20 Egg Roll Recipes that are Mouth-watering Good! · Pint-sized Treasures (2024)

FAQs

What is the best sauce to eat with eggrolls? ›

Egg rolls pair well with sweet chili sauce, sriracha, Chinese hot mustard, keto teriyaki sauce, sweet and sour sauce, homemade egg roll dip sauce, and Chinese plum sauce. These sauces provide a balance of sweet, spicy, savory, and sour flavors that complement the egg roll filling.

I have tried both raw filling and pre-cooked filling when making egg rolls. They are both good, yielding slightly different flavors and textures. Using raw filling gives a juicer egg roll, and less prone to being dry when reheated.

You MUST use ground pork--do not use ground beef or chicken or the weird pink stuff that is ground turkey. Just trust me on this. Also, make sure not to overstuff the egg rolls with filling--this was always my problem growing up because I wanted them to be thick.

Keep Wrappers Moist: Avoid rolling these in 'assembly line' style. Work with one sheet at a time when wrapping and MAKE SURE to keep the other wrappers COVERED with a DAMP kitchen towel or paper at all times. This will help prevent them from drying out.

Classic egg rolls are fried, savory rolls wrapped in a wheat flour wrapper. They are filled with cabbage, carrots, onions, and sometimes chopped roasted pork. The fried skin of an egg roll has little crackly bubbles that are crisp and fun to eat. The name is a misnomer since there are no eggs in egg rolls!

Raw eggs aren't safe to eat if they're unpasteurized. That means they could contain harmful bacteria. And even though eggs can be sold as pasteurized — meaning they're heated just enough so bacteria is killed off — you still shouldn't crack open an egg and start chowing down.

The dish is served warm, and is usually eaten with the fingers, dipped in duck sauce, soy sauce, plum sauce, or hot mustard, often from a cellophane packet. Egg rolls are a ubiquitous feature of American Chinese cuisine.

If you are wondering what the clear noodles in egg rolls are, they are cellophane noodles. I'm sharing with you what's inside of them and more!

The peanut butter adds a nutty, delicious and creamy flavor that you will love. It is a great addition to the ground pork.

As it turns out, Cadbury Creme Eggs' white center is actually made of fondant.

Are wonton wrappers and egg roll wrappers the same thing? ›

Egg roll wrappers are larger in diameter and slightly thicker, which creates a sturdier wrapper, allowing them to be stuffed with more filling devoid of tearing apart. They have a chewy, crispy texture when fried or baked. Wonton wrappers, on the other hand, are smaller and thinner, making them more delicate.

An egg roll is a fried, savory roll filled with shredded cabbage, ground or roast pork or shrimp and other ingredients inside a wonton wrapper or thick, wheat flour wrapper.

Rice wraps can be found in most Asian stores or in the Asian aisle of grocery stores. The rice wraps typically comes in square and circle shape; I have always found it easier to wrap spring rolls using the square ones.

Liquid Aminos or Coconut Aminos

Both are gluten-free. Liquid aminos are made from soybeans, while coconut aminos are made from feremented coconut sap. Both taste very similar to soy sauce and make great substitutes. How to substitute: Use 1:1 in place of soy sauce wherever soy sauce is called for.

Mayonnaise, hot sauce, mustard, cheese spread, chutney or even pesto will work great as a sandwich spread.

Drop the egg rolls in the fryer and cook for 5 to 7 minutes. Remove and let stand for 1 minute for any oil to drain. Cut open and serve with the hot mustard. For the hot mustard: Combine the honey mustard, wing sauce, whole-grain mustard and garlic pepper seasoning in a bowl; whisk to combine.