Azumaya Egg Rolls Recipes

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.

CHINESE EGG ROLLS

Steps:

• Brown pork with ginger and garlic in pan; drain any grease.
• Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
• In large bowl combine cabbage mix and green onions.
• Pour hot meat over vegetables and stir well. Let cool slightly.
• Lay wrap in front of you so that it looks like a diamond.
• Place 3 tablespoons pork filling in center of egg roll wrapper.
• Fold bottom point up over filling and roll once.
• Fold in right and left points.
• Brush beaten egg on top point.
• Finish rolling.
• Set aside and repeat with remaining filling.
• Heat 2-3 inches oil in large frying pan to very hot (350ºF).
• Fry a few egg rolls in pan at a time, 2-3 minutes per side.
• Drain on paper towels.
• Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

CHICKEN VEGETABLE EGG ROLLS W/ PEANUT HOISIN DIP

Steps:

• Heat a skillet over medium-high heat. Add the oil and then add the garlic and optional ginger. Cook for about 1 minute or until lightly browned. Add the ground chicken, soy sauce, sesame seed oil, salt and pepper. Cook for 1-2 minutes or until the chicken is lightly browned.
• Add the cabbage, carrots, and green onions. Cook for another 1-2 minutes or until the vegetables soften. Stir in the egg and cook for another 30 seconds. Remove from heat, place the cooked filling in a colander to drain excess juices and allow to cool.
• While the chicken filling is cooling, make the dip. In bowl, combine all ingredients (hoisin, peanut butter, hot sauce, sesame oil, water, and rice vinegar) and whisk together. If you are making a very large batch, you can use a blender by blending all the ingredients together. But make sure you add enough water because some brands of hoisin are very thick.
• Using egg roll wrappers or spring roll wrappers, add about 1-2 Tablespoons of chicken filling to each wrapper (depending on the size of the wrapper) Tuck and roll the wrapper around the filling (watch the video and look at the photos in the post above to see how to roll even and tight rolls).
• Brush the top corner of the wrapper with water or beaten egg to help seal the wrapper end, and then finish rolling the egg roll. Repeat for all the egg rolls.
• Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 350°F.
• Slowly add rolls to frying pan, but do not crowd them because they will stick together if placed too close. Fry each side of egg roll for about 3 minutes or until all sides are crisp and brown.
• Blot on paper towel to remove excess oil. Serve warm with hoisin-peanut dip. You can also wrap these chicken vegetable egg rolls in lettuce and eat them as lettuce egg roll wraps!

CHICKEN EGG ROLL

Steps:

• Gather the ingredients.
• Pat chicken breast dry, cutting off any fat. Cut into thin strips. Add soy sauce, salt and pepper, and cornstarch. Marinate the chicken for 15 minutes.
• In a small bowl, mix together 1 tablespoon water with 1 teaspoon cornstarch and set aside. Mix remaining 2 tablespoons water with oyster sauce, soy sauce, and sugar. Set aside.
• Wash and prepare vegetables.
• Heat wok and add 2 tablespoons oil. Add chicken and stir-fry until it changes color and is 80 percent cooked. Remove from wok.
• Clean out wok and add 2 tablespoons oil. Add minced garlic and stir until aromatic, about 15 seconds. Add celery and chopped onion. Stir-fry until onion is beginning to brown, and then add bell pepper , mushrooms, and bean sprouts. Add a bit of salt and/or sugar to bean sprouts , if desired. Stir in green onion.
• Add chicken back into wok. Push everything up to side and add oyster sauce and water mixture in middle.
• Give cornstarch and water mixture a quick stir and add to sauce, stirring quickly to thicken. Mix the sauce with chicken and vegetables. Remove from heat and cool.
• Heat oil for deep-frying to 375 F. While waiting for oil to heat, prepare egg rolls.
• Lay an egg roll wrapper out in front of you. Place 3 to 4 tablespoons of the filling in middle, spreading it out so it doesn't bunch up, but not going right to the edges of the wrapper. Dip finger in mixture of 2 tablespoons cornstarch and 1 tablespoon water. Wet 3 edges of wrapper, excluding bottom edge that is closest to you. Lift bottom of wrapper over filling and tuck it in. Fold in sides, pressing down to stick, and roll up egg roll the remainder of the way. Press down top edge to seal.
• Carefully add egg rolls into hot oil, 1 or 2 at a time, and deep-fry until they turn golden brown . Remove and drain on paper towels. Serve with Sweet and Sour sauce and/or hot mustard for dipping.

