BAKED EGG ROLLS
These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! -Barbara Lierman, Lyons, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. , In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat., Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat., Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.
Nutrition Facts : Calories 146 calories, Fat 2g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
EASY EGG ROLLS
I got this recipe from a man at work. His wife makes them and is evidently tired of being the one to make them all the time! LOL Easy , and oh so tasty!! This recipe is EASILY cut in half!! I oiled a pan and baked mine , but these can be deep fried also if that's your preference! Cooking time reflects the way I baked them.
Provided by Marlene.
Categories Lunch/Snacks
Time 1h5m
Yield 80 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef and pork. Don't drain!
- Mix in the salt and pepper , garlic powder , onion, Chinese five spice and coleslaw mix.
- Cook over low heat until cabbage is tender. (mine took approximately 20 minutes on low heat).
- Drain and cool in a strainer.
- Fill egg rolls, fold and seal.(directions come with the egg roll wrappers).
- Fry in vegetable oil until golden brown. I can't tell you how long this particular method takes. I spread vegetable oil on my cookie sheets , rolled the egg rolls in it , and baked in a 375° oven for 10 minutes , turned them over , baked an additional 10 minutes.
- Enjoy!
Nutrition Facts : Calories 128.5, Fat 2.5, SaturatedFat 0.9, Cholesterol 12.1, Sodium 195.1, Carbohydrate 20, Fiber 1.1, Sugar 0.9, Protein 6
CRAB CAKE EGG ROLLS
Provided by Food Network
Time 1h50m
Yield 8 to 10 egg rolls
Number Of Ingredients 41
Steps:
- For the crab cakes: Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together.
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Form the crab mixture into 8-ounce cakes. Lay on the prepared baking sheets, then sprinkle with a little melted butter and cook until golden brown, 15 to 20 minutes.
- For the cream cheese filling: Combine the cream cheese, Cheddar-jack, mustard, parsley, soy sauce, red wine vinegar, seafood seasoning, cayenne, red pepper and onion in a bowl.
- For the slaw: Combine the cabbages, peppers, carrots, mayonnaise, rice wine vinegar, mirin and salt in a bowl.
- For the mango ponzu: Whisk together the mango puree, mirin, oyster sauce, soy sauce, ginger puree, rice wine vinegar and garlic powder in a bowl.
- For the spicy mayo: Whisk together the mayonnaise, sriracha and seafood seasoning in a bowl.
- To finish: Preheat oil in a deep-fryer to 325 degrees F. Preheat the oven or broiler to 450 degrees F.
- Place 1 tablespoon cream cheese mixture and half of a crab cake in an egg roll wrapper. Roll it and cover the edges with the egg yolk. Repeat with remaining filling and wrappers.
- Fry in batches until golden brown. Cut on a bias and place in the oven/broiler for 3 to 4 minutes.
- Place some slaw in the middle of a plate, then place 4 pieces of egg roll on the plate and drizzle with both sauces. Garnish with green onion. Repeat to make 3 to 4 more plates.
LOW FAT SHRIMP OR CRAB COLESLAW
Using a low fat yogurt in the dressing makes this healthier without losing out on the taste. Fresh or imitation crab can be used in place of the shrimp, or you can mix the two. Cook time includes chilling time before serving. I adapted this from the book: Quick and Healthy Recipes and Ideas when I wanted an easy and healthy lunch side dish. ZWT REGION: Asia.
Provided by kiwidutch
Categories Salad Dressings
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all of the coleslaw ingredients and mix well.
- Combine all of the dressing ingredients and pour over the coleslaw mix.
- Chill for at least 1 hour before serving.
Nutrition Facts : Calories 50.1, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.2, Sodium 36, Carbohydrate 10.1, Fiber 1.6, Sugar 8.2, Protein 2.3
CRAB EGG ROLLS
Make and share this Crab Egg Rolls recipe from Food.com.
Provided by Diana Adcock
Categories Crab
Time 40m
Yield 8 egg rolls, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skilled over medium high heat saute the minced garlic in the 1 T.
- oil.
- Quickly stir in the cabbage, pea pods, water chestnuts, and onions.
- Stir fry for 4 minutes.
- Stir in the crab, egg, soy sauce, and pepper.
- Stir well.
- Add the pepper flakes if using.
- Remove from heat and let stand for 10 minutes-you want to be able to handle it without burning your fingers.
- Heat oil in a heavy skillet over medium high heat.
- Lay out the wrappers and divide mixture evenly.
- Wrap envelope style.
- Example: You want the 4 points of the wrapper up, down, right and left.
- At the lower point place mixture and form into a mini log.
- fold the bottom up and over log.
- Fold in sides.
- Moisten top with water and begin to roll egg roll from bottom until totally wrapped.
- When oil is hot fry 4 at a time, rolling and cooking until evenly golden brown.
- Repeat.
- Serve with stir fried veggies and dipping sauce.
EASY EGG ROLLS
Still on an egg roll kick. These egg rolls can be baked instead of fried if desired. Just brush them with oil, place on a baking sheet and bake at 375 until golden brown.
Provided by looneytunesfan
Categories Meat
Time 30m
Yield 40 egg rolls
Number Of Ingredients 9
Steps:
- In a bowl, combine the first six ingredients; mix well. Place an egg roll wrapper on work surface with one point facing you. Place a heaping tablespoon of beef mixture in center. Fold bottom third of wrapper over filling. Fold in sides.
- In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste, roll up tightly to seal. Repeat with remaining wrappers and filling.
- In an electric skillet, heat 1 inch of oil to 375*. Fry egg rolls for 3-5 minutes or until golden brown.
- Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use.
- Egg rolls can be reheated in a microwave for 2 1/2 to 3 minutes.
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- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray. Set aside.
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- Fold sides toward center and roll tightly. Tip: Keep the remaining wrappers covered with a damp paper towel until ready to use. Place seam-side down on prepared baking sheet. Repeat with remaining wrappers.
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