Azumaya Egg Rolls Recipes

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.

Steps:

• Soak noodles in hot water to cover 10 minutes, or until soft and pliable; Drain.
• Cut into 2-inch pieces; set aside.
• Trim excess fat from pork and cut into 1-inch chunks.
• Place pork in food processor fitted with metal blade and process until coarsely chopped.
• Add shrimp and process until mixture in finely chopped.
• Cook meat mixture and garlic in 1 T.
• sesame oil in wok or large skillet over med-high heat 5 minutes, stirring until pork crumbles and shrimp turns pink.
• Add noodles, green onions, cilantro and ginger, cook 2-3 minutes; Cool completely.
• Spoon 1/4 cup mixture in center of each egg roll wrapper.
• Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
• Lightly brush remaining corner with water and tightly roll filled end toward remaining corner, and gently press to seal.
• Pour oil to a depth of 2-inches in a wok or dutch oven (I use my electric skillet); heat oil to 375 degrees.
• Fry, a few at a time, until golden, turning once.
• Drain.

Steps:

• In a medium bowl, beat the egg. Mix in the water.
• In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
• On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
• Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.