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Egg Rolls {Fried or Baked}

Perfect egg rolls – much easier to make than you’d think and even better than Chinese take-out (because homemade is always best right?). You get an amazingly crisp and flaky, fried roll filled with hearty ground turkey or pork and fresh sautéed vegetables. They’re the perfect appetizer or even main dish.

Easy Egg Roll Recipe
Egg rolls might seem like an intimidating dish but by following a few simple steps you’ll see they’re really are a straightforward, easy to make recipe.

Here you’ll learn how to deep fry in oil or bake in the oven for a lighter alternative. Both options are delicious but nothing beats that deep fried texture.

Ingredients for Egg Rolls:
  • Lean ground turkey – I like the ground turkey and how it pairs with the other ingredients, but feel free to use ground pork, chicken, or even make them vegetarian by omitting the meat altogether and adding another vegetable like mushrooms or use tofu.
  • Vegetable oil – if you plan to fry the egg rolls, be sure you have plenty of vegetable oil, at least 6 cups. For baking you’ll only need a little for brushing.
  • Bell pepper – use whatever color bell pepper you prefer. I usually go for red.
  • Garlic – use freshly minced garlic for best flavor.
  • Ginger – again for best flavor use freshly minced, don’t substitute dry ground unless that’s all you have access to (in which case you’ll only need about 1/4 tsp).
  • Diced green onions – you might also find these at the store labeled as scallions. I like to use these here because they cook quickly whereas yellow or red onions don’t.
  • Green cabbage – thinly slice the cabbage so it cooks quickly and has a better overall texture in the end. Red cabbage can be substituted.
  • Matchstick carrots – if you can’t find matchstick carrots, you can grate a carrot on the large holes of a box grater.
  • Soy sauce – it’s the salt of Chinese food, so be sure not to leave it out. It also adds a key umami flavor that highlights this recipe.
  • Sesame oil – this oil packs a flavorful punch. A little goes a long way.
  • Chinese five spice – this spice can be found in most grocery stores in the spice section, but you can also make your own. Here’s a great recipe for homemade Chinese five spice.
  • Egg roll wrappers – you can also find these in most major grocery stores. You can typically find them near the produce section, or near the refrigerated salad dressing. If you don’t see them in either of those spots try asking a clerk for help locating them.
  • Egg – you’ll use this to help seal the wrappers and act as the glue so the filling stays intact.

How to Make Egg Rolls:
  1. Make the filling, start by browning turkey: Heat 1/2 Tbsp vegetable oil in a 12-inch saute pan or deep skillet. Add turkey and cook and crumble until cooked through. Transfer to a plate.
  2. Saute vegetables: Heat remaining 1 Tbsp oil in now empty pan over medium high heat, add bell pepper and saute 1 minute. Add green onions, garlic and ginger and saute 30 seconds. Add cabbage and carrots and saute until just wilted, about 1 – 2 minutes.
  3. Season filling: Return turkey to pan with vegetables, pour in soy sauce, sesame oil and sprinkle in Chinese five spice. Toss mixture then transfer to a long sheet of foil to cool, about 10 minutes.
  4. Assemble egg rolls: lay one egg roll wrap out on a clean work surface. Spread a horizontal row of a scant 1/4 cup of the egg roll filling in center of wrap. Using your fingertip dab a little bit of the beaten egg on the upper corner and right and left corners of the egg roll (this will act as the glue).
  5. Fold bottom corner up then fold right and left side corners in to enclose filling (making an envelop style shape). Press filling snuggly down in using your fingertips then snuggly roll and wrap egg roll*. Repeat with remaining wraps and filling.

How to Fry Egg Rolls:
  • Preheat vegetable oil in pot: Add oil to a pot (it should come up about 1 1/2 – 2 inches) and heat to 370 degrees.
  • Fry egg rolls in oil until golden brown: Fry egg rolls in batches, 5 at a time, until golden brown, turning once halfway through. It should take about 2 – 3 minutes total. Transfer to paper towels to drain.
  • Note photos on this page are of fried egg rolls. Baked will have a different appearance with golden brown color in areas rather than all over.

