These are the vegetarian egg rolls I grew up making. They are like the large, stuffed egg rolls you often find at your friendly neighborhood Chinese takeout. They aren’t the small spring rolls you get as a side, but the hefty ones served as appetizers. Egg rolls are served with a dipping sauce like Chinese hot mustard, sweet-and-sour duck sauce, or a spicy chili sauce. As kids, we ate them with soy sauce on the side.
Tips for Making Egg Rolls
It’s pretty easy to make egg rolls. Once you get the hang of it, you’ll be filling and rolling in no time. Here are a few tips to help you along.
To make prep easier and quicker use store-bought shredded cabbage.Squeeze out or strain any excess moisture from the filling before wrapping your egg rolls. Moisture in the filling may pop and sizzle in the oil, which can be dangerous. Also, a drier filling will keep the fried wrapper nice and crispy. For this recipe, I drain the cooked vegetables in a colander over a bowl.Be sure not to overfill the egg rolls and seal the edges tightly with some water. I use water to seal the rolls but you can use an egg wash instead. It’ll give you a stickier seal.Don’t worry if the egg rolls are not even in size. They will taste great regardless.A Chinese bamboo strainer or spider is a great tool for moving the egg rolls around in the hot oil, but long bamboo chopsticks work just as well.
How to Fry Egg Rolls
You want to maintain the temperature of the oil at 325°F. The pot should be deep enough to fully submerge the rolls for even cooking. Fry them until they are golden brown, about 5 minutes. The trick is to keep them moving in the oil. I use long wooden chopsticks to gently move them as they fry. I make and fry one egg roll to taste the filling and adjust the seasoning. The filling may taste a bit salty when you eat it by itself but may not be seasoned enough once you’ve fried it. Once I’m happy with the filling, I finish wrapping the remaining egg rolls. Then I always fry one or two egg rolls to test if the oil is the right temperature. Remember the temperature of the oil will drop every time you add a new batch. So, the subsequent batches of egg rolls will take a little longer to cook. Just be sure to get the oil back up to 325°F before frying the next batch of egg rolls.
Egg Roll Variations
Egg rolls are super versatile and can be filled with any number of your favorite ingredients. Once you get the hang of it feel free to get creative.
This is a vegetarian version, but you could add half pound of ground pork, ground chicken, chopped shrimp, or even crumbled tofu to the filling.Shredded zucchini, cooked glass noodles, grated onions, or dried shiitake mushrooms are great additions. If you’re using dried shiitake mushrooms, soften them in warm water, and be sure to squeeze out the extra liquid before adding it to the fillingFive spice is a blend of five ground spices: star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. It’s used in regional Chinese and Taiwanese cuisine. If you don’t have any, add any of the individual spices, or simply leave it out.You can use black pepper instead of white pepper.Use garlic powder or ground ginger, if you don’t have fresh ones.
How to Store and Reheat Egg Rolls
To Freeze Uncooked Egg Rolls: Dust the uncooked egg rolls with a little flour or cornstarch. Lay them on a baking sheet, cover with plastic wrap, and freeze them for about an hour. They will be partially frozen. Transfer them into a freezer-friendly zip top bag, squeezing out as much air as possible before sealing it. Freeze for up to six months. To Freeze Leftover Egg Rolls: Make sure they are fully cooled. Place them in a zip top bag and freeze for up to six months. To Reheat Egg Rolls: Place them in a 350°F oven or an air fryer set to 325°F until warmed through and crispy. I don’t recommend microwaving them since they will lose their crispness. To Fry Frozen Egg Rolls: Don’t defrost the egg rolls before frying. They will turn mushy. You can pop them straight into the hot oil. Fry for about 3 to 5 minutes, then turn the heat up to get that crispy brown exterior. Be sure to use a splatter screen to minimize any oil splashing from the ice crystals that may have formed around the egg rolls in the freezer.
Because Fried Food Tastes Amazing
Fried Green Tomatoes Fried Catfish Onion Rings Vegetable Samosas with Mint Cilantro Chutney Shrimp Po Boy Sandwich
Chinese hot mustard
Duck sauce
Chili sauce
Depending on the size of your wok or skillet, you may have to do this in two batches. Place a loosely packed 1/2 cup of filling off-center near the corner closest to you. Dip your finger into the prepared water and wet the top corner. Roll the egg roll from the filling side upwards. Place the egg roll on the prepared tray seam-side down. Repeat with the remaining wrappers, lining up the egg rolls on the tray in a single layer. In a medium pot, add enough oil to come about 2 inches up the sides of the pot. Heat the oil until a deep-fry thermometer registers 325°F. If you don’t have a deep-fry thermometer, you can test the temperature. Transfer the fried egg roll onto the prepared rack to drain, leaving space between each so that they don’t steam and become soggy. Repeat with the rest of the egg rolls, frying about 5 or so at a time, depending on the size of your pot. You want enough space between each egg roll for them to float around freely without touching each other for even cooking. Did you love this recipe? Give us some stars below!
