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Egg Rolls

Egg Rolls recipe image
These homemade egg rolls offer a satisfying crunch and savory depth that store-bought versions simply cannot match. The filling combines tender diced roast pork and sweet shrimp with crisp water chestnuts, earthy mushrooms, and fresh green onions for a delightful textural contrast. Wrapped in thin, delicate skins and sealed with a quick egg wash, each roll is deep-fried to a perfect golden brown. The result is a hot, crispy exterior giving way to a juicy, umami-rich interior seasoned with soy sauce and sesame oil. Ideal for game day gatherings, holiday parties, or as an impressive starter for dinner parties, these rolls are best served immediately while still piping hot and crisp.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 478.0
Description
These homemade egg rolls offer a satisfying crunch and savory depth that store-bought versions simply cannot match. The filling combines tender diced roast pork and sweet shrimp with crisp water chestnuts, earthy mushrooms, and fresh green onions for a delightful textural contrast. Wrapped in thin, delicate skins and sealed with a quick egg wash, each roll is deep-fried to a perfect golden brown. The result is a hot, crispy exterior giving way to a juicy, umami-rich interior seasoned with soy sauce and sesame oil. Ideal for game day gatherings, holiday parties, or as an impressive starter for dinner parties, these rolls are best served immediately while still piping hot and crisp.
Ingredients
  • 1 lbs Package egg roll skins
  • 1 x Egg beaten
  • 1 Enough oil to deepfry
  • 1 cups Diced roast pork
  • 1/2 cups Cooked and diced shrimp
  • 1/4 cups Water chestnuts
  • 2 whole Green onion; finely chopped
  • 4 whole Fresh mushroom chopped
  • 1/2 teaspoons Sugar
  • 2 tablespoons Soy sauce
  • 1 tablespoons Seseme oil
  • 1 x Salt and pepper to taste
Directions
  1. 1
    Heat the sesame oil in a large skillet over medium-high heat.
  2. 2
    Add the chopped mushrooms and diced water chestnuts to the skillet and stir-fry for about 2 minutes until softened.
  3. 3
    Add the diced roast pork, cooked shrimp, and finely chopped green onions to the pan.
  4. 4
    Stir in the soy sauce, sugar, salt, and pepper, cooking for another minute until everything is well combined and heated through.
  5. 5
    Remove the filling from heat and transfer to a bowl to cool completely before rolling.
  6. 6
    Place one egg roll skin on a clean work surface and spoon about 2 tablespoons of the cooled filling into the center.
  7. 7
    Fold the bottom corner of the skin up over the filling, then fold in the left and right sides tightly.
  8. 8
    Moisten the top corner of the skin with beaten egg and roll up tightly to seal.
  9. 9
    Repeat the process with the remaining skins and filling.
  10. 10
    Heat enough oil in a deep pot or wide skillet to 350F (175C).
  11. 11
    Carefully lower a few egg rolls into the hot oil, ensuring not to overcrowd the pot.
  12. 12
    Fry until golden brown and crispy, turning occasionally for even browning, about 2-3 minutes per side.
  13. 13
    Remove the egg rolls with a slotted spoon and drain on paper towels.
  14. 14
    Serve immediately while hot and crisp.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 478.0kcal
% Daily Value *
Total Fat 41.5g64%
Saturated Fat 8.1g41%
Cholesterol 469.0mg157%
Sodium 236.6mg10%
Total Carbohydrate 6.6g3%
Dietary Fiber 0.8g4%
Sugars 4.0g
Protein 21.3g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: egg rolls, chinese appetizer, deep fried, pork shrimp, crispy rolls, party food, water chestnuts, soy sauce, sesame oil, vegetable filling, homemade, crunchy, savory, umami
Read it online: https://www.chefs-mate.com/recipe/egg-rolls/