BEST EGG ROLLS
These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.
Provided by Angela Hamilton
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g
MINIATURE CHICKEN EGGROLL APPETIZERS
I love to make and serve these little appetizers when having a party, they are so easy to make and packed with authentic Asian flavors, they are always the first appetizers to go at any of my parties! Your guests will love them!
Provided by AZ Food Critic
Categories Asian
Time 1h5m
Yield 64 appetizers, 16 serving(s)
Number Of Ingredients 16
Steps:
- Set out eggroll wrappers to bring to room temperature. Cover with a damp cloth to keep them from drying out if needed.
- Rinse the chicken breast and pat dry with paper towels, cut off any fat. In a medium size sauce pan, over medium heat, add chicken and fill with water. Bring to a boil until chicken is fork tender, (about 30-35 minutes). Remove from heat, drain and let cool to the touch. Finely dice chicken and set aside.
- In a small size mixing bowl, mix together the oyster sauce, sesame oil and soy sauce. Set aside, then wash and prepare the vegetables.
- Heat the wok or large size skillet on medium-high heat, and add 2 tablespoons oil. Add the minced garlic and stir until aromatic (15 seconds). Add the celery and chopped onions to the hot oil.
- Stir-fry until the onions are beginning to brown, and then add the cabbage, bean sprouts and shredded carrots. Add salt and pepper to taste to the bean sprout mixture. Stir in the diced green onions and stir fry for 2 minutes more.
- Add the chicken to the wok or skillet. Then add the sauce mixture with the chicken and vegetables. Stir well to coat, then remove from the heat and let cool to the touch.
- Assembling the egg rolls:.
- Cut the wrappers down the middle, turn them over and cut down the middle again, (making 4 small even squares), lay an egg roll wrapper square out in front of you with point facing you.
- Place 1 tablespoon of the filling in the middle, spreading it out so it doesn't bunch up but not going right to the edges of the wrapper. Dip your finger tips in water. Wet 3 edges of the wrapper, excluding the bottom edge that is closest to you.
- Lift the bottom of the wrapper over the filling. Fold in the sides, pressing down to stick, and roll up the egg roll the remainder of the way. Press down the top edge to seal.
- Carefully add the miniature stuffed egg rolls into the hot oil, (seam side down), 10 to12 at a time, and deep-fry until they turn golden brown. (Add more oil, if needed). Remove and drain on paper towels.
- Serve with Sweet and Sour sauce, Duck sauce and/or Hot Mustard for dipping.
- Makes about 64 miniature eggrolls.
Nutrition Facts : Calories 379.4, Fat 31.3, SaturatedFat 2.7, Cholesterol 14.1, Sodium 395.4, Carbohydrate 18.2, Fiber 1.1, Sugar 0.9, Protein 7.1
AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON)
My mom is the best cook ever and I am a picky eater. If I like this, then you will. This is very authentic because my family is Chinese and I am too. This recipe is at least 300 years old in the Ling family.
Provided by Mendy L
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 2h20m
Yield 20
Number Of Ingredients 15
Steps:
- Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
- Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
- To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
- Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
- Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
Nutrition Facts : Calories 169 calories, Carbohydrate 16 g, Cholesterol 46.2 mg, Fat 7.4 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 315.3 mg, Sugar 2.1 g
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
EASY EGG ROLLS
I've always loved egg rolls, but every recipe I saw seemed too complicated. So I decided to start with a packaged coleslaw mix. Now I can make these yummy treats at a moment's notice.-Samantha Dunn, Leesville, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 40 egg rolls.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients. Place a heaping tablespoonful of beef mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. , In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.
Nutrition Facts :
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