Sloppy Joe Egg Rolls Recipe By Tasty

Steps:

• Heat 3 quarts (2.8 L) of oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
• Heat the remaining tablespoon of vegetable oil in a large cast-iron skillet over high heat. Add the ground beef, 1 teaspoon of salt, and 1 teaspoon of pepper, and cook for 10 minutes, or until browned. Remove the beef from the pan, leaving the drippings behind, and set aside.
• In the same pan, cook the onion for 5 minutes, or until softened.
• Push the onions to one side of the pan, and add the green pepper to the other side. Cook for 5 minutes, or until softened.
• Return the ground beef to the pan. Add the remaining teaspoon of salt, remaining teaspoon of pepper, the oregano, brown sugar, garlic, Worcestershire sauce, and ketchup, and stir to combine. Add the tomato sauce and stir well.
• Lay an egg roll wrapper on a clean surface. Brush a ½ inch (1 cm) border all around with egg wash.
• Place two tablespoon filling of sloppy joe filling in the center of the egg roll wrapper. Fold one corner of the wrapper over the filling. Fold the sides over the folded corner. Continue rolling to seal the egg roll. Repeat with the rest of the wrappers and filling.
• Fry the egg rolls, about 2 at a time, for about 2 minutes on each side, until evenly golden brown. Set the fried egg rolls on the wire rack to drain, and let cool for 10 minutes.
• Serve warm with cheese dip.
• Enjoy!

Steps:

• Add the cream cheese, cheddar cheese, and Monterey Jack cheese, garlic powder, oregano, salt, and pepper to a bowl. Stir to combine. Add 1 tablespoon of water a time until the mixture is smooth enough to be a spreadable paste.
• Fill each jalapeño half with 1 tablespoon of the cheese mixture.
• Place a filled jalapeño on a wonton wrapper, fold over the side edges, then using the tip of your finger, wet the remaining edges of the wonton with water and continue to roll. Repeat with remaining jalapeños.
• In a large pot, heat oil to 350˚F (180˚F).
• Fry the egg rolls in small batches until golden brown and crispy.
• Transfer the egg rolls to a paper towel-lined plate.
• Enjoy!

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.
• Then, fold in the chopped shrimp and ground pork until just incorporated.
• 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!

Steps:

• Preheat oven to 350°F (180°C).
• In a saucepan over medium heat, add the ground beef and sprinkle with salt and pepper.
• Using a spoon, break up the meat and stir until browned.
• Add the onion and garlic and continue to cook until the onions are translucent.
• Add the ketchup, mustard, Worcestershire, and brown sugar.
• Stir until the meat is fully cooked and sauce is evenly combined. Set aside.
• Cut the dinner rolls in half and place the bottom half in a baking pan.
• Top with meat and sprinkle with cheese. Place the top of the rolls back on top.
• Brush the rolls with melted butter and sprinkle with sesame seeds.
• Bake for 10 minutes, or until rolls are toasted and cheese is melted.
• Cut into individual sliders.
• Enjoy!

Steps:

• In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
• Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.