Southwest Egg Rolls - Easy Budget Recipes (2024)

FAQs

Why won t my egg rolls stay crispy? ›

Do not add any sesame oil, soy sauce, or vegetable oil to your egg rolls before cooking them. This may feel counterintuitive, but egg roll wrappers have plenty of oil built into them to begin with and adding more can lead to soggy egg rolls. Tip: This can also be relevant for homemade egg rolls.

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. The #1 culprit for watery filling is usually the rehydrated noodles. Make sure to SQUEEZE your noodles to get rid of as much water as possible.

A: Spring rolls are lighter than egg rolls, typically have more vegetables, and have a lighter wrapper, making them the healthier option.

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. And that doesn't include the sweet dipping sauce.

Freeze for up to 4 months. To cook the frozen egg rolls, just add them straight to the hot oil from frozen and cook an extra 1 ½ minutes longer than normal, for about 4-5 minutes total. Or if baking, add an extra 5 minutes to the bake time from frozen.

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.

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.

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.

Foodtimeline.org says, “egg rolls (and their lighter counterpart, spring rolls) date back to ancient China. It is quite likely that egg-roll type foods were made and consumed in the USA by the first Chinese settlers in the mid 1800's.” Okay, now we are getting somewhere.

High in sodium

Because large amounts of sodium are present in many foods, such as egg rolls, it's easy to eat more of this nutrient than you intend to. Consuming too much sodium may increase your risk of developing high blood pressure ( 3 ).

Can I eat egg roll during weight loss? ›

Egg rolls aren't exactly a “health food,” but they can fit within an overall healthy diet regardless of your wellness goals. If you have high cholesterol or other heart disease risk factors, or simply want to eat lighter, prepare your own healthier egg rolls using more nutritious ingredients and cooking methods.

My method: re-bake it. Basically stick it in the freezer as soon as it's come down to room temperature. Then when it's time to eat it, stick it directly back in the oven at maybe 350 degrees for 10-20 minutes and serve. At 350 or so it is very unlikely to burn, but it still makes the crust crispy and delicious again.

Oliver dismisses such "crispy, bubbly eggs" in favour of cooking them gently over a medium-low heat. Indeed, he suggests cracking the egg into a cool pan, and allowing it to heat with the oil, cautioning that "if [it] starts to spit ... turn the heat right down".

Use a non-stick pan: A non-stick pan helps prevent the eggs from sticking and allows for easy flipping. Low to medium heat: Heat the pan over low to medium heat. Cooking eggs at a lower temperature helps prevent browning.