egg roll recipe

The Best Southwest Chicken Egg Rolls are a colorful combination of golden corn, black beans, red bell peppers, jalapeños, shredded cheese and tender bites of chicken with a sweet and spicy southwest seasoning all wrapped up in an egg roll wrapper. These won&#x27;t last long at your next party! 

The Best Southwest Chicken Egg Rolls

Chicken (cooked and cubed)

Black Beans

Corn

Red Bell Pepper (chopped)

Green Onions (sliced)

Jalapeños (seeded and finely chopped)

Spinach (chopped)

Tablespoon Chili Powder

Cumin

Garlic Powder

Salt

Pepper

Monterey cheese (shredded)

Egg Roll Wrappers (Package of about 20)

Cilantro Ranch Dressing

In a medium sized mixing bowl combine the chicken, black beans, corn, red bell pepper, green onions, jalapeño, and spinach.  Add the chili powder powder, cumins garlic, salt, pepper and Monterey cheese.  Mix until incorporated.

Place an egg roll wrapper on a clean surface so that it is a diamond.  Spoon about two tablespoons of the mixture into the center.  Wet the sides of the wrapper with a little bit of water.  Fold up the bottom half and then tightly fold in the sides and roll up.  Repeat until you have used all of the egg roll wrappers.

In a large skillet add the oil until it is about an inch up the side of the pan and heat to medium high.  Add the egg rolls and fry for about 1-2 minutes and then flip and cook until they are golden brown.  Serve with favorite dipping sauce.

These delicious homemade pork egg rolls are so much easier to make then you think! So much better than any take out egg roll you've ever tried!

Pork Egg Rolls

pork

bag shredded cabbage or coleslaw mix

salt

soy sauce

teriyaki glaze

hoisin sauce

black pepper

sesame oil

ginger paste

garlic

egg roll wrappers

Duck sauce

Spray a large skillet with cooking spray and brown the pork until all the pink is gone. Drain any drippings from the pan if needed, then add the coleslaw mix or shredded cabbage. Add the salt and cook for 5-7 minutes until the cabbage wilts.

Add the soy sauce, teriyaki glaze, hoisin sauce, pepper, sesame oil, ginger paste and garlic to the filling. Stir to combine and cook for another 5 minutes. Set aside and let cool.

Fill a large pot halfway with oil and set over medium heat. The oil will need to be at 350 degrees to start frying the egg rolls.

While the oil is heating up, wrap the egg rolls by placing a wrapper in a diamond shape on a board. Place about 1/4 cup of the filling in the center of the wrapper in a line going across, leaving space along the edges (refer to the pictures in the post for a step by step guide).

Fold the outside corners of the wrapper over the center of the filling and then bring the bottom corner up and over to roll the egg roll. Tuck in the filling and make sure the sides stay inside as you roll so that the filling doesn&#8217;t leak out when you go to fry the egg rolls. Use egg wash to seal the edge of the egg roll and place on the board seam side down. Repeat with the rest of the wrappers until you have 12 egg rolls.

When the oil reaches 350 degrees, fry a few egg rolls at a time until golden brown. This should take about 3-4 minutes, but it will depend on if your oil is at the right temperature and how crowded you pot is. Once they are brown, they are done. remove them from the oil, draining as much as possible and place them on a paper towel lined plate to drain while you make the rest of the egg rolls.

The egg rolls can be kept in a 250 degree warm oven until ready to serve.

This recipe was super easy to follow and so delicious! I had to sub a few things, but it all was so good. 
Thank you for sharing!

Vietnamese Egg Rolls are marinated ground pork rolled in wheat wrappers and deep-fried. It can be eaten as a main dish with a sweet and spicy dipping sauce or as a component to a main dish. This recipe is a basic traditional recipe of ground pork, minced woodear mushroom and thin rice vermicelli noodles.

Vietnamese Egg Rolls (Cha Gio)

lbs pork

mushrooms

oz dried bean thread vermicelli/cellophane noodles

green onions

onion

sugar

sea salt

oyster sauce

chicken bouillon powder

Menlo All Purpose Wrappers or TYJ Spring Roll Pastry Wrappers

egg egg

Vegetable oil

Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham)

These Cherry Cheesecake Egg Rolls are sweet, creamy, &amp; have the perfect amount of crunch from the egg rolls!

Cherry Cheesecake Egg Rolls

cream cheese (softened)

lemon rind

lemon juice

cherry pie filling

egg roll wrappers (mine were 6″x6″)

In a bowl, combine softened cream cheese, lemon rind, sugar and lemon juice until well mixed. Spoon into a Ziploc baggie. Cut off the corner of the bag.

