Egg Rolls Recipe

Cabbage: Shredded to add a crunchy texture to the filling.

Carrots: Shredded to provide sweetness and color.

Green onions: Chopped to add a mild onion flavor.

Soy sauce: Adds a savory umami taste to the filling.

Sesame oil: Provides a nutty aroma and enhances the overall flavor.

Egg roll wrappers: Used to encase the vegetable filling.

Vegetable oil: For frying the egg rolls to a golden brown.

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 sealed roll, use a small brush or your finger to apply a thin layer of water along the edges of the wrapper before folding. This will act as a glue, keeping the egg rolls intact while frying.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar crunchy texture and can be used in a pinch.

• shredded carrots - Substitute with shredded zucchini: Shredded zucchini offers a similar texture and adds a mild flavor that complements the other ingredients.

• chopped green onions - Substitute with chopped chives: Chopped chives have a similar mild onion flavor and can be used as a direct replacement.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used if sesame oil is not available, though it will lack the nutty flavor of sesame oil.

• egg roll wrappers - Substitute with spring roll wrappers: Spring roll wrappers can be used as a substitute, though they are thinner and may require more careful handling.

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

• Allow the egg rolls to cool completely after frying. This prevents condensation, which can make them soggy.
• Place the cooled egg rolls on a baking sheet lined with parchment paper, ensuring they do not touch each other.
• Transfer the baking sheet to the freezer and let the egg rolls freeze until solid, about 1-2 hours.
• Once frozen, transfer the egg rolls to a resealable plastic freezer bag or an airtight container. Label with the date for easy reference.
• To reheat, preheat your oven to 375°F (190°C). Place the frozen egg rolls on a baking sheet and bake for 20-25 minutes, or until heated through and crispy.
• Alternatively, you can reheat the egg rolls in an air fryer at 350°F (175°C) for 10-12 minutes, shaking the basket halfway through for even cooking.
• For short-term storage, place the cooled egg rolls in an airtight container and refrigerate for up to 3 days.
• To reheat refrigerated egg rolls, bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through and crispy.

• 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, turning them halfway through to ensure even heating.
• Use an air fryer set to 350°F (175°C). Arrange the egg rolls in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to achieve a crispy exterior.
• Heat a skillet over medium heat and add a small amount of vegetable oil. Place the egg rolls in the skillet and cook for 2-3 minutes on each side until they are heated through and crispy.
• For a quick microwave option, place the egg rolls on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on high for 1-2 minutes, checking to ensure they are warmed through.
• If you prefer steaming, place the egg rolls in a steamer basket over boiling water. Cover and steam for 5-7 minutes until heated through, which will keep them moist but not crispy.

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

• Spoon: This will help you mix the ingredients evenly in the mixing bowl.

• Egg roll wrappers: These are the sheets you will use to wrap the vegetable mixture.

• Small bowl: Keep a small amount of water in this to help seal the edges of the egg roll wrappers.

• Frying pan: Use this to heat the vegetable oil and fry the egg rolls.

• Tongs: These will help you turn the egg rolls while frying and remove them from the hot oil.

• Paper towels: Place these on a plate to drain the excess oil from the fried egg rolls.

• Plate: Use this to serve the hot egg rolls once they are drained.

Prepare the filling in advance: Mix the cabbage, carrots, and green onions the night before to save time on the day of cooking.

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

Batch fry: Fry multiple egg rolls at once to reduce overall cooking time.

Seal efficiently: Use a small brush or your finger to quickly seal the egg roll wrappers with water.

Organize your workspace: Set up an assembly line with all ingredients and tools within reach to streamline the process.