How do you make an egg roll?

Answer 1

You need spring roll wrappers from an Asian market. In lage bowl combine about 4 cups shredded vegetables - cabbage, sprouts, carrots, mushrooms, scallions etc with 1 Tbs sesame oil and 2 Tbs soy sauce. Submerge wrappers individually in water until softened. Place 2-3 Tbs on wrappers and roll. These can be eaten 'as is', deep fried or baked. Serve with dipping sauces. For good recipes by Vahchef and others, click on the links below, under 'Related links'.

Answer 2

Egg Rolls are typically deep fried.

Cooking them is the easy part. The hard part (not really hard just time consuming if you're a bit unorganized in the kitchen) is the prep work involved in getting the egg rolls ready for deep frying.

Typical Ingredients:

• Egg roll wraps (available at most grocery stores)
• Cabbage cut into thin slices (about half of a head)
• Sprouts
• Carrots in thin slices
• Cooked chicken, pork, beef, seafood (optional)
• Peanut or vegetable oil (to cook)
• one egg (beaten/whisked)

Steps:

Preheat your deep fryer. Allow your deep fryer to heat through thoroughly. Try to use peanut oil if possible, as it adds a pleasant nutty flavor to the egg rolls.

Stuff your rolls. Place your wraps on a clean surface so that the points are up and down and left and right (should appear as a diamond, not a square). Place the filling onto the rolls.

Wrap your rolls. Take the bottom point of your wrap and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper.

Seal the egg roll. To prevent the egg roll from unwrapping in the deep fryer you need to seal the seams, this also prevents oil from filling the inside of the egg roll. In a small dish or bowl place a beaten egg. Dip your finger into the mixture and use this as glue to seal the top point of your wrap and any openings where you feel the wrap needs to be glued together.

Cook your egg rolls. Since deep fryer temperatures will vary and size of the egg rolls will affect the cooking time, there is no set cooking time. Place 3-4 egg rolls in the deep fryer and allow to cook until golden brown. Roll the egg rolls in the oil to evenly brown the wrapper. Avoid overcooking the egg rolls.

Serve immediately. Egg rolls are best served as soon as they have finished cooking. Serve with a chilled bottle of sweet cherry sauce, plum sauce, sweet and sour sauce, or anything you enjoy on egg rolls.

Tips:

• Chop all vegetables into strips similar to the size of the sprouts.
• Cook your egg rolls as you wrap them as the moisture will make the wrapper weak and soggy if you allow them to sit too long.
• Make sure that all veggies are as dry as possible before stuffing the egg rolls, to keep egg rolls from becoming soggy.
• If you don't cook it, put then in the refrigerator but if after 2 days of not cooking them then put them in freezer
• Make sure they are all cooked evenly.
• Roll egg rolls in deep fryer to allow all sides to brown
• Eat the egg roll right after cooking, as it will be crunchy, if eaten after it cools, it will still be good but a bit soggy.
• Can be frozen and thawed or deep fried as needed

Warnings:

• Egg rolls are addictive and will probably get eaten faster than you can make them.
• Egg rolls will go soggy if not used immediately.
• Making egg rolls can be time-consuming.
• Avoid peanut oil if there is a possibility that someone might eat the egg rolls that is allergic to peanuts. *Vegetable oil makes a great alternative.

Also, another way to make egg rolls is to bake them. I've never personally made them this way, and I believe (most) Chinese restaurants deep fry them. I'll include a link at the bottom to a baked egg roll recipe.

You should also try Spring Rolls. I love them. If you're in the mood for something lighter without all the potential greasiness Spring Rolls are just the ticket. Spring Rolls

Answer 3

From The Higher Taste cookbook--a tested recipe! It's good! You can get hing (asafoetida) at a market that sells Asian and/or Indian foods.

Spring Rolls

½ pound broccoli (cut in small flowerets)

2 cups Chinese cabbage (finely sliced)

1 cup bamboo shoots

1 cup sliced water chestnuts

¾ pound bean sprouts

1 cup chopped tofu

1 package eggless pastry wrappers (thawed)

5 tablespoons Chinese sesame oil

1 tablespoon minced fresh ginger

¼ teaspoon hing

¼ teaspoon black pepper

1 ½ tablespoons soy sauce

1 ½ tablespoons salt

1 ½ tablespoons ground coriander

4 cups oil for frying

In wok heat sesame oil, then add hing, fresh ginger, black pepper, and broccoli. Cover and cook on medium heat for 10 minutes. Add cabbage and fry for 3 more minutes. Add bamboo shoots, water chestnuts, and chopped tofu. Fry for 3 more minutes. Add bean sprouts, salt, ground coriander, and soy sauce. Fry for 2 more minutes. Put in colander to drain excess juices.

Heat 4 cups oil in wok.

Unwrap pastry. Have a small bowl of water handy to seal pastries. In center of pastry put 4 tablespoons stuffing. Fold sides over toward center, roll and seal. Repeat with all 12 rolls.

Oil should be very hot. Fry each roll on each side for 30 seconds. They will be reddish brown. Drain on paper towels. Serve warm with a sweet-and-sour sauce of desired.

Makes 1 dozen.

Note: Eggless pastry wrappers may be purchased at Chinese, Thai, Philippine, or other specialty shops.

Answer 4

You wrap a filling of vegetables in a sheet of filo pastry and deep fry it.

Answer 5

the ingredients in spring rolls [including the wrappers] are

flour, butter, corn flour, salt, milk, oil,butter, onion, soya sauce, carrot, french beans, wheat flour, onion greens.

Answer 6

push it down a hill.

Answer 7

no