Written by Lori St. Kitts July 13, 2013
Eggrolls, deep-fried meat, seafood or vegetable-filled packets of whisper-thin dough were originally eaten as tea-time snacks in China during the Spring after Chinese New Year. This is also why they are often called, spring rolls (1).
Eggrolls do not need to be deep-fried to be delicious. They may be made a bit healthier by oven-frying. Set your oven to 400 degrees. Place on a cookie sheet and spray with cooking spray. Bake for about 20-25 minutes, until golden brown.
Mix and match the wrappers, fillings and sauces below to create your own style of eggroll. Filling and delicious, you only need to add a salad or vegetable side to make them a main course that will soon be a go-to favorite.
- Egg roll
- Shredded vegetables, chicken, pork, duck, beef or other animal protein
- Flavored tofu
- Flavored Textured Vegetable Protein (TVP)
- Scrambled egg
- Italian tomato sauce
Source (1): The Thousand Recipe Chinese Cookbook, Gloria Bley Miller