Baked Avocado Egg Rolls Recipe (2024)

FAQs

Why do you put an egg in an egg roll? ›

Similar to spring rolls, the filling for egg rolls is stuffed into a dough, but while spring rolls are made of a thinner rice flour dough, egg rolls are made of a thicker dough that's made of flour and eggs. The addition of eggs is key because it makes the dough thick and able to withstand being fried.

An egg roll is a fried appetizer that's found on countless Chinese-American restaurant menus. It consists of a thick, crispy wheat flour skin filled with shredded cabbage, pork, and other ingredients. Egg rolls are fried in hot oil, served warm, and usually dipped in duck sauce or soy sauce.

If your oil is too hot, then the egg rolls wrappers will brown quickly, but won't be as crispy because there wasn't enough time for the water to evaporate. If the oil is too cold, the egg rolls will never reach peak crispiness. You can still fry without a thermometer, but it may be more trial and error.

We use an egg wash (1 beaten egg and 1 tablespoon water) to seal our egg rolls. However, our vegetarian egg roll can become a vegan egg roll if you use a cornstarch slurry as a sealer (in addition to eggless wrappers).

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.

Allow your filling to cool completely before wrapping your egg rolls. A warm filling may cause your wrapper to soften and tear, and your egg roll to fall apart. Don't overfill your wrapper or #3 will happen. Make sure your oil is at the optimum temp before you start frying.

You MUST use ground pork--do not use ground beef or chicken or the weird pink stuff that is ground turkey. Just trust me on this. Also, make sure not to overstuff the egg rolls with filling--this was always my problem growing up because I wanted them to be thick.

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.

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.

The $100 egg roll was stuffed full of luxurious ingredients–Maine lobster tail, Alaskan king crab, Sevruga caviar and gold leaf, paired with fresh raspberry and Sauvignon Blanc reduction dipping sauce. They were routinely served with Dom Perignon champagne.

What country is known for egg rolls? ›

Either way, no one can argue that egg rolls grew out of a Chinese culinary tradition. Their wrappers are usually rather thick and, as mentioned earlier, traditionally were made with wheat flour and egg. Spring roll wrappers on the other hand are much thinner, have no egg and are often made with rice flour.