Lay out the egg roll wrappers with one of the corners pointing towards you and pipe a line of cheese mixture across the wrapper. Add approx. 10 cherries on top of the cheese mixture.

Using water, wet the edges of the wrapper and roll up tightly ensuring the edges are sealed well. Let the rolls sit about 3-4 minutes allowing the water to dry and create a good seal.

Preheat oil to about 350°F and fry in small batches until brown and crispy (about 5-6 minutes). Serve warm.

This easy low carb vegan egg roll in a bowl with tofu is a light, tasty, healthy and easy vegan dinner that you can make using a few very basic ingredients whenever you crave takeout. This low carb vegan recipe is also gluten-free and a good source of protein.

Low Carb Vegan Egg Roll In A Bowl (Low Carb)

tofu

garlic cloves,

carrot, chopped

tbsp tamari sauce

olive oil

tsp crushed red pepper

scallion, thinly chopped

tsp sesame oil

sesame seeds

Crumble tofu, chop carrot, thinly slice the scallion,...

Crumble tofu, chop carrot, thinly slice the scallion, mince garlic, slice the cabbage in strips.

Heat a large non-stick pan at medium/medium high,...

Heat a large non-stick pan at medium/medium high, add some olive oil and the crumbled tofu. Cook it like this for a 2-3 minutes to reduce moisture content and to brown it a bit, stirring.

Add the garlic, crushed red pepper and a...

Add the garlic, crushed red pepper and a tbsp of tamari sauce. Cook for another 3-4 more minutes, stirring so that the tofu can absorbed those flavors.

Then add in the cabbage and carrot. Put...

Then add in the cabbage and carrot. Put in the rest of the tamari sauce and the sesame oil, stir so that everything is combined. Next cover with a lid for 2-3 minutes, then remove and stir for a few more minutes until the cabbage is cooked.

Lastly stir in the chopped scallion, and chopped...

Lastly stir in the chopped scallion, and chopped cilantro if desired and available.

Serve immediately and garnish with sesame seeds.

An Authentic Chinese Egg Roll Recipe like your favorite takeout Restaurant! Not spring rolls! I&#39;m talking the deep-fried thick and chewy, blistered-skinned wrappers filled with pork and cabbage! Homemade egg rolls are easy to master and you don&#39;t even need a deep-fryer to achieve crispy skins! 

Egg Roll Recipe

lb egg roll wraps

lb pork

coleslaw mix ((or mix 4 cups of shredded cabbage and 1 cup grated carrots))

celery ((shredded))

Tbsp sugar

tsp apple cider vinegar

tsp white pepper

tsp dried ginger

oil ((for frying))

Fry the pork in a medium skillet until browned and no longer pink. Add the veggies and sauce. Saute over high until the liquid evaporates and remove from heat.

Place a heaping 1/4 cup full of filling across the center of one angle. Roll up egg rolls folding in the sides and sealing the edges with water.

Heat oil in a medium saucepan and fry egg rolls a few at a time until done. Place fried egg rolls onto paper towels. And continue to fry the rest.

Serve warm egg rolls with duck sauce or sweet chili sauce. To reheat: toast in the oven until hot.

Instructions:

If you have tried to make fried spring rolls (sometimes called egg rolls) with rice paper wrapper and never had much luck, this is the recipe for you. Perfectly fried spring rolls with traditional ground pork, vermicelli noodles, and minced woodear mushroom, these fried spring rolls are a guaranteed crowd-pleaser. And they are made with rice paper! Just like in Vietnam!

Crispy Fried Spring Rolls with Rice Paper Wrapper (Cha Gio)

½ oz dried wood ear mushrooms

green onion (slice thinly)

shallot

mushroom or chicken bouillon powder (optional)

netted rice paper wrapper

Homemade Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham) or a store-bought sweet chili sauce

Crispy Fried Vietnamese Spring Rolls

These Avocado Egg Rolls are inspired by the Cheesecake Factory egg rolls, only healthier because they are not fried. An easy air fryer recipe or bake them in the oven!

Avocado Egg Rolls with Sweet and Spicy Dipping Sauce

limes

tomatoes

red onion

cilantro

water

Olive or canola oil spray

mayonnaise

sweet chili sauce

(plus more to taste)

The avocado (Persea americana) is a tree that is native to South Central Mexico, classified as a member of the flowering plant family Lauraceae. Avocado (also alligator pear) also refers to the tree's fruit, which is botanically a large berry containing a single seed.

avocado

In a medium bowl, combine avocado, lime juice, sundried tomatoes, onion, cilantro, salt and pepper, to taste. Gently toss to combine.

One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond.

Spoon ¼ cup mixture onto the bottom third of the wrapper.

