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
SUPER EASY EGG ROLLS
I was looking at another recipe and didn't have the right ingredients, so I made mine up as I went. Worked out perfect.
Provided by lunchlady685
Categories Vegetable
Time 50m
Yield 18 serving(s)
Number Of Ingredients 17
Steps:
- (note: shredding to fine will result in mushy texture) With a small food processor shred the pork, celery, radishes, and scallions together.
- Put in big bowl.
- Rinse the water chestnuts and shrimp in cold water before using.
- Then shred the water chestnuts and shrimp.
- Put with pork mix.
- Then the shred the cabbage and carrots together to make 2 cups of mix.
- Put in with the pork mix.
- Shred the bean sprouts on a quick pulse and add to mix.
- Add all your spices and stir and taste.
- If you think it needs something more (i. e. salt, garlic, whatever, season it to your taste.) Lay egg roll wrapper flat and put on a loose 1/3 cup of filling (don't pack it) in center and arrange it in a small log, fold sides over and start to roll.
- Place on greased cookie sheeat sides not touching.
- Brush tops of egg rolls lightly with oil and bake.
- Bake at 375 degree oven for 30 minutes.
EASY EGG ROLLS
I've always loved egg rolls, but every recipe I saw seemed too complicated. So I decided to start with a packaged coleslaw mix. Now I can make these yummy treats at a moment's notice.-Samantha Dunn, Leesville, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 40 egg rolls.
Number Of Ingredients 9
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.
Nutrition Facts :
EASY EGG ROLL
Very delicious and simple recipe for making a basic pork egg roll. No food processor needed! Recipe can be easily modified to use your favorite meat and veggies.
Provided by LadyMysT
Categories Pork
Time 30m
Yield 15 eggrolls, 5-7 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in skillet.
- Sauté garlic and onions until tender.
- Add pork and sauté until browned.
- Add coleslaw blend and stir-fry on high heat about 5 minutes.
- Remove from heat and add seasonings, and salt and pepper to taste.
- To assemble, place 2 tbs filling near corner towards you. Then fold over left and right sides. Dampen edges of the corner that is away from you, and finish rolling.
- Deep fry at 350°F (or just use a fry daddy), until golden brown.
- Drain on paper towels and enjoy!
- These can also be frozen and fried later. Some people like a dipping sauce for egg rolls. But these are so tasty, they really don't need one.
EASY EGG ROLLS
Still on an egg roll kick. These egg rolls can be baked instead of fried if desired. Just brush them with oil, place on a baking sheet and bake at 375 until golden brown.
Provided by looneytunesfan
Categories Meat
Time 30m
Yield 40 egg rolls
Number Of Ingredients 9
Steps:
- In a bowl, combine the first six ingredients; mix well. Place an egg roll wrapper on work surface with one point facing you. Place a heaping tablespoon of beef mixture in center. Fold bottom third of wrapper over filling. Fold in sides.
- In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste, roll up tightly to seal. Repeat with remaining wrappers and filling.
- In an electric skillet, heat 1 inch of oil to 375*. Fry egg rolls for 3-5 minutes or until golden brown.
- Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use.
- Egg rolls can be reheated in a microwave for 2 1/2 to 3 minutes.
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
EASY EGG ROLLS
I got this recipe from a man at work. His wife makes them and is evidently tired of being the one to make them all the time! LOL Easy , and oh so tasty!! This recipe is EASILY cut in half!! I oiled a pan and baked mine , but these can be deep fried also if that's your preference! Cooking time reflects the way I baked them.
Provided by Marlene.
Categories Lunch/Snacks
Time 1h5m
Yield 80 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef and pork. Don't drain!
- Mix in the salt and pepper , garlic powder , onion, Chinese five spice and coleslaw mix.
- Cook over low heat until cabbage is tender. (mine took approximately 20 minutes on low heat).
- Drain and cool in a strainer.
- Fill egg rolls, fold and seal.(directions come with the egg roll wrappers).
- Fry in vegetable oil until golden brown. I can't tell you how long this particular method takes. I spread vegetable oil on my cookie sheets , rolled the egg rolls in it , and baked in a 375° oven for 10 minutes , turned them over , baked an additional 10 minutes.
- Enjoy!
Nutrition Facts : Calories 128.5, Fat 2.5, SaturatedFat 0.9, Cholesterol 12.1, Sodium 195.1, Carbohydrate 20, Fiber 1.1, Sugar 0.9, Protein 6
CRISPY BAKED EGG ROLLS
Make and share this Crispy Baked Egg Rolls recipe from Food.com.
Provided by ratherbeswimmin
Categories Asian
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°.
- Heat 1/4 cup water in a wok until simmering; cook the onion, garlic, and ginger for about 5 minutes or until the onion is soft but not browned.
- Add in the cabbage, celery, bamboo shoots, water chestnuts, and mushrooms; cook about 8 minutes or until the vegetables are softened.
- Remove wok from heat; add in the soy sauce, rice wine, and honey; toss well.
- Place the mixture in a colander over a bowl and let stand 10 minutes to drain of any excess moisture.
- Make sure your work surface is dry; stack the egg roll wrappers with 1 corner pointing away from you.
- Have a small bowl of water ready; spoon 1/4 cup of filling into the center of each wrapper.
- Lightly brush the edges of the wrapper with water.
- Fold the side corners to the center, covering the filling; next bring the bottom corner to the center, tuck slightly under the filling and continue to roll the wrapper into a cylinder, sealing the top corner by moistening it slightly with water and pressing it down.
- Place the egg rolls, seam sides down, on two nonstick baking pans without crowding; lightly brush eggrolls with sesame oil.
- Bakein the center of the oven, turning once, for 15-20 minutes or until golden and crisp.
- Remove from the oven and serve immediately.
Nutrition Facts : Calories 246.3, Fat 3.4, SaturatedFat 0.5, Cholesterol 5.8, Sodium 485.8, Carbohydrate 46.1, Fiber 2.8, Sugar 4.2, Protein 7.7
EASY AND HEALTHY EGG ROLLS
These egg rolls are SUPER easy, and pretty healthy! The kids love them and always want more - they don't even know they are getting vegetables!
Provided by Supermommyof3
Categories Asian
Time 32m
Yield 15 egg rolls, 6-10 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, combine chicken breast, garlic, ginger, and soy sauce. Process until the chicken is ground to the consistency of ground beef.
- Spray a pan with cooking spray and brown the chicken. Add the cabbage and carrots and cook until it is translucent.
- Put wrappers in front of you with one point facing you, put about 1 or 1 1/2 teaspoons of filling in the center. Fold in both sides and roll from bottom to top. Brush a little water on the far corner to make them stick.
- Spray each roll with cooking spray and place on a baking sheet. Bake for 12 minutes, turning about half way through.
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