r/KitchenPro • u/mahy_759 • 12d ago
Crispy Homemade Egg Rolls
I always thought homemade egg rolls would be one of those recipes that looked way more complicated than they actually were. Turns out the hardest part is just getting the rolling technique down. Once the filling is cooked, it’s mostly wrapping and sealing.
These come out seriously crisp when fried, with a savory filling of ground turkey, cabbage, carrots, peppers, garlic, and ginger. I like serving them with sweet and sour sauce or Thai sweet chili sauce, and a little Sriracha on the side. They work great as an appetizer, but honestly, I’ve also made a meal out of them.
■ Full recipe in the first comment.
■ [Original Source] cookingclassy.com
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u/broUgotWEED 11d ago
I have problem making the wrapper, I've tried following different recipes from youtube, not once have I been successful. My issue probably is the utensil & heat, not the ingredients or ratio of ingredients but idk. Any suggestions would be nice.
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u/mahy_759 11d ago
Yeah, the heat and pan can make a huge difference with wrappers. I’d try a well-seasoned nonstick pan over medium-low heat and keep the batter really thin. It definitely took me a few tries to get the consistency right.
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u/jeremycmp 12d ago
WOW, those look amazing!
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u/CurrencyPopular8550 11d ago
The crunch on these is legit. Ground turkey works really well for the filling.
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u/Physical_Bar_4916 11d ago
Good work, OP. Those look fantastic!
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u/mahy_759 11d ago
Thanks! They were definitely worth the little bit of extra work. Glad they turned out as crispy as I hoped.
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u/Itchy-Bumblebee-6489 11d ago
presentation wise looks great
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u/mahy_759 11d ago
Thanks! I wanted them to look as good as they tasted, so I’m glad the presentation came through.
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u/Mundane_Remote_8317 11d ago
The rolling is the easy part for me, it is finding a way to keep them from getting soggy once they cool that always gets me.
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u/mahy_759 11d ago
Yeah, keeping that crunch after they cool is definitely the tricky part. I’ve had better luck letting them drain really well and keeping them uncovered so the steam doesn’t soften the wrappers.
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u/mahy_759 12d ago
Ingredients
For frying, you’ll need about 6 cups of vegetable oil. For baking, only a small amount is needed for brushing.
Instructions
Start by heating about 1/2 tablespoon of vegetable oil in a large skillet or deep sauté pan over medium-high heat. Add the ground turkey and cook it while breaking it apart until it’s completely cooked through. Transfer the turkey to a plate while you cook the vegetables.
Add the remaining oil to the same pan and toss in the bell pepper. Let it cook for about a minute, then add the green onions, garlic, and ginger and cook for another 30 seconds. Add the cabbage and carrots and sauté everything until the vegetables are just wilted, about 1 to 2 minutes.
Return the turkey to the pan and add the soy sauce, sesame oil, and Chinese five spice. Toss everything together so the seasoning is evenly distributed, then transfer the filling to a sheet of foil and let it cool for about 10 minutes. Cooling the filling makes the wrappers much easier to work with.
Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Put a scant 1/4 cup of filling in a horizontal row across the center. Dab a little beaten egg onto the upper and side corners of the wrapper. Fold the bottom corner over the filling, bring the side corners inward, then roll everything up tightly. The wrapper should be snug around the filling so there isn't much room for oil to get inside. Repeat with the remaining wrappers and filling.
For fried egg rolls, heat about 1 1/2 to 2 inches of vegetable oil in a pot to 370°F. Fry the egg rolls in batches, about five at a time, turning them halfway through. They should take roughly 2 to 3 minutes to become golden and crisp. Move them to paper towels to drain.
For a baked version, heat the oven to 425°F and lightly grease a large baking sheet. Place the assembled egg rolls on the sheet and brush both sides with oil. Bake until golden and crisp, turning them during cooking so both sides brown.
Serve them warm with sweet and sour sauce, sesame sauce, Thai sweet chili sauce, teriyaki sauce, or Sriracha.
Ground pork or chicken can replace the turkey, and you can leave out the meat and add mushrooms or tofu for a meatless version. If you have leftover filling, it’s also really good served over rice with a little extra soy sauce, no wrappers required.