Azumaya Egg Rolls Food

AZUMAYA EGG ROLLS

Steps:

• Stir fry meat & ginger in a wide skillet over high heat until lightly browned, 2-3 minutes.
• Add cabbage, bean sprouts, carrot & green onions; cook 2 minutes.
• Stir in oyster sauce and season with black pepper.
• Remove from heat & let mixture cool.
• Use 2 tablespoons for each egg roll.
• To Wrap: place filling diagonally on wrapper, fold corner over filling, roll roughly half-way to cover filling, fold up both sides roughly against filling; moisten ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.
• Deep fry in oil (it says 350, if you use an electric wok), I do it in a cast iron skillet on the stove.
• Fry 2-3 minutes, turning occasionally, until golden brown.
• Drain on paper towels.
• Serve warm with sweet & sour sauce.

VEGETARIAN (OR NOT) EGG ROLLS

Steps:

• Stir-fry tofu (or meat) and ginger in a large skillet until brown (about 2-3 minutes).
• Add cabbage, bean sprouts, green onions, and carrots (or just the sprouts and coleslaw mix).
• Cook for two minutes more.
• Stir in oyster sauce and let mixture cool.
• Use two tablespoons of filling for each wrapper.
• Fold up egg rolls, envelope-style.
• Tuck in all corners, and seal with some brushed-on egg whites.
• Brush rolls with egg whites to make them crispy since we aren't frying them.
• "Fry"the rolls a few at a time in a skillet over medium-high heat, turning occasionally, until golden.
• Serve warm with the above-mentioned dipping sauces.
• Enjoy!