Crispy Smash Egg Roll Dumplings: Difference between revisions

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(Created page with "Here’s the cleaned-up and wiki-formatted version of the recipe, following your locked-in style guide conventions: ⸻ == 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. These are delicious and an easy way to satisfy egg roll cravings without greasy deep frying....")
 
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Here’s the cleaned-up and wiki-formatted version of the recipe, following your locked-in style guide conventions:
Source: https://whiteonricecouple.com/smash-egg-roll-dumplings/
 
⸻
 
== 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. These are delicious and an easy way to satisfy egg roll cravings without greasy deep frying.
 
The technique is simple: egg roll filling is pressed onto dumpling or potsticker wrappers and cooked on a hot skillet. The result is all the flavors of an egg roll in a flat, crispy shape.


== Ingredients ==
== Ingredients ==


=== For the Dumplings ===
=== For the dumplings ===
• 16 round dumpling or potsticker wrappers (approximately)
* 16 round dumpling or potsticker wrappers (approximately)
• 1–2 tbsp (15–30 ml) oil
* 1-2 tbsp (15-30 ml) oil
• Dipping sauce of choice (see below)
* Dipping sauce of choice (see below)


=== For the Filling ===
=== For the filling ===
• 1/2 lb (227 g) ground pork (or any ground meat)
* 1/2 lb (227 g) ground pork (or any ground meat)
• 1 cup (240 ml) finely chopped cabbage
* 1 cup (240 ml) finely chopped cabbage
• 1/4 cup (60 ml) shredded carrot, then finely chopped
* 1/4 cup (60 ml) shredded carrot, then finely chopped
• 2 stalks green onion, minced fine
* 2 stalks green onion, minced fine
• 2 tsp (10 ml) soy sauce or fish sauce
* 2 tsp (10 ml) soy sauce or fish sauce
• 1 tsp (5 ml) sesame oil
* 1 tsp (5 ml) sesame oil
• 1 tsp (5 ml) garlic powder
* 1 tsp (5 ml) garlic powder
• 1/2 tsp (2.5 ml) onion powder
* 1/2 tsp (2.5 ml) onion powder
• 1/2 tsp (2.5 ml) ground black pepper
* 1/2 tsp (2.5 ml) ground black pepper


=== Sauce Suggestions ===
=== Sauce suggestions ===
• Vietnamese fish sauce dip (nước mắm chấm)
* Vietnamese fish sauce dip (nước mắm chấm)
• Chili crunch
* Chili crunch
• Homemade sriracha sauce
* Homemade sriracha sauce
• Dumpling dipping sauce
* Dumpling dipping sauce


== Equipment ==
== Equipment ==
• Large skillet or griddle
* Large skillet or griddle
• Oil sprayer (optional)
* Oil sprayer (optional)


== Instructions ==
== Instructions ==
1. Chop cabbage, carrot, and green onions finely so the filling sticks well to the wrapper.
# Chop cabbage, carrot, and green onions finely so the filling sticks well to the wrapper.
2. In a bowl, combine ground pork, cabbage, carrot, green onions, soy or fish sauce, sesame oil, garlic powder, onion powder, and black pepper.
# In a bowl, combine ground pork, cabbage, carrot, green onions, soy or fish sauce, sesame oil, garlic powder, onion powder, and black pepper.
3. Spread 1–2 tbsp (15–30 ml) of filling evenly across each dumpling wrapper, all the way to the edges.
# Spread 1-2 tbsp (15-30 ml) of filling evenly across each dumpling wrapper, all the way to the edges.
4. Heat skillet over medium-high and add a light layer of oil.
# Heat skillet over medium-high and add a light layer of oil.
5. Place wrappers meat-side down in skillet. Press firmly to flatten the filling. Cook 1–2 minutes until meat is crisp and cooked through.
# Place wrappers meat-side down in skillet. Press firmly to flatten the filling. Cook 1-2 minutes until meat is crisp and cooked through.
6. Spray or brush a little oil on top of the wrappers. Flip and cook wrapper-side down until crispy, about 1 minute.
# Spray or brush a little oil on top of the wrappers. Flip and cook wrapper-side down until crispy, about 1 minute.
7. Remove from heat. Cool slightly and serve with dipping sauce.
# Remove from heat. Cool slightly and serve with dipping sauce.


