skip to main content

Egg rolls and dipping sauce....Please share

15 years ago

I'm looking for ideas for egg rolls, maybe shrimp? I've made them many times but don't really feel that I've hit on a recipe I can call my favorite. It seems like what I've done in the past turns out too soggy. I'd like to be able to make the egg rolls and then hold them in my warming drawer for a short time.

I'd also like to fine a really good sweet and sour dipping sauce for them. Any ideas??

Nancy

Sort by:Oldest

Comments (7)

caliloo
15 years ago
Well, it's not plum season, but I LOVE this recipe from Annie. I made it 2 years ago and never even bothered to "can" it, I just put it in jars and kept it refrigerated. I gave a couple of jars away with instructions to eat it promptly - everyone loved it. BTW - unlike Ashley, I liked it a little lumpy LOL!

Plum Sauce
4 lbs. plums
2 cups brown sugar
1 cup granulated sugar
3/4 cup chopped onion (about 1 medium)
2 tbls mustard seed
2 tbls chopped green chili peppers (I used jalapenos)
1 1/4x12 inch piece fresh ginger, minced
1 tbls salt
1 clove garlic, minced
1 cup cider vinegar

Was, pit and chop plums. Combine remaining ingredients in large pan, bring to a boil and reduce heat. Add plums and cook until thick and syrupy. (At this point I tried to puree the mix with my stick blender. One more thing it's no good for, incidentally, so I mush the whole mess through my Foley food mill because Ashley doesn't like the "hunks"). Ladle hot into hot jars, leaving 1/4 inch head space. Adjust caps, process 20 minutes in a boiling water canner.
Makes 4 pints
angelaid
15 years ago
Been making these for years:

Shrimp & Vegetable Egg Rolls

2 Tbls vegetable oil
8 cups finely shredded green cabbage
2 cups coarsely grated carrots
2 & 1/2 Tbls soy sauce
3 cloves of garlic, finely minced
1 Tbls ginger, finely minced
6 green onions (or scallions), cut into very thin slices
3/4 lb salad shrimp (can substitute chopped, cooked, chicken)
1/2 cup coarsely chopped fresh cilantro
1/4 cup finely slivered fresh basil
Salt - to taste, if needed
12 egg roll wrappers (10 oz)
1 egg, lightly beaten
1 & 1/2 cups vegetable oil

1. In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce.
2. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt.
3. When working with egg roll wrappers, cover them with a damp kitchen towel so they donÃ¯Â¿Â½t dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 a cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste Ã¯Â¿Â½greasyÃ¯Â¿Â½). Place on a plate seam-side down. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel.
4. Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble a bit on top. (To test for temperature, drop a cube of bread into oil; it should brown within one minute). [I use my deep fryer - @ 370 degrees - drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another minute, or until golden brown.]
5. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 21/2 minutes on each side, or until golden brown. Drain on paper towel. Serve immediately.
I like mine with ketchup and hot Chinese mustard. Hubby likes his with sweet & sour sauce.
Makes 12 egg rolls

Sweet & Sour Sauce

1/2 cup packed brown sugar
1 tablespoon corn starch
1 can (13&1/4 oz) pineapple chunks
1/3 cup vinegar
1 Tbls soy sauce
1 small green pepper, coarsely chopped

Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes.
Related Discussions
I'll share my recipe, if you'll share yours, March 15, 2011
Q
Comments (2)
I made these ribs yesterday for dinner and posted the pic on the What's for Dinner thread. We love them! Leave yourself time, they have to marinate for a few hours. Chipotle-Glazed Ribs 3 lb back or side ribs 2 tbsp lemon zest 1 tsp salt 1 cup ketchup 2 chipotle peppers, minced 1 tbsp adobo sauce 1 1/2 tbsp cider vinegar 1 tbsp molasses 1 1/2 tsp cajun seasoning, or blend of paprika, cumin, cayenne, etc. (I make my own blend) 2 tbsp brown sugar Pour water in roasting pan to come 1/2" up sides. Cut ribs in 2-rib portions and place in pan in single layer. Cover and steam-roast at 325 degrees 75-90 minutes. Transfer to a large baking dish. Combine lemon zest and salt, rub all over ribs. Meanwhile, combine remaining ingredients and simmer 1/2 hour. Brush 1/2 the sauce over the ribs. Cover and refrigerate 4 hours, turning and brushing with glaze at least once. Preheat oven to 375 degrees. Let ribs come to room temperature. Bake, brushing with remaining sauce until heated through and glazed, brushing with sauce at least once.
...See More
I'll share my recipes, if you share yours, Mon., July 23
Q
Comments (3)
Mediterranean Chicken Skillet (Better Homes & Gardens) 3 medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces 2 cloves garlic, minced 2 tablespoons olive oil 4 roma tomatoes, chopped 1 14-ounce can quartered artichoke hearts, drained 1 2.25-ounce can sliced pitted ripe olives, drained 1/2 teaspoon dried Italian seasoning, crushed 1/4 teaspoon ground black pepper 2 cups romaine lettuce or mesclun mix, chopped 1 cup crumbled feta cheese (4 ounces) 1/3 cup fresh basil leaves, shredded or torn Sliced crusty Italian or French bread, toasted In a 10-inch skillet cook and stir chicken and garlic in hot oil over medium heat for 2 to 5 minutes or until chicken is brown. Stir in tomato, artichoke hearts, olives, Italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is no longer pink. Top with lettuce and cheese. Cook, covered, for 1 to 2 minutes more or until lettuce starts to wilt. Sprinkle with basil and serve on or with bread. Makes 4 servings.
...See More
I'll share my recipes if you share yours Aug 25
Q
Comments (3)
Here is another from Taste of Home. I've made it many,many times. The muffins freeze well. There are lots of them out there, but take my word for it this is the best recipe for Pumpkin Choc Chip Muffins! Pumpkin Chip Muffins 4 eggs 2 cups sugar 1 can (16oz) pumpkin 1 1/2 cups vegetable oil 3 cups flour 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon salt 2 cups (12oz) chocolate chips (milk choc is great) In large bowl, beat eggs,sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt;add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper lined muffin cups 3/4ths full. Bake at 400 degrees for 16-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack(I never do that)
...See More
I'll share my recipes if you'll share yours, September 3, 2010
Q
Comments (6)
Deluxe Monkey Bread Dough: 1/4 cup butter, melted 1/4 cup lukewarm water 1/2 (3.4-ounce) package instant vanilla pudding (2 tablespoons, plus 2 teaspoons) 1 cup milk 1 large egg, beaten 1 tablespoon granulated sugar 1/2 teaspoon salt 4 cups bread flour 2 1/2 teaspoons active dry yeast 1/2 to 1 cup golden raisins (optional) 1/2 cup toasted walnuts or pecans, finely chopped (optional) Coating: 1/2 cup light brown sugar, packed 1/2 cup granulated sugar 2 tablespoons all-purpose flour 2 teaspoons ground cinnamon 1/2 cup butter, melted Glaze (optional): 1 cup sifted powdered sugar 2 teaspoons butter or margarine, melted About 1 1/2 tablespoons milk 1/4 teaspoon vanilla extract Place ingredients for dough in bread machine pan in the order suggested by manufacturer. (If using the raisins and/or nuts, add them during the second kneading. Many machines sound a beeping alert at the start of the second kneading.) Select Dough setting and start machine. Keep a close eye on the process, helping to incorporate all ingredients, if necessary. Once cycle is complete, remove dough and on a lightly floured surface, roll pieces of dough into 1-inch diameter balls. While forming the dough, be sure to keep it covered with a damp tea towel or plastic wrap while you are shaping the dough to prevent it from drying out. Grease a 12-cup bundt pan and set aside. For the coating, combine the sugars, flour and cinnamon together in a small bowl, mixing well. Dip each dough ball into the melted butter; roll in the coating mixture and pile them in the prepared bundt pan. Sprinkle any remaining coating over the top and then drizzle with any remaining butter. Cover pan with a damp tea towel or plastic wrap and set in a warm place for about 35 to 45 minutes or until doubled in size. Preheat oven to 350F (175C). Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack for 10 minutes before inverting bread onto a plate. For the glaze (if using): Combine all ingredients with enough milk to make a thin consistency and drizzle over the warm monkey bread. Allow glaze to set before serving. This treat is best served warm. Makes 8 to 10 servings. Directions Using Food Processor: Place lukewarm water and yeast in bowl of food processor and pulse to dissolve yeast. Add the butter, pudding mix, milk, egg, sugar and salt and pulse until well mixed. Add the flour and process until a soft ball forms; if using, add raisins and nuts and pulse just until incorporated. Remove from processor and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in recipe. Directions Using Dough hook: Place lukewarm water and yeast in bowl of mixer and stir on low speed to dissolve yeast. Add the butter, pudding mix, milk, egg, sugar and salt and stir on low speed until well mixed. Add flour and knead with dough hook to form a smooth and elastic dough, about 8 minutes; if using, add raisins and nuts and knead with dough hook just until incorporated. Remove dough from bowl and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in a recipe. Directions By Hand: Place lukewarm water and yeast in bowl and stir to dissolve yeast. Stir in the butter, pudding mix, milk, egg, sugar and salt until well mixed. Stir in flour and knead on a lightly floured work surface to form a smooth and elastic dough, about 8 to 10 minutes; if using, add raisins and nuts and knead just until incorporated. Place dough in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in a recipe. Sue
...See More
User
15 years ago
I was just about to post Angelaids's recipe! Perfect egg rolls and dipping sauce IMO.

