Homemade Egg Rolls

These Homemade Egg Rolls are the Perfect Make-Ahead Appetizer! Chinese egg rolls are a great snack or starter for any Asian style meal. These egg rolls can be assembled up to a day in advance and fried just before you plan to serve them – see notes below. Try serving these with this addictive Thai Crack Sauce.

Do you have guests coming over, but still need to come up with something tasty and easy to serve them? These homemade rolls are the perfect solution! They’re filled with shrimp and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event! Chinese egg rolls are a great snack or starter for any Asian style meal. They’re so good when they’re warm that you may just want to make extra, because they also make a great snack later in the day!

These rolls are better than Chinese takeout and easier than you think. Inside the crunchy wrapper is bursting with Asian flavor and crisp tender vegetables. Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. An egg roll is a cylindrical, savory roll with shredded cabbage, shrimp, and other fillings inside a thickly-wrapped wheat flour skin, which is fried in hot oil. Also, check out PrimeWater Seafood for shrimp that is SUSTAINABLY RAISED & TRACEABLE.

Not quite what you are looking for? Try these other great Appetizer recipes:

• Roasted Shrimp Quinoa Spring Rolls
• Siu Mai Dumplings With Pork and Shrimp
• Perfect Potstickers

Egg Rolls

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These homemade egg rolls are filled with shrimp and vegetables, all wrapped up and fried to crispy perfection.

• Author: Sara’s Secrets
• Prep Time: :25
• Cook Time: :15
• Total Time: :40
• Yield: 4 1x
• Category: Appetizer
• Method: Deep Fried
• Cuisine: Chinese

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 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 or any protein of choice.

Dipping Sauce

• 1/3 cup reduced-sodium soy sauce
• 1/3 cup rice vinegar
• 1 tablespoon honey
• 1 to 2 teaspoons sesame oil
• Pinch of red pepper flakes

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Instructions

1. 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.
2. In a bowl, combine the chicken broth, reduced-sodium 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.
3. 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.
4. 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.
5. Dipping Sauce: Combine all ingredients in a bowl.

Notes

• For uncooked egg rolls, if they are going to be cooked within a week, put them in an airtight container or plastic bag and store them in the fridge. If it’s going to be longer than a week, put them in a freezer bag and store them in the freezer.

Nutrition

• Serving Size: 4