Fold over from each end and roll. The baked ones were good too just a little too crispy. You saved Authentic Chinese Egg Rolls (from a Chinese person) to your. If the oil gets too hot the egg rolls will cook in under a minute so keep an eye on the color and temperature. I made a few changes to use what was on hand at the time and found them to be more like the rolls that my favorite restaurant in Chicago made. (My only editorial comment is that SOME people need to get over the "authentic" part because MSG is not 300 years old! These were better than any I have ever purchased! Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly. IT IS WONDERFUL!! Family recipes are adapted over time and MSG is a good addition. Put 3 tablespoons of the filling in the center of an egg roll wrapper. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition My mom is the best cook ever and I am a picky eater. The whole batch just disappeared. I could sit down and eat all of them by myself! These were great! Fold over from each end and roll. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. I said "Oh I can drain that later" 2 hours later when I wanted to roll them the water had be reabsorbed by the cabbage! My husband loves potstickers but these are MUCH quicker and easier to make, so I fill him up with these and make potstickers as a side dish! They were crispy & yummy. I will never try another egg roll recipe. We could have eaten the whole batch (it made about 18 egg rolls,) but we showed some restraint and I froze the rest. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Add comma separated list of ingredients to exclude from recipe. I didn't really use oil, just cooking spray. Fold in right and left points. This is a keeper for the whole family and generations to come. I love mine with jalapeño pepper jelly! Let cool slightly. Fold in the sides, pressing down to stick, and Stir in cabbage and carrot; cook for 2 minutes to wilt. If I like this, then you will. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. I may put the ole deepfryer to use more often now. … Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. The fried ones were better and had the restaurant-style texture. However, since we are not big fans of frying food next time we will probably bake them all since they were still pretty good. I used 8oz. This probably is best egg roll I have ever had. Lastly I also used about 1 tablespoon of sweet soy sauce. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown… Pile 1-2 tbsp filling diagonally across each egg roll skin. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out. These were pretty good. Thank you for sharing! Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C). It's a snap to make with these simple modifications. Heat 2-3 inches oil in large frying pan to very hot (350ºF). Mix together batter: flour, egg, cold water. 1 cup dried, shredded wood ear mushroom, rehydrated, 1 pound Chinese barbequed or roasted pork, cut into matchsticks, Back to Authentic Chinese Egg Rolls (from a Chinese person). Allrecipes is part of the Meredith Food Group. Pour hot meat over vegetables and stir well. Add 2 egg rolls at a time, working in batches. https://www.epicurious.com/recipes/food/views/chinese-egg-rolls-233522 Lift the bottom of the wrapper over the filling and tuck it in. I used the "Chinese Pork Tenderloin" recipe also available on this website for the Chinese barbequed pork. Add comma separated list of ingredients to include in recipe. Info. Great idea! You can use 1/2 pound of meat for more veggie taste, or a full pound for meatier egg rolls. I would recommend seperating them with parchment or wax paper before freezing otherwise they will stick together. Set aside and repeat with remaining filling. With everything at hand it only took the few short minutes to stir fry it all up and stick it in the frig. I omitted the MSG, and I actually "fried" the eggrolls in the cooking spray to brown, then put them in the oven at 425 for a few minutes. Fold the ends of the egg roll wrapper over the filling, and then roll the wrapper sideways into a tight roll. We should just be glad that the recipe was shared with us!!) Most people won't think twice about serving basic cornbread when is on the table. I threw some shredded, cooked chicken in half the egg rolls. Add to pork and mix well. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. 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