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rivky eggrolls done

Egg Rolls - It's a Wrap and Roll!
Traditional Chinese copycat kosher recipe
Don't be intimidated by the process of making eggrolls. Once you try doing it, you will find that this thousand year old delicacy is actually simple. The difficult part is creating the wrappers, and now wrappers can be purchased kosher certified and are very easy to handle.

Filling
1 lb. shredded poached or rotisserie chicken or shredded cooked beef
1 cup chopped scallions
6 ounces thin rice or cellophane noodles
1 cup bean sprouts
3/4 of package cole slaw mix
1 cup shredded carrots
2 Tablespoons low sodium soy sauce
2 teaspoons sesame oil
1 teaspoon garlic powder
1 teaspoon ground black pepper
2 beaten eggs for filling mixture plus 1 beaten egg for sealing wrappers
1 teaspoon chicken based bouillon mix
Optional: If omitting chicken or meat, add 1/2 cup fish sauce*

Directions:

You will need a high smoke point vegetable oil like soybean, canola or safflower 
1 - 2 packages egg roll wrappers (like Nasoya and Frieda brands)

Soak noodles in hot water for about 10 minutes until softened but not mushy. Dry with paper towels. Cut with knife or scissors into 1" strands.Place carrots, sprouts and slaw In a food processor - pulse until chopped.
Put about 2" of oil In a pot or deep fryer, and pre-heat to 350 degrees F
In a large bowl, combine all filling ingredients gently, but well.

Place each egg roll wrapper on a counter or wooden board with a corner facing you (diagonally). Add about 2 tablespoons of filling near corner; With your fingers, shape filling into a log and roll up tightly envelope/burrito style, sealing the final edge with beaten egg. If you are not certain how to do this, watch our video on Youtube.

egg rolls rolled

Notes:
Depending on the amount of filling used, this recipe makes about 30 eggrolls. Egg rolls can be made vegetarian; filled with tofu; or filled with faux kosher shrimp. Once you learn the wrapping technique - be creative.. Just be certain that there is not a lot of moisture left in the fillings, and that you roll your ingredients as tightly as possible.

For Dipping: We love sweet chili sauce. Panda and Kikkoman brands are both kosher.
Leftover wrappers: For scrumptious crispy Chinese style noodles---Slice the leftover wrappers into 1-2" wide strips and add them to the hot oil. In 2 minutes or less, you will have more deliciousness to add crunch to soups and salads.

Notes:

Recipes: Appetizer, Egg Rolls, Kosher, Parve

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