CHEESEBURGER EGG ROLLS
Provided by Justin Warner, Food Network Star Season 8 Winner
Time 2h
Yield 8 egg rolls
Number Of Ingredients 13
Steps:
- For the ketchup sauce: Combine the ketchup, fish sauce, star anise and 2 tablespoons water in a small saucepot and set over medium heat. Cook, stirring often, until it begins to bubble, then remove from the heat and let cool completely. Stir in the mayonnaise. Refrigerate until ready to use.
- For the egg rolls: Set a cast-iron pan over medium-high heat for 3 minutes. Add 2 tablespoons oil, then the ground beef and a pinch of salt and pepper and cook for 4 to 5 minutes. Add half the onions and cook, stirring occasionally, until the onions are softened, about 4 minutes. Transfer the mixture to a sheet pan to cool, about 10 minutes. Mix in the sun-dried tomatoes and the remaining raw onions.
- Lay the egg roll wrappers out on a clean work surface. Place a slice of American cheese in the center of a wrapper, then some of the beef mixture followed by the shredded cabbage. Roll up the egg roll, securing it closed with some of the beaten egg. Place on a sheet pan seam-side down while assembling the remaining egg rolls in the same manner.
- Add the remaining 1 1/2 quarts oil to a Dutch oven or heavy-bottomed pot over medium-high heat and bring the temperature up to 350 degrees F.
- Place the egg rolls in batches into the hot canola oil seam-side down, and fry until golden brown, about 4 minutes.
- Cut the egg rolls in half on the bias and serve with the ketchup sauce.
EGG ROLLS
Instead of ordering takeout, wrap your own chicken-and-vegetable-stuffed Egg Rolls from Food Network, then dip them in a homemade soy-sesame sauce.
Provided by Food Network
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 18
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
JAN'S FAVORITE EGG ROLLS
Make and share this Jan's Favorite Egg Rolls recipe from Food.com.
Provided by dawnie2u
Categories Asian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Stir fry celery, onions, garlic, mushrooms, water chestnuts in the 2 tablespoons of peanut oil, for 3 minutes.
- Add remaining ingredients (except egg roll wrappers).
- Thicken with a little cornstarch if necessary.
- Fill egg roll wrappers with approximately 1/4 cup of mixture and seal edges with water.
- Heat oil in a deep fryer or pot until the oil reaches 350°F.
- Deep fry until golden brown.
- Serve immediately with hoisin sauce, sweet and sour sauce and hot mustard.
Nutrition Facts : Calories 949, Fat 78.5, SaturatedFat 13.4, Cholesterol 14.6, Sodium 1105.7, Carbohydrate 51.5, Fiber 3.6, Sugar 4.4, Protein 12.5
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