Egg Roll in a Bowl Recipe - The Recipe Critic (2024)

FAQs

What is the ingredients in an egg roll? ›

This egg roll recipe calls for a ginger- and garlic-packed filling of pork, cabbage, and carrots. The filling is stuffed in a store-bought egg roll wrapper, which is sealed with a flour paste and fried to crispy perfection in hot peanut oil.

Peanut oil is great for frying egg rolls as it has a high smoking point and provides a nutty flavor. If you don't have it on hand, you can use canola or corn oil. Do not use oils like sesame oil or olive oil, as they are not good candidates for deep-frying due to their low smoking point.

Wrap Them Tightly:Ensure that you wrap the egg rolls tightly to prevent any air pockets. Air pockets can lead to uneven cooking and may result in less crispy areas. Preheat the Oil:Preheat the oil to the right temperature before frying the egg rolls. The ideal frying temperature is around 350-375.

I made these by myself, and it took a lot longer, since I wrapped them all before I even started cooking them. You MUST use ground pork--do not use ground beef or chicken or the weird pink stuff that is ground turkey.

Get a well-ventilated container for your egg rolls. Line the bottom of your storage container with 2-3 paper towels to absorb any oil from your egg rolls. A takeout container or Styrofoam container with 3-5 holes punched it in is perfect for this.

Avoid Excess Moisture in the filling

Any extra water will result in your Egg Rolls being soggy and dark spots forming on your Egg Roll wrappers. The #1 culprit for watery filling is usually the rehydrated noodles. Make sure to SQUEEZE your noodles to get rid of as much water as possible.

We use an egg wash (1 beaten egg and 1 tablespoon water) to seal our egg rolls. However, our vegetarian egg roll can become a vegan egg roll if you use a cornstarch slurry as a sealer (in addition to eggless wrappers).

Could it be too much butter, too much baking powder or not mixing well.

Make a paste to seal the egg rolls: In a small bowl, mix together the flour and water with a fork to create a thick slurry. I've tried sealing egg rolls with just a beaten egg before but find that this simple paste works best for holding the egg rolls together while they are fried.

Butter certainly works for fried eggs, but oil is the fat of choice for cooks who want a runny yolk with a satisfying crispy white. Extra-virgin olive oil is most popular, and yields a satisfyingly crunchy bottom that will soak up luscious flavor.

Can you reuse oil after frying egg rolls? ›

Even if the oil looks and smells fine, we recommend reusing frying oil no more than three times before discarding it. Don't reuse frying oil that's been stored for more than 1–2 months.

To pan-fry egg rolls, heat up a frying pan over medium heat with a small amount of oil. Once the oil is hot, place the egg rolls in the pan and cook for 2-3 minutes on each side or until they are crispy and golden brown. Don't forget to flip them over carefully so they cook evenly on both sides. Enjoy!

Yes, you can make egg rolls ahead of time and store them for later use. Here's a general guide on how to do it: Prepare and Assemble:Prepare the egg roll filling with ingredients such as vegetables, meat, and seasonings.

The dough for egg rolls is made (as the name suggests) of flour and eggs, giving it a sturdier texture and making it more like fried pasta. Egg roll dough is a little thicker than spring rolls, and the entire roll is deep-fried after it's filled and wrapped.

Nutritionally speaking, an egg roll could be considered a less healthy option. It is a salty, fried food, with oil absorbed into the wrapper and filling during frying. The oil absorbed can increase the calories and fat consumed.

Egg rolls typically contain a mix of veggies like cabbage, carrots, and bean sprouts, which are a great source of fiber and vitamins. Plus, they usually come with some kind of protein like pork, shrimp, or chicken, which can be a good way to sneak in some extra nutrients.

That's why, unlike spring rolls, egg rolls always have cooked fillings, and almost always include meat. Vegetable egg rolls can be equally hearty though, with a cooked combination of savory veggies like cabbage, celery and onion, plus plenty of seasoning.