EGG ROLLS
Instead of ordering takeout, wrap your own chicken-and-vegetable-stuffed Egg Rolls from Food Network, then dip them in a homemade soy-sesame sauce.
Provided by Food Network
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
- In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
- Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
- In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
- Combine all ingredients in a bowl.
- Wine Suggestion: Beringer White Zinfandel
EGGLESS WONTON WRAPPERS OR SPRING ROLLS
Modified from VegWeb Eggless Wonton Wrapper recipe by aurorakitten for the Vegetarian Pot Stickers recipe here on zaar. Note This makes that recipe Vegan
Provided by That is Dr House to
Categories Asian
Time 55m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Sift flour and salt then stir in warm water, slowly. Dough should be very stiff.
- Knewad on floured surface until smooth. Use a towel to cover and let rest for at least 20 minutes.
- Divide the dough into half. Roll out dough making them very thin. If thicker it will reduce them number of wrappers per half.
- Cut into 3 inch squares.
- Repeat step with second ball.
- To store use cornstarch. Sprinkle on dough and keep in airtight bag in freezer or fridge.
- For Spring rolls cut bigger squares [6-8 inches].
SOUTHWEST EGG ROLLS
Moderately crispy with a rich and creamy filling, these semi-spicy appetizers taste like they've been fried. -Danielle Booth, Minneapolis, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the spinach, onion, red pepper and jalapeno in oil until tender. Stir in the corn, beans and seasonings; heat through. Remove from the heat. Stir in shredded cheese and cream cheese until melted., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place in a 15x10x1-in. baking pan coated with cooking spray; lightly coat egg rolls with additional cooking spray. Bake at 425° for 8-10 minutes or until golden brown, turning once.
Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 101mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
SPRING ROLL WRAPPERS
This is a simple recipe for preparing homemade flour spring roll wrappers. Be sure to plan ahead, as the dough needs to chill several hours or overnight.
Provided by PATTY5
Categories Appetizers and Snacks Wraps and Rolls
Time 4h45m
Yield 12
Number Of Ingredients 3
Steps:
- Sift bread flour into a medium bowl and make a well in the center. Place egg and cold water in well. Beat with a wooden spoon until a smooth dough has formed. Use more water as necessary. Knead until elastic and pliable. Cover with plastic wrap and chill in the refrigerator 4 hours, or overnight.
- On a lightly floured surface, roll the dough into an approximately 14x14 inch square. Cut into 12 equal squares. Roll each square into a very thin 6x6 inch square. Cover with plastic wrap and refrigerate until ready to use.
Nutrition Facts : Calories 42.1 calories, Carbohydrate 7.3 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 6.1 mg, Sugar 0.1 g
CHICKEN WONTON ROLLS
I sometimes turn this appetizer into a main course by using egg roll wrappers and serving the rolls with a side of chicken gravy. -Mary Dixson, Decatur, Alabama
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms. , Place a rounded teaspoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal., Melt remaining butter; brush over wontons. Coat with croutons. Place on a baking sheet; freeze. Transfer to a large freezer bag; seal and freeze for up to 3 months., To use frozen wontons: Place wontons on greased baking sheets. Bake at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until lightly browned. Serve warm with sweet-and-sour sauce if desired.
Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 80mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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- Roll the dough as thin as you can. The dough should be no more than 1/16 inch thick (thickness of a nickel) . To give you an idea - roll it as thin as a regular Indian roti.
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