Egg Rolls No Fry Food

COPYCAT TAKEOUT EGG ROLLS

Steps:

• Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
• Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!
• To wrap the egg rolls, take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. The wrapping method is similar to that of a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
• In a small pot, heat oil to 325 degrees. You don't need too much-just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.
• Cool slightly and serve! Freeze leftovers in freezer bags and reheat them in the oven at 350 degrees, until crispy.

VEGAN EGG ROLLS

Steps:

• Add all filling ingredients into a mixing bowl and toss to combine.
• Fill a small bowl with water.
• Lay a wrapper on a flat surface with a corner facing you. Place 2 tbsp of filling mixture near the center of the wrapper. Shape into a log.
• Run a thin layer of water around the edge of the wrapper. Fold the bottom corner over the filling, then fold the left and right corners over and roll up.
• Repeat with remaining filling and wrappers.
• Heat the oil in a large wok and fry the rolls in batches until golden brown. Remove with a slotted spoon and place on paper towels to soak up any excess oil.
• Repeat until all rolls have been cooked.
• Serve hot with your favorite Asian dipping sauce.

EGG ROLLS (NO FRY!)

Steps:

• 1. Dice all ingredients ahead of time as specified.
• 2. Scramble turkey burger, adding the garlic, onion and five spice half way thru the cooking process.
• 3. Add the carrot, salt and pepper when it looks almost done. Cook one to two minutes or until carrots are tender.
• 4. Turn off heat and stir in cabbage, stirring until thouroughly combined and cabbage starts to soften.
• 5. Drain meat and cabbage as the salt takes some of the water out of the cabbage. I drain in my sink under a weighted bowl for 15 minutes.
• 6.Spoon 3 tablespoons or whatever looks good to you into the center of a wrapper, with one point facing you.
• 7. Fold the top corner up over filling, rolling tightly, tuck corners by folding them up over the first corner, then finish rolling over, sealing the last corner with a little bit of water before rolling the final roll over corner.
• 8. Either bake right away or freeze in single layer on pan until completely frozen then bag in freezer bag for later use.
• 9. To bake right away, preheat over to 350 degrees, and spray each rolls top with cooking spray.
• 10. Bake for 10 minutes, turn over, spray again and bake another 10 minutes. If cooking from frozen add 5 more minutes to last side.
• 11. Dip in your favorite sauce, I love the sweet chile sauce, and enjoy!

BAKED NOT FRIED EGG ROLLS

Steps:

• Preheat oven to 425 degrees.
• Brown ground beef with salt, pepper and garlic powder. Use a lot of salt, pepper and garlic powder because the flavors will decrease when the meat is mixed with the cabbage and carrots.
• After browning meat and getting the seasoning to the right taste (try the meat to see if it has enough flavor) place the cabbage and carrots in a very large mixing bowl.
• Add the ground beef on top of the veggies.
• Mix well and allow to sit for about 15 minutes. This step allows the cabbage to soften for easier rolling and lets the flavors mix.
• Taste the cabbage and see if the flavoring is still strong enough. Add more salt, pepper and garlic powder until you get a taste you enjoy.
• Crack the egg into a small bowl to make an egg wash to use when sealing the egg rolls.
• Place 1-2 Tbs (more or less for easy rolling of egg rolls) of cabbage/meat mixture onto each egg roll wrap.
• Fold egg roll wrap according to directions on package being sure to wrap them tightly.
• Brush egg wash onto wrap while folding to seal the egg rolls.
• Place egg rolls onto cookie baking sheet.
• Spray egg rolls with PAM. Use enough PAM to give egg rolls a nice shine.
• Flip egg rolls over and spray all sides well.
• Place egg rolls in oven and bake for 15 minutes Egg rolls should be blond in color and crispy. Do not let egg rolls get too dark.