TSAI FAMILY EGG ROLLS WITH SWEET AND SOUR SAUCE AND SPICY MUSTARD
Steps:
- Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Add the pork and stir-fry until just cooked through, about 3 to 5 minutes. Add the cabbage, bamboo shoots, soy sauce, mushrooms, wine and cook until soft, about 3 minutes. Add the cornstarch slurry. Season, to taste, with salt and pepper. Transfer the filling mixture to a medium bowl and add the scallions and the bean threads to the cooled mixture. Sir to blend.
- Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this allows the egg to set. Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes.
- Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over high heat. Add the egg rolls 4 to 6 at a time and fry them until light golden, turning as needed, about 5 minutes.
- Remove them with a slotted spoon and drain on paper towels. Fry again at 350 degrees (until golden) just before serving for extra crispiness.
- To Serve: Place a spoonful of the Sweet and Sour Sauce in the middle of a serving plate. Slice the rolls on the diagonal and arrange 3 of them around the sauce. Drizzle the spicy mustard around the outside of the plate and serve.
- In a saucepan over medium high heat, add the vinegar, soy sauce, wine, pineapple juice, and sugar. Bring to a boil and then reduce the heat to medium. Add the chile flakes, pineapple, mango, peppers, and cornstarch, and let simmer for 2 minutes. Serve hot.
- In a small bowl, whisk together the mustards, and sugar until a smooth paste is formed.
QUICK EGG ROLL DIPPING SAUCE
Beat the flavor of the 'included sauce' (usually not too hard) with this quick and easy dipping sauce that only requires a few Asian ingredients! If you want to make this into a teriyaki, just add a bit of brown sugar (2 tbsp) and then cook it over low heat, adding a tablespoon of cornstarch for a thicker, glossier glaze-type sauce.
Provided by Danickstr
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and onion powder until smooth. Distribute in small dipping dishes.
Nutrition Facts : Calories 11.3 calories, Carbohydrate 1.7 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.9 g, Sodium 676.8 mg, Sugar 0.4 g
HOMEMADE MOCK TIGER SAUCE SUBSTITUTE
Make and share this Homemade Mock Tiger Sauce Substitute recipe from Food.com.
Provided by Molly53
Categories Peppers
Time 40m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Place items in nonreactive stockpot.
- Cover, bring to a brisk boil for three minutes.
- Reduce heat and simmer for an additional 20 minutes.
- Let cool slightly and process in stages in a blender.
- Cool and bottle.
SPICY TIGER SAUCE EGG ROLLS
I made these a couple of Superbowls ago and now they are a standard fare.
Provided by Theresa K @Teekay
Categories Other Snacks
Number Of Ingredients 11
Steps:
- I used a food processor in order to get a fine texture of the head of cabbage, onions, garlic, carrots, and salt and pepper. Cook all in frying pan with a small bit of oil, until cabbage is tender and onions and carrots are caramelizing.
- Add in sliced mushrooms and the beansprouts. Mix well and let cool enough to handle. Mix in the tiger sauce.
- Layout the eggroll wrappers and place a small amount (about a tablespoon or so depending how thin you want them to be)in one corner of the wrapper. Roll diagonally and half way through, tuck the ends in and continue wrapping. Adhere the last flap with a tiny bit of water on the edge and press firm.
- Place in hot (400 degrees) oil, seam side down. Cook until golden, turning as need. Drain in a colander instead of paper napkins to keep crispy and not to turn soggy. Serve as is or with Chinese mustard.
SPICY SOUTHWEST EGG ROLLS
I started out making a southwest eggroll recipe that's on Zaar, but I left out a lot and added a lot and basically changed the whole thing, so here's my version :) *Note: I bake these, but they certainly could be fried in oil also.
Provided by newspapergal
Categories Lunch/Snacks
Time 1h
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Add 1 Tbsp vegetable oil to small skillet; preheat to medium-low. In a small bowl, combine chili powder, cumin, garlic powder & salt.
- Rub seasonings mixture onto both sides of both chicken breasts; add chicken breasts to small skillet and cook 7-10 minutes, depending on thickness of your breast - until done, turning at least once.
- While chicken is cooking, dice your vegetables.
- Once chicken is done, remove from heat; set aside.
- Heat 1 Tbsp vegetable oil in large skillet; add diced red bell pepper, diced onion, minced garlic cloves and jalapenos to oil; saute until veggies are soft.
- Once chicken is cool enough to handle, slice into small cubes and add to vegetable mixture.
- Stir in frozen corn and black beans; mix thoroughly. Add cayenne now if you want.
- Turn heat to low, and slowly add cheese. Once cheese has melted, remove skillet from heat.
- To assemble eggrolls:.
- Place eggroll wrappers so that the points are facing north/south. Place about 1 1/2 Tbsp of chicken/veggie mixture into center of wrapper. Spread it out log-shaped from side to side, leaving about 1 inch of the wrapper on each side.
- Fold bottom point over mixture, then fold in each side. Then roll eggroll up remaining wrapper. I usually seal the final point with a brush of water.
- Repeat with each eggroll wrapper.
- When all the eggrolls are wrapped, freeze in a single layer for at least 4 hours and up to 2 months.
- To cook, place frozen eggrolls on a cookie sheet, and bake at 375 degrees for 13-16 minutes.
- I like to dip these in a spicy avocado sauce or salsa.
Nutrition Facts : Calories 234.4, Fat 10.5, SaturatedFat 4.8, Cholesterol 35, Sodium 354, Carbohydrate 22.2, Fiber 1.4, Sugar 0.7, Protein 12.6
SWEET & SPICY EGG ROLL SAUCE
Made this one day I had a hankering for egg rolls. It hit the spot. I usually vary the amount of sriracha depending on whether or not my son is eating it too. He hates spicy, but I love it so I add more than the suggested.
Provided by lobquin
Categories Sauces
Time 5m
Yield 1/4 cup, 1 serving(s)
Number Of Ingredients 6
Steps:
- Warm apricot preserves if needed.
- Mix all together.
- Eat.
Nutrition Facts : Calories 166.8, Fat 1.4, SaturatedFat 0.2, Sodium 359.8, Carbohydrate 41, Fiber 1, Sugar 26.2, Protein 1.4
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