Deep Fried Spring Rolls with Egg White from Tim Ho Wan feature delicate egg whites combined with fresh vegetables and seasoned fillings, all encased in a golden, crispy wrapper that delivers a satisfying crunch and light, savory flavor.
Equipments
- Mixing bowls
- Whisk
- Chef’s knife
- Cutting board
- Frying pan or deep fryer
- Slotted spoon
- Paper towels
- Tongs
- Plate or tray
- Spring roll wrappers
- Strainer (for egg whites, optional)
Ingredients
- 6 large egg whites
- 1 cup finely shredded cabbage
- 1/2 cup julienned carrots
- 1/2 cup bean sprouts
- 1/4 cup finely chopped shiitake mushrooms
- 2 tablespoons chopped green onions
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 20 spring roll wrappers
- Vegetable oil (for deep frying)
When preparing the Deep Fried Spring Rolls with Egg White, ensure the egg whites are properly strained to achieve a smooth filling texture, which enhances the overall lightness of the spring rolls. Fresh vegetables like finely shredded cabbage, julienned carrots, and bean sprouts must be finely chopped to allow even cooking and maintain a crisp bite. Using a mix of soy sauce, sesame oil, sugar, white pepper, and salt provides a balanced seasoning that complements the delicate flavors without overpowering them. Cornstarch acts as a binder, keeping the filling cohesive and preventing it from becoming soggy inside the golden, crispy wrappers. Your homemade Deep Fried Spring Rolls with Egg White from Tim Ho Wan copycat menu will deliver the authentic taste and satisfying crunch of the original dish.
Instructions
- Separate egg whites and strain, if desired, for smooth texture.
- Whisk egg whites in a mixing bowl until slightly frothy.
- Add shredded cabbage, julienned carrots, bean sprouts, chopped shiitake mushrooms, and green onions to the bowl.
- Stir in soy sauce, sesame oil, sugar, white pepper, salt, and cornstarch.
- Mix thoroughly until vegetables and egg whites are evenly combined.
- Place a spring roll wrapper on a clean surface in a diamond shape.
- Spoon filling onto the lower third of the wrapper.
- Fold the bottom over the filling, then fold in the sides.
- Roll tightly, sealing the end with a dab of water or egg whites.
- Repeat with remaining wrappers and filling.
- Heat vegetable oil in a frying pan or deep fryer to 350°F (175°C).
- Fry spring rolls in batches until golden and crispy, about 3-4 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Arrange on a plate or tray.
- Serve hot.
Substitution
The Deep Fried Spring Rolls with Egg White from Tim Ho Wan copycat menu blend smooth egg whites with crisp vegetables and savory seasonings wrapped in a crunchy, golden shell. You can substitute shiitake mushrooms with other mushrooms such as cremini or button mushrooms if unavailable. If spring roll wrappers are difficult to find, use wonton wrappers as a smaller alternative but adjust the filling quantity accordingly. For oil, choose a high smoke point vegetable oil like canola or peanut oil to ensure even frying and avoid burning. To maintain the crispiness, drain the spring rolls on paper towels immediately after frying and serve hot.
Tips
Ensure you strain the egg whites for a smoother filling texture and whisk them until just frothy to avoid rubbery spring rolls. When rolling, tightly seal each wrapper to prevent oil from seeping inside during frying, and use a dab of water or egg whites as glue. Maintain the oil temperature at 350degF (175degC) for even cooking and crispy results while avoiding soggy spring rolls. After frying, drain excess oil on paper towels promptly to keep your spring rolls light and crunchy for serving.
Nutritions
Deep Fried Spring Rolls with Egg White from Tim Ho Wan offer a low-calorie option rich in lean protein from the egg whites and packed with fiber and vitamins from the fresh cabbage, carrots, bean sprouts, and shiitake mushrooms. The use of soy sauce and sesame oil enhances flavor while adding small amounts of sodium and healthy fats. Each roll provides a balanced mix of nutrients, including antioxidants and minerals, supporting digestion and overall health. You can enjoy these spring rolls as a satisfying, guilt-free appetizer or snack that complements a nutritious diet.
Storage
Store your deep-fried spring rolls in an airtight container lined with paper towels to absorb excess oil and maintain crispiness. Keep them refrigerated for up to 3 days and reheat in an oven or air fryer at 350degF (175degC) to restore the crunchy texture. Avoid microwaving, as it can make the wrappers soggy and lose their signature light, savory flavor.
Variation or Alternatives
You can substitute shiitake mushrooms with button or oyster mushrooms for a milder flavor and easier availability. To add extra crunch, incorporate finely chopped water chestnuts or bamboo shoots into the filling. Consider baking the spring rolls at 400degF (200degC) for 15-20 minutes as a healthier alternative to deep frying, turning halfway through for even browning. For a different taste profile, replace soy sauce with tamari or coconut aminos to accommodate gluten-free diets.
Allergies
Deep Fried Spring Rolls with Egg White contain egg whites and soy sauce, both common allergens that could trigger reactions in sensitive individuals. The presence of sesame oil also poses a risk for those allergic to sesame seeds. If you have allergies to eggs, soy, or sesame, it's important to avoid this dish or seek suitable substitutes to ensure your safety.
Why this recipe?
Deep Fried Spring Roll with Egg White from Tim Ho Wan offers a crispy exterior paired with a delicate, savory egg white filling that delights the palate with every bite. The harmonious blend of textures and flavors creates an authentic dim sum experience cherished by food enthusiasts worldwide. You can replicate this dish at home to enjoy restaurant-quality taste while customizing ingredients to suit your preferences. Crafting this copycat recipe allows you to savor a signature Tim Ho Wan delicacy anytime without dining out.