Eggroll Appetizers Food

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.

EGGROLL APPETIZERS

Steps:

• 1. In a food processor, pulse shrimp a couple of times. Add sausage and remaining ingredients. Pulse till blended well. Add enough soy to moisten but not to a wet mixture. A few heavy shakes usually.
• 2. Fill each wonton with about a teaspoon of mixture. Roll up and seal using water to glue edges.
• 3. Deep fry in medium low oil till golden (about 1 minute per side) and drain on paper towels. Keep warm till ready to serve.

MINIATURE CHICKEN EGGROLL APPETIZERS

Steps:

• Set out eggroll wrappers to bring to room temperature. Cover with a damp cloth to keep them from drying out if needed.
• Rinse the chicken breast and pat dry with paper towels, cut off any fat. In a medium size sauce pan, over medium heat, add chicken and fill with water. Bring to a boil until chicken is fork tender, (about 30-35 minutes). Remove from heat, drain and let cool to the touch. Finely dice chicken and set aside.
• In a small size mixing bowl, mix together the oyster sauce, sesame oil and soy sauce. Set aside, then wash and prepare the vegetables.
• Heat the wok or large size skillet on medium-high heat, and add 2 tablespoons oil. Add the minced garlic and stir until aromatic (15 seconds). Add the celery and chopped onions to the hot oil.
• Stir-fry until the onions are beginning to brown, and then add the cabbage, bean sprouts and shredded carrots. Add salt and pepper to taste to the bean sprout mixture. Stir in the diced green onions and stir fry for 2 minutes more.
• Add the chicken to the wok or skillet. Then add the sauce mixture with the chicken and vegetables. Stir well to coat, then remove from the heat and let cool to the touch.
• Assembling the egg rolls:.
• Cut the wrappers down the middle, turn them over and cut down the middle again, (making 4 small even squares), lay an egg roll wrapper square out in front of you with point facing you.
• Place 1 tablespoon of the filling in the middle, spreading it out so it doesn't bunch up but not going right to the edges of the wrapper. Dip your finger tips in water. Wet 3 edges of the wrapper, excluding the bottom edge that is closest to you.
• Lift the bottom of the wrapper over the filling. Fold in the sides, pressing down to stick, and roll up the egg roll the remainder of the way. Press down the top edge to seal.
• Carefully add the miniature stuffed egg rolls into the hot oil, (seam side down), 10 to12 at a time, and deep-fry until they turn golden brown. (Add more oil, if needed). Remove and drain on paper towels.
• Serve with Sweet and Sour sauce, Duck sauce and/or Hot Mustard for dipping.
• Makes about 64 miniature eggrolls.

EASY EGG ROLLS

Steps:

• In a small bowl, combine the first six ingredients. Place a heaping tablespoonful of beef mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. , In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.

EGG ROLL WRAPPERS

Steps:

• In a medium bowl, whisk together egg, cold water and salt. Mix in all-purpose flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature.
• Heat a wok over high heat. Remove from heat and thinly coat with 1 tablespoon peanut oil. Reduce heat to low. While wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. Rotate wok quickly to spread an even layer of batter. Cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. Carefully remove from heat and place on a paper towel, golden brown side down.
• Repeat the wok procedure with remaining batter, 1/4 at a time. Rub wok with remaining tablespoon of peanut oil after the second wrapper has been made.
• Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.