Crispy Egg Rolls Recipe

Gretel Shaw

I love crispy egg rolls any time of the day. This is why as much as I can, I cook egg rolls once in a while to satisfy that craving.

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Asian

Servings people

Calories 234 kcal

Ingredients

Egg Roll Ingredients

1 medium egg
1 cup flour
½ cup milk
¼ teaspoon salt
½ teaspoon umami
1 pinch food color - yellow

Filling Ingredients

⅛ kilogram ground beef (minced beef)
4 cups cabbage - finely cut
2 medium carrots - grated
½ teaspoon ginger - chopped
½ teaspoon garlic
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Egg Roll Instructions

Mix the ingredients (all except filling ingredients).
Fry like pancakes. (Pour batter into the 6 to 8 diameter frying pan with the help of a ladle or scoop. Rotate the pan with the handle so that the batter spreads evenly on the surface of the pan.)
Grease the pan. Fry all pancakes one by one on both sides. Turn sides carefully.

Filling Instructions

Prepare the filling by cooking the mince with ginger, garlic, and 1 cup of water.
When the water is dry, add ground black pepper and soya sauce.
Turn off the flame and add chopped cabbage and carrots. Do not cover.
Place one pancake on the board and put a tablespoon of filling on 1 edge.
Turn the side edges towards the filling and hold.
Turn the filling side upwards until it reaches the last edge.
Close the roll with a paste prepared with flour and water.
The edges should be close, or the oil will get inside.
Deep fry on medium heat and remove from the wok when golden on all sides.
Serve hot with tomato or chili sauce.

Nutrition

Calories: 234kcalCarbohydrates: 33gProtein: 13gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 65mgSodium: 809mgPotassium: 416mgFiber: 3gSugar: 5gVitamin A: 5273IUVitamin C: 28mgCalcium: 92mgIron: 3mg

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