Egg Roll in a Bowl Recipe (Egg Roll Filling) (2024)

FAQs

What is egg roll filling made of? ›

An egg roll is a fried appetizer that's found on countless Chinese-American restaurant menus. It consists of a thick, crispy wheat flour skin filled with shredded cabbage, pork, and other ingredients. Egg rolls are fried in hot oil, served warm, and usually dipped in duck sauce or soy sauce.

We use an egg wash (1 beaten egg and 1 tablespoon water) to seal our egg rolls. However, our vegetarian egg roll can become a vegan egg roll if you use a cornstarch slurry as a sealer (in addition to eggless wrappers).

TO STORE: Store the egg roll filling in an airtight storage container in the refrigerator for up to 4 days. You can store the rice on its own or portion everything together into individual serving containers for a meal-prep approach. TO REHEAT: Rewarm leftovers in the microwave or in a wok over medium-low heat.

When you need to add the filling to our Egg Roll Wrappers, apply our signature ready-to-use filling made with farm fresh cabbage and celery. Our Egg Roll Fillings are blanched and packaged in 10 lb. bags and cases, saving you prep time in the kitchen.

According to Coe, Low's recipe, printed in a 1938 cookbook, Cook at Home in Chinese, included "bamboo shoots, roast pork, shrimp, scallions, water chestnuts, salt, MSG, sugar, palm oil, and pepper," but notably did not include cabbage, which is the main filling ingredient in modern egg rolls.

Make-ahead: Egg rolls are great because they can be made in advance. You can make the filling in advance and assemble when you are ready to fry them. But if you need to roll them more than a day in advance, I recommend freezing them.

THE WRAPPERS

You will want a package with 18 egg roll wrappers. Many come in a 20 count, so you should be good to go. Cornstarch slurry: to seal the wrappers, you will need 2 teaspoons cornstarch mixed with water. This “glues” the wrappers closed much more effectively than just water or an egg wash.

Egg roll filling is cooked, so break out the wok and vegetable or sesame oil to get everything nice and tender. And when you're ready to fill your wrappers, you'll want to put about two to three tablespoons of filling in each before you roll them. Here are some filling ideas that you can start with.

A warm filling may cause your wrapper to soften and tear, and your egg roll to fall apart. Don't overfill your wrapper or #3 will happen. Make sure your oil is at the optimum temp before you start frying. Otherwise your egg rolls will come out soggy instead of crisp.

Peanut butter has been in my egg rolls ever since. The peanut butter adds a nutty, delicious and creamy flavor that you will love. It is a great addition to the ground pork.

How do you make egg rolls not soggy? ›

To make egg rolls crispy, try frying them in hot oil until they turn golden brown. Ensure the oil is at the right temperature (around 350-375°F or 175-190°C) and don't overcrowd the pan to maintain crispiness. Additionally, using a paper towel to drain excess oil after frying can help keep them crispy.

Cool your rolls on a wire rack instead of a paper towel or plate. Regardless of whether you air fried, deep-fried, or baked your egg rolls, do not let them cool on a paper towel or plate. Instead, use a pair of tongs to set the egg rolls on a raised cooling rack with a baking sheet underneath it.

For maximum quality and shelf life, store egg rolls in the refrigerator at or below 40°F.

The clear strings in egg rolls are bean thread noodles, or cellophane noodles, typically made from mung beans, potato starch, tapioca starch, or rice flour.

Sure, there are veggies in the filling. But egg rolls are anything but healthy. They're wrapped in dough and deep-fried. The result is an appetizer that packs more than 220 calories and 10 grams of fat in each one.

Unlike spring rolls, egg rolls are made with thick, doughy wrappers made with wheat flour and eggs. They blister up and become pocketed with delightful, oil-filled bubbles when deep-fried, making them simultaneously crunchy and chewy.

Contrary to popular belief, the egg isn't necessary to make an egg roll, even though it does have it in its name. The traditional egg roll recipe uses egg in the dough, but most recipes don't call for it anymore; modern egg rolls are usually made up of mixed meat and vegetables wrapped in a rice paper wrapper.