Gerardo Greist: http://www.food.com/recipe/easy-egg-roll-154029
Emilie Santmyer: I have no recipes, but I am here any way, what would U gonna do??
Jonathon Labonne: Egg Roll Recipe - Cooking Chinese Egg RollsEgg rolls make a great snack, appetizer, or addition to a meal. (This recipe makes the thicker egg roll that is popular in western Chinese restaurants. Cantonese Spring Rolls and Mini Spring Rolls are a lighter, more authentic Chinese roll.)Need advice on how to keep egg rolls from coming out too dry or too soggy? Follow these simple tips for Turning Out the Perfect Egg Roll.INGREDIENTS:* 1 package egg roll wrappers (4 1/2" by 5 1/2")* Filling:* 1 pound fresh pork (or barbecued pork)* 1 medium onion (sliced)* 2 stalks celery, cut diagonally* 1/2 pound fresh mushrooms, sliced* 6 water chestnuts (fresh if possible), sliced* 1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise* 2 green onions, diced* 1 pound fresh bean sprouts* Pork Seasoning:! * 1 teaspoon soy sauce* 1 teaspoon oyster sauce* salt and pepper to taste* a bit (less than 1 teaspoon) cornstarch* Gravy:* 4 tablespoons water* 1 tablespoon cornstarch* 1/2 teaspoon soy sauce* 2 teaspoons oyster sauce* salt, pepper, accent (if desired) to taste* 2 tablespoons cornstarch mixed with 2 teaspoons cold water** 2 tablespoons oil for stir-frying* 2 to 4 cups oil for deep-fryingPREPARATION:Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes. While the pork is marinating, prepare the vegetables, and the gravy mixture. Heat the wok over medium-high to high heat.Sponsored LinksAdd the oil for stir-frying. When the oil is ready, add the celery and onion and stir-fry.Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean s! prouts. Check the seasoning while stir-frying the bean sprouts! and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to ! the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the egg rolls out, but if necessary, reheat them on low heat for 10 minutes on each side.Serve with Sweet and Sour Dipping Sauce.*If desired, instead of cornstarch and water you can substitute beaten egg or egg white.**Most recipes use the "envelope" method for wrapping. I prefer this method: not only is it easier to learn, but you can put more filling in each egg roll, and the rolls tend to be cri! spier. :) :)...Show more
Ha Wolski: Fruits are identified as ripe! ned flower ovaries which produce seeds.
Gennie Shauer: Easy Egg Rolls RecipeIngredients 1 pound ground beef, cooked and drained 1 package (14 ounces) coleslaw mix 2 tablespoons soy sauce 1/2 teaspoon garlic powder 1/4 teaspoon ground ginger Onion powder to taste 40 egg roll wrappers 1 tablespoon all-purpose flour Vegetable oil for fryingDirections 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. Yield: 40 egg rolls.http://www.tasteofhome.com/Recipes/Easy-Egg-Rolls*********! ********************************Easy Egg RollsIngredients 1 pound hot ground pork sausage 1 1/2 tablespoons grated fresh ginger 2 garlic cloves, pressed 1 (10-oz.) bag shredded coleslaw mix 1 (16-oz.) package egg roll wrappers Vegetable oil Dipping sauce (optional)Preparation 1. Cook sausage in a large nonstick skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain excess grease, and pat dry with paper towels, if necessary. Return sausage to skillet. Stir in ginger and garlic; cook 1 minute. Add coleslaw mix, and cook, stirring occasionally, 3 minutes or until coleslaw mix is tender; let stand 30 minutes. 2. Spoon 1/4 cup sausage mixture in center of each egg roll wrapper. Fold top corner of each wrapper over filling; fold left and right corners over filling. Lightly brush remaining corner with water; tightly roll filled end toward remaining corner, and gently press to seal. 3. Pour vegetable oil to a depth of ! 2 inches into a wok or Dutch oven; heat to 375°. Fry, in batches, 2 to! 3 minutes or until golden, turning once; drain on paper towels. Serve with dipping sauce, if desired. Note: Egg rolls can be assembled up to a day ahead. Place them in a single layer on a baking sheet, cover tightly with plastic wrap, and chill. Fry according to recipe instructions. Don't fry them ahead of time or fry and freeze. We weren't happy with the results.http://www.myrecipes.com/recipe/easy-egg-rolls-100......Show more
Miguel Densley: This recipe is delicious. Egg Roll Wrappers - Chinese Pancakes Prep Time: 1 hours, 00 minutes Cook Time: 30 minutes Ingredients: 1/2 teaspoon salt 1 cup all-purpose flour 2 eggs, lightly beaten 1/2 cup water, or as needed Vegetable oil, as needed Preparation: Stir the salt into the flour. Add the lightly beaten eggs. Slowly add the water, stirring continously until you have a smooth, thin batter. If the batter is too dry, add 1 or 2 more tablespoons of water. Let the batter rest for 1 hour. Heat a frying pan on medium low he! at. Wipe a small amount of oil over the pan, removing any excess but making sure the pan is evenly covered. Turn the heat down to low. Add 2 heaping tablespoons of batter into the middle of the pan. Immediately begin smoothing the batter out to form a circle approximately six inches in diameter. Use a spatula to remove the wrapper from the pan as soon as the bottom is cooked and the edges begin to curl slightly (less than one minute). Drain on paper towels. Continue with the rest of the batter, cleaning out the pan as needed. Cool or refrigerate or freeze the egg roll wrappers until ready to use. Thaw before using....Show more
Hipolito Rightmire: eatformula
Ronny Nowzari: http://momyfoods.blogspot.com/
Donte Schoenhals: Hi, I like egg roll recipes also check out Easy Low Sodium Recipes - Egg Roll Recipe included http://www.amazon.com/dp/B00H0OGCEW
