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
Ingredients
- 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.
Instructions
- 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
Ingredients
- 6 ounce can pineapple juice without HFCS
- 1/4 teaspoon sea salt
- 1/2 Tablespoon fermented soy sauce
- 1 1/2 Tablespoons organic corn starch organic to avoid the GMOs
- 1/8 cup palm or coconut sugar
- 1 1/2 Tablespoons organic raw apple cider vinegar
Instructions
- 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 photos:
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!
Kay says
Kelly, I was thinking. What about saving all the grease when cooking to fry with? If so, how should I store it?
KitchenKop says
Yes I do that too if it didn’t get too gunky while using it to cook in. In that case I’d let it cool all of the way first and then store in a jar.
Kelly
Luke says
Love asian food, but never thought about frying my own egg rolls. Will definitely try them this week. Just have to figure out what to make beside them.
healthvigor says
Hi I loved the recipe and will surely try making these at home. Thanks for sharing.
mehul says
Great ideas. Thanks.
Krystal Wight Armstrong says
These look SO yummy, I miss making them with my parents as a kid. Can you tell us the brand of eggroll wrappers you found to be MSG/GMO free so I can look for the same at the stores in my area (NW AR)? Thank you so much; ‘really looking forward to these! : )
KitchenKop says
Sorry I don’t have any in front of me to look at, but it was the only brand my store even had, so just check the label and hopefully your store has a good brand, too. (I’m in Michigan.)
Kelly
Krystal Wight Armstrong says
Ah, ok, thanks!
Shannon @ All Things Health says
Kelly, I’m curious your thoughts on Bragg’s Liquid Aminos. I have been against them for years, because they’re soy, but so many health people say they’re different and good for us. I noticed you linked to a different soy sauce. I may have to try that out, but wondered if you knew anything about the aminos. I went ahead and bought a bottle recently, and they do have a different taste–not bad, but different. I didn’t mind the difference, but my husband did. I would really like to find a product that has a taste my family likes, yet is good for us. Thanks!
KitchenKop says
@Shannon,
That’s a good question, I’m not sure, though. I’ll put it on Facebook and see what we can find out, so keep an eye out there. 🙂
Kel
Leah G says
I made this and your egg-drop soup the other night. Hubby was very impressed. I usually cant stand Chinese food but this pregnancy is already taking me for a ride. Everyone adored them and the sauce. I did cheat and use a bag of coleslaw since I was in a hurry and feeling queasy. Thanks for a great recipe!
Kelly the Kitchen Kop says
So it was a hit w/ the hubs AND a preggo, sweet!! 🙂
syreeta jayne says
Hello, where did you purchase your wrappers?
KitchenKop says
I just got them at the local grocery store, over by the produce.
Jean says
Hello I think this is the rggroll I have been looking for. I can get them in massachusetts but not where I live now . Cna you tell me the name of This Eggroll?
KitchenKop says
I combined a few recipes to come up with it myself, so let’s call it, “Kitchen Kop’s Eggrolls”! 🙂
Shauna says
Kelly, I’m curious about one thing… you mention using organic cornstarch, “organic to avoid the GMOs”… does this mean that if it’s organic there’s no danger of it being GMO?
Kelly the Kitchen Kop says
Hi Shauna,
I’ve heard that GM crops are making their way even into the organic food supply, but buying organic at least means there’s a much better chance that it’s GMO free.
Kelly
Mommypotamus says
Kelly, I found you a couple of days ago while menu planning for the week. Must say I am SO EXCITED that someone has created healthy Chinese food recipes. When I read Nourishing Traditions a few years back I thought I’d never eat another eggroll. Tonight we made them with some tallow I’ve been trying to finish up and they were delicious! My two year-old LOVED them and so did the hubs! I posted a link on my blog so my friends can enjoy them as much as I did!
Jeanmarie says
Yum yum, I must make these…thanks!
KitchenKop says
Heather, yes, but watch your smoking point:
https://kellythekitchenkop.com/2008/06/smoking-points-for-fatsoils.html
Kelly
Heather says
Could I use coconut oil to fry them in?
Betsy says
Great ideas, Kelly. Thanks!! 🙂
KitchenKop says
Betsy,
Depending on how many you eat, 17 is even a lot to freeze. If I were you I’d cut the batch in half, and freeze them BEFORE frying, then just make sure they’re all the way thawed before frying or it might splatter when cooking. This way they’ll still be nice and crispy when it’s time to eat. 🙂
Kelly
Laryssa @ Heaven In The Home says
Oh. Wow. These look wonderful! Thanks for the recipe for the dipping sauce. I just tried using Arrowroot powder instead of my regular GMO-free cornstarch and it works so well! I just used it the same way I use the cornstarch. I’m trying to limit the corn products we eat. 🙂
Betsy says
Oh, excellent! They look fantastic, Kelly.
Do you think they’d freeze, and reheat in the oven okay? I wouldn’t expect the just-fried crispy goodness, of course. But I’m cooking for just one, maybe two people and 17 egg rolls is a LOT.
Not that I couldn’t make a good dent in the pile myself, but one must practice moderation. 🙂
Jenny @ Nourished Kitchen says
LOVELY. I haven’t had an eggroll in years! These look phenomenal. I’d love to whip up a batch of those and serve them with a homemade, nourishing egg drop soup.