Egg Rolls And Dipping Sauce Recipe

Cabbage: Shredded to provide a crunchy texture and fresh flavor to the filling.

Carrots: Shredded to add sweetness and color to the filling.

Green onions: Chopped to give a mild onion flavor and a bit of color.

Soy sauce: Used to season the filling and the dipping sauce, adding a salty and umami taste.

Sesame oil: Adds a nutty aroma and flavor to the filling.

Egg roll wrappers: Thin sheets used to wrap the filling before frying.

Vegetable oil: Used for frying the egg rolls to a golden brown.

Rice vinegar: Adds acidity and tanginess to the dipping sauce.

Honey: Provides a touch of sweetness to balance the flavors in the dipping sauce.

Chili garlic sauce: Adds heat and a bit of garlic flavor to the dipping sauce.

When preparing the filling for the egg rolls, make sure to finely shred the cabbage and carrots. This ensures that the vegetables cook evenly and fit well within the egg roll wrappers. Additionally, when folding the wrappers, be sure to tightly seal the edges using a bit of water to prevent the filling from spilling out during frying. For an extra crispy texture, fry the egg rolls in batches, making sure not to overcrowd the pan. This allows the vegetable oil to maintain a consistent temperature, resulting in perfectly golden brown egg rolls.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar crunch and texture, though it has a milder flavor.

• shredded carrots - Substitute with shredded zucchini: Shredded zucchini offers a similar texture and moisture content, with a slightly different flavor profile.

• chopped green onions - Substitute with chopped chives: Chopped chives have a similar mild onion flavor and can be used in the same quantity.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• sesame oil - Substitute with olive oil: Olive oil can be used for a different but still rich flavor, though it lacks the nutty taste of sesame oil.

• egg roll wrappers - Substitute with spring roll wrappers: Spring roll wrappers are thinner but can be used similarly, though they may require different handling.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a similar umami flavor with a slightly sweeter taste and are soy-free.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in the same quantity, though it has a fruitier flavor.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used in the same quantity, though it has a distinct flavor.

• chili garlic sauce - Substitute with sriracha: Sriracha provides a similar heat and garlic flavor, though it is slightly less chunky.

• Allow the egg rolls to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled egg rolls in an airtight container or wrap them individually in plastic wrap to maintain their crispiness.
• Store the container in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, arrange the egg rolls in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the egg rolls to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen egg rolls on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• For the dipping sauce, store it in an airtight container in the refrigerator. It will keep well for up to 1 week.
• If you prefer to freeze the dipping sauce, pour it into an ice cube tray and freeze until solid. Transfer the frozen cubes to a freezer-safe bag or container. Thaw in the refrigerator before serving.

• Preheat your oven to 350°F (175°C). Place the egg rolls on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are crispy and heated through.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the egg rolls in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• If you prefer using a microwave, place the egg rolls on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking after each minute to ensure they are heated evenly.

• To reheat on the stovetop, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and place the egg rolls in the skillet. Cook for 2-3 minutes on each side until they are warmed through and crispy.

• For the dipping sauce, simply transfer it to a microwave-safe bowl and heat in the microwave for 20-30 seconds, or until it reaches your desired temperature. Alternatively, you can warm it gently in a small saucepan over low heat, stirring occasionally.

• Mixing bowl: Use this to combine the shredded cabbage, carrots, green onions, soy sauce, and sesame oil.

• Frying pan: Heat the vegetable oil in this to fry the egg rolls until they are golden brown.

• Tongs: These will help you safely place the egg rolls into the hot oil and remove them once they are cooked.

• Measuring cups: Use these to measure out the shredded cabbage, shredded carrots, chopped green onions, soy sauce, sesame oil, vegetable oil, rice vinegar, and honey.

• Measuring spoons: These will help you measure the soy sauce, sesame oil, rice vinegar, honey, and chili garlic sauce accurately.

• Small bowl: Mix the soy sauce, rice vinegar, honey, and chili garlic sauce in this to create the dipping sauce.

• Knife: Use this to chop the green onions.

• Cutting board: This will provide a safe surface to chop the green onions.

• Spoon: Use this to mix the ingredients in the small bowl for the dipping sauce.

• Plate lined with paper towels: Place the fried egg rolls on this to drain excess oil.

• Serving plate: Arrange the egg rolls on this to serve them hot with the dipping sauce on the side.

Prepare the filling ahead: Mix the cabbage, carrots, and green onions the night before and store in the fridge.

Use pre-shredded vegetables: Save time by buying pre-shredded cabbage and carrots from the store.

Batch fry: Fry multiple egg rolls at once to reduce cooking time.

Ready-made wrappers: Use store-bought egg roll wrappers to skip the dough-making process.

Quick dipping sauce: Mix the soy sauce, rice vinegar, honey, and chili garlic sauce while the egg rolls are frying.