Egg rolls fried in beef tallow are the BEST!
At the request of a dear friend who was very honest with me, I'm reposting this homemade egg rolls recipe to replace my old picture that she couldn't stand looking at anymore, lol. If you see any other old posts like that around here with scary pics (there are still several…what was I thinking??!), feel free to email me–I can take it! Then I'll update that one too. 🙂
These egg rolls fried in beef tallow, are crispy and delicious! (Here's where to find beef tallow from pastured cows online or how to render it yourself. Read more about healthy fats here and why you don't need to fear animal fats, and in fact they are so good for you!) I often serve it with this simple fried rice recipe. I’ve combined a few different recipes here, and it’s really not difficult to make, but does take some time to get the veggies for the egg roll filling ready…
See more photos below…
Egg Rolls Fried in Beef Tallow
- 6 Tablespoons butter or sesame oil, or I used some of both
- 1 medium head cabbage or bok choy, shredded
- About 1/4 pound carrots, julienned
- 4 green onions, sliced small
- 3 eggs, beaten
- 2 Tablespoons fermented soy sauce
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried ginger, or about 1" of fresh peeled ginger
- 1/2 teaspoon garlic powder
- 1 teaspoon palm or coconut sugar
- 1/8 cup Optional: celery cut small
- 1/2 cup Optional: peas
- 1 cup Optional: cooked chicken, shrimp, or pork in small pieces (Don't have a good local source for pastured meats, here's where I buy healthy, safe meat online.)
- Optional: some add cooked rice
- 14 oz. package egg roll wrappers I Googled for recipes, fully expecting that I’d have to make these from scratch, but I found some without MSG or GMO’s, and a not-too-bad ingredient label! Good thing, since I didn’t feel like making them anyway.
- 1 egg beaten
- 2 tubs Beef tallow for a healthy frying oil Get it here if you don’t want to render tallow yourself. We use this for French fries, chicken nuggets, fish, etc.
- Heat 4 Tablespoons butter or sesame oil in a wok or large cast iron skillet over medium/high heat. If you're using fresh ginger, fry that for a minute first to soften. Stir in cabbage and carrots, cook for 2 minutes to wilt. Make a space in the middle of the pan and add eggs. Mix around to scramble, then stir into the veggies. Add green onions, soy sauce, salt, pepper, dried ginger if you're not using fresh, garlic powder, palm or coconut sugar, and optional celery, peas or meat; continue cooking until veggies soften, about 5 minutes. At this point, do a taste-test and see if it needs anything, more salt maybe? Let cool for a few minutes.
- To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 Tablespoons of cooled filling onto the bottom third of the wrapper. Brush a little beaten egg onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point.
- Fold the left and right sides snugly over the egg roll, using egg wash as needed to hold the sides in place, then continue rolling until the top corners seal the egg roll with the egg wash, being careful not to let it tear. Repeat with the remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out before they’re fried.
- Heat your beef tallow (to 375*) in a deep-fat fryer or I used a fairly deep saucepan that would fit more egg rolls at a time.
- Fry until golden brown on each side, drain on paper towels, then place on a cookie sheet in a warm oven until serving.
- This recipe made 17 egg rolls but I didn’t use chicken or celery this time, so it will all depend on what you're using in them, how big your cabbage is, and how much you fill them before wrapping.
We loved these egg rolls fried in beef tallow, but thought they needed just a little sweet and sour sauce to dip them in, so I adapted my old recipe with rotten ingredients into this new one:
Sweet & Sour Dipping Sauce
- Combine the ingredients in a small saucepan. Heat until thick, stirring constantly. This makes a small batch, just enough for a little dipping, but not too much since it’s very sweet. Enjoy!
More you might like:
- You'll love this too: Egg roll in a bowl with a keto-friendly version too, it's so good you won't feel like you're missing anything!
- Simple fried rice–good for a main dish or side dish, you can add chicken or pork, or neither!
- Here's a newer recipe that turned out great too: Almond Boneless Chicken, taste just like at the restaurant only better, if I do say so… and this is a real foodie version of course!