Dip your finger in a small bowl of water and run it along the edges of the wrapper.

Lift the point nearest you and wrap it around the filling.  Fold the left and right corners in toward the center and continue to roll into a tight cylinder.

Set aside and repeat with remaining wrappers and filling.

Spray all sides of the egg rolls with oil.

Preheat the air fryer to 400F. In batches, cook 400F for 6 minutes, turning halfway through, or until golden.

Meanwhile, in a small bowl, combine mayonnaise, sweet chili sauce and sriracha and serve on the side for dipping.

Air Fryer Directions:

Preheat the oven to 400F. Spray a sheet pan with oil.

Transfer the egg rolls to the baking sheet and cook until browned and crisp, about 16 to 18 minutes, turning halfway.

To Bake In The Oven:

Love these!  Great recipe for parties and very easy to make! Swapped fat fee Greek yogurt for Mayo.

I just made these tonight.  Definitely agree that it is like eating hot guacamole.  That could easily be solved by adding shredded chicken or some shrimp.  I’d personally add a sprinkle of salt to the egg rolls when they finish cooking.  The dipping sauce was ok, not great in my opinion. 

These were easy to make and delicious! I used my air fryer took about 7 minutes total. 
Thank you 😋😋😋

Me and my husband really hated these, hot avocado is not a good flavor. We took one bite and threw the rest awah

The avocado mixture was delicious before I put in the egg roll wrapper and cooked it. I can’t deal with hot guacamole and that’s what this was. 

The texture of the warm avocado was not very appealing, the lime juice made it taste bitter, the ingredients on their own served cold tase delicious but too much avocado for it to be a hot food.  I would add some protein and a lot less avocado and no lime next time.  Unfortunately they ended up in the trash.

These egg rolls are a great alternative to the Cheesecake Factory ones. So tasty with less calories! I’m making these again. 

I Love this recipe. What could be substituted for the sun dried tomatoes? My daughter is allergic to tomatoes!

Super yummy!  If I freeze the extra egg rolls, how should I re-heat them?  Can I put frozen ones in the air-fryer or do I need to thaw?

I used wonton wrappers by mistake. Only 1/2 of the amount of filling fit and I was wondering why. I laughed when I realized my mistake. However, they were great. I cooked them in the air fryer for less than the recommended time since they were so small. Overall, it was a great mistake because I made them as appetizers along with some other varieties at the same time and was able to eat more of each variety since they were so small.

https://www.youtube.com/watch?v=Y-gV_lf0Qi4

These easy Air Fryer Avocado Egg Rolls are inspired by the Cheesecake Factory egg rolls, only healthier because they are not fried.
 
PRINT: https://www.skinnytaste.com/avocado-egg-rolls/

Air Fryer Avocado Egg Rolls

Perfectly fried spring rolls that are a guaranteed crowd-pleaser. And they are made with rice paper that actually fry up crispy! This recipe makes 30 fried spring rolls.

Crispy Fried Spring Roll with Rice Paper Wrapper (Cha Gio)

Rehydrate mushrooms and noodles

In a medium bowl, rehydrate dried wood ear mushroom and dried vermicelli noodles in warm water for 15 minutes. Remove from water and rinse. Mince finely and set aside.

Combine ingredients

In a medium-size bowl, mix together ground pork, minced wood ear mushroom, minced vermicelli noodles, green onion, shallot, sugar, black pepper, sesame oil, salt, oyster sauce, and mushroom bouillon powder. Set aside.

Prepare the Filling

Wet the rice paper

Quickly submerge a netted rice paper in a shallow water bowl so that top and bottom are wet then immediately transfer to a large plate or clean flat surface.

Add filling

Add 2 tablespoons of filling towards the bottom end of the rice paper.

Roll and seal

Roll the rice paper up to cover the filling until you reach the middle. Tuck in both sides. Continue to roll up to seal.

Wrapping

Heat oil

In a wok or tall skillet, heat vegetable oil to 325°F or when a small piece of rice paper wrapper dropped in oil starts to sizzle gently. Oil can be warmer than needed, as you can always increase the temperature without ruining the spring roll. Oil too hot will produce a burnt crust and an uncooked interior. Not good.

Fry in batches

Once you get the right temperature, fry in small batches for 4-5 minutes or until spring rolls are golden brown. Transfer spring rolls onto a wire rack or a paper-towel-lined plate to absorb excess oil.

Frying

Sauce

It&#8217;s best to accompany the fried spring rolls immediately after frying for the crispy crust. Serve with a traditional homemade Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham) or you can get your favorite sweet chili sauce from the store.

