Homemade Eggrolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
NOTE: These taste best when made in a Multi-cooker, but still taste great over a stove topIngredients: 1 Bag of Broccoli or Cole Slaw = Don't be afraid of these bags. They are quick and easy for salads on the go and limiting prep. Even better. They Freeze! 1 cup shredded cabbage (Optional) = This is the filler of the egg roll = Don't like cabbage? Use another bag of Slaw 1 bag of Mung Beans = Filler as well, they add crunch if added raw or a noodley taste when cooked = They freeze great as wellSoy Sauce = Use Lite, or Normal. It only seems like you are using a ton, it is watered down with rice vinegar and honeyEgg roll wrappers = Well without these they aren't really egg rollsExtras:Rice Vinegar = Adds a bit of tartness Honey = Adds sweetness and thickening to the filling.Vegetables = Shred in more carrots, cabbage, radishes, anything other then potatoes will do well here.
Step 0: Do not fear your deep frier. These egg rolls only spend about 2 to 5 minutes in the oil to cook the wrapper. You only need about 2-3 inches worth of oil to fry these beauties.
Sauce:
1 cup Soy Sauce (Lite or Normal)
2 tablespoons Rice Vinegar
1 table spoon Honey
1 half cup water
Filling:
Step 1: Wash and shake out Mung Beans without the washing they will give a 'dirt' like smell to the egg roll.
Step 2: Take bagged mix and shredded cabbage, mix with washed beans and toss in sauce.
=Multicooker: just add it all to the pot turn to 350 and let steam for 20 minutes
=Stove top: Add in half cup batches so not to overload, add another cup when the first batch is soften
Step 3: When soften and all the liquid is cooked out, remove from pan and place in large bowl to cool for 10 minutes.
Rolling the Egg Roll:
When filling is cool to the touch, take wraps from the fridge and set up working station. Fill the washed out multicooker and fill with oil, set to 400 . Have a large pan or plate to hold wrapped egg rolls.
It is easier to make all the egg rolls then fry them then roll and fry each one.
Step One: Turn wrapper on it's side to have the points going up and down, One point towards you.
Step Two: Place 2 tablespoons worth of filling over middle of the wrapper, try to place it just under the left-right points.
Step Three: Wrap upwards with bottom point
Step Four: Cross left-right points over bottom point
Step Five: Roll upward and flatten to a tube shape
Repeat until all wrappers are used.
Fry egg rolls in hot oil until just golden brown, place on a cooling rack to drip off extra oil.
To Store, if any remain.
Wait until they are entirely cool. Place in a bag with a paper towel underneath them, this will take in any extra oil and keep the egg rolls from becoming mushy. Do not re-warm! Eat cold.
ENJOY!
Serving Size: 21 eggrolls, 2 tablespoon of filling each
Number of Servings: 21
Recipe submitted by SparkPeople user TENTACLES.
Sauce:
1 cup Soy Sauce (Lite or Normal)
2 tablespoons Rice Vinegar
1 table spoon Honey
1 half cup water
Filling:
Step 1: Wash and shake out Mung Beans without the washing they will give a 'dirt' like smell to the egg roll.
Step 2: Take bagged mix and shredded cabbage, mix with washed beans and toss in sauce.
=Multicooker: just add it all to the pot turn to 350 and let steam for 20 minutes
=Stove top: Add in half cup batches so not to overload, add another cup when the first batch is soften
Step 3: When soften and all the liquid is cooked out, remove from pan and place in large bowl to cool for 10 minutes.
Rolling the Egg Roll:
When filling is cool to the touch, take wraps from the fridge and set up working station. Fill the washed out multicooker and fill with oil, set to 400 . Have a large pan or plate to hold wrapped egg rolls.
It is easier to make all the egg rolls then fry them then roll and fry each one.
Step One: Turn wrapper on it's side to have the points going up and down, One point towards you.
Step Two: Place 2 tablespoons worth of filling over middle of the wrapper, try to place it just under the left-right points.
Step Three: Wrap upwards with bottom point
Step Four: Cross left-right points over bottom point
Step Five: Roll upward and flatten to a tube shape
Repeat until all wrappers are used.
Fry egg rolls in hot oil until just golden brown, place on a cooling rack to drip off extra oil.
To Store, if any remain.
Wait until they are entirely cool. Place in a bag with a paper towel underneath them, this will take in any extra oil and keep the egg rolls from becoming mushy. Do not re-warm! Eat cold.
ENJOY!
Serving Size: 21 eggrolls, 2 tablespoon of filling each
Number of Servings: 21
Recipe submitted by SparkPeople user TENTACLES.
Nutritional Info Amount Per Serving
- Calories: 79.5
- Total Fat: 0.3 g
- Cholesterol: 3.3 mg
- Sodium: 848.4 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 1.7 g
- Protein: 4.8 g