How to Bake Egg Rolls:
  • Preheat oven and prepare baking sheet: Preheat oven to 425 degrees and grease an 18 by 13 – inch baking sheet.
  • Bake egg rolls until golden brown: Place egg rolls on a prepared baking sheet, brush both sides of the rolls with oil. Bake in the preheated oven until golden brown, turn and continue to bake until golden brown and crisp.

Tips for the Best Egg Rolls:
  • Be sure to fold wraps in nice and tight and roll snuggly so the oil doesn’t seep in while cooking. Also don’t skip using the egg, this will help seal and hold rolls.
  • Bring oil up to temperature before frying otherwise egg rolls will absorb more oil and may not be as crisp. Use a deep fry or candy thermometer to take temperature of oil.
  • Monitor and maintain the temperature of the oil. You don’t want it to drop too much or egg rolls may not cook properly and you don’t want it to rise too much or they’ll burn and it can become dangerous.
  • If baking don’t use a dark baking sheet or egg rolls will burn.
  • Serve with a dipping sauce for added flavor and contrast.

Ingredients
  • 1 lb 93% lean ground turkey*
  • 1 1/2 Tbsp vegetable oil
  • Salt
  • 3/4 cup chopped bell pepper
  • 2 tsp minced garlic
  • 1 1/2 tsp peeled and minced ginger
  • 2/3 cup diced green onions
  • 2 cups shredded green cabbage (8 oz)
  • 1 cup matchstick carrots (2 oz)
  • 1 Tbsp soy sauce
  • 1 1/2 tsp sesame oil
  • 1/2 tsp Chinese five spice
  • 20 egg roll wrappers (1 lb pkg. such as Nasoya)
  • 1 egg, beaten
  • Vegetable oil for frying (about 6 - 8 cups)
  • Sweet and sour sauce or other asian dipping sauce, (such as La Choy brand) for serving (optional)

Instructions
  1. Cook ground turkey: Heat 1/2 Tbsp oil in a 12-inch saute pan or deep skillet. Add turkey and cook and crumble until cooked through. Transfer to a plate.
  2. Saute vegetables: Heat remaining 1 Tbsp oil in now empty pan over medium high heat, add bell pepper and saute 1 minute. Add green onions, garlic and ginger and saute 30 seconds. Add cabbage and carrots and saute until just wilted, about 1 - 2 minutes.
  3. Season egg roll filling: Return turkey to pan with vegetables, pour in soy sauce, sesame oil and sprinkle in Chinese five spice. Toss mixture then transfer to a long sheet of foil to cool about 10 minutes.
  4. Add oil to a pot (it should come up about 1 1/2 - 2 inches) and heat to 370 degrees, or if baking egg rolls preheat oven to 425 degrees and grease an 18 by 13 - inch baking sheet**.
  5. Wrap egg rolls while oil is heating: lay one egg roll wrap out on a clean work surface. Spread a horizontal row of a scant 1/4 cup of the egg roll filling in center of wrap. Using your fingertip dab a little bit of the beaten egg on the upper corner and right and left corners of the egg roll (this will act as the glue).
  6. Fold bottom corner up then fold right and left side corners in to enclose filling (making an envelop style shape). Press filling snuggly down in using your fingertips then snuggly roll and wrap egg roll***. Repeat with remaining wraps and filling.
  7. To fry egg rolls: fry egg rolls in batches, 5 at a time, until golden brown, turning once halfway through. It should take about 2 - 3 minutes total. Transfer to paper towels to drain.
  8. To bake egg rolls: place egg rolls on prepared baking sheet, brush both sides of egg rolls with 1 1/2 Tbsp oil total. Bake in preheated oven 11 minutes or until golden brown, turn and continue to bake until golden brown and crisp, about 7 - 9 minutes longer.
  9. Let egg rolls cool slightly (they'll be very hot for the first few minutes) then serve warm with sweet and sour sauce.

Recipe Notes
  • *Ground chicken or ground pork can be substituted.
  • **Don't use a dark baking sheet or egg rolls will burn.
  • ***Be sure to fold wraps in nice and tight and roll snuggly so oil doesn't seep in while cooking.
  • Servings: 20

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