Is It Egg Roll Or Eggroll Recipes

BEST EGG ROLLS

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.

EGG ROLLS

Steps:

• In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
• In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
• Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
• In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
• Combine all ingredients in a bowl.
• Wine Suggestion: Beringer White Zinfandel

EGG ROLLS

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.

IS IT EGG ROLL OR EGGROLL?

Steps:

• Brown the meat in a large pan.
• Add onion, garlic, ginger, carrots and some salt and pepper halfway through.
• Remove from heat when carrots are tender.
• Stir in cabbage and bean sprouts, this will help cool the mixture down.
• Taste it now and see if it needs any more salt, good huh.
• Drain this mixture VERY WELL, moisture is you enemy in this recipe.
• I put it in a colander with a plate on top and a weight.
• It will look like there are more veggies than meat, that is a good thing.
• Blot it with a paper towel, it does not have to be bone dry, just not puddling and it needs to be cool before rolling.
• We are almost there, have a glass of wine while you are waiting for it to cool!
• Stir occasionally in the colander to get the hiding moisture.
• Lay the wrapper so that one point is towards you.
• Put about about 3 tablespoons of mixture across the wrapper.
• Here is where I add a bit of cilantro, green onion, chopped hot pepper.
• Fold the point that is pointing at you up over the mixture.
• Now fold the corner on the right over that, now the point on the left and begin to roll till you get to the end.
• Moisten the last point and finish the roll.
• Freeze these individually on a cookie sheet covered with plastic wrap than put in freezer bags unless you are eating them right away.
• To cook them remove to a cookie sheet (do not thaw) and spray them with Pam, Bratty used garlic flavored and said it was good.
• Bake at 350 for about 10 minutes, turn over and spray again and bake another 10 to 15 minutes.
• They will not get all brown like fried ones but they will be crispy and delicious.

EASY EGG ROLLS

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.

EGG ROLL BOWL

Steps:

• Cook and stir sausage in a large skillet until browned, about 10 minutes. Drain excess grease.
• Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet; cook until coleslaw softens, about 8 minutes. Stir in lemon zest and cilantro; cook until flavors combine, about 2 minutes.