Pour the reserved sauce over the vegetables, toss well to mix, and stir-fry about 30 seconds. Place the egg roll skins, one at a time, so they don't dry out, on a flat surface.
Place about 1/4 cup of filling in the lower part of the diamond, leaving about 1 inch of wrapper on either side. Coat the top corner of the wrapper with egg, then seal and press to fully enclose.
Egg rolls are a Chinese food takeout favorite, but they are also easy enough to make at home. This version is filled with a perfectly seasoned combination of cabbage, green onions, and chopped meat or shrimp.
The shredded cabbage and green onions are stir-fried and then cooked along with soy sauce, brown sugar, and chopped meat or shrimp before rolling in egg roll wrappers. Feel free to add shredded carrots or other thinly sliced vegetables to the filling, and use your choice of chopped meat, like ground beef or turkey, shredded chicken, or steak.
Off the heat, pour the peanut oil into a 12-inch (or larger) wok or skillet. Add the cabbage and green onions and toss with the oil to coat.
Place the pan over high heat and stir-fry for about 3 minutes, or until the cabbage is limp. Add the soy sauce, brown sugar, and chopped meat or shrimp.
Continue stir- frying for 1 minute, or until the vegetables are cooked as desired. Fill the egg roll wrappers according to the directions on the package.
Add a few of the eggs rolls at a time to the oil; do not crowd the pan. Cook the egg rolls until the wrappers are golden brown, about 1 to 2 minutes.
Place a cooling rack on a baking sheet and put the egg rolls on top to keep them nice and crisp. People love to prepare them in large numbers to freeze the rolls and eat them later.
Those having tough daily routine usually get the frozen egg rolls from the stores and consume them for days. People take frozen egg rolls out of their freezers or refrigerators for a quick snack and dip them in the deep frying pan.
However, to get the rolls subtle crunch and crisp, you need to have definite knowledge about how long to deep-fry your frozen egg rolls perfectly. Everything you have put inside, chicken, eggs, spices, veggies, etc., will fail to give you a proper taste.
Deep frying frozen egg rolls over a high flame will burn the thin outer layer while the inner mixture will be left uncooked. When you deep-fry the rolls, they get the extra crunchy and crispy texture and taste even savory and spicy.
(For deep-fry: make sure you fill the pan where egg rolls soak fully). Unwrap the frozen egg rolls carton and drop them in the hot oil without thawing.
Egg rolls might seem like an intimidating dish but by following a few simple steps you’ll see they’re really are a straightforward, easy to make recipe. Here you’ll learn how to deep-fry in oil or bake in the oven for a lighter alternative.
Make the filling, start by browning turkey: Heat 1/2 Tbsp vegetable oil in a 12-inch sauté pan or deep skillet. Sauté vegetables: Heat remaining 1 Tbsp oil in now empty pan over medium high heat, add bell pepper and sauté 1 minute.
Add green onions, garlic and ginger and sauté 30 seconds. Season filling: Return turkey to pan with vegetables, pour in soy sauce, sesame oil and sprinkle in Chinese five spice.
Toss mixture then transfer to a long sheet of foil to cool, about 10 minutes. Spread a horizontal row of a scant 1/4 cup of the egg roll filling in center of wrap.
Fry egg rolls in oil until golden brown: Fry egg rolls in batches, 5 at a time, until golden brown, turning once halfway through. Be sure to fold wraps in nice and tight and roll snugly so the oil doesn’t seep in while cooking.
You get a perfectly crisp and flaky, fried roll filled with hearty ground turkey and fresh sautéed vegetables. 1 lb 93% lean ground turkey* 1 1/2 Tbsp vegetable oil Salt 3/4 cup chopped bell pepper 2 tsp minced garlic 1 1/2 tsp peeled and minced ginger 2/3 cup diced green onions 2 cups shredded green cabbage (8 oz) 1 cup matchstick carrots (2 oz) 1 Tbsp soy sauce 1 1/2 tsp sesame oil 1/2 tsp Chinese five spice 20 egg roll wrappers (1 lb pkg.
Such as Nagoya) 1 egg, beaten Vegetable oil for frying (about 6 – 8 cups) Sweet and sour sauce or other Asian dipping sauce, (such as La Chop brand) for serving (optional) Cook ground turkey: Heat 1/2 Tbsp oil in a 12-inch sauté pan or deep skillet.
Sauté vegetables: Heat remaining 1 Tbsp oil in now empty pan over medium high heat, add bell pepper and sauté 1 minute. Add green onions, garlic and ginger and sauté 30 seconds.
Season egg roll filling: Return turkey to pan with vegetables, pour in soy sauce, sesame oil and sprinkle in Chinese five spice. Toss mixture then transfer to a long sheet of foil to cool about 10 minutes.
Bake in preheated oven 11 minutes or until golden brown, turn and continue to bake until golden brown and crisp, about 7 – 9 minutes longer. Let egg rolls cool slightly (they'll be very hot for the first few minutes) then serve warm with sweet and sour sauce.
***Be sure to fold wraps in nice and tight and roll snugly so oil doesn't seep in while cooking. Nutrition estimate is per egg roll, based on frying method and using lean ground turkey.