The Kitchen Wife: Egg Roll in a Bowl Recipe (2024)

FAQs

What's the difference between spring rolls and egg rolls? ›

Origin: Egg rolls were created in the U.S. while spring rolls were invented in China. Wrapper: Egg rolls have a thicker skin and utilize a wonton or thick, yeast dough wrapper. Spring rolls have a more delicate, thin skin and use a spring roll wrapper. Filling: Egg rolls typically contain cabbage and meat.

But egg rolls are anything but healthy. They're wrapped in dough and deep-fried. The result is an appetizer that packs more than 220 calories and 10 grams of fat in each one. And that doesn't include the sweet dipping sauce.

For best results, warm your oven up to 375 degrees and arrange your frozen egg rolls on top of a wire rack placed on a baking sheet. The rack ensures that the heat reaches the rolls on all sides for the crispiest exterior possible. Bake for 20 minutes, turning each egg roll over halfway through.

I made these by myself, and it took a lot longer, since I wrapped them all before I even started cooking them. You MUST use ground pork--do not use ground beef or chicken or the weird pink stuff that is ground turkey.

Cool your rolls on a wire rack instead of a paper towel or plate. Regardless of whether you air fried, deep-fried, or baked your egg rolls, do not let them cool on a paper towel or plate. Instead, use a pair of tongs to set the egg rolls on a raised cooling rack with a baking sheet underneath it.

Generally, spring rolls are healthier. In Vietnam and Thailand, spring rolls are packed with raw vegetables and fresh herbs. The rolls are also made with a thinner wrapper than egg rolls and often served fresh, rather than fried.

Foodtimeline.org says, “egg rolls (and their lighter counterpart, spring rolls) date back to ancient China. 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.

Egg rolls are fried, which accounts for their bubbly, crispy exteriors. Meanwhile, spring rolls may be baked or fried, and are sometimes not cooked at all apart from the filling. Filling.

Steamed Fish or Seafood

Steamed seafood is one of the healthiest options you could choose from a Chinese restaurant menu. Most fish options are high in protein and omega-3 fatty acids. This protein often comes with ginger and scallions, which will add flavor to the dish without adding calories or sodium.

What is the healthiest Chinese takeout dish? ›

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.

Excessive moisture can make the egg roll wrapper soggy. Drain and pat dry ingredients like vegetables and meat before adding them to the wrapper. - Roll the egg rolls tightly, sealing the edges properly to prevent oil from seeping in during frying.

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.

Contrary to popular belief, the egg isn't necessary to make an egg roll, even though it does have it in its name. The traditional egg roll recipe uses egg in the dough, but most recipes don't call for it anymore; modern egg rolls are usually made up of mixed meat and vegetables wrapped in a rice paper wrapper.

That's why, unlike spring rolls, egg rolls always have cooked fillings, and almost always include meat. Vegetable egg rolls can be equally hearty though, with a cooked combination of savory veggies like cabbage, celery and onion, plus plenty of seasoning.

Ingredients: Cabbage, Enriched Wheat Flour, Water, Seasoned Beef (beef,water, Salt, Spice Extract), Canola Oil, Carrots, Celery, Onions, Sugar,salt, Modified Corn Starch, Liquid Whole Egg, Spices, Sodium Propionate,vegetable Mono- And Diglycerides, Sodium Stearoyl-2-lactylate.

The term "egg roll" likely came about to differentiate the dish from spring rolls in the early 1900s. According to Sampan, a New England-based Chinese-English newspaper, egg rolls are likely an American variation of the traditional Chinese spring roll.