In addition to Angels' dipping sauce I serve a jarred plum sauce (but Annie's sounds better), hot mustard and sriracha. They get inhaled!
angelaid
15 years ago
*blushing* LOL
dgkritch
15 years ago
I'll vouch for the plum sauce too. I believe it's KatieC's recipe posted by Annie. Delicious.

No help on the egg rolls, I just throw in whatever needs to used up from the fridge and I bake rather than fry.

Deanna
wizardnm
Original Author
15 years ago
Thanks for the help, I will be enjoying Angelaid's egg rolls tonight.

Can't wait!!!!!

Nancy
ntt_hou
15 years ago
Nancy, there are 2 possible reasons why your egg rolls turned out soggy. Either you had high heat and didn't fried your egg rolls long enough or you didn't squeezed out all the water/juice from the vegetable.

Vietnamese egg rolls and dip sauce are very different from the Chinese version. It's almost like a total different dish.

Related Stories

TASTEMAKERS Pro Chefs Dish on Kitchens: Michael Symon Shares His Tastes

By KitchenLab Interiors

What does an Iron Chef go for in kitchen layout, appliances and lighting? Find out here

HOLIDAYS Houzz Call: Share Your Personal Holiday Traditions

By Becky Harris

What winter rituals mean the most to you and yours? Post your stories and pictures

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

WALL TREATMENTS 11 Ways to Roll With Wallpaper All Over the Home

By Charmean Neithart Interiors

Ditch the misconceptions and latch on to some great ideas for decorating your walls with patterned, textural and colorful wallpaper

HOLIDAYS Houzz Call: Share Your Favorite Christmas Tradition

By Becky Harris

Is there one thing you do, watch or eat that heralds the arrival of Christmas? Post a photo and let us know!

KITCHEN DESIGN A Designer Shares Her Kitchen-Remodel Wish List

By Jennifer Ott Design

As part of a whole-house renovation, she’s making her dream list of kitchen amenities. What are your must-have features?

LIFE Is Cabin Fever Real? Share Your Story

By Mary Jo Bowling

Are snow piles across the U.S. leading to masses of irritability and boredom? We want to hear your experience

LIFE Kitchen Traditions: Tomato Season Meets a Family Legacy

By Tiffany Carboni

Somewhere a Sicilian great-great-grandmother is smiling at a bowl of American-made sauce

GARDENING AND LANDSCAPING 21 Patios Ready to Party

By Becky Harris

Mix up some margaritas and break out the barbecue sauce. Outdoor party season is upon us, and these patios show how to do it right

ACCESSORIES Multipurpose Wonders: Mason Jars

By Becky Harris

Sure, they're great for sauce. But mason jars have potential way beyond the pantry, as vases, candleholders, drinking glasses and more

Sponsored

More Discussions

Do you want to see what I got FREE this week.....take a peek...

63

Even for non-breakfast-eaters: What food do you dislike for breakfast?

22

Sigh. I bought some ice cream...

16

National Chocolate Chip Cookie Day, Anyone?

11

Salt, just a little pinch

30