– **Title**: Crispy Egg Rolls (Chinese Spring Rolls)
– **Ingredients**:
– 1 package (spring roll wrappers, about 20 pieces)
– 2 cups cabbage, finely shredded
– 1 cup carrots, grated
– 1 cup bean sprouts (optional)
– 1 cup green onions, finely chopped
– 1 cup cooked chicken, shrimp, or tofu (optional)
– 2 tbsp soy sauce
– 1 tsp sesame oil
– 1 clove garlic, minced
– 1 tsp ginger, minced
– Salt and pepper to taste
– Oil for frying (vegetable or peanut oil)
– **Instructions**:
1. In a large skillet, heat 1 tbsp of oil over medium heat. Add garlic and ginger and sauté for about 1 minute until fragrant.
2. Add the shredded cabbage, grated carrots, and bean sprouts to the skillet. Stir-fry for about 5 minutes until the vegetables are tender.
3. If using protein (chicken, shrimp, or tofu), add it to the skillet along with soy sauce, sesame oil, salt, and pepper. Mix well and cook for an additional 2-3 minutes. Remove from heat and let the filling cool.
4. To fill the egg rolls, place a spring roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the filling onto the wrapper.
5. Fold the bottom corner over the filling, then fold in the sides and roll tightly towards the top corner. Seal the edge with a little water to hold it together. Repeat with remaining wrappers and filling.
6. In a deep pot, heat oil over medium-high heat. Once hot, carefully drop a few egg rolls into the oil (do not overcrowd). Fry until golden brown and crispy, about 3-5 minutes.
7. Remove with a slotted spoon and drain on paper towels. Serve hot with soy sauce or sweet and sour sauce for dipping. Enjoy!
Key Ingredients & Substitutions
Cabbage: Shredded green cabbage gives the right crunch and flavor. If you prefer a different taste, Napa cabbage or coleslaw mix works well too.
Carrots: Shredded carrots add sweetness. For a twist, try using zucchini instead; just make sure to squeeze out any excess moisture first!
Bean Sprouts: They contribute a fresh crunch. However, if you can’t find them, you might use snow peas or even finely chopped bell peppers for a different texture.
Chicken or Shrimp: If you’re looking for a vegetarian option, you can skip the meat altogether or use tofu instead. It absorbs flavors nicely and adds protein.
Egg Roll Wrappers: If you can’t find egg roll wrappers, try using spring roll wrappers, or for a gluten-free version, rice paper works too. Just soak them as directed!
Sweet Chili Sauce: This is great for dipping! Feel free to experiment with hoisin sauce or even a peanut sauce for a different twist.
How Do You Get Your Egg Rolls Crispy and Delicious?
Getting that perfect crisp on your egg rolls is all about the frying technique and the oil temperature. Here’s how to nail it:
- Use a deep frying pan or pot with enough oil to fully submerge the rolls.
- Heat the oil to around 350°F (175°C). A kitchen thermometer is super helpful here.
- Fry in small batches to avoid cooling the oil. It keeps them cooking evenly and enhances crispiness.
- Turn the egg rolls occasionally for even browning. This way, all sides get that golden color.
- Once done, let them drain on paper towels to remove excess oil—this helps maintain that crunch!
Remember, patience is key! Don’t rush the frying process, and you’ll have delicious crispy egg rolls. Enjoy!
How to Make Crispy Egg Rolls (Chinese Spring Rolls)
Ingredients You’ll Need:
For the Filling:
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup green onions, sliced
- 1/2 cup cooked and shredded chicken or shrimp (optional)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Wrappers:
- Egg roll wrappers (about 10-12)
- Oil for frying (vegetable or canola)
For Dipping:
- Sweet chili sauce for dipping
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 15 minutes to cook. So, you’ll have delicious crispy egg rolls ready in about 30 minutes total!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by heating a tablespoon of oil in a large skillet over medium heat. Add the minced garlic and sauté it until you can smell its wonderful aroma. Then, toss in the shredded cabbage, carrots, bean sprouts, and sliced green onions. Stir-fry these together for about 5-7 minutes until the vegetables are tender and vibrant. If you’re using chicken or shrimp, add it now along with the soy sauce, sesame oil, salt, and black pepper. Mix everything well and cook for an additional 2-3 minutes. Once done, remove the skillet from the heat and let your filling cool a little.
2. Roll the Egg Rolls:
Lay one egg roll wrapper on a clean surface with one corner pointing toward you (it should look like a diamond). Spoon about 2 tablespoons of your veggie filling onto the corner closest to you. Fold that corner over the filling, then fold in the two side corners like you’re making an envelope. Roll the wrapper tightly away from you to form the egg roll. Don’t forget to wet the top corner with a bit of water to help seal it shut. Repeat this process with the rest of the wrappers and filling until everything is rolled up!
3. Fry the Egg Rolls:
In a deep frying pan or pot, heat the oil––you want about 2 inches of oil in there. Get the oil nice and hot, around 350°F (175°C). Carefully place the egg rolls in the hot oil in batches (don’t overcrowd!). Fry them, turning occasionally, until they are golden brown and crispy, which should take about 3-4 minutes. Use a slotted spoon to take them out and let them drain on paper towels.
4. Serve and Enjoy:
Now, it’s time to dig in! Serve your crispy egg rolls hot with a side of sweet chili sauce for dipping. Enjoy each bite of these delightful treats!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap out the cabbage, carrots, or bean sprouts for other vegetables you enjoy, such as bell peppers, mushrooms, or zucchini. Just make sure to chop them finely and adjust cooking times if needed to ensure everything is tender.
What Can I Substitute for Soy Sauce?
If you’re looking for a gluten-free option, tamari is a great substitute for soy sauce. Alternatively, you can use coconut aminos for a slightly sweeter flavor. Just keep in mind it may alter the overall taste a bit, but still delicious!
How to Store Leftover Egg Rolls
Store leftover egg rolls in an airtight container in the fridge for up to 3 days. If you want to keep them crispy, consider reheating them in an oven at 375°F (190°C) for about 10-12 minutes rather than using the microwave.
Can I Freeze Egg Rolls Before or After Frying?
Yes, you can freeze egg rolls! If you plan to freeze them, it’s best to do so before frying. Once rolled, lay them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag for up to 2 months. When you’re ready to cook, no need to thaw—just fry them directly from frozen, adding a couple extra minutes to the cooking time!
