This shop has been compensated by Collective Bias, Inc. (#CollectiveBias) and its advertiser, Tai Pei (#TaiPeiGoodFortune). All opinions are mine alone.
I absolutely love Chinese takeout. It’s such a weakness of mine. When I have a hankering for the cuisine, I can’t order just one dish. I have to have Shrimp Fried Rice, Orange Chicken, and at least four full-sized egg rolls. Sometimes, I even throw in some Mongolian Beef. By the time my stomach is done doing the talking, I find myself in commitment with a takeout bill much larger than I had intended.
While waiting for the delivery guy to arrive, I try to rationalize with myself to combat the guilt. “You never go out to eat, like ever. Your taste-buds are going to be SO happy. It’s totally okay to splurge on food. After all, you need food to live.” The food arrives. I pay for it, plus tip. I dig in and all is well with the world… until I get another craving.
Determined to stop torturing myself, I eventually learned how to make my favorite Chinese dishes. Mongolian Beef/Pork? Down. Orange Chicken? Down. Fried rice? No problem! Egg rolls? Eh… I’ve tried making them once and they were disappointing. Because I have no interest in trying again, I’ve allowed Tai Pei to spoil me with their ready-made Egg Rolls and Spring Rolls. It’s so easy to grab a box or two to have on hand for Chinese Takeout nights. All it takes is a few minutes in the oven for the most delicious and crispy egg rolls.
For my birthday (December 3rd), I wanted to indulge in some of my favorite foods. Chinese was an obvious choice, so I grabbed ingredients for fried rice and some Tai Pei Egg Rolls and Spring Rolls to pair with the dish. Depending on your Walmart store, you may find them with frozen appetizers or entrees. My store had them in both aisles. After shopping for my birthday goodies, I fired up the wok and got some fried rice going (recipe below). It’s such a simple dish to make, but the results are amaziiiing!
While the veggies were sautéing, I heated the Tai Pei Rolls in the toaster oven. I like to toss them around in peanut oil for a more authentic flavor. By the time I completed the fried rice, the rolls were brown and ready to be devoured.
With the holidays coming up, you’ll want to get jiggy with Tai Pei’s Egg and Spring Rolls. They are the PERFECT solution to fabulous entertaining menus without compromising quality and flavor. You can serve them at a casual get-together or even a formal gathering. Jazz them up with your own dipping sauce or use the dipping sauce included. Plop them on a serving dish or go all out by wrapping them in festive wrappers as I’ve done below.
Tai Pei’s selection of Egg Rolls and Spring Rolls help make entertaining easier and faster, all while combining authentic Asian-style cuisine in traditional flavor varieties. Grab a box on your next shopping trip. Your taste-buds and pocket book will thank you.
Connect with Tai Pei via Twitter, Facebook, and Pinterest.
- 1 lb pre-cooked chicken, pork, or shrimp (optional)
- 3 cups cooked rice, refrigerated for a day or two
- 2 tbs sesame oil
- 1 small white onion, chopped
- 1 cup frozen or fresh vegetables (snow peas, bean sprouts, broccoli)
- 4 tbs soy sauce (add more to taste)
- 1 tsp garlic powder
- 2 eggs, lightly beaten
- 2 chopped green onions
- Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Sauté white onion and vegetables until tender.
- Push the onion and vegetables to one side of the pan and pour the beaten eggs onto the other side. Scramble the eggs using a spatula. Once fully cooked, mix the eggs and vegetables together.
- Add the rice and meat to the vegetable and eggs. Add soy sauce and garlic powder. Continue to stir and fry until everything is thoroughly heated and combined. Top with green onions and serve with your favorite egg rolls.
Egg Roll Wrapper Printable
The printable egg roll wrappers can be downloaded here. I like to glue them to a sheet of wax paper to keep any moisture or oil from bleeding through the paper.
I hope you’ve enjoyed this recipe and printable! I’ll try to keep ’em comin’!
