Egg Roll Skillet Food

CHINESE EGG ROLLS

Steps:

• Brown pork with ginger and garlic in pan; drain any grease.
• Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
• In large bowl combine cabbage mix and green onions.
• Pour hot meat over vegetables and stir well. Let cool slightly.
• Lay wrap in front of you so that it looks like a diamond.
• Place 3 tablespoons pork filling in center of egg roll wrapper.
• Fold bottom point up over filling and roll once.
• Fold in right and left points.
• Brush beaten egg on top point.
• Finish rolling.
• Set aside and repeat with remaining filling.
• Heat 2-3 inches oil in large frying pan to very hot (350ºF).
• Fry a few egg rolls in pan at a time, 2-3 minutes per side.
• Drain on paper towels.
• Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

EGG ROLLS

Steps:

• In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
• In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
• Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
• In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
• Combine all ingredients in a bowl.
• Wine Suggestion: Beringer White Zinfandel

EGG ROLL BOWL

Steps:

• Cook and stir sausage in a large skillet until browned, about 10 minutes. Drain excess grease.
• Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet; cook until coleslaw softens, about 8 minutes. Stir in lemon zest and cilantro; cook until flavors combine, about 2 minutes.

EGG ROLLS

Steps:

• In a medium size skillet, add pork.
• Season with garlic powder, and ginger; mixing thoroughly.
• Cook pork until no longer pink; drain off fat and set aside on paper towels.
• In a deep fryer or large skillet, add oil.
• Heat oil to 375 degrees, or use medium-high heat with the skillet.
• While oil is heating, in a small bowl, combine flour and water until they form a paste.
• In a large bowl, combine cabbage, carrots, onion, green peppers and reserved pork; mix well.
• On a plate, lay out one egg roll skin with a corner pointed towards you.
• Place about 1/4 to 1/3 cup of the vegetable mixture on an egg roll paper, and fold corner up over the mixture.
• Fold left and right corners toward the center, and continue to roll.
• Brush abit of the flour paste around the final corner to help seal the egg roll.
• Repeat process, using up remaining ingredients.
• Place egg rolls into heated oil and fry, (turning occasionally) until golden brown.
• Remove from oil, and drain on paper towels.
• Makes 20 egg rolls.
• Serve with a sweet and sour sauce.
• Note: You may stir fry the vegetables slightly; before adding the cooked pork, and finishing the egg rolls.

EGG ROLLS

Steps:

• Combine all the filling ingredients in a large bowl, and combine all the sauce ingredients in a small bowl. Heat wok over high heat, add peanut oil and swirl to coat wok. Add shrimp and vegetable mixture to wok and stir fry for 1 minute. Add garlic, ginger, and salt, and stir fry for another minute. Pour the reserved sauce over the vegetables, toss well to mix, and stir fry about 30 seconds. Remove from the heat, transfer to a bowl, and set aside to cool. (At this point, the filling can be covered and refrigerated for up to 1 day).
• Drain filling of any excess liquid. Place the egg roll skins, one at a time so they don't dry out, on a flat surface. Arrange wrapper like a diamond with a corner facing you. Place about 1/4 cup of filling in the lower part of the diamond, leaving about 1 inch of wrapper on either side. Fold the bottom corner over the filling, roll up half way, then fold the sides over. Coat the top corner of the wrapper with egg, then seal and press to fully enclose. Arrange egg rolls on a baking sheet dusted with cornstarch, covered with a dry towel, until all the egg rolls are stuffed. (Do not refrigerate or the wrappers will crack.) Heat the peanut oil to deep-fry temperature (325 degrees F) in a wok or deep skillet. Fry the rolls until golden brown all over, about 2 minutes per side. Drain on paper towels and serve warm with Plum Sauce and Hot Mustard.

UNSTUFFED EGG ROLL SKILLET

Steps:

• Heat oven to 375°F.
• Cut wonton wrappers in half, then cut each piece crosswise into 1/4-inch-wide strips. Spread onto rimmed baking sheet sprayed with cooking spray; spray lightly with additional cooking spray.
• Bake 3 to 4 min. or until crisp and lightly browned. Cool.
• Meanwhile, cook turkey in large skillet sprayed with cooking spray on medium heat until done, stirring frequently. Add coleslaw blend; mix well. Cook 2 to 3 min. or just until wilted, stirring frequently. Stir in dressing and soy sauce.
• Top turkey mixture with onions and wonton strips before serving.

EGG ROLL SKILLET

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Add green onions, ginger, and garlic; cook for 5 minutes. Add chicken and soy sauce. Cook until chicken browns on both sides, about 12 minutes.
• Reduce heat to medium-low. Add coleslaw mix, shrimp, and water; stir until coleslaw is wilted and shrimp is heated through, 5 to 6 minutes. Drizzle sesame oil on top. Serve sweet and sour sauce alongside.