by Ava Morlier, Culinary Arts Writer

Happy February! Today’s recipe will be celebrating the Lunar New Year (Happy Year of the Tiger): Egg rolls! An American take on an Asian classic (the traditional spring roll generally includes a vegetable filling and a thin wrapper; egg rolls, created by Asian immigrants to appeal to American customers, includes a filling of meat and vegetables and has a thicker wrapper). The egg roll is both versatile (the filling and flavor profile can change based on the whims of the chef) and delicious. It can also be the perfect appetizer for your Super Bowl feast. It’s small size and package-like form allows you to get a quick burst of flavor in a mess-free package. Enjoy making (and eating) these egg rolls.

Egg Rolls


For the Soy Sauce Reduction

¼ cup soy sauce

½ tsp. minced garlic

½ tsp. shredded ginger

2 tsp. sugar

2 tbsp. rice vinegar

¼ tsp. sesame oil

salt & pepper to taste

For the Filling

1 lb. pork or chicken

1 tbsp. oil

salt & pepper to taste

½ head of cabbage

½ onion

1 large carrot

1 clove garlic

½ pkg. rice noodles (or about 1 cup cooked)

8 egg roll wrappers

2 eggs

1 quart oil (vegetable or peanut)

Tools Needed

Small pot, medium pot, bowl, liquid and solid measuring utensils, knife, cutting board, medium pan, large pan, lid, steamer and pot (can use a traditional steamer or use a wire cooling rack over a pan of boiling water), large pot, large bowl, pastry brush, bowl, fork, wet paper towel, plate, 2 sets of tongs, plate, many paper towels.


Fill a medium pot with water and set to boil. In the small pot, combine the ingredients for the soy sauce reduction. Bring to a boil and let simmer until thickened.

Once water is boiling in the medium pot, add rice noodles and cook for 5 minutes. Immediately strain afterward and place aside in a separate bowl.

Start a medium pan on medium heat. Add oil. Cook the meat until inside is no longer pink, about 5-10 minutes. Once cooled, finely shred. Set aside.

Cut the vegetables: dice the onion into thin strips. Finely cut the cabbage into very thin, long strips (making sure to remove the outside and innermost leaves). Cut the carrot into very thin carrot sticks. Mince garlic.

Start a large pan on medium heat. Oil and add onions, tossing to coat. Sweat them and allow them to cook 2-3 minutes.

Add carrots and place the lid on. Let cook for 5-7 minutes or until carrots are tender. Add garlic, then add cabbage and allow to cook until softened, about 3-5 minutes.

In the large bowl, combine rice noodles and meat. Add vegetables and soy sauce reduction. Mix well, making sure all ingredients are coated in reduction.

Add water to the large pot for steaming and set to boil on high heat. Add oil to a large pot and start on medium heat.

Make the egg rolls: Get out egg roll wrappers and a wet paper towel. Remove one sheet and cover whatever wrappers that aren’t being used with the wet paper towel.

On a clean workspace, place the egg roll wrapper on a plate. Brush sheet with egg wash.

Add 2 spoonfuls of filling, making sure not to add any 1 inch from the edges. Wet edges with water.

Roll to form a log; fold the edges inwards in order to seal off the sides. Repeat until there is no filling left.

Place in a steamer (or put on a wire cooling rack and put a lid over it) 5-10 minutes, flipping halfway through.

Gently place egg rolls in hot oil, flipping after 2 minutes (or until the side is brown). Take out once the entire roll is fried and place on a bed of paper towels.

Serve with soy sauce or preferred dipping sauce.

*With credit to Credit to Chef Liddick of CTC and Michele Urvater’s Soy Ginger reduction recipe on; history information gleaned from “Spring Roll vs. Egg Roll: What’s the Difference?” By Lindsay D. Mattison on Taste of Home

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