Do you love egg rolls? Try these homemade egg rolls fried in healthy fat!
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 homemade egg rolls fried in healthy fat (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…
Homemade Egg Rolls Fried in Healthy Fat
Yield 17 egg rolls
- 1 Tablespoon butter, pastured butter is best
- 3 eggs, beaten
- 4 Tablespoons butter or sesame oil (I used some of both)
- 1 medium head cabbage (or bok choy), shredded
- About 1/4 pound carrots, julienned
- 2 green onions, sliced small
- 2 Tablespoons fermented soy sauce
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ginger
- 1/2 teaspoon garlic powder
- 1 teaspoon palm or coconut sugar
- Optional: 1/8 cup celery, cut small
- Optional: 1/8 cup peas
- 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: adding cooked rice is yummy sometimes, too
- 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
- 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 1 Tablespoon butter in a cast iron pan, pour in the 3 beaten eggs and cook without stirring until firm. Flip the egg pancake over, and cook for another half minute or so to firm the other side. Set aside to cool, then slice into small strips.
- Heat 4 Tablespoons butter or sesame oil in a wok or large cast iron skillet over medium/high heat. Stir in cabbage and carrots, cook for 2 minutes to wilt. Add green onions, soy sauce, salt, pepper, ginger, 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? Stir in the eggs, and let mixture cool well.
- 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 in a heap 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, 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 350*) in a deep-fat fryer or I used a fairly deep saucepan that would fit 2-3 egg rolls at a time.
- Fry until golden brown, 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 how much you fill them before wrapping.
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We loved these, 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
Yield About 1 cup
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!
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