Food
a year ago

Delights in egg rolls: your easy homemade recipe

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Egg rolls have become a beloved staple in Chinese-American cuisine, offering a delectable combination of flavours and textures that never fail to delight the taste buds. These golden, crunchy parcels are often found adorning the menus of Chinese restaurants, tempting diners with their savoury fillings and satisfying crunch. 

Well, if you try to imagine a single Bangladeshi restaurant or roadside street food-selling shop, you'll fail to imagine it without egg rolls. It has become ubiquitous here as well.

Why are they called egg rolls?

The enigmatic name egg roll can be somewhat misleading, as these delightful treats don't contain eggs in their ingredients! 

The name's origins remain unclear, but a popular theory suggests that it might have been influenced by a similar dish called 'Dan Gun.' This dish contained ingredients wrapped in a thin omelette, with eggs as a central component. 

Anatomy of an Egg Roll

The defining characteristic of an egg roll is its crunchy exterior, achieved by frying a thick wheat flour skin. The filling, a masterpiece in itself, typically features a combination of shredded cabbage, seasoned meat, and julienned carrots. Aromatic elements like minced ginger and garlic elevate the flavours.

3 easy egg roll dishes you can prepare at home

Traditional chicken egg rolls

Regarding the timeless allure of egg rolls, nothing quite captures the essence of tradition like the classic Chicken egg roll. 

Ingredients:

  • Egg roll wrappers
  • Vegetable oil
  • 1 pound ground chicken
  • 2 cloves of garlic, finely minced
  • 2 teaspoons of fresh ginger, finely minced
  • 2 cups of shredded cabbage
  • 1 cup of julienned carrot
  • 2 scallions, thinly sliced
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sesame oil
  • 2 teaspoons of granulated sugar
  • ¼ teaspoon of Chinese five spice

Instructions:

  1. Begin by heating vegetable oil in a spacious wok over medium-high heat. Once the oil is hot, add the ground chicken, freshly minced ginger, and garlic. Allow them to cook until the chicken loses its pink hue, usually within five to ten minutes. Once cooked, drain any excess fat.
  2. Introduce the shredded cabbage, julienned carrot, and thinly sliced scallions to the wok. Add the soy sauce, sesame oil, granulated sugar, and five Chinese spice. Let the ingredients mingle and cook until the vegetables reach a tender, desirable texture. Once achieved, remove the wok from the heat source.
  3. Now comes the art of filling and rolling your egg rolls. Take each egg roll wrapper and place an appropriate amount of the cooked filling onto it. Proceed to roll, tuck, and fold the wrapper around the filling, creating a secure bundle.
  4. In a separate pot, heat vegetable oil to a temperature of 375℉ (190℃). Carefully submerge the rolled egg rolls into the hot oil, allowing them to fry until they achieve a golden-brown hue. This step usually takes just a few minutes.
  5. Once the egg rolls have reached their desired level of crispiness, carefully remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
  6. Serve these crispy delights warm alongside your favourite dipping sauces.

Savoury shrimp egg rolls

Elevate your culinary journey with a compelling twist with exquisite flavours of shrimp egg rolls. 

Ingredients:

  • Egg roll wrappers
  • Vegetable oil
  • 1 pound of raw shrimp, finely diced
  • 2 cloves of garlic, finely minced
  • 2 teaspoons of fresh ginger, finely minced
  • 2 cups of shredded cabbage
  • ½ cup of julienned carrot
  • ½ cup of chopped water chestnuts
  • 2 scallions, thinly sliced
  • 2 tablespoons of soy sauce
  • ½ tablespoon of rice vinegar
  • ¼ teaspoon of dried chilli flakes

Instructions:

  1. In a generously sized wok, heat vegetable oil over a medium-high flame. Once the oil reaches an enticing sizzle, introduce the finely diced shrimp, freshly minced ginger, and garlic. Allow the shrimp to cook until they reach a tender consistency, shedding their pink hue in about one to two minutes. Once achieved, take a moment to admire the aromatic dance of flavours.
  2. Now, it's time to introduce the elements that create a symphony of tastes. Add the shredded cabbage, julienned carrot, diced water chestnuts, and thinly sliced scallions to the wok. Let them sauté in harmony with the shrimp. Embrace the fragrant dance of the ingredients as they meld together, enhancing each other's essence.
  3. With the stage set, it's time to infuse the ensemble with character. Pour in the soy sauce, rice vinegar, and dried chilli flakes. This is where you can add a touch of fiery allure or craft a milder composition. Allow the flavours to blend and simmer, transforming the mixture into a masterpiece of taste.
  4. As the crescendo of flavours reaches its peak, remove the wok from the heat source, and pause to appreciate the harmony you've orchestrated.
  5. The final act is the assembly of your shrimp-infused creation. Take each egg roll wrapper and delicately fill it with the savoury concoction you've meticulously crafted. Roll, tuck, and fold the wrapper around the filling, creating a work of art.
  6. In a separate pot, heat vegetable oil to a temperature of 375℉ (190℃). Carefully place the rolled egg rolls into the embrace of the hot oil. Witness the transformation as they turn from pale to golden brown, a visual testament to your culinary prowess.
  7. Once the egg rolls have achieved the desired golden hue, gracefully retrieve them from the oil and place them on a plate lined with paper towels. Allow any excess oil to bid adieu.

Vegetable egg rolls

Step into a world of vibrant flavours and culinary creativity with vegetable egg rolls—a meat-free marvel that promises an explosion of taste without compromising satisfaction.

Ingredients:

  • Egg roll wrappers
  • Vegetable oil
  • 2 cloves of garlic, finely minced
  • 2 teaspoons of fresh ginger, finely minced
  • 2 cups of shredded cabbage
  • 1 cup of small-diced mushrooms
  • ½ cup of julienned carrot
  • 1 can of shredded bamboo shoots
  • 2 scallions, thinly sliced
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sesame oil
  • 2 teaspoons of granulated sugar
  • ¼ teaspoon of Chinese five spice

Instructions:

  1. Begin by inviting vegetable oil to dance in a large wok set over a medium-high flame. Feel the anticipation as the oil warms, releasing its tempting aroma.
  2. Add the finely minced garlic and ginger to the wok, allowing their fragrant essence to infuse the oil. Let this aromatic symphony play until its scents fill the air, creating a tantalizing prelude to the feast you're about to create.
  3. Introduce the star performers—shredded cabbage, small-diced mushrooms, julienned carrot, and shredded bamboo shoots—to the wok. They eagerly take their place, ready to showcase their flavours and textures in perfect harmony.
  4. To amplify the symphony, pour in soy sauce, sesame oil, granulated sugar, and Chinese five spice. Watch as the elements meld, creating a crescendo of taste that resonates through each bite.
  5. As the vegetable ensemble dances and tenderizes, the wok takes on the role of conductor, ensuring every ingredient reaches its peak of flavour and tenderness. Once this harmonious melody is achieved, carefully remove the wok from the heat source.
  6. In a separate pot, heat the vegetable oil to a temperature of 375℉ (190℃). Gently place your meticulously crafted egg rolls into the embrace of the hot oil, observing the magical transformation as they turn from pale to gold.
  7. When the egg rolls reach their crescendo of golden perfection, retrieve them from the oil and place them on a plate lined with paper towels. Watch as they bid farewell to any excess oil, their journey now complete.

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