Making Egg Rolls, with Pictures
I made some egg rolls the other day, and thought it might be nice to take step by step pictures for those of you who asked how I made the egg rolls last time. They are actually very, very simple to make. Time consuming, but simple.
First, you'll need 2 bags of egg rolls.
And you'll also need
1 head of cabbage, shredded
1/2 pound of hot sausage,
1 can of bean sprouts,
1 or 2 carrots, shredded,
1 diced onion,
a couple of diced chives, if you like
1 bottle Vegetable oil
Soy Sauce
Shred the cabbage, cook the sausage, and dump them and the other vegetables all together in a pot like this....then add 2 or 3 tbsp of soy sauce:
Cook on medium high until the cabbage is softened and the mixture looks like this:
Next, get one egg roll wrapper ready. You must be VERY delicate with these, as they break easily.
Place food on the wrapper, like this:
Then, fold in the two corners, like this:
Pull the bottom flap up and over, as you see in this picture:
Roll the egg roll up, from the bottom:
Once it is rolled all the way, it will look like this:
Here are all my rolled egg rolls, before they go in to fry in vegetable oil:
Here they are frying...just fry them for a couple minutes on each side...when they're brown on one side, that's when they need to be turned.
Here they are, finished...Homemade Egg Rolls are a big hit here in my family!
First, you'll need 2 bags of egg rolls.
And you'll also need
1 head of cabbage, shredded
1/2 pound of hot sausage,
1 can of bean sprouts,
1 or 2 carrots, shredded,
1 diced onion,
a couple of diced chives, if you like
1 bottle Vegetable oil
Soy Sauce
Shred the cabbage, cook the sausage, and dump them and the other vegetables all together in a pot like this....then add 2 or 3 tbsp of soy sauce:
Cook on medium high until the cabbage is softened and the mixture looks like this:
Next, get one egg roll wrapper ready. You must be VERY delicate with these, as they break easily.
Place food on the wrapper, like this:
Then, fold in the two corners, like this:
Pull the bottom flap up and over, as you see in this picture:
Roll the egg roll up, from the bottom:
Once it is rolled all the way, it will look like this:
Here are all my rolled egg rolls, before they go in to fry in vegetable oil:
Here they are frying...just fry them for a couple minutes on each side...when they're brown on one side, that's when they need to be turned.
Here they are, finished...Homemade Egg Rolls are a big hit here in my family!
These look good.I was wondering when they get rolled do you think you could freeze them?Me and Dh are the only ones that eat these and love them with egg drop soup.I think it would be cheaper to make a big batch of them and freeze them than to buy them already made.
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Ms. Paradis, you can freeze them, although I never have, so I can't tell you whether they turn out well or not. Here is something I pulled up from another website:
Freezing Egg Rolls
You can freeze egg rolls, either before or after deep-frying. Wrap the egg rolls in aluminum foil and seal in a plastic bag in the freezer - this will keep them moist. (If the egg rolls have already been deep-fried, wait until they have cooled before freezing). Store the wrapped egg rolls in a resealable bag in the freezer for up to four months. Thaw uncooked egg rolls in the bag in the refrigerator before deep-frying. Reheat cooked egg rolls briefly in the oven or deep-fry them again.
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Bethany,
I made these the last time you posted about them and they were wonderful! And really easy too. I guess I had forgotten about them until I saw this post. Me thinks I'll have to make them again! Yum!
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Thanks for the info Bethany.I think they will be fine to freeze.
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Michelle, I'm glad you tried them last time and liked them!
Mrs. Paradis, if you do freeze yours, let me know how they turn out reheated!
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I sure will.I am going to flash freeze them before cooking them.
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Your egg rolls are beautiful! It's time for me to make a batch...and freezing is definitely fine.
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