Needed, egg roll wraper recipe : LUSENET : Cooking & Crafts : One Thread

Any body know how to make them? How to cook them? Suggestions for fillings?

-- mitch hearn (, February 12, 2002


Mitch, here is a wrapper recipe, they are so much easier to buy. I used to make them when my store didn't carry them. Best of Luck!


As for fillings, you can use your favorites, I like shrimp or leftover grilled chicken. Here are some recipes.


-- cowgirlone in OK (, February 12, 2002.

I did not know you could buy them, what department would they be in?

-- mitch hearn (, February 12, 2002.

They are in the produce section of my grocery store. Usually by the fresh ginger. They also carry wonton skins and dumpling wraps. Hope this helps!!

-- cowgirlone in OK (, February 12, 2002.

A friend of mine makes egg rolls by browning sausage and mixing with shredded cooked cabbage and soy sauce. Fry until golden. They are delicious and so easy!

-- Karen (, February 12, 2002.

Hi Mitch - these are worth trying.

Wonton Dumplings (jiao zi) (we say 'jow tza'!)

5 oz pork 5 oz beef 7 oz spinach or savoy cabbage 7 oz Chinese white cabbage 1 leek 1 medium sized onion 1 walnut sized piece fresh ginger 1 tbsp soy sauce 2 tbsp cornstarch 2 tbsp sesame seed oil pinch salt

Rinse and dry the vegetables, chop them very finely and place in a bowl. Sprinkle liberally with salt. Let sit for about half an hour. Place the vegetables on a clean cloth (dish towel), roll it up and wring out as much moisture as you can. Add the remaining ingredients and mix thoroughly.

Take heaping teaspoons of this mixture from the bowl and roll into balls between the plams of your hands, place in the centre of each wrapper, moisten along the edges, and seal. (We usually bring all the corners together in a point at the top).

Bring a pot of water to a boil. The pot should be only about 1/3 full of water to start. Add some of the wonton to the pot (only enough that when they float to the top they only form a single layer. Bring to a boil. Add an 8oz glass of cold water. Bring back to a boil. Repeat one more time. This ensures the pork is cooked. Drain.

Serve with cider vinegar, soy sauce and chopped garlic mixed together as a dipping sauce.

If you are lucky enough to have any left over, throw them in a pan with a bit of oil, and cook until heated through. They tell me they also freeze well. I've never had it happen.

We learned how to make these from a friend who spent three years living in China. We use about a pound of pork and a pound of beef, and increase the other ingredients proportionally. And then we wrap till we drop (everyone participates - usually seven of us), and eat till the cows come home.

Here I can usually buy wonton wrappers in either the produce section, or sometimes the frozen food section. They freeze well.

-- Bernie from Northern Ontario (, February 12, 2002.

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