Egg Rolls Unwrapped Food

EGG ROLLS

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.

REUBEN EGG ROLLS

Steps:

• Combine all the ingredients for the sauce in a small bowl and whisk to combine. Cover with plastic wrap and set aside in the fridge.
• Add enough oil to a Dutch oven or deep cast iron skillet to reach about 1 inch up the sides. Attach a thermometer and heat oil to 350°F.
• Beat egg and a splash of water together in a small bowl.
• Finely chop the corned beef.
• Add the Swiss cheese and cheddar cheese to a bowl and mix to combine.
• Beat the egg with a splash of water in a small bowl.
• Place an egg roll wrapper on a work surface with one of the points facing towards yourself so that it looks like a diamond.
• Add about 3 tablespoons of corned beef and 2 tablespoons of cheese in a horizontal line slightly off center closer to you.
• Brush all four edges with egg wash.
• Fold the point closest to you over the filling and tuck it in tightly, roll, fold over the sides, and finish rolling until you have a neat egg roll. Repeat with remaining 7 wrappers.
• Fry the egg rolls in two batches for about 5 minutes, flipping halfway through, until golden brown.
• Drain on a paper towel lined plate.
• Serve with the dipping sauce.

BEST EGG ROLLS

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

BAKED EGG ROLLS

Steps:

• Preheat oven to 375*. In a non-stick pan, cook the pork over "medium-high" heat, breaking up with a spoon, until no longer pink. This should take about 5 minutes. Drain off the fat.
• Add the onions, garlic, carrot and water chestnuts, cooking over "medium" heat until the onions are soft, about 3 minutes.
• In a small bowl, whisk the soy sauce, cornstarch, water, sesame oil & pepper together. Pour over cooked mixture, stirring to mix. Let cool slightly.
• Place egg roll wrapper on work surface and brush with water.
• Spoon a scant 3 tablespoons of filling on bottom third of wrapper - leaving a 1/2" border on the bottom and sides.
• Pull bottom edge over the filling and roll up, pinching ends to seal.
• Place seam side down on parchment-lined baking sheet. Brush with oil. Bake @ 375* for 20 minutes, or until golden and crisp. Serve with plum sauce.

"UNWRAPPED EGG ROLL" - SMOTHERED CABBAGE CASSEROLE

Steps:

• Heat oven to 350. Butter 3 quart casserole.
• Heat oil - sauté onion and potato until soft. Stir in cabbage.
• and carrots. Stir in soups. Bring to boil.
• Transfer to casserole and cover. Bake 30 minute
• Remove cover. Bake 30 additional minute.
• SHORT CUTS:.
• - Use 1 bag of cole slaw mix in place of the cabbage and carrots.
• - Use 1 can of chopped potatoes, drained.
• - Use 1 can of sliced carrots, drained.
• - Use only 1 tbl. oil and cook onions in small bowl in microwave for 2 minutes.

UNWRAPPED SHRIMP EGG ROLLS

Steps:

• Heat oven to 400 degrees.
• Place wonton wrappers on a large baking sheet and brush both sides with lightly with oil.
• Bake for 7 to 8 minutes, or until crisp and lightly golden.
• Coat a non stick skillet with nonstick cooking spray.
• Add coleslaw mix, red pepper, scallions, and broth.
• Simmer, covered, for 6 minutes, stirring occasionally.
• Stir in soy sauce, vinegar, garlic powder, sugar, and ginger.
• Add shrimp and cook until just heated through, about one minute.
• Spoon a generous 1/4 cup of shrimp mixture on each wonton.
• Serve with brown rice and, if desired, duck sauce and additional soy sauce.