Egg Rolls

Recipe courtesy Food Network

Show: Sara's SecretsEpisode: Wrap Magic

Rated: 5 stars out of 5Rate itRead users' reviews (29)

RECIPE
COMMENTS & REVIEWS(29)

Cook Time:
15 min
Level:
Intermediate
Yield:
4 servings

Times:

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

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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

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:

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

Combine all ingredients in a bowl.

Wine Suggestion: Beringer White Zinfandel

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Comments & Reviews

recipe Egg Rolls
greg miami beach, FL 12-16-2009
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good recipe
Rated: 4 stars out of 5

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.Read more
recipe Egg Rolls
Rosalva San Antonio, TX 12-01-2009
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Try'Em they are easy and taste great!
Rated: 5 stars out of 5

I made them for lunch, while I had company over. It was a hit with everybody.
recipe Egg Rolls
anne decatur, GA 03-29-2009
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very good
Rated: 4 stars out of 5

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.Read more
recipe Egg Rolls
mary ishpeming, MI 03-23-2009
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yuk
Rated: 1 stars out of 5

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.Read more
recipe Egg Rolls
Mignon Joshua Tree, CA 02-23-2009
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Not Bad At All
Rated: 4 stars out of 5

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. Read more
recipe Egg Rolls
Caitlyn Berkeley, CA 01-16-2009
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delicious!!!
Rated: 5 stars out of 5

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 minutesRead more