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
GOLDEN FORTUNE EGG ROLLS
Yield 18 to 20
Number Of Ingredients 9
Steps:
- Combine browned sausage, coleslaw mix, ginger, garlic, pepper and salt in a large bowl; mix well. Place in a colander and let drain for 15 minutes. Assemble egg rolls according to package directions, using 1/3 cup sausage mixture for each; set aside. Heat 3 inches oil to 375 degrees in a wok, Dutch oven or deep fryer. Fry egg rolls 3 to 4 at a time until golden, about 3 minutes. Drain on paper towels. Serve with sauces for dipping. Tip: Sparkling fruit juice served in stemmed glasses makes a festive beverage that even youngsters can enjoy.
Nutrition Facts : Nutritional Facts Serves
LUCKY BALONEY EGG ROLLS
Eating egg rolls on the Lunar New Year is common because it represents gold bars and it's a sign of wealth and prosperity. This version has baloney simply because I love baloney and it's a meaty, salty surprise. We are all lucky when we eat these!
Provided by Molly Yeh
Categories appetizer
Time 2h
Yield 15 egg rolls
Number Of Ingredients 17
Steps:
- To make the filling: Heat a drizzle of oil in a large sauté pan or wok over medium heat. Add the onions and carrots and season with a pinch of salt. Cook, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the cabbage, chile, scallions and ginger and cook, stirring occasionally, until the vegetables have released their water and it has evaporated, 7 to 10 minutes. Add the vinegar and cook for another minute. Stir in the hoisin sauce and sriracha. Season with additional salt and pepper, and remove from the heat. Toss in the cilantro. Allow the mixture to cool to room temperature.
- To assemble: Line a sheet tray with parchment paper. Sprinkle a light dusting of flour all over. Set aside.
- In a small bowl, mix together the 1 1/2 tablespoons flour with 3 tablespoons (45 grams) water until thoroughly combined. This will be the "glue" to seal the egg rolls.
- Lay a wrapper on a work surface with the corner pointed toward you. Place a few pieces of baloney down in the center lower third of the wrapper and a couple spoonfuls of filling. Bring the bottom corner up and over the filling and press down. Dip your finger into the flour and water mixture and wet the exposed edges of the wrapper. Fold both sides in, then wrap like a burrito. Place on the prepared flour-dusted sheet tray and repeat with the remaining rolls and filling.
- Heat the oil in a large, heavy-bottomed pot over medium heat to 350 degrees F.
- Fry the egg rolls in batches of 4 or 5, turning occasionally, until they are golden brown, 4 to 5 minutes. Remove to a rack and repeat until done. Allow the oil to come back to temperature before adding another batch.
- Serve with hot mustard for dipping.
EGG ROLLS
This egg roll recipe is truly a family favorite. My husband, Doug, makes them often for family meals and my sister serves them every Tuesday night at the restaurant she owns. Feel free to use sausage if you like food with a little more kick. -Donna Frandsen, Cohasset, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield 14 egg rolls.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.
Nutrition Facts : Calories 238 calories, Fat 14g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 558mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
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