How to Make Homemade Egg Rolls That Taste Better Than Takeout

How to Make Homemade Egg Rolls That Taste Better Than Takeout

Egg rolls are a favorite of mine, but they’re even better when they’re homemade! The best part is that this recipe takes only 10 minutes to prep and 15 minutes to cook.

That means dinner can be on the table in less than half an hour (with leftover egg rolls for lunch the next day). Here’s everything you need to know about making your own delicious egg rolls at home:

You’ll need to start with some wrappers.

There are a few different ways to get your hands on some egg roll wrappers. The best way is to head over to your local Asian market, but if you don’t have one nearby or don’t feel like traveling, there are other options:

  • You can order them online from Amazon (this pack of 500 will run about $9).
  • Another option is Trader Joe’s–they sell pre-packaged bags of 50 for $3.99! They also carry frozen ones that you can thaw and use as needed if you’re not quite ready for the commitment of buying 500 at once. It may seem like a lot at first glance, but once they’ve been thawed out and used once or twice they’ll last awhile–and most people only make egg rolls when entertaining guests anyway (or maybe I’m just projecting).

To keep them from sticking together when stored in an airtight container or baggie, make sure each wrapper has been separated from its neighboring wrappers before being placed into storage containers/bagsgie(s). This will ensure easy access when it comes time for rolling up those delicious little bundles later on down the road!

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Mix up the filling.

  • Mix up the filling. This is where you get to be creative and make egg rolls your own! First, add some ginger and garlic to a food processor. Then add some salt, pepper, soy sauce (to taste), sugar (to taste) and cornstarch to thicken it up. If you don’t have a food processor handy, chop everything finely by hand instead–just make sure not to overdo it or else your filling will become too mushy when frying later on!

Roll the egg rolls.

Once you’ve got your filling ready, it’s time to roll the egg rolls. The first step is to make sure that you have a clean work surface so that the wrapper doesn’t get dirty or torn while you’re working with it. Then, take one of the wrappers and lay it down on your countertop with one corner facing you (so that when you pick up the wrapper, it will be on top of itself).

With your fingers slightly moistened with water, pick up one edge of the wrapper and begin to roll toward yourself until there are no air bubbles left inside (you may need some help from someone else if this is difficult for you). When finished rolling up all four corners into points at their ends like an ice cream cone and pressing down lightly so they stick together securely without tearing apart again–it should look like this:

Next comes filling! Place about 1/4 cup worth of filling down near where all four corners meet each other; then fold over one side towards center line before folding over opposite side so both sides meet again in center point creating an envelope shape with two open flaps remaining outside where they connect together; then fold these two flaps over onto themselves as well until everything looks like this:

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Get the frying going!

Now it’s time to fry. Pour about 1/2 inch of oil into a large pot and heat over medium-high heat until the oil reaches 350 degrees Fahrenheit (176 Celsius). Add as many egg rolls at once that will fit in your pot without overlapping, being careful not to crowd them or they won’t cook evenly. Fry for about 4 minutes, then flip them over and fry for another 3 minutes until golden brown in color on both sides. Remove from the oil with tongs or a slotted spoon and place on paper towels to drain off excess grease before serving!

If you want to make sure these babies stay crispy when stored overnight in the fridge (or freezer), it might be best if you don’t let them cool completely before storing them–but let’s be real: who wants cold egg rolls? Just keep an eye out so they don’t burn while heating up again later!

Homemade egg rolls taste so much better than takeout, and they’re really easy to make!

Egg rolls are one of my favorite things to order from Chinese restaurants. They’re crunchy, crispy and oh-so-delicious, but they can also be tricky to make at home. Fortunately, these homemade egg rolls taste so much better than takeout and they’re really easy to make!

You can fill them with whatever ingredients you want — chicken, pork or beef; vegetables like cabbage or carrots; even just plain old cheese if you’re feeling adventurous. You’ll also want some sauces on hand so that your guests have options: soy sauce for dipping the egg roll itself into before eating it (or mixing into the filling), hot mustard for dipping the whole thing into after biting into it (this gives it more of a kick), sweet chili sauce if someone wants something sweet rather than spicy…the possibilities are endless!

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We hope you enjoyed our recipe for Homemade Egg Rolls. They’re a great way to use up some leftover chicken or pork and take your meal from boring to amazing with just a few extra steps. If you have any questions about this recipe, please leave us a comment below!

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