Trader Joe's Recipe for Egg Roll in a Bowl (2024)

FAQs

Why is it called egg roll in a bowl? ›

Source notes: As the “in a bowl” indicates from the recipe name, this is a deconstructed version of an egg roll. Egg rolls primarily came to be from American Chinese restaurants, and typically always include cabbage, pork, and other filling.

TO STORE: Store the egg roll filling in an airtight storage container in the refrigerator for up to 4 days. You can store the rice on its own or portion everything together into individual serving containers for a meal-prep approach. TO REHEAT: Rewarm leftovers in the microwave or in a wok over medium-low heat.

Origin: Egg rolls were created in the U.S. while spring rolls were invented in China. Wrapper: Egg rolls have a thicker skin and utilize a wonton or thick, yeast dough wrapper. Spring rolls have a more delicate, thin skin and use a spring roll wrapper. Filling: Egg rolls typically contain cabbage and meat.

Keep Oil at 350˚F: If the temperature drops too low, the egg rolls will be soggy and oily. If it's too hot, they will burn before the filling is cooked through. Ensure the oil does not drop below 325F.

Foodtimeline.org says, “egg rolls (and their lighter counterpart, spring rolls) date back to ancient China. It is quite likely that egg-roll type foods were made and consumed in the USA by the first Chinese settlers in the mid 1800's.” Okay, now we are getting somewhere.

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.

I would not recommend to heat it in the microwave, because it get get soggy soft. It's better to heat it in stove oven, because, it will bring it back fresh crunchy just already cooked. Make sure you don't cover the egg roll after you heat it again in the oven, if you cover the egg roll it will become soft.

Cool your rolls on a wire rack instead of a paper towel or plate. Regardless of whether you air fried, deep-fried, or baked your egg rolls, do not let them cool on a paper towel or plate. Instead, use a pair of tongs to set the egg rolls on a raised cooling rack with a baking sheet underneath it.

Generally, spring rolls are healthier. In Vietnam and Thailand, spring rolls are packed with raw vegetables and fresh herbs. The rolls are also made with a thinner wrapper than egg rolls and often served fresh, rather than fried.

Traditionally, Chinese spring rolls are deep-fried. This process creates crispy wrappers that make this dish very attractive. You'll need an oil that has a neutral flavor and a high smoking point, e.g. sunflower, rapeseeds, canola, peanut, soybean, vegetable oil, etc.

Why are egg rolls so good? ›

Once you bite past the crispy wrapper and taste the savory flavor of mixed vegetables and meat, you are simply hooked on its flavorful goodness. Egg rolls have long been a quintessential part of Chinese restaurants.

I know black fungus sounds kinda disgusting but they really are just a type of mushrooms. No fear!! It gives the egg roll filling a nice chewy/crunchy texture and a good. And if you really, really cannot deal, omit it!

Peanut oil is great for frying egg rolls as it has a high smoking point and provides a nutty flavor. If you don't have it on hand, you can use canola or corn oil. Do not use oils like sesame oil or olive oil, as they are not good candidates for deep-frying due to their low smoking point.

To tell if an egg roll has gone bad, check for any change in its color and texture. If the egg roll has turned extremely dark brown or has hardened, it could be a sign that it's past its prime. The most reliable way to tell is by smelling it; if it has a sour or unpleasant smell, it's time to throw it away.

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Spring roll wrappers are made with flour and water, and are super thin and crisp once deep-fried, prone to shattering into delicate flakes at first bite. Egg roll wrappers, meanwhile, include egg in their dough, and are noticeably thicker, sturdier, and satisfyingly crunchy.

220 calories; 12g total fat; 3g saturated fat; 0g trans fat; 105mg cholesterol; 480mg sodium; 6g total carbohydrate; 2g dietary fiber; 2g total sugars; 0g added sugars; 23g protein; 0% Daily Value of vitamin D; 4% Daily Value of calcium; 10% Daily Value of iron; 8% Daily Value of potassium.

The dough for egg rolls is made (as the name suggests) of flour and eggs, giving it a sturdier texture and making it more like fried pasta. Egg roll dough is a little thicker than spring rolls, and the entire roll is deep-fried after it's filled and wrapped.