Serve

Serve these spring rolls on their own or, my favorite, with a platter of fresh leafy lettuce for wrapping and pickled daikon and carrots (Do Chua). You can also serve them as a component of a noodle dish (Bun Thit Nuong).

Serving

https://www.youtube.com/watch?v=Aw--SuMA-1I

Crispy Fried Spring Rolls With Rice Paper Wrapper

Makes about 30 

INGREDIENTS

1 lb ground pork
½ oz dried wood ear mushrooms
2 oz dried bean thread vermicelli/cellophane noodles
2 green onions (slice thinly)
1 large shallot (peel and dice finely)
1 teaspoon granulated sugar
¼ teaspoon ground black pepper
2 teaspoons sesame oil
1 teaspoon sea salt
2 tablespoons oyster sauce
1 teaspoon mushroom bouillon powder (optional)
1 package netted rice paper wrapper (typically found next to egg roll and spring roll pastry wrapper in the freezer aisle)
Vegetable oil for frying

INSTRUCTIONS

In a medium bowl, rehydrate dried wood ear mushroom and dried vermicelli noodles in warm water for 15 minutes. Remove from water and rinse. Mince finely and set aside.

In a medium-size bowl, mix together ground pork, minced wood ear mushroom, minced vermicelli noodles, green onions, yellow onion, sugar, black pepper, sesame oil, salt, and oyster sauce. Set aside.

Quickly submerge a netted rice paper in a shallow water bowl so that the top and bottom are wet then immediately transfer to a large plate.

Add 2 tablespoons of filling towards the bottom end of the rice paper. Start from the bottom, roll the rice paper up to cover the filling until you reach the middle. Tuck in both sides. Roll up to seal.

In a wok or tall skillet, heat vegetable oil until a small piece of rice paper wrapper dropped in oil starts to sizzle gently. Fry in small batches for 4-5 minutes or until spring rolls are golden brown. Serve with your favorite dipping sauce.

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#springrolls #crispy #eggrolls #vietnamesefood #asianfood #yummy #recipe

Sometimes called spring rolls, other times called egg rolls, chả giò is a popular Vietnamese appetizer of bite-size crispy goodness. You've probably seen them in Vietnamese restaurants. Now try to make them at home!

oz dried bean thread vermicelli noodles

fish sauce dipping sauce (Nuoc Mam Cham)

Prepare the dried ingredients

In a medium bowl, rehydrate dried wood ear mushroom and bean thread vermicelli/cellophane noodles in hot water for 10 minutes or until softened. Remove from water and finely mince. Set aside.

Prepare the pork filling

In a medium bowl, mix together ground pork, wood ear mushroom, vermicelli noodles, green onions, white/yellow onion, sugar, black pepper, sesame oil, salt, oyster sauce, and chicken bouillon powder. Set aside.

Prepare the wrappers

Thaw out the egg roll wrappers if frozen. Separate into individual sheets by pulling them apart slowly to prevent tearing.

Assemble

Place about 2 tablespoons of filling at the bottom corner of the wrapper, then slowly start to roll it up. When you reach the halfway point, fold in the two sides, and continue rolling until nearly complete. Brush the top edge with beaten egg, then finish rolling up to seal. For additional guidance, refer to the step-by-step illustrated tutorial on the blog.

Deep fry

In a wok or tall skillet, heat vegetable oil to 325°F. Fry in small batches for 5 minutes or until egg rolls are golden brown. Make sure they do not touch to prevent them from sticking together. Transfer egg rolls onto a wire rack to drain off excess oil.

Enjoy with Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham). You can also wrap the egg roll with lettuce and assorted Vietnamese herbs such as sorrel (rau chua), fish mint (diep ca), Vietnamese coriander (rau ram), and perilla (tia to). Leftover egg rolls can be frozen and deep-fried straight from the freezer. Frozen egg rolls take about 10 minutes to cook.

This is the best Vietnamese egg roll recipe! My mom uses oyster sauce in her recipe too but she never writes down measurements so it’s been hard for me to make it on my own. Thank you so much for the recipe. I made a batch tonight and I think your recipe is even better than my mom’s.

Over the years I've made many egg rolls and the filling has always been a let down. The filling of these rolls were next level. Perfect! We really enjoyed these, thank you Vicky.

https://www.youtube.com/watch?v=O2oF1ceHCyc

Vietnamese Egg Rolls (Cha Gio)
It's that time of year. Bring these Vietnamese egg rolls, spring rolls, however, you call it, to your next get-together and be a hero. 

Full recipe here:
https://www.vickypham.com/blog/vietnamese-egg-rolls-cha-gio

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#vickypham #vietnamesefood #chagio #eggrolls #springrolls #crispy #appetizers #recipe #asianfood #asmr #asmrfood #foodblogger

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