Southwestern egg rolls recipe


If you love ordering spring rolls from Chinese takeout restaurants, then this is the recipe for you! Our spring rolls are easy to make and taste amazing. They"re filled with a flavorful veggie mixture và fried until golden & crispy. They make a great appetizer or can be served right alongside some fried rice and your favorite takeout main dish!

What You"ll Need một nửa cup soy sauce1/4 cup packed light brown sugar1 tablespoon ground ginger2 teaspoons garlic powder6 cups shredded Chinese cabbage2 cups fresh bean sprouts1 large carrot, shredded3 scallions (green onions), chopped12 spring roll or egg roll wrappers1 egg, lightly beatenOil for frying

In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well. In a large bowl, combine cabbage, bean sprouts, carrot, and scallions; phối well. Pour soy sauce mixture over cabbage mixture; toss khổng lồ coat well and let stand 10 minutes. Place cabbage mixture in a colander và squeeze khổng lồ drain well. Spoon about 1/4 cup cabbage mixture evenly onto center of each egg roll wrapper. Lightly brush edges of egg roll wrapper with beaten egg. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly. Heat about 1-1/2 inches oil in a deep medium saucepan over medium-high heat until hot but not smoking. Add spring rolls in batches and fry 2 khổng lồ 3 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately, but be sure to use caution -- the filling will be hot.

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To serve these like they vì in Chinese restaurants, don"t forget the dipping sauce! A couple of our favorite dipping sauces are duck sauce và spicy mustard. Did You Know?: In China, spring rolls are traditionally eaten during the Chinese New Year as a way to welcome in the spring. They"re also said khổng lồ represent wealth (because of their golden color). Spring rolls can vary in size, filling, & cooking method (some are fried, while others are steamed), from region khổng lồ region. In the U.S., spring rolls và egg rolls are pretty similar, with the main difference being the filling. While both contain veggies, egg rolls typically include some kind of meat, chicken, or fish too. 

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Chicken Egg Rolls

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Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value * Calories 509 Calories from Fat 25 Total Fat 2.8g 4 % Saturated Fat 0.7g 4 % Trans Fat 0.0g 0 % Protein 28g 56 % Amount Per Serving % Daily Value * Cholesterol 37mg 12 % Sodium 1,787mg 74 % Total Carbohydrates 95g 32 % Dietary Fiber 14g 56 % Sugars 16g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

The following ingredients or measurements are not included:

Oil for frying

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Edmund K

Nov 19, 2017

This is a good straightforward recipe for spring rolls. All the ones I"ve ever had have been crispy. The soft wrappers seem lớn be something found on the West Coast. I don"t think I"ve ever had spring rolls when I"ve dined in California, so it"s something I"ll have khổng lồ try the next time I visit and see if there are other changes from the rolls I"m used to. I usually have them with a little bit of Chinese mustard, which does help clean out my sinuses for the next few days.

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May 05, 2016

These are so good! I love spring rolls but the frozen ones are not as good & they"re expensive khổng lồ keep buying from Chinese carryout. They make a great appetizer & you could make a lot of them at once in the oven if you just rub your baking sheet with oil and then just turn them a couple times while they"re begging to lớn get all sides crispy. I usually make the mixture the day before and let it soak overnight so the flavors really get in there và then I drain. I get small cooked shrimp & diced up really finely and put in there for seafood spring rolls. If you"d lượt thích a lot of flavor and just a touch of heat sprinkle in a small amount of red pepper flakes.

What is the name of chinese cabbage? I have no asian markets close by where i live & so if need be, what would i substitute with ?

It is Napa cabbage - next lớn the reg round shaped cabbage you are pro"ly use to lớn - but this cabble is a looser head & longer, lighter green at the base (almost white) & changing into a bit darker green towards the end. Very nice used in salads - stands up as well as iceburg lettuce, but with a li"l less "bite" than reg cabbage.

I live with a large Asian community, many, many Asian restaurants. Spring rolls here are not fried or baked, they are the rice wrappers just soft and wrapped around veggies and usually shrimp.

Interesting.. Have to try it that way, but every Spring Roll I have ever eaten (and I prefer them over Egg Rolls.. So I get them a lot) has been fried lượt thích the egg roll. I always find it amazing how just being in some geographical location can make a difference in the way a dish is prepared. :) Nice idea and can"t wait to try it that way though I think I"ll pass on the shrimp. What makes the Spring Roll for me is it"s lightness without any meat.

That"s the way we get them here in CA. Too. I love them with shrimp, chives và mint wrapped inside. They usually come with a delicious dipping sauce that is fish sauce based. YUMMY!!!

The thin rice paper wrappers are originally Vietnamese. These are stiff round translucent discs you soak in water to lớn become pliable và then fill with cellophane noodles, bean sprouts, shrimp or chicken, thai or Vietnamese basil, cilantro và carrot slivers. They are dipped in a sweetened fish sauce with chilis and sprinkled with peanuts. They"re called Nime Chow or Summer rolls. Egg rolls are a completely different thing as they are fried.

Using fresh ginger gives it a distinct taste. Using powdered ginger adds khổng lồ the "bland". I much prefer the fresh ginger & a generous amount of it grated.