Chinese Egg Rolls Recipe

Summary

Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Mustard sauce4 Tablespoon
 Sweet and sour sauce4 Tablespoon
 Soy oil5 Cup (80 tbs) (For Deep Frying)
For rice veggie filling
 Cooked brown rice1⁄2 Cup (8 tbs)
 Grated carrot celery cabbage1⁄2 Cup (8 tbs)
 Finely chopped scallions1⁄8 Cup (2 tbs) (Or Grated)
 Mung sprouts1⁄8 Cup (2 tbs)
 Hot mustard1 Tablespoon
 Tamari1 Teaspoon
 Dried parsley1⁄4 Teaspoon
 Dill weed1⁄8 Teaspoon
 Cumin1⁄8 Teaspoon
For egg roll shells
 Pastry flour2 Cup (32 tbs)
 Water1 Cup (16 tbs)
 Salt2 Teaspoon
For tangy veggie filling
 Grated carrot celery cabbage and scallion3⁄4 Cup (12 tbs)
 Hot mustard1⁄2 Tablespoon
 Curry powder1⁄4 Teaspoon
 Chili powder1 Dash
 Tamari3⁄4 Teaspoon
 Lemon juice1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 612 Calories from Fat 253

% Daily Value*

Total Fat 30 g45.8%

Saturated Fat 4.3 g21.6%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 1488 mg62%

Total Carbohydrates 74 g24.8%

Dietary Fiber 8.4 g33.4%

Sugars 12.5 g

Protein 11 g21.1%

Vitamin A 23.2% Vitamin C 8.4%

Calcium 7.3% Iron 5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. To prepare the dough for the egg roll shell, in a large mixing bowl, sift in the flour and salt. Add the water and bind to make a dough. Knead with you fist until it is soft and pliable. Cover the bowl and keep aside until later.
2. In another mixing bowl, combine all ingredients for rice vegetable filling. Mix well until. Keep aside until assembling the rolls.
3. In a third mixing bowl, combine all ingredients for the tangy veggie filling and mix well. Keep aside until assembling the rolls.

MAKING
4. Divide the prepared dough into equal portions and on a flour dusted board, use a rolling pin to roll the dough and make 6 inch circles.
5. Finish rolling all the shells.
6. Fill the shells with the prepared fillings, filling half the shells with the rice fillings and the other half with spicy vegetable filling.
7. Roll the shells into tight rolls making sure to fold in the edges to prevent the filling from coming out.
8. Seal the rolls using a slurry paste made of flour and water.

FINALIZING
9. In a shallow frying pan, heat oil on a medium high flame.
10. When oil is hot, carefully slide in the rolls 4 to 6 at a time.
11. Allow one side to turn golden brown before turning the roll over and frying until all the sides are golden brown.
12. If the rolls are browning too fast, reduce the heat.
13. Remove the rolls on a paper towel and allow the oil to be absorbed.

SERVING
14. Slice the rolls at a slant, into bite sized portions and arrange on a platter.
15. Insert a tooth pick in each bite.
16. Serve with sauces of your choice.
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