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.
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 :
TSAI FAMILY EGG ROLLS WITH SWEET AND SOUR SAUCE AND SPICY MUSTARD
Steps:
- Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Add the pork and stir-fry until just cooked through, about 3 to 5 minutes. Add the cabbage, bamboo shoots, soy sauce, mushrooms, wine and cook until soft, about 3 minutes. Add the cornstarch slurry. Season, to taste, with salt and pepper. Transfer the filling mixture to a medium bowl and add the scallions and the bean threads to the cooled mixture. Sir to blend.
- Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this allows the egg to set. Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes.
- Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over high heat. Add the egg rolls 4 to 6 at a time and fry them until light golden, turning as needed, about 5 minutes.
- Remove them with a slotted spoon and drain on paper towels. Fry again at 350 degrees (until golden) just before serving for extra crispiness.
- To Serve: Place a spoonful of the Sweet and Sour Sauce in the middle of a serving plate. Slice the rolls on the diagonal and arrange 3 of them around the sauce. Drizzle the spicy mustard around the outside of the plate and serve.
- In a saucepan over medium high heat, add the vinegar, soy sauce, wine, pineapple juice, and sugar. Bring to a boil and then reduce the heat to medium. Add the chile flakes, pineapple, mango, peppers, and cornstarch, and let simmer for 2 minutes. Serve hot.
- In a small bowl, whisk together the mustards, and sugar until a smooth paste is formed.
SIMPLY EGGROLLS
Ready, Set, Cook! Special Edition Contest Entry: These delicious eggrolls are the perfect combination of hearty and spicy. Top them off with a cool avocado dipping sauce and your family is sure to gobble them up.
Provided by SheriAnn84
Categories Chicken
Time 50m
Yield 12 eggrolls, 6 serving(s)
Number Of Ingredients 33
Steps:
- EGGROLL DIRECTIONS:.
- Heat 1 Tbsp oil in skillet and add chicken. Season with cajun seasoning and salt and pepper to taste. Cook until no longer pink in the center or 3-5 minutes per side. Transfer chicken to cutting board and let rest for 1-2 minutes.
- Add remaining Tbsp of oil to the pan and the rest of the eggroll ingredients (except the eggroll wraps and vegetable oil). Dice chicken and add to pan. Let cook for about 5 minutes or until all vegetables are heated through and the cheese has melted.
- Measure half a cup of the mixture and place in the center of each eggroll wrap. Fold in sides and bottom. In a bowl, combine flour and water to make a paste. Use your finger to rub some of the paste on the top fold of the eggroll and finish rolling. The flour/water paste will seal the eggroll shut.
- Fry 2 or 3 at a time depending on the size of your fryer. Fry until golden brown.
- AVOCADO DIPPING SAUCE DIRECTIONS:.
- Mash the avocados with a fork and add all other ingredients. Stir well to combine. Top with garnish (optional).
- *TIP - The dipping sauce is better the longer it sits. If you have time, make it the day before and chill in the refrigerator. To keep the avocados from browning, add the avocado pits to the sauce while you're storing it.
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