TEXAS EGGROLLS
I discovered these at a steakhouse chain... and I've been obsessed with them ever since. They are so good! You can also use canned jalapeños instead of fresh ones.
Provided by Theresa Boyet
Categories Other Appetizers
Number Of Ingredients 7
Steps:
- 1. 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.
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
BAKED EGG ROLLS
These egg rolls are low in fat but the crispiness from baking will fool you into thinking they were fried! -Barbara Lierman, Lyons, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. , In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat., Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat., Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.
Nutrition Facts : Calories 146 calories, Fat 2g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
SOUTHWESTERN EGG ROLLS
These aren't traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of Southwestern-style ingredients, then deep fried until golden brown.
Provided by Jackie Smith
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 4h32m
Yield 5
Number Of Ingredients 16
Steps:
- Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
- Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
- Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
- Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
- Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
- In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 21.8 g, Cholesterol 28.8 mg, Fat 31.2 g, Fiber 2.6 g, Protein 13.6 g, SaturatedFat 7 g, Sodium 575.1 mg, Sugar 1.4 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
BBQ BRISKET EGG ROLLS
This is a great dish to make the Sunday after you've had brisket. You can buy the egg roll wrappers at Whole Foods or your local Asian market. If you have leftover brisket, you could have this dish on the table in less than an hour. You can also buy premade brisket at your favorite market.
Provided by JJ Johnson
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large bowl, combine the brisket and about 1/2 cup of the barbecue sauce. Make sure there is enough sauce to moisten the meat but not overly saturate it.
- Lay each egg roll wrapper flat on a clean, dry work surface. Evenly fill the center of each wrapper with about 2 tablespoons of the brisket mixture and 1 tablespoon of the cabbage. Leave a 1/2-inch border around the edges of the wrapper.
- Using your finger, moisten the top portion of the wrapper with water.
- Starting at the bottom, fold the lower portion of the wrapper over the brisket filling. Tuck in each of the sides, as you would wrap a burrito. Continue rolling up from the bottom. Press to seal the moistened wrapper edge to the roll. Turn over to keep the seal at the bottom.
- To bake the egg rolls: Preheat the oven to 350 degrees F.
- Heat 1/4 cup of the oil in a large sauté pan. Working in batches, brown the egg rolls, turning to cook them evenly in the hot oil, about 2 minutes per batch. Transfer them to a wire rack set over a baking sheet. Once all the egg rolls are browned, transfer the rack and baking sheet to the oven and bake for about 10 minutes, until heated through.
- To deep-fry the egg rolls: Fill a large Dutch oven halfway with oil and heat it to 350 degrees F. Working in batches of four, and returning the oil to 350 degrees F before each batch, fry the egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels.
- Serve the egg rolls with extra BBQ sauce on the side.
- Whisk together all the ingredients in a small saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes. Remove from the heat and let cool before using. Cover and refrigerate for up to 1 week. Makes 3 cups.
- Heat a large sauté pan over medium-high heat, then add the oil. When the oil is hot, add the onion and sauté to soften slightly, about 2 minutes. Stir in the ginger and chile. Cook for an additional 2 minutes.
- Add the cabbage and salt and pepper to taste and stir to combine. Reduce the heat to medium and sauté for 10 to 15 minutes, stirring occasionally and adding a touch of water if the pan is too dry. Cook until the cabbage is tender and begins to caramelize. Season to taste. Makes about 4 cups.
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