Homemade Eggrolls
Nutritional Info
- Servings Per Recipe: 21
- 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
View full nutritional breakdown of Homemade Eggrolls calories by ingredient
Introduction
Love crunchy egg rolls but hate the wait from your local take out place? Want tons of veggies and none of that rubbery chicken? Want to actually TASTE vegetables instead of sauce?These eggrolls are full of yummy veggies and totally customizable to your taste level. Love crunchy egg rolls but hate the wait from your local take out place? Want tons of veggies and none of that rubbery chicken? Want to actually TASTE vegetables instead of sauce?
These eggrolls are full of yummy veggies and totally customizable to your taste level.
Number of Servings: 21
Ingredients
-
NOTE: These taste best when made in a Multi-cooker, but still taste great over a stove top
Ingredients:
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 well
Soy Sauce
= Use Lite, or Normal. It only seems like you are using a ton, it is watered down with rice vinegar and honey
Egg roll wrappers
= Well without these they aren't really egg rolls
Extras:
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.
Directions
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.
