Egg Roll in a Bowl Recipe (2024)

FAQs

What ingredients are in an eggroll? ›

This egg roll recipe calls for a ginger- and garlic-packed filling of pork, cabbage, and carrots. The filling is stuffed in a store-bought egg roll wrapper, which is sealed with a flour paste and fried to crispy perfection in hot peanut oil.

220 calories; 12g total fat; 3g saturated fat; 0g trans fat; 105mg cholesterol; 480mg sodium; 6g total carbohydrate; 2g dietary fiber; 2g total sugars; 0g added sugars; 23g protein; 0% Daily Value of vitamin D; 4% Daily Value of calcium; 10% Daily Value of iron; 8% Daily Value of potassium.

Egg rolls pair well with sweet chili sauce, sriracha, Chinese hot mustard, keto teriyaki sauce, sweet and sour sauce, homemade egg roll dip sauce, and Chinese plum sauce. These sauces provide a balance of sweet, spicy, savory, and sour flavors that complement the egg roll filling.

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.

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.

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.

Chinese Restaurant Egg Rolls Without Any Sauce Or Dip (1 piece) contains 24.3g total carbs, 22g net carbs, 10.6g fat, 7.4g protein, and 223 calories.

The calorie breakdown is 29% fat, 59% carbs, and 11% protein.

A 25 g egg roll wrapper provides 14 g of carbohydrates, with no sugar or fiber. According to the Food and Nutrition Board of the National Academies, you should consume at least 130 g of carbohydrates each day, as they provide your body with energy.

Liquid Aminos or Coconut Aminos

Liquid aminos are made from soybeans, while coconut aminos are made from feremented coconut sap. Both taste very similar to soy sauce and make great substitutes.

Are egg rolls eaten hot or cold? ›

The dish is served warm, and is usually eaten with the fingers, dipped in duck sauce, soy sauce, plum sauce, or hot mustard, often from a cellophane packet.

But, yes, it was a thrifty way to bulk up the sauce, she explained. “I think the whole origin of it was the protein because they couldn't afford the meat,” she said. “So instead, they threw in eggs to compensate.” Both my grandmother and Aunt Carm said that they remember other Italian American families doing this.

Ever wonder… why these classic Chinese-American treats are called egg rolls? One possible explanation is that the dough traditionally used to make the wrapper calls for eggs. Even though recipes now often omit the egg, it's possible that the name stuck.

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.

Spring rolls are wrapped in thin flour wrappers or rice wrappers, while egg rolls are wrapped in a thicker, noticeably crispier wrapper that's been dipped in egg for richness. Preparation. Egg rolls are fried, which accounts for their bubbly, crispy exteriors.

Fillings. As far as the difference in fillings, egg rolls are typically filled with cooked cabbage, some other vegetables, and pork, while spring rolls typically contain only cooked vegetables. But like any generalization for food so beloved worldwide, you're sure to find exceptions if you look hard enough.

According to Coe, Low's recipe, printed in a 1938 cookbook, Cook at Home in Chinese, included "bamboo shoots, roast pork, shrimp, scallions, water chestnuts, salt, MSG, sugar, palm oil, and pepper," but notably did not include cabbage, which is the main filling ingredient in modern egg rolls.

Today, egg rolls usually contain a mixture of meats and diced vegetables in a flaky, crispy fried shell. Common ingredients include pork, chicken, shrimp, shredded cabbage, carrots, and bean sprouts. Curiously, what they don't contain is eggs.

FILLING: WHITE MEAT CHICKEN, CABBAGE, CARROTS, YELLOW ONION, CELERY, SUGAR, CONTAINS 2% OR LESS OF: BROWN RICE, MODIFIED FOOD STARCH, SALT, SPICE, SOY SAUCE (WHEAT, SOYBEANS, SALT), GARLIC, TOASTED SESAME OIL, MALTODEXTRIN, DRIED ONION; WRAPPER: ENRICHED FLOUR ([BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE ...