John Miller
Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. They are cylindrical, savoury rolls with fillings such as shredded cabbage, chopped meat, and other vegetables inside a thickly wrapped wheat flour skin. Despite their name, egg rolls generally do not contain egg. However, mushrooms are a common ingredient in egg rolls, with recipes including shiitake, wood ear, and other varieties of mushrooms.
| Characteristics | Values |
|---|---|
| Do egg rolls have mushrooms? | Yes, mushrooms are a common ingredient in egg rolls. |
| Types of mushrooms used | Shiitake, wood ear, and button mushrooms |
| Other ingredients | Pork, bamboo shoots, green onions, cabbage, carrots, rice/cellophane noodles, bean sprouts, chicken, shrimp, beef, goat cheese, chives, and various other vegetables |
| Wrappers | Wheat flour, rice flour, or a blend of rice and tapioca flours |
| Frying method | Deep-fried, shallow-fried, or baked |
| Dipping sauces | Duck sauce, soy sauce, plum sauce, hot mustard, sweet and sour sauce, sweet chili garlic sauce, Worcestershire sauce |
| Origin | Disputed, but likely invented in New York City in the early 1930s by a Chinese chef |
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What You'll Learn
Some egg roll recipes include mushrooms
Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. They are cylindrical, savoury rolls with fillings such as shredded cabbage, chopped meat, or vegetables inside a thick wheat flour wrapper, which is fried in hot oil. Despite their name, egg rolls generally do not contain eggs. However, some recipes do incorporate eggs in the filling or as part of the wrapper.
Another recipe that includes mushrooms is the one for authentic Chinese egg rolls from Allrecipes.com, which has been passed down through generations. These egg rolls are filled with pork, bamboo shoots, mushrooms, green onions, and egg. The mushrooms are cooked with the other vegetables and pork, and the mixture is then placed in a wrapper, sealed with egg white, and fried.
Jessica Gavin's recipe for vegetarian egg rolls also includes mushrooms. This recipe features a variety of fresh-cut vegetables, including cabbage, carrots, shiitake mushrooms, and green onions. The mushrooms are stir-fried with the other vegetables and seasoned with soy sauce and sesame oil before being placed in a wrapper and fried.
Additionally, The Takeout mentions that some Asian egg rolls, particularly those from Southeast Asia, may contain mushrooms along with other ingredients like seafood, pork, and cellophane noodles.
While mushrooms are not a standard ingredient in all egg roll recipes, they are included in several variations of this dish, adding flavour and texture to the savoury rolls.
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Pork and mushroom egg rolls
Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. They are cylindrical, savoury rolls with fillings such as shredded cabbage, chopped meat, and other vegetables inside a thickly wrapped wheat flour skin, which is fried in hot oil. Despite their name, egg rolls generally do not contain eggs. However, some recipes do incorporate eggs in the filling or as part of the wrapper in the form of an omelette or 'egg crepe'.
Ingredients:
- Frozen egg roll wrappers (about 8"x8" in size)
- Ground pork
- Rice noodles
- Mushrooms
- Onions
- Carrots
- Cabbage
- Oil
- Salt
Instructions:
- Place the rice noodles in a large heatproof bowl and pour steaming hot water over them.
- Separate the noodles using forks and let them rest for 5-7 minutes until tender.
- Rinse the noodles with cold water, drain, and chop them into about 1-inch pieces.
- Transfer the chopped noodles to a large mixing bowl.
- Heat a deep skillet to medium-high heat and add 1 tablespoon of oil.
- Saute the ground pork until cooked through, then season with 1/2 teaspoon of salt.
- Transfer the cooked pork to the mixing bowl with the noodles.
- In the same skillet, add 2 tablespoons of oil, sliced mushrooms, diced onions, and shredded carrots.
- Saute until the vegetables soften (about 5-6 minutes), then add 4 cups of cabbage and saute for an additional 2 minutes until wilted.
- Place a wrapper on your work surface with one corner pointing towards you.
- Place about 3 tablespoons of the cooled filling onto the bottom third of the wrapper.
- Brush a little beaten egg white onto the top two edges of the wrapper.
- Fold the bottom corner over the filling and roll firmly to the halfway point.
- Fold the sides snugly, then continue rolling until the top corner seals the egg roll.
- Repeat with the remaining wrappers and filling.
Your pork and mushroom egg rolls are now ready to be enjoyed! Serve them warm with dipping sauces such as duck sauce, soy sauce, plum sauce, or hot mustard. This recipe makes a big batch, so you can freeze any leftovers for later and reheat them in an air fryer for that desirable crunchy texture.
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Goat cheese and mushroom egg rolls
Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. They are cylindrical, savoury rolls with fillings inside a thick wrapping of wheat flour skin, which is fried in hot oil. While egg rolls do not typically contain eggs in the filling, the name may have originated from the use of a thin omelette or 'egg crepe' wrapper in early recipes.
Now, here is a recipe for delicious goat cheese and mushroom egg rolls that you can try at home:
Ingredients:
- Goat cheese
- Mushrooms
- Shallots
- White wine
- Chives
- Butter
- Salt and pepper
- Vegetable oil
- Egg roll wrappers
Instructions:
- Melt butter in a skillet over medium heat.
- Add mushrooms and sauté until brown, seasoning with salt and pepper.
- Add shallots and cook until soft and fragrant.
- Pour in white wine and cook until it evaporates, scraping any browned bits from the pan.
- Remove the mixture from the heat and let it cool for at least 15 minutes.
- In a bowl, combine the goat cheese, chives, and cooled mushroom mixture, blending them well.
- Place an egg roll wrapper with one corner facing you in a diamond shape.
- Spoon about a tablespoon of the mushroom mixture into the center of the wrapper.
- Fold the corner closest to you over the filling, then fold in the side corners towards the center.
- Moisten the top point of the wrapper with water and roll it tightly.
- Repeat the process with the remaining wrappers and filling.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Fry the egg rolls in batches of 3 or 4 at a time, turning frequently, until they achieve an even, crispy brown finish (about 5 to 6 minutes).
- Cut each egg roll in half and serve immediately.
Enjoy your homemade goat cheese and mushroom egg rolls! They make a delicious appetizer or snack and can be served with various dipping sauces.
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Thai egg rolls with wood ear mushrooms
Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. They are cylindrical, savoury rolls with fillings such as shredded cabbage, meat, and vegetables inside a thickly wrapped wheat flour skin. Despite their name, egg rolls generally do not contain egg. However, some recipes do incorporate eggs in the filling or in the wrapper.
Thai egg rolls, or Cha Gio, are a popular Vietnamese recipe. They are crispy on the outside and typically contain pork, shrimp, mung bean thread noodles, and vegetables. Wood ear mushrooms, also known as black fungus, are a unique ingredient used in Thai egg rolls. They are labelled as a fungus on the package and need to be soaked in warm water for 15-20 minutes before use.
To make Thai egg rolls with wood ear mushrooms, start by soaking the cellophane bean thread noodles and wood ear mushrooms in warm water for about 10 minutes until soft. Drain and cut the noodles into 1-inch pieces. The mushrooms should be shredded, and you can chop other vegetables like carrots and onions into small pieces. In a large bowl, combine the mushrooms, vegetables, ground pork, crab meat, salt, pepper, garlic, shallot, and fish sauce. Mix the ingredients well.
To assemble the egg rolls, place a wrapper on your work surface with one corner pointing towards you. Place about 3 tablespoons of the filling onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold and roll it up, sealing the ends with a flour and water mixture. Repeat this process until you have used up all your filling.
Deep fry the egg rolls in oil heated to 345-355 degrees Fahrenheit. Fry a few at a time and use tongs to flip them occasionally. They should take about 4-7 minutes to turn slightly golden brown. Remove the egg rolls from the oil and place them on a paper towel to absorb the excess oil. Serve Thai egg rolls with a fish sauce-based dipping sauce, such as Nouc Mam.
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Egg rolls don't typically contain eggs
Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. They are cylindrical, savoury rolls with fillings such as shredded cabbage, chopped meat, and other ingredients. Despite their name, egg rolls generally do not contain eggs. The predominant flavour in American egg rolls is cabbage, not eggs.
The origins of the name "egg roll" are unclear and remain disputed. A 1979 article in The Washington Post offered two theories:
- The word for "egg" in Chinese, "dan", sounds similar to the word for "spring" in Mandarin and Cantonese.
- Southern Chinese chefs used eggs in the thin wrapper skin.
Another possible origin of the name is from a recipe for "'egg roll' or 'dan gun'" in the 1917 cookbook, The Chinese Cook Book, by Shiu Wong Chan. This recipe called for meat and vegetables rolled inside a layer of fried egg rather than a flour-based wrapper.
Some modern variations of egg rolls do use eggs in the wrapper. For instance, an egg roll recipe on Allrecipes.com includes sliced egg in the filling and uses beaten egg whites to seal the wrapper. Similarly, a 1917 recipe for egg rolls includes scrambled eggs in the wrapper and uses a thin layer of beaten egg to help roll up the filling.
In summary, while egg rolls typically do not contain eggs, there are some variations that do include eggs in the wrapper or as part of the filling. The name "egg roll" likely originated from early recipes that included eggs in the wrapper or as the wrapper itself.
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Frequently asked questions
Yes, mushrooms are a common ingredient in egg rolls. They are usually sautéed before being added to the filling.
The predominant flavour in American egg rolls is cabbage, but they can also include meat, bamboo shoots, green onions, soy sauce, salt, sugar, and MSG.
The origins of the egg roll are unclear and remain disputed. One theory suggests that they were invented by a New York cook in the 1930s, while others claim that they originated in China or Vietnam.
