EGG ROLL WRAPPER FILLING IDEAS RECIPES

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EGG ROLL WRAPPERS RECIPE | ALLRECIPES



Egg Roll Wrappers Recipe | Allrecipes image

Homemade egg roll wrappers can be a real treat for the self-sufficient cook! Getting the wok to the correct temperature may be a challenge. If the batter sets before the wrapper is fully formed, the wok is too hot; if the edges are thin, it's too cool. Experiment and enjoy!

Provided by Matilda

Categories     Appetizers and Snacks    Wraps and Rolls    Egg Roll Recipes

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 8 wrappers

Number Of Ingredients 5

1 egg, beaten
¾ cup cold water
¼ teaspoon salt
? cup all-purpose flour
2 tablespoons peanut oil

Steps:

  • In a medium bowl, whisk together egg, cold water and salt. Mix in all-purpose flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature.
  • Heat a wok over high heat. Remove from heat and thinly coat with 1 tablespoon peanut oil. Reduce heat to low. While wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. Rotate wok quickly to spread an even layer of batter. Cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. Carefully remove from heat and place on a paper towel, golden brown side down.
  • Repeat the wok procedure with remaining batter, 1/4 at a time. Rub wok with remaining tablespoon of peanut oil after the second wrapper has been made.
  • Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.

Nutrition Facts : Calories 88.5 calories, CarbohydrateContent 10.5 g, CholesterolContent 23.3 mg, FatContent 4.1 g, FiberContent 0.4 g, ProteinContent 2.2 g, SaturatedFatContent 0.8 g, SodiumContent 81.7 mg, SugarContent 0.1 g

EGG ROLLS RECIPE | FOOD NETWORK



Egg Rolls Recipe | Food Network image

Instead of ordering takeout, wrap your own chicken-and-vegetable-stuffed Egg Rolls from Food Network, then dip them in a homemade soy-sesame sauce.

Provided by Food Network

Categories     appetizer

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 18

4 tablespoons vegetable oil
1-inch grated fresh ginger
2 cloves garlic, finely chopped
2 scallions, sliced thinly
1 carrot, cut into 1-inch julienne strips
1 small red pepper, cut into 1-inch julienne strips
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
20 wonton wrappers covered loosely with a damp paper towel to prevent drying
10 shrimps, cooked and minced
1/3 cup lite soy sauce
1/3 cup rice vinegar
1 tablespoon honey
1 to 2 teaspoons sesame oil
Pinch of red pepper flakes

Steps:

  • In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
  • In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
  • Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
  • In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
  • Combine all ingredients in a bowl.
  • Wine Suggestion: Beringer White Zinfandel

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