I think you will enjoy this delicious egg roll recipe.
Most of us love egg rolls. They are a popular Chinese recipe appetizer. I think most of us order either egg rolls or spring rolls when we order Chinese food.
Now you can make them at home with this easy recipe. It really doesn’t take that much time to put them together and you have wonderful crunchy egg rolls right at home.
This easy recipe uses ready made egg roll wrappers. So much easier and faster than trying to make your own. If you do want to make egg roll wrappers from scratch, I show you how here. (The link brings you to the page for our wonton soup recipe. The recipe for the wrappers is lower down on the page.)
This recipe also includes a recipe for that wonderful sweet and sour dipping sauce we get with egg rolls. Dipping our egg rolls into that sweet sticky sauce is what makes egg rolls so much fun to eat. Can’t forget the sauce. So we didn’t.
Egg Roll Recipe with Sweet and Sour Sauce
Ingredients
- 1 1/2 teaspoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons cornstarch
- 1/2 pound lean ground beef, or ground pork
- 1 onion, chopped
- 1 clove garlic, pressed
- 1/2 pound zucchini, finely shredded, squeezed & drained
- 1/2 pound savoy cabbage, finely shredded & blotted dry
- 24 egg roll wrappers
Sweet and Sour Sauce:
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons chili sauce
- 1/8 teaspoon cayenne pepper, optional, to your taste
- 1 teaspoon cornstarch
- 2 tablespoons sugar
- 2 tablespoons vinegar
- 1/4 cup chicken broth
Instructions
- For the filling, combine the cornstarch and soy sauce, sugar, salt and pepper.
- Place a wok over fairly high heat. When it is hot, add the lean ground beef or pork. Stir to break up the meat. Cook it until lightly browned. Add the onion and garlic and fry for 1 minute. Add the zucchini and cabbage and stir-fry for 2 to 3 minutes. Stir in the soy sauce mixture. Bring it to a boil, then cook until the sauce is thickened. Let the filling cool.
- Prepare the sweet and sour sauce (recipe below). Let it cool.
- Use purchased egg roll skins. Put 2 tablespoons of filling on each egg roll skin. Moisten the edges with egg white. Overlap the edges envelope style and seal all around. Cover to keep moist.
- Heat a pan with 1 1/2 inches of oil to 375ºF (180ºC). Fry the egg rolls until hot and fully cooked, about 25 minutes.
To Make the Sweet and Sour Sauce:
- In a glass cup, combine all the ingredients and cook in a pot on medium high until it is the thickness of a dipping sauce. Let cool before using as a dip for the egg rolls.
Nutrition
Dip the hot egg rolls into the cooled sweet and sour sauce.
Serves 24
Note:
To make this recipe vegetarian, simply leave out the meat. The other flavors still make it delicious.
Now that you know how to make egg rolls look here for more Chinese recipes.
Serve this egg roll recipe as an appetizer before Chinese cashew chicken.
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