Egg Rolls Recipe

Cabbage: Shredded to provide a crunchy texture and fresh flavor to the filling.

Carrots: Shredded to add sweetness and vibrant color to the filling.

Green onions: Chopped to give a mild onion flavor and a bit of color.

Soy sauce: Adds a savory, umami flavor to the vegetable mixture.

Sesame oil: Provides a rich, nutty flavor that enhances the overall taste.

Egg roll wrappers: Thin sheets of dough used to encase the filling and create a crispy exterior.

Vegetable oil: Used for frying the egg rolls to achieve a golden brown and crispy texture.

When preparing the filling for your egg rolls, make sure to finely shred the cabbage and carrots to ensure even cooking. Additionally, avoid overstuffing the wrappers to prevent them from bursting during frying. To achieve a perfectly crispy texture, maintain the oil temperature at a consistent medium heat, and fry the egg rolls in small batches to avoid overcrowding the pan.

• shredded cabbage - Substitute with shredded napa cabbage: Napa cabbage has a similar texture and mild flavor, making it a great alternative.

• shredded cabbage - Substitute with shredded bok choy: Bok choy offers a slightly different taste but maintains the crunchiness needed for egg rolls.

• shredded carrots - Substitute with shredded zucchini: Zucchini provides a similar texture and moisture content, though it has a milder flavor.

• shredded carrots - Substitute with shredded sweet potatoes: Sweet potatoes add a unique sweetness and a similar texture to the filling.

• chopped green onions - Substitute with chopped chives: Chives offer a similar onion-like flavor and can be used in the same quantity.

• chopped green onions - Substitute with chopped leeks: Leeks provide a milder onion flavor and a similar texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option with a slightly sweeter taste but similar umami profile.

• sesame oil - Substitute with peanut oil: Peanut oil has a nutty flavor that can mimic the richness of sesame oil.

• sesame oil - Substitute with olive oil: Olive oil provides a different flavor but can still add richness to the filling.

• egg roll wrappers - Substitute with spring roll wrappers: Spring roll wrappers are thinner but can be used similarly for wrapping.

• egg roll wrappers - Substitute with rice paper: Rice paper offers a gluten-free alternative, though it has a different texture.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• vegetable oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, ideal for frying.

• Allow the egg rolls to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.
• For short-term storage, place the cooled egg rolls in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3 days.
• To freeze, arrange the cooled egg rolls in a single layer on a baking sheet. Place the baking sheet in the freezer for about 1-2 hours, or until the egg rolls are firm.
• Once frozen, transfer the egg rolls to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen egg rolls on a baking sheet lined with parchment paper.
• Bake for 15-20 minutes, or until heated through and crispy. Alternatively, you can reheat them in an air fryer at 350°F (175°C) for 10-12 minutes.
• For a quicker option, you can also reheat the egg rolls in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Note that this method may result in a less crispy texture.

• Preheat your oven to 350°F (175°C). Place the egg rolls on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Use an air fryer for a quick and crispy reheat. Set the air fryer to 350°F (175°C) and place the egg rolls in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and place the egg rolls in the skillet. Cook for 2-3 minutes on each side until they are warmed through and the wrapper is crispy.

• If you're in a hurry, the microwave can be used, though it may not keep the egg rolls as crispy. Place the egg rolls on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30-60 seconds, checking to ensure they are heated through.

• For a steaming method, place the egg rolls in a steamer basket over boiling water. Cover and steam for about 5 minutes until they are heated through. This method will keep the filling moist but may soften the wrapper.

• Mixing bowl: Use this to combine the shredded cabbage, carrots, green onions, soy sauce, and sesame oil.

• Cutting board: Essential for chopping the green onions and shredding the cabbage and carrots.

• Knife: Needed for chopping the green onions and any other vegetables.

• Measuring cups: Use these to measure out the cabbage, carrots, and vegetable oil.

• Measuring spoons: Use these to measure out the soy sauce and sesame oil.

• Frying pan: Heat the vegetable oil in this to fry the egg rolls.

• Tongs: Handy for turning the egg rolls while frying and for removing them from the hot oil.

• Paper towels: Use these to drain the excess oil from the fried egg rolls.

• Plate: Place the paper towels on this to drain the egg rolls.

• Spoon: Use this to place the vegetable mixture onto the egg roll wrappers.

• Small bowl of water: Use this to moisten the edges of the egg roll wrappers to help seal them.

Prepare the filling: Mix the cabbage, carrots, and green onions in advance and store in the fridge to save time.

Use pre-shredded vegetables: Buy pre-shredded cabbage and carrots to cut down on prep time.

Batch assembly: Lay out multiple egg roll wrappers and fill them all at once to streamline the process.

Preheat oil: Start heating the vegetable oil while assembling the egg rolls to save time.

Freeze extras: Make a large batch and freeze the uncooked egg rolls for quick future meals.