Crispy Smash Egg Roll Dumplings
We had some leftover egg roll filling and decided to make a crispy smash egg roll dumpling. Since smash gyoza and smash dumplings are all the rage now, we figured we’d be the first to do a version with egg roll filling. Wow! These were so delicious and an easy way to satisfy egg roll cravings easily without the greasy deep frying.
Smash Egg Roll Dumplings Recipe
Seriously, the technique doesn’t get easier than this. What exactly is this? Well it’s egg roll filling pressed onto dumpling or potsticker wrappers and cooked on a hot skillet. What you get is a simple and quick way of enjoy all the flavors of an egg roll but in a flat shape, rather than a roll. It’s crispy, flavorful and oh so good!
No Deep Frying Smash Egg Roll Dumplings
Why these are so simple is that there’s no deep frying involved. You can just use a little bit of oil on the pan. Then another light oil brush or oil spray will cook the wrapper to be extra crispy when you flip it to be cooked. So if you’re cautious about the splatters of deep frying or concerned about the calories, these skillet smash egg rolls are for you. Try our crispy shrimp dumplings with rice paper!
Watch Video: Crispy Smash Egg Roll Dumplings
Can You Use Square Wonton Wrappers?
Heck yes, those are great too. The square wonton wrappers are still a smaller size and perfect for these bite sized egg roll dumplings. Or you can call the smash wontons! Read this interesting article on the history of dumplings and you might want to call these yummy bites something different. If you want to use regular egg roll wrappers, they’re a little big. Cut them into 4 smaller squares and you’re ready for these mini egg roll smash bites.
Crispy Smash Egg Roll Dumplings
Ingredients
- 16 (16) round dumpling or potsticker wrappers (approximately)
- 1-2 Tablespoons (15-30 ml) oil
- Dipping sauce of choice (
For the Egg Roll Dumpling Filling
- 1/2 pound (227 g) ground pork (or any ground meat)
- 1 cup (240 ml) finely chopped cabbage
- 1/4 cup (60 ml) shredded carrot
- 2 stalks green onion , minced
- 2 teaspoons (10 ml) soy sauce or fish sauce
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon (5 ml) garlic powder
- 1/2 teaspoon (2.5 ml) onion powder
- 1/2 teaspoon (2.5 ml) ground black pepper
Equipment
- Oil Sprayer , optional
Instructions
- Chop the cabbage, carrot and green onions together until they are finely diced.
- In bowl combine all filling ingredients (1/2 pound (227g) ground pork, 1 cup (240ml) cabbage, 1/4 cup (60ml) shredded carrot, 2 minced green onions, 2 teaspoons (10ml) soy sauce, 1 teaspoon (5ml) sesame oil, 1 teaspoon (5ml) garlic powder, 1/2 teaspoon (2.5ml) onion powder, and 1/2 teaspoon (2.5ml) black pepper).
- On each dumpling wrapper, place about 1-2 Tablespoons (15-30ml) of filling in center. Spread filling over each wrapper all the way to the edges.
- Heat large skillet or griddle over medium-high heat. Add light layer of oil.
- Lay meat filled wrapped face down on skillet.
- Gently press down to smash the filling flat. Cook for about 1-2 minutes or until meat is cooked and crisp.
- Lightly spray or sprinkle oil over the top of wrappers.
- Then flip the smash dumplings and cook wrapper side down to crisp the wrapper, about 1 minute.
- Remove from heat and allow to cool. Serve with your favorite dip or sauce.
Video
Nutrition Information per Serving
Freezing Leftover Smash Egg Roll Dumplings
Seriously, you have leftovers? This isn’t a large batch but if you really didn’t eat them all then sure, store them in the fridge and eat the leftovers within 3 days. If you’re freezing them then store them in an air tight bag. When it comes time to eating again, thaw them out completely and heat on a warm pan.
Having trouble with flipping the meat side down to fry first? Won’t it spill all over the place? I love the concept.