Copycat Takeout Egg Rolls
User Reviews
4.9
Copycat Takeout Egg Rolls
Description
Copycat Takeout Egg Rolls start with a filling of shredded Taiwanese style cabbage, carrots, celery, and scallions that are quickly boiled and shock-cooled to preserve color and soften slightly. Excess water is carefully squeezed out to avoid soggy filling. The cooked vegetables are mixed with roast pork, optional cooked shrimp, salt, sugar, sesame oil, peanut oil, five spice powder, and white pepper to create a flavorful base.
The filling is then wrapped in Chinese egg roll wrappers using a technique similar to burrito folding with an egg wash to seal edges. The rolls are fried in oil until the wrappers become golden brown and crisp, ensuring a satisfying texture contrast.
These egg rolls mimic restaurant-style takeout with a juicy interior and crunchy shell. They make a popular appetizer or snack and can be served with dipping sauces. Approximately two dozen rolls can be made from this recipe, making it suitable for gatherings.
Ingredients
- 16 cups cabbage or green cabbage or savoy cabbage, shredded, Taiwanese variety
- 2 cups carrot (shredded)
- 2 cups celery (shredded or finely chopped)
- 3 scallions (chopped)
- 2 1/2 teaspoons salt
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 2 tablespoons peanut oil plus more for frying, or vegetable or canola oil
- 1/4 teaspoon five spice powder (optional)
- 1/4 teaspoon white pepper
- 3 cups roast pork (char siu, shredded or diced)
- 2 cups Shrimp chopped, optional, cooked
- 1 package egg roll wrappers (about 24 pieces)
- 1 egg (beaten)
Instructions
- Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
- Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!
- To wrap the egg rolls, take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. The wrapping method is similar to that of a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
- In a small pot, heat oil to 325°F/160°C. You don't need too much—just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.
- Cool slightly and serve! Freeze leftovers in freezer bags and reheat them in the oven at 350°F/175°C, until crispy.
Notes
- This recipe yields about 24 egg rolls, suitable for serving a group or storing leftovers.
- Thoroughly draining and squeezing the vegetable filling is crucial to prevent soggy egg rolls.
- Wrapping technique involves compressing the filling slightly before rolling tightly with egg wash for a sealed, firm roll.
- Use neutral frying oil like peanut, canola, or vegetable oil for best frying results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 85mg | 28% |
| Sodium | 582mg | 24% |
| Potassium | 269mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2105IU | 42% |
| Vitamin C | 18mg | 20% |
| Calcium | 73mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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