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
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.
HEALTHIER-THAN-EGG ROLLS
Frying anything at home is a little intimidating for me, but I love egg rolls. With this recipe, I've figured out a way to get the best part of the eggroll-without the mess. If you prefer a traditional egg rolls made with wrappers, you can use this as the filling! -Sue Mitchell, Leakey, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, cook and crumble chicken with mushrooms, onion, garlic and ginger over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in soy sauce., Add coleslaw mix; cook and stir until wilted, 3-4 minutes. Stir in sesame oil. Serve with rice and sweet-and-sour sauce. If desired, top with wonton strips.
Nutrition Facts : Calories 451 calories, Fat 11g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 591mg sodium, Carbohydrate 58g carbohydrate (13g sugars, Fiber 6g fiber), Protein 30g protein.
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.
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
TEX-MEX EGG ROLLS WITH CREAMY CILANTRO DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 28 egg rolls
Number Of Ingredients 19
Steps:
- Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
- Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
- Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
- Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.
- Process first 5 ingredients in a food processor until smooth. Garnish, if desired. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.
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
TEXAS EGGROLLS
We can't make enough
Provided by Janice Eubank
Categories Other Appetizers
Time 1h30m
Number Of Ingredients 5
Steps:
- 1. remove stem and seeds from jalapeno. dice into small pieces. Stir into cream cheese
- 2. take a wrapper and place 2 Tbs of cream cheese filling at base and roll per package instructions secure with a tooth pick
- 3. heat oil in a large frying pan. start with 1 adn1/2 inches of oil. heat to 350 brown each egg roll turning once. drain and store in 200 degree oven until all are fryed
- 4. Optional to remove toothpicks serve with spicy jelly
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