Eggroll Extravagaza Recipes

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

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:

• Tenderize and marinade chicken in oyster sauce overnight. Dice chicken and cook in 2 tablespoons of olive oil. Stir together cornstarch and soy sauce and add to chicken mixture. Thinly slice garlic, shred carrots and chop cabbage, broccoli and peppers. Steam until vegetables are tender. Chop spinach and add to steamed vegetables. Toss until spinach is slightly wilted. Drain vegetables of excess water and Mix with chicken in large bowl. Whisk eggs. Lay out six egg roll wraps at a time. Wet edges with whisked egg. Drop 2 tablespoons of filling across bottom third and tightly roll from bottom corner tucking in both sides. Set aside on wax paper. Repeat 10 times. In large skillet fry egg rolls until all sides are golden brown. Drain on paper towel. Serve with low sodium soy sauce if desired.

Steps:

• In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
• Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
• Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.
• Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
• Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

Steps:

• EGGROLL DIRECTIONS:.
• Heat 1 Tbsp oil in skillet and add chicken. Season with cajun seasoning and salt and pepper to taste. Cook until no longer pink in the center or 3-5 minutes per side. Transfer chicken to cutting board and let rest for 1-2 minutes.
• Add remaining Tbsp of oil to the pan and the rest of the eggroll ingredients (except the eggroll wraps and vegetable oil). Dice chicken and add to pan. Let cook for about 5 minutes or until all vegetables are heated through and the cheese has melted.
• Measure half a cup of the mixture and place in the center of each eggroll wrap. Fold in sides and bottom. In a bowl, combine flour and water to make a paste. Use your finger to rub some of the paste on the top fold of the eggroll and finish rolling. The flour/water paste will seal the eggroll shut.
• Fry 2 or 3 at a time depending on the size of your fryer. Fry until golden brown.
• AVOCADO DIPPING SAUCE DIRECTIONS:.
• Mash the avocados with a fork and add all other ingredients. Stir well to combine. Top with garnish (optional).
• *TIP - The dipping sauce is better the longer it sits. If you have time, make it the day before and chill in the refrigerator. To keep the avocados from browning, add the avocado pits to the sauce while you're storing it.

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.