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davies designs studio txJ27 2 7Bw unsplash

How to make egg roll

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It’s time to get your rolls on! In this tutorial, we’ll show you how to make the perfect egg roll – from start to finish. We’ll discuss the different ingredients and methods, and we’ll even provide a step-by-step guide so that you can make them perfectly every time. Let’s roll!

What you need

-1 crescent roll dough

-1 tablespoon olive oil or vegetable oil

-4 eggs

-1/2 cup shredded carrots

-1/2 cup shredded cabbage

-1/2 cup chopped green onions

-sriracha sauce, to taste (optional)

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the dough to a 12 inch by 18 inch rectangle. Thickly coat the dough with cooking spray and spread the vegetables evenly over the surface of the dough. Sprinkle with salt and pepper, then fold in one long side to form a large egg roll. Roll up the egg roll jelly-roll style, pressing firmly to seal the seams. Cut into 12 pieces and place on prepared baking sheet. Bake for 20 minutes, until golden brown. Serve with sriracha sauce, if desired.

3. Enjoy!

Photo by Kyndall Ramirez on Unsplash

How to make the wrappers

Just like the main dish, it is important to get the wrappers right if you want perfect egg rolls. Follow these tips and you’ll be rolling out egg rolls in no time.

1. Choose a sturdy wrapper – A good wrapper should be thick enough not to fall apart, but not so thick that it becomes too difficult to roll up the eggrolls. Some people prefer a rice paper-type wrapper because it is thin and easy to roll. Others prefer a thicker wrapper, such as wonton wrappers or even some store-bought pastry dough sheets. It really comes down to personal preference.

2. Prepare your filling – Before you start rolling up the eggrolls, make sure you have your filling ready. Some popular fillings include shrimp, chicken, pork, and vegetable options like broccoli or bell peppers. Just make sure that your filling is cooked through so it doesn’t turn into a mushy mess when rolled up in the wrappers.

3. Assemble the wrappers – Once your filling is prepared, it’s time to assemble the wrappers! Start by putting a small spoonful of filling in the center of one wrapper. Then take twoopposite corners of the wrapper and wrap them around the filling, making sure to tuck in any excess. Next, fold up the bottom corner of the wrapper so it covers the filling. Finally, roll up the wrapper tightly like a jellyroll and then slice into 1-inch-thick pieces.

4. Cook the egg rolls – Egg rolls are best when they’re cooked through. To ensure that they cook evenly, you can either pan-fry them or oven-cook them. Pan-fry them in a large skillet over medium heat until they are golden brown and crispy on the outside. Alternatively, bake them in a preheated oven for about 15 minutes or until they are golden brown and cooked through.

How to make the filling

Making the egg roll filling is simple and easy. You will need:

-1/2 cup cooked white rice
-1/4 cup cooked black beans
-1/4 cup shredded chicken
-1/4 cup chopped green onion
-1 tablespoon diced jalapeño pepper
-2 tablespoons soy sauce
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon salt

To make the filling, combine the rice, beans, chicken, onion, jalapeño pepper, soy sauce, garlic powder, onion powder and salt in a bowl. Mix well to combine. The mixture should be wet but not too thick. If it is too thick, add more water until the desired consistency is reached. Taste and adjust seasoning as needed.

To assemble the egg rolls, place 1/2 cup of the rice filling in the center of a wrapper. Wet your hands and push down on the center of the rice filling to form a ball. Twist each wrapper around the filling once or twice to form a tight roll. The finished egg rolls can be served immediately or stored in an airtight container in the fridge for up to 2 days.


How to roll the egg rolls

There is no one perfect way to roll an egg roll, but following a few simple tips will help you get the perfect result every time.

1. Start with a clean surface. If your work surface is messy, the egg mixture will be too as well.

2. Use a rolling pin to gently flatten the dough into a thin sheet. Don’t overwork it or you’ll end up with tough rolls.

3. Put half of the filling in the center of the dough and carefully fold it over once, making sure to seal the edges well.

4. Roll out the remaining dough, adding a little more filling if needed. Again, make sure to seal the edges well before cutting into desired shapes. Serve immediately, garnished with fresh ginger or green onions if desired.

Tip: Freeze the leftover egg rolls for a quick and easy meal later on. Just thaw them out and heated in a pan or in the oven.