Hmong Egg Roll Stuffing Recipe (2024)

FAQs

Why are my homemade egg rolls soggy? ›

Avoid Excess Moisture in the filling

Any extra water will result in your Egg Rolls being soggy and dark spots forming on your Egg Roll wrappers. The #1 culprit for watery filling is usually the rehydrated noodles. Make sure to SQUEEZE your noodles to get rid of as much water as possible.

An egg roll is a fried appetizer that's found on countless Chinese-American restaurant menus. It consists of a thick, crispy wheat flour skin filled with shredded cabbage, pork, and other ingredients. Egg rolls are fried in hot oil, served warm, and usually dipped in duck sauce or soy sauce.

BUY Frozen Egg Roll Wrappers – the right kind of wrappers which are super thin and crisp up beautifully when fried are sold frozen. Suggested Brands – the ones that are available in our local Asian market are “Spring Home”, “Wei Chuan,” or “l*ttle Chef.” They are about 8″x8″ in size.

Egg rolls are a great make-ahead recipe. So whip up a batch, wrap well, and freeze. I typically freeze my rolls, prior to frying them, for up to 3 days. However, you can freeze after frying if it works better for you.

Do not add any sesame oil, soy sauce, or vegetable oil to your egg rolls before cooking them. This may feel counterintuitive, but egg roll wrappers have plenty of oil built into them to begin with and adding more can lead to soggy egg rolls. Tip: This can also be relevant for homemade egg rolls.

To tell if an egg roll has gone bad, check for any change in its color and texture. If the egg roll has turned extremely dark brown or has hardened, it could be a sign that it's past its prime. The most reliable way to tell is by smelling it; if it has a sour or unpleasant smell, it's time to throw it away.

The $100 egg roll was stuffed full of luxurious ingredients–Maine lobster tail, Alaskan king crab, Sevruga caviar and gold leaf, paired with fresh raspberry and Sauvignon Blanc reduction dipping sauce. They were routinely served with Dom Perignon champagne.

It is quite likely that egg-roll type foods were made and consumed in the USA by the first Chinese settlers in the mid 1800's.” Okay, now we are getting somewhere. So is there egg in egg rolls? A Chinese-American cookbook published in 1917 included a dish for “Dan Gun” or Egg Roll.

Peanut oil is great for frying egg rolls as it has a high smoking point and provides a nutty flavor. If you don't have it on hand, you can use canola or corn oil. Do not use oils like sesame oil or olive oil, as they are not good candidates for deep-frying due to their low smoking point.

What is best to seal egg rolls? ›

THE WRAPPERS

You will want a package with 18 egg roll wrappers. Many come in a 20 count, so you should be good to go. Cornstarch slurry: to seal the wrappers, you will need 2 teaspoons cornstarch mixed with water. This “glues” the wrappers closed much more effectively than just water or an egg wash.

If you want to freeze your egg rolls place them individually on a cookie sheet and freeze them in the freezer for about 3-4 hours or until they are frozen. Once the egg rolls are frozen, place them in a freezer bag and freeze them up for about 3-6 months. Whenever you want eggrolls just take them out and cook them.

Rice wraps can be found in most Asian stores or in the Asian aisle of grocery stores. The rice wraps typically comes in square and circle shape; I have always found it easier to wrap spring rolls using the square ones.

Place the eggs in a saucepan (don't stack them, or they'll crack), and cover with water. Bring to a rolling boil over a medium heat. Remove the pan from the stove, and leave for around 10-15 mins. Submerge them in cold water – they're now ready for decorating.