A recipe from Are You Hungry?
Get ready for the weekend! If you’re having a party, check out this recipe. If you’re not having a party, well, now you have a reason to.
I caught up with this great recipe for homemade egg rolls by redkathy not too long ago. The funny thing is that I had tried my hand at homemade egg rolls the night before I found this.
Mine were not all that great – BECAUSE I was too scared to put in the oyster sauce (oh, and maybe because I followed the recipe on the back of the egg roll paper package). 
If you 86 the sauce, your egg rolls won’t have that classic, tasty taste (yes, I just said that) – the thing that makes egg rolls super yummy.
Kathy’s added a few extra ingredients to make these nosh-worthy.
As Kathy notes in the recipe below, they do fry quickly. The prep time isn’t bad, either. If you’re planning a game night or Poker tournament (chick-style) this weekend, this is a perfect recipe for that. Enjoy!
Ingredients
1 tbsp vegetable oil
1 small chicken breast diced
1 cup carrot julienne sliced or shredded
3/4 head cabbage chopped or shredded
1 cup mushrooms chopped fresh
3 green onions thinly sliced
1 can bean sprouts
1 clove garlic minced
1 tsp five spices powder
2 tbsp oyster sauce
1 large egg beaten
4 tbsp soy sauce, low sodium, divided
1 tbsp sherry dry
1 dash salt
1 package egg roll skins
vegetable oil for deep frying
duck sauce for dipping
makes 18 egg rolls
Preparation
- Preheat a large skillet or wok over medium high heat; add the 1 tablespoon cooking oil.
- In a bowl beat together the egg, 2 tbps. of soy sauce, and 1 tbsp sherry.
- Add chicken to skillet or wok, season with five spices powder, salt, and pepper and stir fry until chicken is cooked, about 2-3 minutes. Add the vegetables.
- Pour the remaining soy sauce and fish sauce over the mixture; stir to combine completely.
- Add the egg mixture and stir fry 2-3 minutes, or until cabbage is just soft. Remove from heat and allow for cooling.
- Spoon about 1/4 cup of filling diagonally across the skin, just below the center.
- Fold bottom corner over the filling and tuck. Fold the side corners over toward the center, forming an envelope shape.
- Roll up to the remaining corner, moisten the point, and press firmly to seal.
- After rolling about five, I place on waxed paper seam side down, and set about 3” of vegetable oil in a large pot to heat on the stove. The oil temperature should be 365 degrees before beginning to fry.
- Complete the wrapping.
- Fry egg rolls a few at a time for 2-3 minutes, or until golden brown. Drain on paper towels.
Kathy’s note:
After reading Emeril Lagasse’s vegetable egg roll recipes and about five others, I came up with this combination. Last time I made egg rolls, I added 1 tsp of fresh grated ginger. They were definitely better last time. Everyone enjoyed them but agreed there was something missing.
bizchickblogs.com suggested dinner pairing:
- Steamed rice with chopped veggies and chicken stir fry (there is a recipe for chicken stir fry at Kathy’s link above)
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Oh wow, these sound so great! I need to try making these since we love a good eggroll now and again.
Oops I just put my comment in a facebook comments box instead of in your comments area!
“Hmmm, it’s been a while since I had an eggroll and it’s been a while since I visited your blog! Hope you have been keeping well. Both kids are heading off to school in a week (my youngest for his first day at school…sniff!) so I hope that I will be able to drop in more often. I will need to, because I will need to learn how to make some dosh to justify not getting back out there and getting a ‘real’ job. Anyway, glad I popped in. Have a fantastic weekend!”
That’s okay Shelly! I saw an update from you on Twitter yesterday and thought, Hey! It’d be great to connect with Shelly again.
Mine started preschool a couple of days ago, although he’s not fully potty trained so we’re already having an issue. Ugh!
Oh my gosh Tia, thank you so much for featuring this recipe. My family loves egg rolls. As a finger food, there really are perfect for a weekend party. A nice idea is to serve them with several varieties of sauces. Surely a crowd pleaser!
I just prepared a new fried rice recipe last weekend from an Emeril Lagasse cookbook my son gave me for Christmas. Seems I get cookbooks that contain their favorite foods… hint hint mom
Anyway, the rice was a huge hit and would go very well alongside these egg rolls.
Have a great weekend!
You’re welcome, Kathy!
You know, what you said about cookbooks is really funny. I remember buying my mom a Tyler Florence cookbook, not because she asked for his, but because he is super good looking!
You know what he did last year, bought me the Barbecue Bible Cookbook…. Dad, Mom wants a grill! Crazy kid, it worked, I got the grill lol. Of course the hubby benefited greatly by this and he loves bbq.
Great to see your recipe featured here Kathy! Those rolls are fantastic
Tia you’re making a cool job, I see your new design of the links near the header very clear.
Have an excellent weekend!
Gera
Oh Thanks Gera, wouldn’t have made it here without you!
Hi Tia:
Thanks for the recipe. Egg rolls like because they have vegetables in it. Adding ginger will give it a different touch a zingy touch. So it might enhance more flavor.it is a good recipe. I will save it to try this some day, when I want something special.It is a great snake, I love it, but frying is not my favorite as I feel puffed up before even eating the fried stuff. But I love eating it.
fran A
Hey Fran!
lol The fried part is my FAVORITE part of the egg roll. In fact, I’m really picky about it, too. I’ll only eat the kind pictured here. I won’t eat the thin, really greasy “spring” rolls, nor the see-through rolls in Vietnamese restaurants.
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