Darlene Summers's Note:
Rollie (one of the little Filipino boys I worked with) used to bring these to our pot lucks. I always think of him when I make them. This is a great potluck item--great for super bowl or good for making and freezing for a quick snack to pop in microwave and go. Takes a while to make,but worth the effort.
My Private Note
Units: US | Metric
Egg Roll Batter
- 2 cups all-purpose flour, plus
- 1 tablespoon all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 egg, beaten
- 1 teaspoon sugar
- peanut oil
- 1Batter: Sift flour, cornstarch and salt; add egg and sugar. Gradually add water till you have a very thin batter.
- 2Using a pastry brush, grease a 6-inch skillet with peanut oil.
- 3Pour 4 tablespoons of batter in skillet, tilting pan to spread batter over entire bottom of skillet.
- 4Cook over low heat till edges peel away from sides of pan; gently turn and cook other side.
- 5Remove from pan and let cool.
- 6Filling: Brown beef in butter.
- 7Add vegetables and seasonings to meat.
- 8Cook for about 5 minutes.
- 9Drain and cool.
- 10To assemble and fry: Place a heaping tablespoon of filling in center each wrapper.
- 11Spread around to about 1/2-inch from edges.
- 12Fold up sides and roll, sealing with flour and water (1 tablespoon flour, 2 tablespoons water).
- 13Fry in deep hot fat (360°) until golden brown.
- 14Serve with sweet hot mustard, sweet and sour sauce, or Worcestershire sauce or your favorite sauce.
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Nutritional Facts for Homemade Egg Rolls
Serving Size: 1 (119 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 203.8
- Calories from Fat 74
- Total Fat 8.3 g
- Saturated Fat 4.1 g
- Cholesterol 52.3 mg
- Sodium 455.4 mg
- Total Carbohydrate 20.7 g
- Dietary Fiber 1.6 g
- Sugars 2.1 g
- Protein 11.3 g