Egg Roll Recipe

[angel-jd1]

Ok folks. I'm on a mission. I NEEEEED egg rolls. I have been craving

them for so long it's not funny. I bought spring roll wrappers (made

with rice flour). I have heard you can use these to make the egg

rolls.

I want to know if anybody has tried it!! Do you have a good recipe?

Did you have good luck? Any tips on making them? Let me know, I NEEEEEEEED egg rolls. Mmmmmmmmm

-Jessica

[Guest nini]

<a name="Pork Spring Rolls"> Spring Rolls

Filling:

1 lb ground pork

1/2 head cabbage, thinly sliced

4-6 carrots, grated

1 onion, diced

1-2 garlic cloves, minced

salt

pepper

12 ounce package Round Rice Paper Wrappers (about 30 wraps)

1. Toss filling ingredients together and brown in a skillet or wok until cooked through.
   
2. Dip one wrapper into pan of boiling water to soften.
   
3. Spoon 2-3 Tbsp uncooked filling onto a softened wrap. Roll one side edge of wrap over filling, tuck in top and bottom ends, and continue rolling. Place seam side down on counter. Continue filling and rolling wraps until all wraps are rolled.
   

Eat spring roll as is, or for a crispy wrap, fry a few at a time in very hot oil (350-375 F) until wrappers are lightly browned.

[angel-jd1]

Have you tried them? Are they tasty?? A girl's gotta know!

-Jessica

<a name="Pork Spring Rolls"> Spring Rolls

Filling:

1 lb ground pork

1/2 head cabbage, thinly sliced

4-6 carrots, grated

1 onion, diced

1-2 garlic cloves, minced

salt

pepper

12 ounce package Round Rice Paper Wrappers (about 30 wraps)

1. Toss filling ingredients together and brown in a skillet or wok until cooked through.
   
2. Dip one wrapper into pan of boiling water to soften.
   
3. Spoon 2-3 Tbsp uncooked filling onto a softened wrap. Roll one side edge of wrap over filling, tuck in top and bottom ends, and continue rolling. Place seam side down on counter. Continue filling and rolling wraps until all wraps are rolled.
   

Eat spring roll as is, or for a crispy wrap, fry a few at a time in very hot oil (350-375 F) until wrappers are lightly browned.

[Guest nini]

I haven't tried them yet, but it sure looks good! I plan on trying them soon

[angel-jd1]

I found this info in another spring roll recipe. I thought I would post it here incase anybody tries making egg rolls. Tips are always good in trying to cook something new.

One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the mixture. Roll the wrappers, and allow them to set for 30 minutes.

In a large saucepan, heat the oil to 375 degrees F (190 degrees C).

Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

-Jessica

[angel-jd1]

I am feeling brave and bored out of my mind today. I believe I will go to the store and FINALLY try to make egg rolls. Wish me luck!! haha

-Jessica

[Sweetness]

I am feeling brave and bored out of my mind today. I believe I will go to the store and FINALLY try to make egg rolls. Wish me luck!! haha

-Jessica

I have said so many times since I went gluten-free that I soo wish I had gone for at least one last egg roll!! I miss them very much, too!

I've tried making egg rolls out of the spring roll wrappers. I have to say that we still managed to eat every last one of them, but they were very greasy (even for me!). I think one of these days I am going to try making them again, but I am going to dip the roll into a type of tempura batter, hopefully this will give me a little bit better coating/outside for the egg roll.

C

[angel-jd1]

I had wondered about them being greasy, so I thought I might try to bake a batch also, I had found a recipe that baked them, soooo it's worth a shot. I'll let you know how it goes.

-Jessica, who is headed to the store to get egg roll ingredients

I have said so many times since I went gluten-free that I soo wish I had gone for at least one last egg roll!! I miss them very much, too!

I've tried making egg rolls out of the spring roll wrappers. I have to say that we still managed to eat every last one of them, but they were very greasy (even for me!). I think one of these days I am going to try making them again, but I am going to dip the roll into a type of tempura batter, hopefully this will give me a little bit better coating/outside for the egg roll.

C

[angel-jd1]

Yum!! I'm sitting here eating egg rolls as I type. I thought I would share the recipe that I used. The process is time consuming, but it made about 30 egg rolls. I put most of them into the freezer to eat later. I tried frying some and baking some. The frying made them greasy but crispy. The baking was way less grease and still pretty crispy. I think I'll probably bake the rest.

Is It Egg Roll or Eggroll? Recipe #72124

This recipe was a long time coming. I have been working on it for

about 6 months. With the help of Bratty I was finally able to put it

down on paper. It is all about the prep, chop before you start. This

is not a whip it up in 10 minutes recipe but it makes enough for

several meals. The number of eggroll or egg rolls you get depends on

if youadd the bean sprouts. My friends and I get together and make

them by the hundreds, of course that required more wine! Feel free

to leave out any ingredient you do not like, there are no rules with

these. Hope y'all like em.

1 lb ground pork

1 large onion, chopped

6 tablespoons garlic, minced (at least)

1-2 teaspoon fresh ginger (no powder please)

3 big carrots, chopped or shredded

1/2-3/4 head napa cabbage, shredded/chopped (regular will work

fine)

1-2 cup bean sprouts (fresh please, leave them out if you do not

like them)

water chestnuts (optional)

celery (optional)

cilantro (optional)

hot pepper, chopped (optional)

salt and pepper

25 eggroll wrappers or lumpia skins, the thin ones,i get them in

the freezer section of my local asian market

25 eggrolls Change size or US/metric

Change to: eggrolls US Metric

1 hour 45 minutes 1 hr prep

Brown the meat in a large pan.

