SOUTHERN-STYLE EGG ROLLS
Sausage, black-eyed peas and turnip greens give these unique egg rolls a decidedly southern accent. When I bring them to a party, I always come home with an empty plate. -Holly Jones, Kennesaw, Georgia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen (2-1/3 cups sauce).
Number Of Ingredients 19
Steps:
- In a small bowl, mix the sauce ingredients until blended. Refrigerate, covered, until serving., For egg rolls, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Cool slightly., In a large bowl, beat cream cheese, green onions, soy sauce and garlic powder until blended; stir in turnip greens, cheese, black-eyed peas and sausage., With one corner of an egg roll wrapper facing you, place 3 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 373 calories, Fat 26g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 582mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
CHORIZO ROLLS
A favourite at London's Borough Market, these speedy rolls are the new hot dog
Provided by Good Food team
Categories Main course
Time 25m
Number Of Ingredients 5
Steps:
- Blacken the peppers all over on a hot barbecue for 8-10 mins, then place in a bowl and cover with a plate until cool enough to handle. Scrape the blackened skin off the peppers, remove the seeds and membrane, then slice them and set aside.
- Cut the chorizo in half lengthways. Cook it cut-side down on the barbecue for 3-4 mins until sizzling and charred, then turn it over and cook for a further 3-4 mins.
- Toast the cut side of the bread on the barbecue, then stuff with a piece of chorizo, some grilled pepper slices and a handful of rocket. Drizzle with olive oil before serving.
Nutrition Facts : Calories 745 calories, Fat 55 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 5.84 milligram of sodium
EGG ROLLS
This egg roll recipe is truly a family favorite. My husband, Doug, makes them often for family meals and my sister serves them every Tuesday night at the restaurant she owns. Feel free to use sausage if you like food with a little more kick. -Donna Frandsen, Cohasset, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield 14 egg rolls.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.
Nutrition Facts : Calories 238 calories, Fat 14g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 558mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
CHORIZO-STUFFED CABBAGE ROLLS
Make these stuffed cabbage rolls with passata sauce a day ahead for a fantastic family meal. They take a little effort, but it's well worth it
Provided by Barney Desmazery
Categories Dinner
Time 1h45m
Number Of Ingredients 9
Steps:
- Bring a pan of salted water to the boil and prepare a bowl of iced water. Plunge the cabbage leaves into the boiling water for 1 min, then quickly but carefully lift into the iced water using a slotted spoon and leave to cool completely. Drain in a colander and set aside.
- Crumble the chorizo into a bowl along with the rice, paprika, garlic, herbs and some seasoning. Scrunch everything together with your hands until well-combined.
- To assemble, first cut away a V-shape around the thick part of the stem on each cabbage leaf. Divide the stuffing into eight portions and roll each into a thick sausage. Working with one sausage at a time, wrap a cabbage leaf around it, rolling it over and tucking in the sides as you go. Repeat the process until all the cabbage leaves are stuffed. Will keep, chilled, for up to a day.
- Heat the oven to 200C/180C fan/ gas 6. Drizzle a small roasting tin or shallow casserole dish with half the oil, then pour over half the passata and 150ml of water. Nestle in the cabbage rolls, then pour over the rest of the passata. Cover the tin or dish tightly with a lid or foil and bake undisturbed for 1 hr and 10 mins. Remove the lid, scatter over the parmesan, drizzle with the remaining oil and bake for another 10 mins until the parmesan is golden. Serve straight from the dish.
Nutrition Facts : Calories 501 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
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