This is how to make egg rolls from scratch. I used gluten-free all-purpose flour in this recipe, but you can substitute regular ap flour instead.
Course Side Dish
Cuisine Canadian, Chinese
Keyword Egg Rolls, Gluten Free, Vegetarian
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 12egg rolls
Author Chef's Notes
Ingredients
Egg Roll Filling
1/2cupCarrot
1/2cupCelery
1cupSliced Onion
1tbspMinced Garlic
2cupsBean Sprouts
2cupsSliced Nappa Cabbageor regular cabbage
2tbspSoy Sauce
1tspSalt
1tbspCanola Oil
Egg Roll Wrappers
6Egg Yolks
1tspSalt
2cupsAll Purpose Gluten-Free Flour
1/2cupWateror as needed
2Egg Whites, beaten
Instructions
Egg Roll Filling
Heat a large wok or skillet over high heat. Add in the oil and swirl it around the pan. Put the carrot, onion, and celery in the wok and cook for 3 to 4 minutes or until the vegetables are slightly browned.
Add the garlic, and cook for 1 minute. Then add in the bean sprouts, cook for another two minutes, then the cabbage, cook for another 2-3 minutes, season with the soy sauce and salt, toss the vegetables and cook for 1-2 more minutes.
Transfer the vegetables from the wok to a strainer set over a large mixing bowl. Let the vegetables sit and drain for about 20 minutes.
Egg Roll Wrappers
Put the egg yolks into a large bowl along with the salt and flour. Mix well. Then add just enough water to bring the dough together. Transfer the dough from the bowl to a lightly floured counter. Flatten the dough with your hands then use a rolling pin to roll the dough to 2 to 3 mm thick.
Cut the dough into 8 cm x 10 cm rectangle. Any excess dough can be re-rolled and formed.
Making The Egg Rolls
Brush the edges of one egg roll wrapper with beaten egg white.
Place two tablespoons of the egg roll filling in the centre of the wrapper and spread the filling the length of the dough, leaving a 2 cm lip on both ends.
Roll the edge closest to you up and over the filling. Pull back gently to tighten then roll forward to seal.
Pinch the ends togehter to finish.
Place the rolled egg rolls on a lightly floured tea towel until all of the egg rolls have been rolled.
Deep Fry the egg rolls at 365°f for five minutes or until the egg rolls are crisp and golden brown. Serve with homemade plum sauce.