Best Cauliflower Egg Rolls With Sweet And Sour Sauce Recipes

EASY EGG ROLLS WITH SWEET AND SOUR ORANGE DIPPING SAUCE

Steps:

• Make the sauce: bring all sauce ingredients to a boil in a small saucepan over medium heat.
• Cook 2-3 minutes or until marmalade melts; remove from heat and let stand for 30 minutes; serve at room temperature.
• Make the egg rolls: Brown sausage in a large nonstick skillet over med-high heat, stirring until sausage crumbles and is no longer pink; drain well.
• Return sausage to skillet; stir in ginger and garlic; cook 1 minute.
• Add in coleslaw mixture; cook, stirring occasionally, 3 minutes or until coleslaw mix is tender; let stand 30 minutes to cool.
• Spoon ¼ cup sausage mixture in center of each egg roll wraper.
• Fold top corner of each wrapper over filling; fold left and right corners over filling.
• Lightly brush remaining corner with water; tightly roll filling end toward remaining corner, and gently press to seal.
• Pour vegetable oil to a depth of 2 inches into a wok or Dutch oven; heat to 375°.
• Fry in batches, 2-3 minutes or until golden, turning once; drain on paper towels.
• Serve with dipping sauce.

MOM'S EGG ROLLS WITH SWEET AND SOUR SAUCE

Steps:

• To make sweet and sour sauce, in 1-quart saucepan, mix sugar, ketchup, 2/3 cup water, 1 tablespoon soy sauce and the salt. Cook 5 minutes. Stir in vinegar.
• In small bowl, mix cornstarch and 1/3 cup cold water. Add to sauce; cook until thickened.
• To make egg rolls, in 12-inch skillet, cook ground beef, onion and green onions until beef is thoroughly cooked. Drain off excess fat.
• Stir in coleslaw mix. Add soy sauce by pouring around top of mixture about 2 times. Taste and check saltiness; you can always add more. Cook until thoroughly heated.
• While cabbage mixture is cooking, place egg roll skins on large work surface. Spoon 1 serving spoon-size of beef mixture on center of each skin. For each egg roll, bring up bottom corner; fold in side corners and roll up. Bring down top corner; wet with small amount of water to stick.
• In small skillet, heat oil. When oil is hot, fry egg rolls until crispy. Shake off excess oil.

CAULIFLOWER EGG ROLLS WITH SWEET AND SOUR SAUCE

Steps:

• FILLING:.
• Heat oil in skillet.On high-medium heat, saute garlic and jalapeno until tender.
• Add cauliflower, coleslaw and saute until wilted, but still crisp.Put in bell pepper and green onion, saute another 30 seconds.
• Remove from heat and mix in cashews, sesame oil, salt and pepper. Keep aside to cool.
• Preheat oven to 400°F.
• ASSEMBLING AND BAKING THE EGG ROLL:.
• Place egg roll skin in front of you, so it looks like a diamond, with the lower point towards you.
• Place 2 tablespoons of cooled filling just below the center.
• Fold the bottom point of the diamond over and around the filling. Next, fold the left and right corners over filling.
• Finish by tightly roll the egg roll like a burrito. Moisten the top corner with a bit of water. Repeat for approximately 15 more skins.
• Spray a baking sheet with cooking spray. Place your egg rolls seam side down on greased sheet. Use cooking spray to coat the top of the egg roll lightly. Bake for 10 minutes, turn sides and bake for an additional 8- 10 minutes, till sides are golden brown.
• FOR THE SWEET AND SOUR SAUCE:.
• Stir all the ingredients together until well blended.
• Serve your egg rolls with the dipping sauce.