How to Make Restaurant-Quality Egg Rolls at Home
Egg rolls: that crispy, golden parcel of savory goodness that always seems to hit the spot. While takeout is tempting, making them at home is surprisingly easier than you might think. Not only will you save money, but you can also customize the filling to your exact preferences. So, ditch the delivery menu and get ready to impress your taste buds with homemade egg rolls!
Gather Your Ingredients:
For the Wrappers (Optional):
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup warm water
Vegetable oil for brushing
For the Filling:
1 tablespoon vegetable oil
1/2 pound ground meat (pork, chicken, or tofu) (Optional)
1/2 cup chopped cabbage
1/4 cup chopped carrots
1/4 cup chopped green onions
1 clove garlic, minced
1 tablespoon soy sauce
1 teaspoon oyster sauce (optional)
1/2 teaspoon sesame oil
Salt and pepper to taste
Additional Items:
Egg roll wrappers (available at most grocery stores)
Beaten egg
Frying oil (vegetable oil or peanut oil)
Dipping sauce of your choice (sweet and sour, soy sauce, chili sauce)
Master the Steps:
1. Make the Wrappers (Optional):
Combine flour and salt in a bowl. Gradually add warm water, mixing until a soft dough forms. Knead for 5 minutes, adding a little more water if needed.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Divide the dough into 12 equal balls. Roll each ball into a thin circle, about 6-7 inches in diameter, using a rolling pin. Brush with vegetable oil.
2. Prepare the Filling:
Heat oil in a pan over medium heat. Add ground meat (if using) and cook until browned, breaking it up with a spoon. Drain off any excess fat.
Add cabbage, carrots, and green onions to the pan. Cook for 3-4 minutes, until softened.
Stir in garlic, soy sauce, oyster sauce (if using), sesame oil, salt, and pepper. Cook for another minute.
Let the filling cool slightly.
3. Assemble and Fry:
Place a wrapper on a flat surface, with a point facing towards you.
Spoon 2-3 tablespoons of filling onto the bottom third of the wrapper.
Fold the bottom corner over the filling, then fold in the sides.
Roll up the wrapper tightly, using your fingers to brush the top corner with beaten egg to seal.
Repeat with remaining wrappers and filling.
4. Fry to Perfection:
Heat frying oil in a large pot or deep fryer to 350°F (175°C).
Fry the egg rolls in batches of 3-4, for 3-5 minutes, until golden brown and crispy.
Drain on paper towels to remove excess oil.
5. Enjoy!
Serve your homemade egg rolls with your favorite dipping sauce and enjoy the delicious reward of your culinary skills!
Tips :
Don't overfill the wrappers, or they will burst open while frying.
Use a thermometer to ensure the oil reaches the correct temperature to prevent undercooked or burnt egg rolls.
Keep the assembled egg rolls covered with a damp cloth to prevent them from drying out.
Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 10-12 minutes.
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