Egg Rolls

Total Time:
55 min
Prep:
25 min
Inactive:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 4 tablespoons vegetable oil
  • 1 -inch grated fresh ginger
  • 2 cloves garlic, finely chopped
  • 2 scallions, sliced thinly
  • 1 carrot, cut into 1-inch julienne strips
  • 1 small red pepper, cut into 1-inch julienne strips
  • 1 cup Napa cabbage, shredded
  • 1/4 cup chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon sugar
  • 1 to 2 tablespoons sesame oil
  • 20 wonton wrappers covered loosely with a damp paper towel to prevent drying
  • 10 shrimps, cooked and minced
  • Dipping Sauce:
  • 1/3 cup lite soy sauce
  • 1/3 cup rice vinegar
  • 1 tablespoon honey
  • 1 to 2 teaspoons sesame oil
  • Pinch of red pepper flakes
Directions

In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.

In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.

Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.

In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.

Dipping Sauce:

Combine all ingredients in a bowl.

Wine Suggestion: Beringer White Zinfandel

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    We loved these! I wanted full sized egg rolls so I bought egg roll wrappers and doubled the filling (but used ground pork instead of shrimp). Super tasty and we also like the dipping sauce. It was different than the standard sweet and sour, and hot mustard.
    As described. Fantastic
    Make sure you are using WONTON and NOT Egg Roll wrappers! Wonton wrappers are smaller than the egg roll wrappers. I think that is why people are saying their is not enough filling. I made them for the first time and doubled the recipe based on reviews here. That gave me double the mini egg rolls (40. Remember you are only using 1 tablespoon on each wrapper. Also....I dipped my finger in a small bowl of water to wet all the way around the wrapper BEFORE putting on the ingredients. Then roll on the diagonal. this way its sticks and stays together right. These were delicious! Next time, I will make a bunch and freeze them. One last tip....you can also put hunks of cream cheese in wontons and wrap them the same way. I used about 2tsp in each one and wrap the same as above. Made sweet and sour sauce from allrecipes website. Delish!
     
    Terrific recipe! I grate my veggies and this ensure that they are fully cooked and it is a lot easier than using the julienne method.
    This was my first attempt at making egg rolls. They turned out fantastic and are truly easy to make, I was amazed as was my wife. The recipe made eight rolls for me and they where devoured by the two of us. This is a must have recipe for beginners, you can only go into the beyond from here...
    So good! Switch out the Napa cabbage for purple cabbage for better color. Had to work out the rolling but worked great once I got it down. A crowd favorite.
    This recipe is absolutely delicious, I used about a pinch of ground ginger instead, as i had no fresh ginger on hand , it was easy once the vegetables were julienne, I also used more of the cabbage which helped soak up the liquid so that i did not have to strain , did not used sesame oil, just regular vegetable oil. I will make this again and again. Thank you for sharing
    I loved this recipe.I made it in school today. I don't like egg rolls had it once spit it out when i brought them.But these homemade ones were so good. I will be cooking this again and very soon
    I used this recipe for a lunch date with a friend. I put half in the oven and fried the rest. We preferred the fried egg rolls. Next time I will also add a little more cabbage and also not cook so long, so that the cabbage remains crisp. I will use this recipe again.
    The sesame oil over powers the whole taste!!!! and the egg rolls cook too fast so the filling inside doesn't even get got!! I threw out the rest only made 2.
    really amazing!!!!!!!
    really like it..
    AMAZING!!!! i love the taste i needed to take this to a party and every on loved them thank you food network ::
    Very tasty! Well worth the time and effort: I used pork instead of shrimp because that's all I had. Would be good with just vegies, I'm sure!
    This was so simple to make and unbelievably delicious! I used eggroll wrappers and omitted the red pepper. My 10 year old daughter wrapped them up. I can't wait to make them again!
    I will have to try your method of making egg rolls. I do a pretty tasty job of making all vegan egg rolls, but i think your recipe may be better. I think that it would help if you had more pictures or even a video. Most prople don't know the proper procedure for wrapping them up.
     

     

     
    thank you
    These shrimp egg rolls were quite tasty, but a little time consuming. The only thing I did differently was double the scoop and the wrap. The double wrap made it taste more like a traditional egg roll, but the single wrap offered a more crisp outside and was just as good. ( I used a water/cornstarch combination to seal the wrap that another reviewer suggested and it worked perfectly! The dipping sauce needed a bit of doctoring, and I added a tsp of sugar and some sliced green onion. Nice appetizer. These were so much healthier and tastier than any egg roll at a restaurant.
    I made these for a Sunday snack. The egg rolls were very good! I really didn't care for the dipping sauce, so I threw it out and made a sweet and sour sauce, but the egg rolls tasted just fine without sauce anyway. I was a little worried about using wonton wrappers instead of egg roll wrappers, but they came out crispy, tasty, and finger-food-sized. I'll definitely be using this recipe again!
    I made it for my husband and his friend and they loved it. That good since my hubby is so picky with his food. I did add chopped shrimp that i stir fried. That make it even taster.
    I have to admit I hate reading reviews where cooks have changed things. That being said, these were great, regardless of small adjustments. I think the concept is what works well, and the recipe can be adjusted to your taste. I did use egg roll wrappers instead of wonton. Other than that, I only avoided the red pepper because that just didn't seem appropriate. They were great. My son, who doesn't like egg rolls - ate two of them!
    I am wondering whether egg roll wrappers would have been better than wonton wrappers...I used the wonton wrappers and these came out crunchy and tasty. Also, I used bean sprouts instead of cabbage which was cool as the napa cabbage was not to be found...All in all I am quite satisfied with how it came out.
    I made them for lunch, while I had company over. It was a hit with everybody.
    These egg rolls are very good. You definitely need to at least double the amount of filling - I doubled and it made 10 regular sized egg rolls. The cabbage cooks down to nothing so next time I'll add 2 heads rather than one as part of my 'doubling' process.. Also - throw the shrimp in with the broth to cook it....gives it more flavor. I also added some red pepper to the oil w/ the garlic and ginger for some added flavor.
    i thought these were awful. i sure don't see where you got 20. i only got 4 and that was adding 1/4# ground pork. the filling was way too bland and not a mention about dippiong them in egg before frying.
    I would agree that you do to make double the recipe if you have a bigger family. This was really simple to follow and it took no time all to prepare. And they taste oh so good.
    I made these tonight!!!
     
    both my parents loved them-
     
    just a suggestion: make twice the ingredients for the filling because there isn't quite enough to fill 20 rolls.
     
    takes a little bit longer than 15 minutes
    These were great!! A heck of a lot better than the last ones I made. I made a couple changes though... Instead of using carrots and 1 cup of napa cabbage, I used a whole bag of Dole cole slaw mix (it's just cabbage and carrot slivers), I added 2 tbsp more of sugar and 2 more tbsp of reduced sodium soy sauce. I also double-wrapped the egg rolls - I think the come out better double-wrapped. My changes made 14 hearty egg rolls. OH, and I used a whole 8oz. bag of pre-cooked salad shrimp instead of cooking my own. I agree w/ Deneen below, I will never buy egg rolls again!!
    I made this recipe but with a twist. I didn't use the shrimp or the ginger. I did add some ground pork and it was so amazing. Everyone at my party loved them and has been asking for more.
    sounds good . But where can I buy egg roll so I can make them myself.
     
    email me @ tessakoons01@yahoo.com
    My husband and I made these egg rolls last weekend and loved them so much, we made them again two days later!!! I don't think we will want to ever buy egg rolls again when we can make our own. They were delicious!!!!!
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