CHINESE EGG ROLLS
Delicious egg rolls! I love mine with jalapeño pepper jelly! You can use 1/2 pound of meat for more veggie taste, or a full pound for meatier egg rolls.
Provided by Charmie777
Categories Pork
Time 30m
Yield 12 eggrolls
Number Of Ingredients 13
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.
HMONG EGG ROLLS
These egg rolls are very yummy. I got the recipe from a very good friend who is Hmong. But it's hard for me to write the recipe down because a lot of the Hmong folk have it in their head. Unfortunately so do I.: )
Provided by nyob zoo
Categories Pork
Time 40m
Yield 25 egg rolls
Number Of Ingredients 21
Steps:
- Soak noodles in very hot water for 10 minutes.
- Drain.
- Rinse with cold water.
- Cut into 3-inch lengths; set aside.
- Chop green and yellow onions and cilantro (also, cabbage and carrots if not going with the packaged coleslaw).
- Mix all ingredients together.
- Heat oil (med high heat).
- Peel rice skin wraps apart, put about 1/2 cup mix on egg roll wrap.
- Roll it up.
- Seal with egg.
- Cook for about 10 minutes.
NEI MONGOL EGG ROLLS
This recipe comes from the mind of Wolfgang Puck. Time listed does not include 2 hours marinating time.
Provided by Member 610488
Categories Lamb/Sheep
Time 50m
Yield 10 serving(s)
Number Of Ingredients 29
Steps:
- Combine the sugar, soy, garlic, cornstarch, and orange zest in a large bowl. Add the lamb and mix well. Cover and refrigerate for at least 1 to 2 hours.
- Heat a wok over high heat. When the wok is hot, add 2 tablespoons of the peanut oil and heat until just smoking. Add the ginger, garlic, green onions, and red pepper flakes and stir-fry until fragrant, around 30 seconds.
- Add the lamb and stir-fry until well browned, about 5 minutes. Sprinkle with the rice wine and bring to a simmer. Stir in the cornstarch mixture and bring to a simmer to thicken. Remove from the heat and set aside to cool.
- Drain the rice noodles and roughly chop. Set aside. Wipe out the wok and heat over high heat. Add the remaining 2 tablespoons peanut oil and heat until just smoking. Add the mushrooms, onion, carrot, and bell pepper and stir-fry until the vegetables just begin to soften, but still have some crunch, about 3 minutes. Season with salt and pepper, to taste. Remove the heat and cool.
- Combine the cooled vegetables, cooled lamb, reserved noodles, basil, sesame oil, and soy sauce and mix well.
- Place 1 egg roll wrapper on a flat surface in front of you with 1 point facing you so the wrapper is in a diamond shape. Make sure the unused wrappers are covered with a damp cloth. Brush all of the edges with egg wash.
- Place 1 to 2 tablespoons of the filling about 1/3 of the way up the wrapper. Fold the point over the filling. Fold in the sides and then roll up. Press to seal. Repeat with the remaining ingredients. If you are going to hold these for a while before frying, dust with cornstarch so they don't get soggy.
- Combine dipping sauce ingredients and chill.
- Preheat 3 inches of peanut oil in a deep pot to 360°F Fry the egg rolls, a few at a time, until golden brown on all sides, about 4 to 5 minutes. Drain on paper towels. Serve whole or cut in half diagonally. If you want the halved rolls to stand up, Cut a small piece off either end with a serrated knife to make a flat surface. Serve with Dipping sauce.
Nutrition Facts : Calories 358.4, Fat 18.6, SaturatedFat 6, Cholesterol 54.6, Sodium 336.7, Carbohydrate 34.1, Fiber 1.8, Sugar 6.9, Protein 12.6
NICE 'N EASY EGG ROLLS
Make and share this Nice 'n Easy Egg Rolls recipe from Food.com.
Provided by PastorTootie Capps
Categories Vegetable
Time 20m
Yield 20 Egg Rolls, 10 serving(s)
Number Of Ingredients 14
Steps:
- Soak mushrooms in warm water 30 minutes.
- Drain, chop, discard stems.
- Chop chicken.
- Stir fry chicken and garlic quickly in heated cooking oil for 2 minutes.
- Add vegetables; stir fry for 3 minutes more.
- Blend soy sauce into cornstarch, ginger, sugar, and salt.
- Stir into chicken mixture, cook until thickened.
- Cool.
- Wrap 2 Tbsp filling in wrapper burrito style.
- Bake on cookie sheet at 350° for 20 minutes.
- For extra brown rolls, brush with egg white mixed with a little water, before baking.
Nutrition Facts : Calories 182.9, Fat 2.3, SaturatedFat 0.4, Cholesterol 10.9, Sodium 591, Carbohydrate 31.4, Fiber 2.3, Sugar 2.8, Protein 9.4
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