Egg Rolls

Recipe courtesy Food Network

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Picture of Egg Rolls Recipe Photo: Egg Rolls Recipe
Rated 5 stars out of 5
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  • Read 42 Reviews
Total Time:
55 min
Prep
25 min
Inactive
15 min
Cook
15 min
Yield:
4 servings
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 42 reviews

  • on October 12, 2012

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    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...

    people found this review Helpful.
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  • on June 18, 2012

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    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.

    people found this review Helpful.
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  • on May 03, 2012

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    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

    people found this review Helpful.
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