I need a really good egg roll filling recipe.

[chickenpatty]

I've made allrecipes Best Egg Rolls recipe, and I've tried the one from Steamy Kitchen, but they both seemed lacking in flavor. I can't figure out what the flavor is that's lacking. I'm looking for the kind you'd get at a chinese restaurant. Not spring rolls, not southwestern style rolls, and not necessarily anything healthy, either. :D

 

Anyone have a tried & true flavorful egg roll recipe to share?

[Excelsior! Academy]

I got this from a friend of mine who got it from a friend from China. It was their family's recipe.

 

1/2 lb ground pork, cook and drain

1 tsp grated gingerroot,

1 clove garlic, minced (I use jarred)

Add these to the pork cook 2-3 minutes.

 

Add 1/2 cup shredded carrot and 1/4 cup chopped onion, cook 2 minutes.

 

Mix together 2 TBS soy sauce and 2 tsp cornstarch. Add to skillet and cook 1 minute.

 

Fill egg roll wrappers as per instructions on package. Deep fry at 365 for 2-3 minutes.

 

My personal notes: These are great fresh, but not so great reheated. You can make the filling ahead and freeze, then thaw, fill, and fry. I usually add shredded cabbage at the same time as the carrot and onion to stretch the recipe and don't see much of a taste difference. These are yummy!!

Edited January 19, 2011 by Excelsior! Academy

[KDoty]

Mine's probably not anywhere close to authentic Chinese but they're always a hit.

I cook up ground beef and season it w/chop suey seasoning packet and soy sauce...sometimes a little worcestershire sauce.

I add, chopped or grated carrots, bean sprouts, chopped water chestnuts and chopped cabbage. And cook it till the bean sprouts aren't so firm.

Then fill the wraps (you may have to strain out some liquid first) and fry.

[chickenpatty]

Chop suey seasoning packet? Maybe that's what's missing. I will have to give that a try.

[JudoMom]

My dh loves Cindi's Egg Rolls from allrecipies.com . I'm not a fan of Chinese food, so I can't comment myself.

[athomemom]

I use a bag of shredded cole slaw with carrots. (OR you could make your own.)

Brown 1 lb of pork sausage.

Add two or three chopped green onions.

white pepper (a shake or two)

ginger (to taste)

garlic (to taste)

soy sauce

 

Mix all the above and put into wrappers. I actually bake my eggrolls and turn them once while cooking.

 

You can also make it vegetarian by adding tofu or other "meat" of your choice.

 

HTH

[awtl]

I make these, but I don't really measure.

 

What I do is roughly:

 

about 3/4 of a head of lettuce shredded

2 carrots shredded (or a couple bags of coleslaw mix)

green onions chopped

3 eggs

meat of choice (chicken, pork sausage, shrimp, etc.)

2 cans of bean sprouts (fresh would be better, but I can never find them)

1 can of bamboo shoots

soy sauce, salt and pepper to taste

About 36 egg roll wrappers, there is usually some filling left over, though

 

I scramble the eggs, and cook them, kind of like an omelet, set aside to cool.

Cook the meat. Set aside.

Then I cook the shredded cabbage and carrots and onions until tender-crisp. Drain any liquid.

Rinse and drain the bean sprouts and bamboo shoots really well. You don't want any liquid or it will make the egg rolls soggy.

Chop the eggs really small and chop the bamboo shoots rather fine as well.

Mix the cabbage mixture, meat mixture, eggs, bamboo shoots and bean sprouts together. Add soy sauce, salt and pepper to taste. Let mix sit in the refrigerator overnight (or for a few hours at least) to mingle the flavors. Sometimes I add mushrooms as well.

Fill egg rolls and fry in oil.