Best Best Ever Egg Rolls Recipes

BEST EVER CHINESE EGG ROLLS

Best Ever Chinese Egg Rolls image

Make and share this Best Ever Chinese Egg Rolls recipe from Food.com.

Provided by TishT

Categories Pork

Time 40m

Yield 15 egg rolls, 15 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup water
2 cups green cabbage, chopped
2/3 cup celery, chopped
1 lb diced lean pork
1/2 cup fine cut green onion, and tops
1/2 teaspoon salt
2 2/3 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons peanut butter
2 1/2 cups bean sprouts
1 package egg roll wrap
1/2 cup flour
1 egg, beaten
1/2 cup cold water

Steps:

Heat water in saucepan to boiling, add cabbage, celery and cook 4 minutes.
Remove from heat, drain.
Heat heavy skillet.
Cook pork 2-3 minutes, remove from heat.
Stir in bean sprouts, cabbage, green onions, celery mixture.
Heat 2-3 minutes more.
Vegetables should be crisp.
Pile 1-2 tbsp filling diagonally across each egg roll skin.
Fold over from each end and roll.
Mix together batter: flour, egg, cold water.
Place the egg rolls at once in batter and then in deep fat until golden color.

BEST EVER EGG ROLLS

Best Ever Egg Rolls image

These are by far, the best egg rolls I've ever had or made. I've been making these since the early 70's and have not found any other recipe that even comes close.

Provided by Sam Saguaro

Categories Vegetable

Time 1h30m

Yield 24 rolls

Number Of Ingredients 14

Ingredients

1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon msg (or accent) (optional)
3 tablespoons soy sauce
3 tablespoons salad oil
1 tablespoon fresh ginger, grated
3 cups bean sprouts, chopped
2 cups celery, shredded
1 medium yellow onion, shredded
1/4 lb cooked pork, shredded
1 (4 ounce) can water chestnuts
24 wonton wrappers
1 tablespoon cornstarch
1 tablespoon water

Steps:

Mix all ingredients together in a bowl and referate one to three hours.
Drain extra liquid from mixture and place a tablespoon of filling on wrapper (have wrapper on counter top with one point towards you.) Roll away from you to half way and fold ends in, continue rolling sealing the end with a little water and cornstarch mixture.
Fry in a skillet with 1/2 inch cooking oil (or you can deep fry) until golden brown on all sides.
Don't be afraid to experment, substitute shredded chicken for port, add bamboo shoots and/or mushrooms, and yes you can add shredded cabage if you must.

Nutrition Facts : Calories 64.7, Fat 2.5, SaturatedFat 0.5, Cholesterol 4.6, Sodium 279.6, Carbohydrate 7.8, Fiber 0.7, Sugar 1.2, Protein 2.9

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