EGG ROLLS
Make and share this Egg Rolls recipe from Food.com.
Provided by Lali8752
Categories Lunch/Snacks
Time 49m
Yield 20 eggrolls
Number Of Ingredients 7
Steps:
- brown sausage.
- lay cabbage on top and let steam for a few minutes with lid on pan.
- drain.
- drain veggies and add to this mixture.
- Cool mixture.
- add spices (abt 1 tsp each).
- lay egg roll wrapper so it is in diamond shape.
- spoon about a heaping tblspoon in center.
- with wet finger, wet the two"top edges" of diamond shape.
- fold up the bottom side.
- fold one side of wrapper over, then the other side.
- "roll"the wrapper from the bottom up.
- The wet edges will seal wrapper.
- Deep fry until golden brown.
- Serve with hot mustard or sweet and sour sauces.
Nutrition Facts : Calories 74.4, Fat 6.5, SaturatedFat 2.2, Cholesterol 13.2, Sodium 208.1, Carbohydrate 1, Fiber 0.2, Sugar 0.2, Protein 2.8
AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON)
My mom is the best cook ever and I am a picky eater. If I like this, then you will. This is very authentic because my family is Chinese and I am too. This recipe is at least 300 years old in the Ling family.
Provided by Mendy L
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 2h20m
Yield 20
Number Of Ingredients 15
Steps:
- Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
- Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
- To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
- Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
- Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
Nutrition Facts : Calories 169 calories, Carbohydrate 16 g, Cholesterol 46.2 mg, Fat 7.4 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 315.3 mg, Sugar 2.1 g
BEST EGG ROLLS
These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.
Provided by Angela Hamilton
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
- In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
- Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
- Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g
VEGETARIAN (OR NOT) EGG ROLLS
I LOVE these egg rolls! I am a vegetarian (most of the time) so I use tofu in this recipe. This recipe is flexible; you can change the proportions or even ingredients to however many egg rolls you want (or how many wrappers you have left over). I think I first got this recipe from the Azumaya tofu wrapper package, but I don't deep fry it. Hope you like it!!
Provided by spatchcock
Categories Lunch/Snacks
Time 45m
Yield 20 egg rolls
Number Of Ingredients 14
Steps:
- Stir-fry tofu (or meat) and ginger in a large skillet until brown (about 2-3 minutes).
- Add cabbage, bean sprouts, green onions, and carrots (or just the sprouts and coleslaw mix).
- Cook for two minutes more.
- Stir in oyster sauce and let mixture cool.
- Use two tablespoons of filling for each wrapper.
- Fold up egg rolls, envelope-style.
- Tuck in all corners, and seal with some brushed-on egg whites.
- Brush rolls with egg whites to make them crispy since we aren't frying them.
- "Fry"the rolls a few at a time in a skillet over medium-high heat, turning occasionally, until golden.
- Serve warm with the above-mentioned dipping sauces.
- Enjoy!
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