I love egg rolls! Since I was diagnosed with egg and dairy allergies several years ago, I have been very careful about eating anything that was mixture of ingredients. I have avoided casseroles of all kinds, especially if I didn’t make it myself…too often they have hidden eggs, cheese and other dairy products. Somehow, egg rolls fell into that “unknown mixture” label and I avoided them. I recently came across a recipe for egg rolls and discovered there were no eggs anywhere in the recipe! I went to the grocery store and read the ingredients on the wrappers…no eggs! To think I’ve avoided egg rolls all this time when I didn’t need to!
I also wondered why they were called egg rolls…when no eggs were involved! An early reference to egg rolls appeared in a 1917 Chinese recipe pamphlet published in the United States. The 1917 recipe described a meat and vegetable filling wrapped in an egg omelet, pan fried, and served in slices. (Wikipedia, Egg Rolls).
According to Wikipedia, while they are closely related to the spring rolls served in mainland China, the American egg roll was probably invented at a Chinese restaurant in New York City in the early 1930s. Originally, egg rolls included ingredients like bamboo shoots, roast pork, shrimp, scallions, water chestnuts, salt, MSG, sugar, palm oil and pepper. Notable, they did not include cabbage at the time, which is the main filling ingredient in modern egg rolls.
A 1979 article in The Washington Post speculated two possible theories for the word “egg” in the name: “1) that the Chinese word for ‘egg’ sounds very similar to the Chinese word for ‘spring’, and 2) that Chinese chefs in the South relied on using actual eggs when trying to make the thin noodle skin from flour and water.” (From Wikipedia, Egg Rolls).
The other issue I had with egg rolls was the necessity to deep fry them…sounded messy! But this recipe said I could use my air fryer or even bake them in the oven! That sounded possible!
So, here is the recipe for the egg rolls:
The ingredients were pretty simple: egg roll wrappers, cooked chicken, cole slaw mix and salt. I added little minced onion just for flavor.
Preparing the stuffing
Step 1: In a large frying pan (or wok) saute the cole slaw with a little olive oil until wilted (I added the minced onion here).
Step 2: Add shredded chicken for a few minutes until all mixed. Season with salt and pepper to taste. I just added the can of chicken, broken up with a fork.
Making the egg rolls
Step 3: Add 2 tablespoons of slaw/chicken mixture to the middle of the egg roll wrapper. Fold up the sides one at a time and for the last fold add a little water so it sticks. Makes 11-12 egg rolls.
Step 4: Fry your egg rolls until golden brown.
Air Fryer Instructions:
Lightly spray or brush the basket or tray with olive oil. Place egg rolls in the air fryer. Be sure they are not touching. Cook at 375 degrees for about 15 minutes, turning halfway.
Oven-Baked Instructions:
Lightly coat egg rolls with cooking spray and place, seam side down in a greased pan. Bake at 425 degrees for 18-20 minutes or until golden brown, turning halfway.
Store in an airtight container. Refrigerate for 3-4 days. Freeze for up to 2 months.
Reheat in 350 degree oven, 10 minutes if thawed; 18-20 minutes if frozen, turning halfway.
Another idea:
One of the suggestions in this recipe was to try filling the wrapper with apple pie filling. That would be like a mountain pie cooked over a campfire! Sounds like a great dessert!
I can see lots of potential for stuffing! I’m sure I’ll get better at rolling the egg rolls up too! Give it a try! Enjoy!
Please comment or email me directly at marykisner@comcast.net.
