Yield: Makes 12 eggrolls
Eggrolls are quite easy to make—finding a package of Asian eggroll wrappers may be the toughest part. I like sautéing the eggrolls in a small amount of oil (or even baking them in the oven without any oil) rather than deep-frying, and serving them with a dipping sauce.
This recipe is excerpted from Soups + Sides.
Wei-chuan spring roll shells, in a red and yellow package, are typically found in the frozen section in Asian grocery stores. There is a “super thin” variety that works nicely, if available. Some supermarkets, such as Whole Foods, do sell egg roll wrappers in a refrigerated section usually near the tofu. These can be a bit thicker (meant for deep frying), but they can work okay too.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Great! I had my novice brother throw them together, a testament to how easy they are to make. The whole family gobbled them up.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?