Teriyaki Egg Rolls Food

TERIYAKI EGG ROLLS

Steps:

• In a large skillet, saute coleslaw mix in oil until crisp-tender. Stir in teriyaki sauce; remove from the heat. , Position one egg roll wrapper with a corner facing you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Using a slotted spoon, spoon about 1/3 cup coleslaw mixture on bottom third of wrapper. Fold bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce.

AWESOME EGG ROLLS

Steps:

• Fry the ground beef with the salt and pepper and garlic powder until the meat is completely browned.
• Make sure to add a lot of the salt and pepper and garlic powder.
• This needs to have a strong flavor because you'll be frying it with other ingredients.
• Don't put so much in that you can't eat it, but you want to really taste it.
• Once you are done getting the flavor right, get a LARGE bowl and put the shredded cabbage and carrots in it and then add the ground beef on top.
• Mix together completely and let sit for about 15 minutes.
• I do that so the mixture will soften and I can roll them more easily.
• Check the mixture after it sits to make sure the flavor is still there and really stands out.
• If not, add more of the salt and pepper and garlic powder.
• It's really up to your taste buds, but this is what I've done and I get RAVE reviews.
• Heat up your oil for frying in a deep fryer.
• Follow the manufacturer's instructions for how much oil to add, but always make sure you don't fill it to the top so you don't get hurt.
• I usually only fill about half of the fryer.
• Crack an egg into a small bowl to make a wash for sealing the egg roll wraps.
• Take a wrap and put about 1-2 teaspoons of the meat mixture onto the wrap.
• Wrap the roll as shown on the package, remembering to seal with the egg wash.
• I try to wrap my rolls tightly, but I don't always do that so well.
• Once you are done wrapping, place the egg rolls carefully into the oil about 2-3 at a time.
• Cook them until they are blond in color.
• Don't let them get too dark.
• Take them out and let drain on paper towels.
• You're done! I serve mine with Grey Poupon for dipping. yummy!
• Others might enjoy soy sauce! These also freeze very well, that is of course, if you have any left! I make a bunch for myself and have them for lunch.
• Just pop them in the microwave for about 1 minute, and you're done.

EASY CHICKEN EGG ROLLS

Steps:

• Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
• Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
• Cover and steam for 5 minutes.
• Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
• Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
• While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
• Fry until a deep golden brown, a few at a time; drain on paper towels.

CHINESE EGG ROLLS

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.