MOE'RIGINAL EGGROLL RECIPE
Steps:
- Over medium heat in a large saute pan, place a small amount of oil and saute the cabbage until golden brown. Remove from the heat, season with some salt and let cool.
- Mix the MOE's secret spices, 1 teaspoon salt and the pepper into the ground chicken until fully incorporated.
- Once cool, mix the cabbage into the ground chicken.
- Cut each eggroll wrapper in half. Place 2 ounces of filling at one end, wet the other end with water and roll into a cigar shape, leaving the ends open.
- In a large pot or fryer, heat the oil to 350 degrees F. Fry the eggrolls until the internal temperature is 170 degrees F, about 7 minutes.
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
AWESOME EGG ROLLS
They are a little time consuming, but they're definitely worth the effort. You can substitute shredded chicken or pork in this recipe. Serve with hot mustard.
Provided by ROUVER
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 45m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 17.7 g, Cholesterol 49.3 mg, Fat 12.3 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 1.7 g, Sodium 395.9 mg, Sugar 2.6 g
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
ROADHOUSE GRILL TEXAS EGG ROLLS COPYCAT
I found this copycat for The Original Roadhouse Grill's Texas Egg Rolls and the sweet spicy jalapeno jelly dipping sauce. Yummy! Prep time includes the 2 hour refridgeration.
Provided by Punky Julster
Categories Low Protein
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix jalapenos with cream cheese.
- Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture.
- Continue until mixture is all gone.
- Place in refrigerator for 2 hours.
- Heat oil to 350-375 and cook about 4 to 5 minutes or until golden brown.
- Cool 5 minutes. Filling will be hot.
- Serve with jalapeno jelly.
- Jalapeno Jelly:.
- In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat.
- Stir frequently until mixture begins to boil.
- Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring.
- Skim off foam, and remove from heat.
- Ladle into sterilized jars.
- Seal, and process in a boiling-water canner for 5 minutes.
Nutrition Facts : Calories 1856.5, Fat 22.1, SaturatedFat 11.4, Cholesterol 72.7, Sodium 1788.7, Carbohydrate 405.1, Fiber 7.2, Sugar 331.3, Protein 16.4
PHILLY CHEESESTEAK EGG ROLLS
Philly cheesesteak sandwich in a crispy shell and made with ground beef!
Provided by kimmi
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Heat a skillet over medium heat. Cook beef, breaking apart as little as possible, until browned and still the size of peas, 5 to 7 minutes. Add Worcestershire sauce, salt, and pepper. Stir gently and remove mixture from pan.
- Melt butter in the skillet. Add onion and bell pepper; cook and stir until browned, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Let filling cool while preparing the wrappers.
- Lay egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese onto each. Add 3 tablespoons of the filling on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly.
- Heat about 1 inch oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat with remaining egg rolls.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 6 g, Cholesterol 28.3 mg, Fat 8.9 g, Fiber 0.4 g, Protein 7.2 g, SaturatedFat 4.6 g, Sodium 330.3 mg, Sugar 0.6 g
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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ORIGINAL EGG ROLLS RECIPE - WILSON TANG - FOOD & WINE
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- Make the crêpes Heat a 9-inch nonstick skillet over moderately high heat. Brush the skillet lightly with vegetable oil, then add 1/3 cup of the eggs, swirling the pan to coat evenly. Cook until light brown on the bottom and just set, 1 to 2 minutes. Transfer the crêpe to a plate and cover loosely to keep warm. Repeat with the remaining eggs, stacking the crêpes as they’re done, to form 6 total.
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- In a small bowl, whisk the soy sauce with 1 tablespoon of the cornstarch, the wine, sesame oil, and 1/4 teaspoon of the sugar. In a large skillet, heat the 2 tablespoons of vegetable oil until shimmering. Add the shiitakes, bamboo shoots, button mushrooms, baby corn, celery, water chestnuts, carrot, and garlic. Stir-fry over moderately high heat until the vegetables are softened, about 8 minutes. Add the soy sauce mixture and cook until thickened, about 2 minutes. Scrape into a medium bowl, stir in the chicken, and season with salt and white pepper. Let cool completely, then refrigerate until chilled, about 30 minutes.
- In a small bowl, whisk the remaining 1 tablespoon of cornstarch with 1 tablespoon of water. Place 1 crêpe on a work surface and spoon one-sixth of the filling onto one end. Roll up the crêpe into a neat bundle, folding in the sides. Dab the edges of the egg roll with cornstarch slurry to seal. Repeat with the remaining crêpes and filling to form 6 egg rolls.
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