add color and sweetness. If you don’t have fresh carrots, you can use frozen shredded carrots or even grated zucchini for a change!
Protein: I often use chicken, but you can substitute with beef, shrimp, or even tofu for a vegetarian option. Just make sure it’s cooked before mixing with the veggies.
Egg Roll Wrappers: If you can’t find egg roll wrappers, spring roll wrappers work too! Just note they might be thinner, and you may need to adjust frying times.
Oil for Frying: I prefer vegetable oil for its high smoke point, but canola oil or peanut oil are great alternatives too if you want a touch of flavor.
How Can I Ensure My Egg Rolls Are Perfectly Wrapped?
The folding technique is key for a neat roll! Start with the wrapper oriented like a diamond, not a square. Place the filling at the bottom corner and follow these steps:
- Fold the bottom corner over the filling.
- Fold in the side corners to seal the filling inside.
- Roll from the bottom up tightly, sealing the top with a bit of water. This helps it stick!
Practice makes perfect. Even if they aren’t perfect, they’ll still taste amazing!
What’s the Best Way to Fry Egg Rolls for the Crispiest Texture?
Oil temperature is crucial! Heat it to around 350°F (175°C) before frying. A thermometer helps, but if you drop in a small piece of bread, it should bubble vigorously.
- Fry a few egg rolls at a time to avoid crowding, which lowers the oil temperature.
- Turn them occasionally so they’re evenly cooked.
- Drain on paper towels immediately after frying to keep them crispy.
Enjoy the satisfying crunch from the first bite right to the last!
Better Than Restaurant Fried Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup cooked chicken, shredded (or any protein of choice)
- 1/4 cup green onions, chopped
- 1/4 cup soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
For the Egg Rolls:
- 1 package egg roll wrappers
- Oil for frying (vegetable or canola)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 15-20 minutes to cook. In total, you’re looking at around 30-35 minutes for homemade fried egg rolls that are crispy and delicious!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large skillet set over medium heat, drizzle in a bit of oil. Once the oil is hot, add the shredded cabbage, carrots, and shredded chicken (or your protein of choice). Stir everything together.
2. Season the Mixture:
Now, pour in the soy sauce and sprinkle in the garlic powder and ground ginger. Add a pinch of salt and pepper to taste. Cook while stirring occasionally for about 5-7 minutes, until the veggies are softened and everything is combined. Remove the skillet from the heat and let it cool for a few minutes.
3. Roll the Egg Rolls:
Lay an egg roll wrapper on a clean flat surface with one corner pointing at you. Spoon 2-3 tablespoons of the cooled filling right in the center. Now, fold the bottom corner over the filling, tuck in the side corners tightly, and roll the egg roll up to the top, sealing the edge with a little bit of water. Repeat this process with the rest of the wrappers and filling.
4. Fry the Egg Rolls:
In a large pot or deep fryer, heat the oil to 350°F (175°C). Carefully add a few egg rolls to the hot oil and fry them until they turn golden brown and crispy, which should take about 3-4 minutes on each side. Make sure not to overcrowd the pot!
5. Drain and Serve:
Once they’re done, use a slotted spoon to lift the egg rolls out of the oil and let them drain on paper towels. Serve your tasty fried egg rolls warm with soy sauce or sweet and sour sauce for dipping. Enjoy your homemade goodness!
Can I Use Different Proteins in This Recipe?
Absolutely! You can substitute the cooked chicken with any protein of your choice, such as shrimp, pork, beef, or tofu for a vegetarian option. Just ensure that any raw meats are cooked through before combining with the vegetables.
What Can I Use Instead of Egg Roll Wrappers?
If you can’t find egg roll wrappers, you can use spring roll wrappers, which are thinner and less doughy. Alternatively, thinly sliced rice paper can work as well, but remember to soak it briefly in warm water before rolling to make it more pliable.
How to Store Leftover Egg Rolls
Let any leftover egg rolls cool completely before storing them in an airtight container in the fridge for up to 3 days. To reheat, simply bake them in a preheated oven at 375°F (190°C) for about 10-15 minutes to regain their crispiness.
What’s the Best Way to Keep Egg Rolls Crispy?
To keep your fried egg rolls crispy, serve them immediately after frying. If you need to hold them for a bit, place them on a wire rack instead of paper towels. This minimizes steam buildup, helping to maintain that crunchy texture!
