Middle Eastern Sambousek Egg Rolls (2024)

FAQs

How do you make egg rolls not soggy? ›

To ensure crisp egg rolls, always make sure the frying oil gets back up to proper temperature between each batch. Putting a fresh batch in too early can lead to soggy egg rolls. Additionally, don't overcrowd the pan and always dry the egg rolls on wire racks set over paper towels to absorb excess oil.

However, an article written by Diana Huynh on “The origin of Egg Rolls” reports that “Southern China is the most likely source, as it stems from features of Cantonese cuisine.” Although according to author Andrew Coe (no relation to me,) who wrote “Chop Suey: A Cultural History of Chinese Food in the United States”, ...

A 1979 article in The Washington Post speculated two possible theories: 1) that the word for "egg" in Chinese, (蛋, Mandarin:dàn, Cantonese:daan6), sounded similar to the word for "spring", (春, Mandarin:chūn, Cantonese:ceon1), and 2) that southern Chinese chefs relied on using eggs when trying to make thin wrapper skin ...

If your oil is too hot, then the egg rolls wrappers will brown quickly, but won't be as crispy because there wasn't enough time for the water to evaporate.

Use Waxed Paper or Paper Bread Bags

Waxed paper and paper bread bags are also great for keeping bread warm because they are made of material that will retain the heat and keep it from escaping. They are also good at preventing sogginess because they are breathable.

An egg roll is a variation of the spring roll that originated in American Chinese cuisine. In addition to flour and water, its wrapper batter also contains egg. Egg rolls are always fried and have a thicker, bumpier outer texture than spring rolls.

I know what Americans call an egg roll as served in Chinese restaurants and carry-outs is a spring roll or pancake roll here. In Scotland an egg roll would be a fried egg in a Morton's morning roll. In England it might be a fried egg in a barmcake/bap/bread roll according to location.

I made these by myself, and it took a lot longer, since I wrapped them all before I even started cooking them. You MUST use ground pork--do not use ground beef or chicken or the weird pink stuff that is ground turkey. Just trust me on this.

If you are wondering what the clear noodles in egg rolls are, they are cellophane noodles. I'm sharing with you what's inside of them and more!

We use an egg wash (1 beaten egg and 1 tablespoon water) to seal our egg rolls.

Are egg rolls healthy? ›

Sure, there are veggies in the filling. But egg rolls are anything but healthy. They're wrapped in dough and deep-fried. The result is an appetizer that packs more than 220 calories and 10 grams of fat in each one.

Soak the wrappers in hot water. How do you make spring rolls not soggy? Storing the spring rolls on a very lightly damp paper towel or tea towel will help keep them fresh and not soggy.

Slather on the butter, too.

That same principle also applies to butter. Whether you brush a thin layer of melted and cooled butter over the inside of each slice of bread or slather on some softened butter (go for the good salted stuff!), it makes a big difference in keeping bread fresh — and provides extra flavor, too.

Avoid overcooking the eggs. If you cook them "dry", they're more likely to weep. If you like your scrambled eggs dry, then cook them until almost firm, and let them continue setting up off-heat. Try cooking over low-medium heat until you get the hang of things.