Eggrolls

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.

Wrappers:

  • Rice
  • Egg roll
  • Tortilla

Filling:

  • Shredded vegetables, chicken, pork, duck, beef or other animal protein
  • Seafood
  • Flavored tofu
  • Flavored Textured Vegetable Protein (TVP)
  • Scrambled egg

Sauce:

  • BBQ
  • Salsa
  • Italian tomato sauce
  • Alfredo

Source (1): The Thousand Recipe Chinese Cookbook, Gloria Bley Miller

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s