Egg Rolls
- 30 mins total
- 15 mins prep
- 2 mins cook
- 15 mins Cool down time
- serves 20 pieces
IntroductionSkip To The Recipe
Sometimes it feels good to get out of the comfort zone and try new things. Egg rolls is a favorite of my family each time we go out to Asian food and yet I never attempted to prepare it at home. The opportunity presented itself thanks to Twin Dragon. Much easier than I expected to prepare and you can let your imagination do the cooking for you.
The recipe below is my own creation and it is exactly for 20 rolls. Feel free to adjust the heat content by adding extra chilis in the sauce as well as in the filling. I like my heat to be in the mild side so I can enjoy every flavors bursting in my mouth with each bite.
Nutrition Facts
Egg Rolls
Amount Per Serving
Calories 68
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Cholesterol 16mg
5%
Sodium 61mg
3%
Potassium 108mg
3%
Total Carbohydrates 1g
0%
Protein 4g
8%
Vitamin A
30.7%
Vitamin C
4.2%
Calcium
1%
Iron
1.4%
* Percent Daily Values are based on a 2000 calorie diet.
Egg Rolls
- 30 mins total
- 15 mins prep
- 2 mins cook
- 15 mins Cool down time
- serves 20 pieces
Ingredients
Egg Rolls
-
3 carrots
-
2 cups white cabbage
-
3 garlic cloves
-
1 teaspoon fresh ginger
-
1/2 pound cleaned shrimps
-
1 pound ground pork
-
1 teaspoon brown sugar
-
3 teaspoons Chinese rice wine
-
2 teaspoons garlic sesame soy sauce
-
2 teaspoons oyster sauce
-
2 tablespoons rice vinegar
-
white pepper
-
20 Twin Dragon Egg Roll Wrappers
-
oil for frying
Sauce
-
1 garlic clove chopped
-
1 tablespoon chopped scallions
-
1 teaspoon finely chopped fresh ginger
-
1 tablespoon oyster sauce
-
soy sauce
Instructions
Egg Rolls Preparation:
-
Shred the carrots and cabbage. Peel and mince the garlic. Mince the fresh ginger. Chop in small pieces the cleaned and deveined shrimps.
-
Heat 1 tablespoon of oil in a wok until hot. Add the ground pork and cook until done. About 4 minutes. Add the shrimps and cook for another 2 minutes. Remove and set aside.
-
Add the carrots, cabbage fresh garlic and ginger to the wok. Stir and add the brown sugar, Chinese rice wine, soy sauce, oyster sauce and rice vinegar. Cook over high heat until tender to the bite.
-
Return the pork and shrimps to the wok and mix well with the vegetables
-
Remove and let it cool off. Can be placed in the refrigerator for 10 minutes.
-
Place egg roll wrapper in a diamond shape on a clean dry surface. Spoon mixture in the lower mid part of wrapper. Cover with tip corner, fold side over tucking meat well inside, roll and wet triangle tip with water and seal. Continue with all rolls.
-
In the wok heat oil until hot and deep fry the egg roll until golden all around
Sauce Preparation:
-
Combine all the sauce ingredients in a bowl and mix well. Add more soy sauce as needed or desired.
-
Serve alongside egg rolls.
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This would be a great appetizer for holidays. Totally adding this to our party menu.
Thank you Abeer. You will enjoy them, I am sure of it. Easy to make and gone before you know it.
Let me know and thank you for reading my blog.
Bon Appetit!
Giangi
I’ve also been put off making egg rolls at home, as I wasn’t sure where to start. I might just have to give these a go with your simple instructions – they look better than take out.
Thank you Jane for reading my blog. Yes, the recipe is so easy you will be amazed. We could not get enough of them.
Enjoy them and let me know how they turn out.
Bon Appetit!!
Giangi