== Notes ==
== Notes ==
• Square wonton wrappers may be used. If using egg roll wrappers, cut into 4 squares before filling.
* Square wonton wrappers may be used. If using egg roll wrappers, cut into 4 squares before filling.
• Store leftovers in the fridge up to 3 days. For freezing, use an airtight bag. Thaw fully before reheating in a skillet.
* Store leftovers in the fridge up to 3 days. For freezing, use an airtight bag. Thaw fully before reheating in a skillet.
 
== Nutrition (per dumpling) ==
Calories: 73
Carbohydrates: 5 g
Protein: 3 g
Fat: 4 g
Saturated fat: 1 g
Cholesterol: 11 mg
Sodium: 95 mg
 
== See Also ==
• Smashed potatoes with Thai curry sauce
• Low carb smashed cauliflower
• Vegetarian smashed cauliflower sandwich with asparagus
• Greek lamb smash burgers with tzatziki
• Dumplings in a crispy cheese skirt
• Pesto white bean salad
 
Formatted to [[Recipe Style Guide]] on 16:34, 6 September 2025 (PDT) by ChatGPT
 
⸻


Do you want me to include the user comments/reviews (Heather, Tiff, Kim, Hannah, etc.) at the bottom as a “Reviews” section, or should we keep those out of the wiki entry?
Formatted to [[Recipe Style Guide]] on 16:17, 6 September 2025 (PDT) by ChatGPT

Latest revision as of 15:19, 6 September 2025

Source: https://whiteonricecouple.com/smash-egg-roll-dumplings/

Ingredients

For the dumplings

  • 16 round dumpling or potsticker wrappers (approximately)
  • 1-2 tbsp (15-30 ml) oil
  • Dipping sauce of choice (see below)

For the filling

  • 1/2 lb (227 g) ground pork (or any ground meat)
  • 1 cup (240 ml) finely chopped cabbage
  • 1/4 cup (60 ml) shredded carrot, then finely chopped
  • 2 stalks green onion, minced fine
  • 2 tsp (10 ml) soy sauce or fish sauce
  • 1 tsp (5 ml) sesame oil
  • 1 tsp (5 ml) garlic powder
  • 1/2 tsp (2.5 ml) onion powder
  • 1/2 tsp (2.5 ml) ground black pepper

Sauce suggestions

  • Vietnamese fish sauce dip (nước mắm chấm)
  • Chili crunch
  • Homemade sriracha sauce
  • Dumpling dipping sauce

Equipment

  • Large skillet or griddle
  • Oil sprayer (optional)

Instructions

  1. Chop cabbage, carrot, and green onions finely so the filling sticks well to the wrapper.
  2. In a bowl, combine ground pork, cabbage, carrot, green onions, soy or fish sauce, sesame oil, garlic powder, onion powder, and black pepper.
  3. Spread 1-2 tbsp (15-30 ml) of filling evenly across each dumpling wrapper, all the way to the edges.
  4. Heat skillet over medium-high and add a light layer of oil.
  5. Place wrappers meat-side down in skillet. Press firmly to flatten the filling. Cook 1-2 minutes until meat is crisp and cooked through.
  6. Spray or brush a little oil on top of the wrappers. Flip and cook wrapper-side down until crispy, about 1 minute.
  7. Remove from heat. Cool slightly and serve with dipping sauce.

Notes

  • Square wonton wrappers may be used. If using egg roll wrappers, cut into 4 squares before filling.
  • Store leftovers in the fridge up to 3 days. For freezing, use an airtight bag. Thaw fully before reheating in a skillet.

Formatted to Recipe Style Guide on 16:17, 6 September 2025 (PDT) by ChatGPT

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