Chef Joeys Peachy Egg Rolls Recipes

Steps:

• Heat 3 quarts (2.8 L) of oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
• Heat the remaining tablespoon of vegetable oil in a large cast-iron skillet over high heat. Add the ground beef, 1 teaspoon of salt, and 1 teaspoon of pepper, and cook for 10 minutes, or until browned. Remove the beef from the pan, leaving the drippings behind, and set aside.
• In the same pan, cook the onion for 5 minutes, or until softened.
• Push the onions to one side of the pan, and add the green pepper to the other side. Cook for 5 minutes, or until softened.
• Return the ground beef to the pan. Add the remaining teaspoon of salt, remaining teaspoon of pepper, the oregano, brown sugar, garlic, Worcestershire sauce, and ketchup, and stir to combine. Add the tomato sauce and stir well.
• Lay an egg roll wrapper on a clean surface. Brush a ½ inch (1 cm) border all around with egg wash.
• Place two tablespoon filling of sloppy joe filling in the center of the egg roll wrapper. Fold one corner of the wrapper over the filling. Fold the sides over the folded corner. Continue rolling to seal the egg roll. Repeat with the rest of the wrappers and filling.
• Fry the egg rolls, about 2 at a time, for about 2 minutes on each side, until evenly golden brown. Set the fried egg rolls on the wire rack to drain, and let cool for 10 minutes.
• Serve warm with cheese dip.
• Enjoy!

Steps:

• Fit a large Dutch oven with a deep-frying thermometer. Pour in the oil and bring to 325 degrees F over medium-low heat. Line a plate with paper towels.
• Position an egg roll wrapper with a corner facing towards you. Place 3 heaping tablespoons mashed potatoes in the center of the wrapper. Cover with a heaping teaspoon Cheddar and use your fingers to mold the filling into a rectangular shape. Fold the bottom corner up over the filling, tucking it to cover the filling. Fold in the left and right corners to meet in the middle. Dampen the corner farthest from you with water, then continue to roll up. Use a little more water to seal the seam. Continue with the remaining wrappers and filling.
• Gently drop the egg rolls in batches in the hot oil, seam-side down. Cook, turning the rolls to brown evenly, until deeply golden brown, 3 to 5 minutes. Drain on the paper towels and serve hot.

Steps:

• In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.
• Spread one side of each egg roll wrapper with about 1 tablespoon cream cheese. Top cream cheese with 1 tablespoon of the pie filling mixture. Fold the wrappers over the mixture. Moisten the ends with a small amount of water, and seal.
• Heat the oil in a large skillet over medium-high heat. Drop the egg rolls a few at a time into the hot oil. Fry until golden brown. Drain on paper towels.
• In a bowl, mix the raspberry jam, honey, and remaining water. Add more water as necessary to obtain a syrup like texture. Serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar.

Steps:

• Mix the yeast, sugar and heated soy milk in a large bowl and let sit until the yeast foams.
• Prepare your egg replacer. Mix it with the margarine, flour and salt. I used my Kitchen Aid mixer for this. The dough should be smooth and very stiff.
• Set the dough aside, covered in a warm place until its double in bulk.
• Once the dough has risen turn it out onto a floured surface cover with a T towel and let it rest for 10 minutes.
• While the dough rests, combine the brown sugar and cinnamon and mix well. Set aside.
• After 10 minutes roll out the dough on a floured surface. The dough should result in a 16x21 inch rectangle.
• Spread the dough with the cinnamon sugar. Spread it evenly with your hand. Add the currants and nuts also.
• Starting at one end, roll the dough up and cut into 12 equal pieces using a sharp knife.
• Put a piece of parchment on a 9x13 inch baking sheet and place the cut up rolls evenly spaced on the parchment. Cover with the T towel and let rise again for about 30 minutes or until the rolls are about double in size. Preheat your oven to 375'F.
• Bake for 15 minutes until golden brown. While the rolls are baking prepare the icing. Beat together the vegan cream cheese, margarine, icing sugar, vanilla and salt. Spread on the warm rolls.
• Bon Apetit!

Steps:

• Thaw the peaches completely in the microwave.
• Reserve the liquid. Add the water to the peach liquid and put in a small bowl. Add the cornstarch and give it a good stir to combine.
• Heat the thawed peaches in a large sauce pan until hot.
• Add the cornstarch water mixture to the hot peaches and stir until thickened.
• Add the brown sugar and vegan margarine. Stir well.
• Remove from the sauce pan and put into a bowl.
• Crack the egg into a small bowl and mix. You will brush this on to the egg roll.
• Put a mound of peaches onto each of the egg roll wrappers.
• Brush the egg on one half of the square and fold over to make a triangle. Bring The two ends of the bottom of the triangle together and seal with a little egg. Then bring the point down and seal to form a little rectangular package.
• Brush all over the packet with the egg wash and bake at 350'F for 15-18 minutes.
• Cool on a wire wrack. You can also sprinkle the packet with white sugar and cinnamon before you bake them, or you can sprinkle with powdered sugar when they are still warm.
• Bon Appetit!