EGG ROLLS
These egg rolls are filled with a filling of ground chicken and vegetables and deep fried till crispy and golden brown. Serve them with a sweet chilli dipping sauce for a fantastic appetizer!
Provided by Richa Gupta
Categories Appetizer
Time 30m
Number Of Ingredients 13
Steps:
- Heat oil in a pan and stir fry garlic, ginger, celery till fragrant. Add the coleslaw mix and cook till the cabbage is wilted.
- Add the ground chicken, oyster sauce, soy sauce, sesame oil and sriracha. Stir fry the chicken while breaking it up for 3-4 minutes. Once the chicken is cooked and there is no liquid left in the pan, stir in the green onions and turn off the flame.
- To wrap the egg rolls, place the egg roll wrapper so that one corner is towards you. Place a tablespoon of filling in the bottom half (towards you) and wrap that corner over the filling. turn both sides over the wrapper and then continue rolling away from you (like a burrito), till you reach the end. Seal the edges with some water or a beaten egg. Repeat till all the wrappers are made.
- Heat oil in a pan (about 2 inches) till it's 350C. Fry 4-5 egg rolls at a time till they are crisp and golden brown. Serve hot with sweet chilli dipping sauce.
Nutrition Facts : Calories 192 kcal, Carbohydrate 19 g, Protein 10 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 35 mg, Sodium 655 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY EGG ROLLS
I've always loved egg rolls, but every recipe I saw seemed too complicated. So I decided to start with a packaged coleslaw mix. Now I can make these yummy treats at a moment's notice.-Samantha Dunn, Leesville, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 40 egg rolls.
Number Of Ingredients 9
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.
Nutrition Facts :
EASY EGG ROLL RECIPE
Looking for a go-to egg roll recipe? This Easy Egg Roll Recipe is simple and will rival the egg rolls from your local take out restaurant.
Provided by Deborah Harroun
Categories Appetizer
Time 35m
Number Of Ingredients 8
Steps:
- In a medium skillet over medium heat, cook the pork, breaking it up as it cooks. When it is halfway cooked, sprinkle the ground ginger and garlic powder over the pork and stir to coat the meat evenly. Continue to cook until the pork is no longer pink. Set aside.
- In another large heavy pot, heat oil to 375ºF or medium high heat. While the oil is heating, combine the flour and water in a bowl until they form a paste. In a separate bowl, combine the coleslaw mix and reserved pork mixture. Mix it all together.
- Lay out one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the pork mixture on the egg roll paper and fold the 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 the egg rolls into the heated oil and fry, turning occasionally, until golden brown. Remove from the oil and drain on paper towels or a rack.
Nutrition Facts : ServingSize 1 egg roll, Calories 271 calories, Sugar 3 g, Sodium 427 mg, Fat 18 g, SaturatedFat 4 g, UnsaturatedFat 7 g, TransFat 0 g, Carbohydrate 18 g, Fiber 1 g, Protein 9 g, Cholesterol 33 mg
BAKED VEGETABLE EGG ROLLS
This unique-and easy!-spin on classic egg rolls was inspired by Valerie's love of Indonesian flavors. They are full of vegetables, making them a perfect healthy main course or appetizer.
Provided by Valerie Bertinelli
Categories appetizer
Time 1h30m
Yield 16 egg rolls
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
- Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
- Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
- Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
- Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
- Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
- Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
- Allow to cool for 5 minutes before serving.
SUPER DOOPER EASY EGG ROLLS
This is the easiest recipe for egg rolls you will ever had. They are delicious and you can add things if you want.
Provided by Shon Marie
Categories Vegetable
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Brown hamburger, can substitute any ground meat, add the soy sauce while browning. Drain off excess fat, set aside. Brush egg roll wrapper with egg white. Place a spoon full of slaw in the middle of wrapper add a spoon of hamburger and a pinch of salt I actually use accent salt. Wrap up according to directions. Place finished egg rolls on plate while you finish rolling all egg rolls. I fry mine is a skillet with a little bit of olive oil. Just enough to brown on all sides or bake at 375 for 20 minutes or until golden brown.
Nutrition Facts : Calories 196.2, Fat 5.7, SaturatedFat 2.1, Cholesterol 33.3, Sodium 1131, Carbohydrate 21.3, Fiber 1.6, Sugar 1.7, Protein 14.3
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.
SUPER EASY EGG ROLLS
I was looking at another recipe and didn't have the right ingredients, so I made mine up as I went. Worked out perfect.
Provided by lunchlady685
Categories Vegetable
Time 50m
Yield 18 serving(s)
Number Of Ingredients 17
Steps:
- (note: shredding to fine will result in mushy texture) With a small food processor shred the pork, celery, radishes, and scallions together.
- Put in big bowl.
- Rinse the water chestnuts and shrimp in cold water before using.
- Then shred the water chestnuts and shrimp.
- Put with pork mix.
- Then the shred the cabbage and carrots together to make 2 cups of mix.
- Put in with the pork mix.
- Shred the bean sprouts on a quick pulse and add to mix.
- Add all your spices and stir and taste.
- If you think it needs something more (i. e. salt, garlic, whatever, season it to your taste.) Lay egg roll wrapper flat and put on a loose 1/3 cup of filling (don't pack it) in center and arrange it in a small log, fold sides over and start to roll.
- Place on greased cookie sheeat sides not touching.
- Brush tops of egg rolls lightly with oil and bake.
- Bake at 375 degree oven for 30 minutes.
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