EASY EGG ROLL
Very delicious and simple recipe for making a basic pork egg roll. No food processor needed! Recipe can be easily modified to use your favorite meat and veggies.
Provided by LadyMysT
Categories Pork
Time 30m
Yield 15 eggrolls, 5-7 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in skillet.
- Sauté garlic and onions until tender.
- Add pork and sauté until browned.
- Add coleslaw blend and stir-fry on high heat about 5 minutes.
- Remove from heat and add seasonings, and salt and pepper to taste.
- To assemble, place 2 tbs filling near corner towards you. Then fold over left and right sides. Dampen edges of the corner that is away from you, and finish rolling.
- Deep fry at 350°F (or just use a fry daddy), until golden brown.
- Drain on paper towels and enjoy!
- These can also be frozen and fried later. Some people like a dipping sauce for egg rolls. But these are so tasty, they really don't need one.
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
EASY EGG ROLLS
I've always loved egg rolls, but every recipe I saw seemed too complicated. So I decided to start with a packaged coleslaw mix. Now I can make these yummy treats at a moment's notice.-Samantha Dunn, Leesville, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 40 egg rolls.
Number Of Ingredients 9
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.
Nutrition Facts :
NICE 'N EASY EGG ROLLS
Make and share this Nice 'n Easy Egg Rolls recipe from Food.com.
Provided by PastorTootie Capps
Categories Vegetable
Time 20m
Yield 20 Egg Rolls, 10 serving(s)
Number Of Ingredients 14
Steps:
- Soak mushrooms in warm water 30 minutes.
- Drain, chop, discard stems.
- Chop chicken.
- Stir fry chicken and garlic quickly in heated cooking oil for 2 minutes.
- Add vegetables; stir fry for 3 minutes more.
- Blend soy sauce into cornstarch, ginger, sugar, and salt.
- Stir into chicken mixture, cook until thickened.
- Cool.
- Wrap 2 Tbsp filling in wrapper burrito style.
- Bake on cookie sheet at 350° for 20 minutes.
- For extra brown rolls, brush with egg white mixed with a little water, before baking.
Nutrition Facts : Calories 182.9, Fat 2.3, SaturatedFat 0.4, Cholesterol 10.9, Sodium 591, Carbohydrate 31.4, Fiber 2.3, Sugar 2.8, Protein 9.4
EASY EGG ROLLS
I got this recipe from a man at work. His wife makes them and is evidently tired of being the one to make them all the time! LOL Easy , and oh so tasty!! This recipe is EASILY cut in half!! I oiled a pan and baked mine , but these can be deep fried also if that's your preference! Cooking time reflects the way I baked them.
Provided by Marlene.
Categories Lunch/Snacks
Time 1h5m
Yield 80 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef and pork. Don't drain!
- Mix in the salt and pepper , garlic powder , onion, Chinese five spice and coleslaw mix.
- Cook over low heat until cabbage is tender. (mine took approximately 20 minutes on low heat).
- Drain and cool in a strainer.
- Fill egg rolls, fold and seal.(directions come with the egg roll wrappers).
- Fry in vegetable oil until golden brown. I can't tell you how long this particular method takes. I spread vegetable oil on my cookie sheets , rolled the egg rolls in it , and baked in a 375° oven for 10 minutes , turned them over , baked an additional 10 minutes.
- Enjoy!
Nutrition Facts : Calories 128.5, Fat 2.5, SaturatedFat 0.9, Cholesterol 12.1, Sodium 195.1, Carbohydrate 20, Fiber 1.1, Sugar 0.9, Protein 6
SUPER EASY EGG ROLLS
I was looking at another recipe and didn't have the right ingredients, so I made mine up as I went. Worked out perfect.
Provided by lunchlady685
Categories Vegetable
Time 50m
Yield 18 serving(s)
Number Of Ingredients 17
Steps:
- (note: shredding to fine will result in mushy texture) With a small food processor shred the pork, celery, radishes, and scallions together.
- Put in big bowl.
- Rinse the water chestnuts and shrimp in cold water before using.
- Then shred the water chestnuts and shrimp.
- Put with pork mix.
- Then the shred the cabbage and carrots together to make 2 cups of mix.
- Put in with the pork mix.
- Shred the bean sprouts on a quick pulse and add to mix.
- Add all your spices and stir and taste.
- If you think it needs something more (i. e. salt, garlic, whatever, season it to your taste.) Lay egg roll wrapper flat and put on a loose 1/3 cup of filling (don't pack it) in center and arrange it in a small log, fold sides over and start to roll.
- Place on greased cookie sheeat sides not touching.
- Brush tops of egg rolls lightly with oil and bake.
- Bake at 375 degree oven for 30 minutes.
EASY EGG ROLLS
Still on an egg roll kick. These egg rolls can be baked instead of fried if desired. Just brush them with oil, place on a baking sheet and bake at 375 until golden brown.
Provided by looneytunesfan
Categories Meat
Time 30m
Yield 40 egg rolls
Number Of Ingredients 9
Steps:
- In a bowl, combine the first six ingredients; mix well. Place an egg roll wrapper on work surface with one point facing you. Place a heaping tablespoon of beef mixture in center. Fold bottom third of wrapper over filling. Fold in sides.
- In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste, roll up tightly to seal. Repeat with remaining wrappers and filling.
- In an electric skillet, heat 1 inch of oil to 375*. Fry egg rolls for 3-5 minutes or until golden brown.
- Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use.
- Egg rolls can be reheated in a microwave for 2 1/2 to 3 minutes.
EASY BAKED EGG ROLLS
Make and share this Easy Baked Egg Rolls recipe from Food.com.
Provided by seesko
Categories Vegetable
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, soy sauce, and shrimp. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with 1 tablespoons cold water and add. Stir for about 1 minute, until sauce is thickened.
- Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond.
- Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.
- Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard.
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5/5 (4)Total Time 35 minsCategory AppetizerCalories 271 per serving
- In a medium skillet over medium heat, cook the pork, breaking it up as it cooks. When it is halfway cooked, sprinkle the ground ginger and garlic powder over the pork and stir to coat the meat evenly. Continue to cook until the pork is no longer pink. Set aside.
- In another large heavy pot, heat oil to 375ºF or medium high heat. While the oil is heating, combine the flour and water in a bowl until they form a paste. In a separate bowl, combine the coleslaw mix and reserved pork mixture. Mix it all together.
- Lay out one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the pork mixture on the egg roll paper and fold the 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 the egg rolls into the heated oil and fry, turning occasionally, until golden brown. Remove from the oil and drain on paper towels or a rack.
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