Jans Simple And Tasty Egg Rolls Recipes

Steps:

• In a large skillet, cook sausage and vegetables over medium heat until meat is no longer pink; drain. Stir in teriyaki sauce., Place 3 tablespoons of sausage 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. Moisten remaining corner with water; roll up tightly to seal. Repeat. , In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels.

Steps:

• Place coleslaw mix in a large, microwave-safe bowl. Microwave on High until mix is wilted, 5 minutes. Let cool.
• Stir in the shrimp, garlic, pepper, Diamond Crystal® Fine Sea Salt, soy sauce, and onion powder into the coleslaw. Mix until well blended.
• Place one wrapper on a flat surface with a corner pointing toward you. Lightly brush the four corners with a little water. Place second wrapper, about one inch off center to the right, on top of the first wrapper.
• Place about 1/3 cup vegetable mixture in the center of the stacked wrappers. Bring up bottom corners to cover just over the mix but not all the way to the top corners. Dab wrapper with a little water. Pack filling inside well and fold in the 2 sides till just about touching.
• Wet the remaining top corners with a little water and roll the filled wrapper portion tightly toward it and press to seal.
• Heat oil in a large pot to about 375 degrees F (190 degrees C) or medium high heat. Fry egg rolls, turning occasionally, until golden brown 5 to 7 minutes.
• Drain on paper towels and cool slightly before eating. Serve with soy sauce and hot mustard for dipping, if desired.

Steps:

• Place coleslaw mix in a large, microwave-safe bowl. Microwave on High until mix is wilted, 5 minutes. Let cool.
• Stir in the shrimp, garlic, pepper, Diamond Crystal® Fine Sea Salt, soy sauce, and onion powder into the coleslaw. Mix until well blended.
• Place one wrapper on a flat surface with a corner pointing toward you. Lightly brush the four corners with a little water. Place second wrapper, about one inch off center to the right, on top of the first wrapper.
• Place about 1/3 cup vegetable mixture in the center of the stacked wrappers. Bring up bottom corners to cover just over the mix but not all the way to the top corners. Dab wrapper with a little water. Pack filling inside well and fold in the 2 sides till just about touching.
• Wet the remaining top corners with a little water and roll the filled wrapper portion tightly toward it and press to seal.
• Heat oil in a large pot to about 375 degrees F (190 degrees C) or medium high heat. Fry egg rolls, turning occasionally, until golden brown 5 to 7 minutes.
• Drain on paper towels and cool slightly before eating. Serve with soy sauce and hot mustard for dipping, 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.

Steps:

• Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
• In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
• Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
• Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
• Enjoy!