I know. When you are thinking of a quick dinner, the only way “Egg rolls” come to mind is through carry out. Trust me~ they are easier to fix than you think, and are a great way to use leftover cooked beef or chicken. What’s the upside to making your own egg rolls? For me, it brings back memories of my mom making them when I was a kid. And it’s adding enough protein to make these little guys a more substantial meal. Also, a close family member developed a severe allergy to sesame seeds, but loves Chinese food. Making home-made egg rolls and other Chinese food favorites means that we can eliminate the risk of the allergen, or accidental cross-contamination.
Now, back to how easy these egg rolls are to make. You will find egg roll wrappers in the produce section of your grocery store, in the refrigerated cases. Each package has about 15 wrappers in it, and the recipe below should fill one full package. This recipe can even make a hearty salad if you don’t want to mess with frying the egg rolls (or if you are on a gluten-free diet). Toss it with a little ginger dressing, and you’re good to go. I use cabbage as the main veggie in these egg rolls, but you can always add in bean sprouts, bamboo shoots, water chestnuts, snow peas, or other veggies to give this recipe your unique stamp on it. I’d stay away from any vegetables that are super watery like zucchini, as that can become dangerous when you are frying. Obviously, you don’t need to include meat, and these also taste good with shrimp. Whatever meat you use, make sure it is cooked completely and in bite-sized (or smaller) pieces.
- 1 package egg roll wrappers
- 1 pound diced beef, cooked (or shredded cooked chicken)
- 2 1/2 cups finely chopped cabbage
- 1/4 cup chopped sweet onion
- 1 carrot, shredded
- water, to moisten egg roll wrappers
- If starting with uncooked beef, saute with a little oil.
- Season beef with 1/4 teaspoon ginger and 1/2 teaspoon granular garlic while cooking.
- In a separate skillet, heat vegetable oil (about 3/4 inch deep) over medium heat.
- Mix together cooked meat and diced vegetables.
- Place about 1/3 cup of the filling in the center of the egg roll wrapper.
- Fold up one corner over the filling, then fold the adjacent corners over the filling.
- Use your fingertips to moisten the remaining open corner of the wrapper with water.
- Roll the egg roll, burrito style until sealed.
- Place 3-4 egg rolls per batch carefully into the heated oil. Brown on each side, reducing heat if they are cooking too quickly.
- Drain excess oil into skillet. Place cooked egg rolls on a cooling rack lined with paper towels to remove additional oil.
- Serve immediately. Refrigerate leftovers.
- Egg rolls can be frozen after they have been cooled.
Barbara Gulin is the brains behind Meals by the Week, and she’s a regular contributor to It’s me, DebCB. Take a moment to check out her meal planning site. It’s guaranteed to save you time and money while putting healthy meals on the table for your entire family.