Add onion, garlic, ginger, carrots and some salt and pepper halfway

through.

Remove from heat when carrots are tender.

Stir in cabbage and bean sproutss, this will help cool the mixture

down.

Taste it now and see if it needs any more salt, good huh.

Drain this mixture VERY WELL, moisture is you enemy in this recipe.

I put it in a collander with a plate on top and a weight.

It will look like there are more veggies than meat, that is a good

thing.

Blot it with a paper towel, it does not have to be bone dry, just

not puddling and it needs to be cool before rolling.

We are almost there, have a glass of wine while youare waiting for

it to cool!

Stir occasionally in the collander to get the hiding moisture.

Lay the wrapper so that one point is towards you.

Put about about 3 tablespoons of mixture across the wrapper.

Here is where I add a bit of cilantro, green onion, chopped hot

pepper.

Fold the point that is pointing at you up over the mixture.

Now fold the corner on the right over that, now the point on the

left and begin to roll till you get to the end.

Moisten the last point and finsh the roll.

Freeze these individually on a cookie sheet covered with plastic

wrap than put in freezer bags unless you are eating them right away.

To cook them remove to a cookie sheet (do not thaw) and spray them

with Pam, Bratty used garlic flavored and said it was good.

Bake at 350 for about 10 minutes, turn over and spray again and bake

another 10 to 15 minutes.

They will not get all brown like fried ones but they will be crispy

and delicious.

Open Original Shared Link

Enjoy folks!!

-Jessica

[Rusla]

I can't find that wonderful recipe for egg rolls made out of rice paper. It didn't print off well yesterday so I figured I would do it at work, now I can't find it...hellllppp!

[angel-jd1]

is this the recipe you were searching for Rusla?

-Jessica

[angel-jd1]

I can't find that wonderful recipe for egg rolls made out of rice paper. It didn't print off well yesterday so I figured I would do it at work, now I can't find it...hellllppp!

Here is one:

Open Original Shared Link

-Jessica

[Rusla]

Here is one:

Open Original Shared Link

-Jessica

I don't know if these are them or not, it was one that was posted yesterday in "coping with forum." Thanks! These look good too. No harm in trying them all.

[Rusla]

is this the recipe you were searching for Rusla?

-Jessica

I am not sure, one was posted yesterday in "coping with" I will try them all.

Strange how we both went searching for egg rolls at the same time.

[mouse]

I am not to good at this computer stuff, but I looked on my printout and it said topic number 16824. I hope that helps.

[angel-jd1]

I had just seen your post and decided to try to help ya find it!! I had been craving eggrolls some time back and made some. Actually took a couple out of the freezer today and had them for lunch mmmmmm!! Jealous?!?!

-Jessica

I am not sure, one was posted yesterday in "coping with" I will try them all.

Strange how we both went searching for egg rolls at the same time.

[Rusla]

I am not to good at this computer stuff, but I looked on my printout and it said topic number 16824. I hope that helps.

Thanks I will try that.

Darn it is just showing me these two posts.

[Guest jhmom]

THere were 2 posts about this topic so I merged them together.

When you first post a message it can be found in the section you put it in at the end of the list. When it is pinned by a moderator it will be found at the top of the list in that section. You can also click on "view new posts" and it will list all the new post since your last visit.

[Carriefaith]

Here is a recipe:

https://www.celiac.com/st_prod.html?p_prodi...-58106277774.14

Filling:

1 or 2 tablespoons coconut oil or other cooking oil

1 pound ground pork

½ pound peeled shrimp, chopped

½ chopped onion

4 to 6 cloves garlic, minced

2 to 3 carrots, shredded or chopped

½ head cabbage chopped

Sun Luck sesame oil

Wheat free soy sauce (optional)

Salt and pepper to taste

Directions:

Lightly brown pork with onions, garlic and shrimp and cook a minute or two more in hot oil. Stir in carrots and stir fry a minute more. Add in cabbage and stir fry until cabbage is wilted and soft. Season with sesame oil, soy sauce, salt and pepper to taste. Spread on large open pan or tray to cool before putting in wrappers (if you want egg rolls with eggs, stir in some scrambled eggs in the last minutes of cooking).

Soak spring roll wraps (tapioca starch wraps available in Asian section of most grocery stores) in water until soft and pliable, about 30 to 60 seconds. Put softened wrapper on flat surface. Add one heaping tablespoon filling on wrapper close to you. Roll up one turn rolling away from you, turn lateral ends inwards and finish rolling. Let rolls rest 20 minutes before frying, which is about as long as it takes to roll all this filling if you have help. The point is, they fry up better if they have "rested" for a while.

Don’t fry them for Spring Rolls.

For egg rolls fry in 1 inch oil, 1 ½ to 2 minutes on each side. If you have a deep fat fryer, you won't need to turn them. Be aware that tapioca wrappers don't cook up golden brown like wheat wrappers do. They stay pretty white looking, then suddenly blacken if over cooked, so watch them carefully. Serve with hot and sour sauce.

Sweet, Hot and Sour Sauce

Mix together honey, dry mustard and a bit of apple cider vinegar. How much you use of each ingredient depends on your taste. Add toasted sesame seeds

if desired. Also be aware that this sauce gets hotter as it sits.