Is It Egg Roll Or Eggroll Recipes

Steps:

• Brown the meat in a large pan.
• Add onion, garlic, ginger, carrots and some salt and pepper halfway through.
• Remove from heat when carrots are tender.
• Stir in cabbage and bean sprouts, this will help cool the mixture down.
• Taste it now and see if it needs any more salt, good huh.
• Drain this mixture VERY WELL, moisture is you enemy in this recipe.
• I put it in a colander with a plate on top and a weight.
• It will look like there are more veggies than meat, that is a good thing.
• Blot it with a paper towel, it does not have to be bone dry, just not puddling and it needs to be cool before rolling.
• We are almost there, have a glass of wine while you are waiting for it to cool!
• Stir occasionally in the colander to get the hiding moisture.
• Lay the wrapper so that one point is towards you.
• Put about about 3 tablespoons of mixture across the wrapper.
• Here is where I add a bit of cilantro, green onion, chopped hot pepper.
• Fold the point that is pointing at you up over the mixture.
• Now fold the corner on the right over that, now the point on the left and begin to roll till you get to the end.
• Moisten the last point and finish the roll.
• Freeze these individually on a cookie sheet covered with plastic wrap than put in freezer bags unless you are eating them right away.
• To cook them remove to a cookie sheet (do not thaw) and spray them with Pam, Bratty used garlic flavored and said it was good.
• Bake at 350 for about 10 minutes, turn over and spray again and bake another 10 to 15 minutes.
• They will not get all brown like fried ones but they will be crispy and delicious.

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:

• 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.