20 Egg Roll Recipes that are Mouth-watering Good! · Pint-sized Treasures (2024)

FAQs

Can you put raw meat in an egg roll? ›

I have tried both raw filling and pre-cooked filling when making egg rolls. They are both good, yielding slightly different flavors and textures. Using raw filling gives a juicer egg roll, and less prone to being dry when reheated.

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.

How are Vietnamese egg rolls different, than say, Chinese egg rolls? Vietnamese egg rolls are typically wrapped with a rice paper whereas Chinese egg rolls are wrapped a wheat base wrapper. They both contain a variety of chopped vegetables and can be made with pork, shrimp, or leaner meats such as chicken or turkey.

Raw eggs aren't safe to eat if they're unpasteurized. That means they could contain harmful bacteria. And even though eggs can be sold as pasteurized — meaning they're heated just enough so bacteria is killed off — you still shouldn't crack open an egg and start chowing down.

As far as the difference in fillings, egg rolls are typically filled with cooked cabbage, some other vegetables, and pork, while spring rolls typically contain only cooked vegetables. But like any generalization for food so beloved worldwide, you're sure to find exceptions if you look hard enough.

Sure, there are veggies in the filling. But egg rolls are anything but healthy. They're wrapped in dough and deep-fried. The result is an appetizer that packs more than 220 calories and 10 grams of fat in each one.

Easy answer, which he already knew, is because it's an ingredient. I've heard, over the years, that peanut butter was used to seal egg roll wrappers, or bind ingredients, or used as a filler during wartime rationing, or simply for the flavor.

Featured in a Chinese-American cookbook from 1917, the recipe calls for chicken, ham, sprouts, and mushrooms to be wrapped in a thin egg omelette. So, literally, an egg roll.

"Similar to a Little Debbies Swiss Roll except no chocolate. This untried recipe comes from Hong Kong and has a filling of whipped creme. You could also line your favourite fruit in the middle of the roll."

Egg roll wrappers are larger in diameter and slightly thicker, which creates a sturdier wrapper, allowing them to be stuffed with more filling devoid of tearing apart. They have a chewy, crispy texture when fried or baked. Wonton wrappers, on the other hand, are smaller and thinner, making them more delicate.

Which is healthier, spring roll or egg roll? ›

Generally, spring rolls are healthier. In Vietnam and Thailand, spring rolls are packed with raw vegetables and fresh herbs. The rolls are also made with a thinner wrapper than egg rolls and often served fresh, rather than fried.

Rice wraps can be found in most Asian stores or in the Asian aisle of grocery stores. The rice wraps typically comes in square and circle shape; I have always found it easier to wrap spring rolls using the square ones.

An egg roll is a fried, savory roll filled with shredded cabbage, ground or roast pork or shrimp and other ingredients inside a wonton wrapper or thick, wheat flour wrapper.

Yes! Made with our Puff Pastry, these Baked Egg Rolls with Sweet & Sour Sauce have all the savory flavor and satisfying crunch you crave in an egg roll.

Cooking can kill most food poisoning organisms – it is important not to spread the organisms from the raw food back to the cooked food. Keeping raw and cooked food separate stops the bacteria from raw food re-contaminating cooked food.

Sukiyaki is comprised of thinly sliced meat, usually beef, simmered in a salty, savory broth alongside tofu and vegetables, and then dipped in beaten, raw egg before being eaten. Prepared in a very similar manner to nabe and oden, there are a few characteristics that set sukiyaki apart.

Do not wash meat (especially chicken meat) before cooking. Washing can create puddles and sprays of raw meat juice that spread bacteria around the kitchen.

Wrap meat securely to maintain quality and to prevent meat juices from getting onto other foods. Cover food to keep it from drying out. To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.