EGG ROLLS
This egg roll recipe is truly a family favorite. My husband, Doug, makes them often for family meals and my sister serves them every Tuesday night at the restaurant she owns. Feel free to use sausage if you like food with a little more kick. -Donna Frandsen, Cohasset, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield 14 egg rolls.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 238 calories, Fat 14g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 558mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
HMONG EGG ROLLS
These egg rolls are very yummy. I got the recipe from a very good friend who is Hmong. But it's hard for me to write the recipe down because a lot of the Hmong folk have it in their head. Unfortunately so do I.: )
Provided by nyob zoo
Categories Pork
Time 40m
Yield 25 egg rolls
Number Of Ingredients 21
Steps:
- Soak noodles in very hot water for 10 minutes.
- Drain.
- Rinse with cold water.
- Cut into 3-inch lengths; set aside.
- Chop green and yellow onions and cilantro (also, cabbage and carrots if not going with the packaged coleslaw).
- Mix all ingredients together.
- Heat oil (med high heat).
- Peel rice skin wraps apart, put about 1/2 cup mix on egg roll wrap.
- Roll it up.
- Seal with egg.
- Cook for about 10 minutes.
PROVENCAL SALMON
Recipe courtesy Wolfgang Puck, Modern French Cooking. Found on Food Network, posting for ZWT. Marinating overnight is not included in prep/cook times.
Provided by AZPARZYCH
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Court Bouillon:.
- Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan.
- Add the remaining ingredients and bring to a boil. Boil for 20 minutes
- Yield: Makes about 2 quarts
- Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon rind, chives, and tarragon. Season with salt and pepper to taste. Let marinate overnight, unrefrigerated.
- Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.
- Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes.
- To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink.
- To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.
NEI MONGOL EGG ROLLS
This recipe comes from the mind of Wolfgang Puck. Time listed does not include 2 hours marinating time.
Provided by Member 610488
Categories Lamb/Sheep
Time 50m
Yield 10 serving(s)
Number Of Ingredients 29
Steps:
- Combine the sugar, soy, garlic, cornstarch, and orange zest in a large bowl. Add the lamb and mix well. Cover and refrigerate for at least 1 to 2 hours.
- Heat a wok over high heat. When the wok is hot, add 2 tablespoons of the peanut oil and heat until just smoking. Add the ginger, garlic, green onions, and red pepper flakes and stir-fry until fragrant, around 30 seconds.
- Add the lamb and stir-fry until well browned, about 5 minutes. Sprinkle with the rice wine and bring to a simmer. Stir in the cornstarch mixture and bring to a simmer to thicken. Remove from the heat and set aside to cool.
- Drain the rice noodles and roughly chop. Set aside. Wipe out the wok and heat over high heat. Add the remaining 2 tablespoons peanut oil and heat until just smoking. Add the mushrooms, onion, carrot, and bell pepper and stir-fry until the vegetables just begin to soften, but still have some crunch, about 3 minutes. Season with salt and pepper, to taste. Remove the heat and cool.
- Combine the cooled vegetables, cooled lamb, reserved noodles, basil, sesame oil, and soy sauce and mix well.
- Place 1 egg roll wrapper on a flat surface in front of you with 1 point facing you so the wrapper is in a diamond shape. Make sure the unused wrappers are covered with a damp cloth. Brush all of the edges with egg wash.
- Place 1 to 2 tablespoons of the filling about 1/3 of the way up the wrapper. Fold the point over the filling. Fold in the sides and then roll up. Press to seal. Repeat with the remaining ingredients. If you are going to hold these for a while before frying, dust with cornstarch so they don't get soggy.
- Combine dipping sauce ingredients and chill.
- Preheat 3 inches of peanut oil in a deep pot to 360°F Fry the egg rolls, a few at a time, until golden brown on all sides, about 4 to 5 minutes. Drain on paper towels. Serve whole or cut in half diagonally. If you want the halved rolls to stand up, Cut a small piece off either end with a serrated knife to make a flat surface. Serve with Dipping sauce.
Nutrition Facts : Calories 358.4, Fat 18.6, SaturatedFat 6, Cholesterol 54.6, Sodium 336.7, Carbohydrate 34.1, Fiber 1.8, Sugar 6.9, Protein 12.6
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