EGG ROLLS

Steps:

• Add the chicken, ginger and garlic to a large skillet on medium heat and cook until fully cooked through, about 4-5 minutes.
• Remove the chicken and add in the vegetable oil, cabbage, mushrooms and carrots and cook for 3-4 minutes until wilted, turn the heat off, add the chicken back in and mix well then let cool for 10 minutes before adding to the wrappers.
• To each wrapper add 1/4 cup of the cooled filling, with a wet finger wipe water along the edges, fold in the sides and roll the egg roll closed.
• When ready to fry add 3 inches of vegetable oil to a large dutch oven and heat to 375 degrees, then fry until golden brown (the inside is cooked, you only need to brown the outsides) then cool on a cooling rack.

EGG ROLLS

Steps:

• 1. GROUND PORK PREP: Combine ingredients for the ground pork and mix well in a medium bowl. Let rest for 15 minutes.
• 2. VEGETABLE PREP: Very thinly slice the soaked mushrooms, then finely chop them. Or food process them by pulsing a few times.
• 3. Heat a wok or large saute pan over medium-high heat. Add cooking oil, then add pork and stir-fry until no longer pink, about 3 minutes.
• 4. Reduce heat to medium and push the pork to the side of the pan. Add the vegetables - garlic, ginger, cabbage, carrots, mushrooms and stir-fry for about 2 minutes, just until vegetables are softened. Move to the side as much as you can, tilt pan so juices run to one side, and add the mung bean thread noodles. Cut them into pieces with poultry shears for easier handling, and stir-fry all ingredients another 2-3 minutes.
• 5. Add the remaining cooking ingredients except sesame oil and stir-fry for another minute. Add sesame oil, stir, then turn off heat. Remove from wok or pan using a slotted spoon and place ingredients in a shallow pan - you want to leave the juices in the pan. Allow filling to cool.
• 6. WRAPPING PREP: While waiting for the filling to cool, carefully separate thawed sheets of egg roll wrappers by peeling them, starting at one corner and working your way across. Stack them in a pile and keep covered with plastic wrap until ready to wrap.
• 7. WRAPPING: Have wrappers, beaten egg in a dish, a tablespoon, the cooled filling, and a baking pan or cookie sheet ready. Take one wrapper, and starting about 2 inches from one corner, scoop up a heaping tablespoon of filling and gently spread it diagonally at one end of the wrapper. Take the corner and fold it over the filling, tucking the corner in, and then fold over until you are at about the halfway point. Take both ends of the wrapper and fold them inwards (about 2 inches from each end) towards the center of the egg roll. Continue folding towards the corner. Just before you get to the corner, dab some egg wash along the corner edges, then finish rolling. Place on the pan.
• 8. Your egg roll should measure about 1-1/2 inches in diameter. Repeat wrapping process until all filling is used up.
• 9. FRYING: Heat oil in a deep pot or fryer to 350-360°F. Gently place 4-6 egg rolls into the fryer and fry, turning occasionally, until golden brown, about 1-1/2 minutes. Place on a wire rack to drain and cool.
• 10. Serve warm with your favorite sweet & sour dipping sauce.

FILIPINO TURON - FRIED BANANA EGG ROLLS RECIPE - (4.2/5)

Steps:

• Slice each banana in half, then cut each piece into quarters. Lay out one egg roll wrapper on a clean surface. Place a banana piece on wrapper near bottom edge and sprinkle about a teaspoon of sugar on top. Roll sugared banana in wrapper once, then turn in edges and keep rolling. Seal the opposite edge with water. Deep fry at 350°F until golden brown, about 3-5 minutes on each side. Drain on paper towels.

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.

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.

AZUMAYA EGG ROLLS

Steps:

• Stir fry meat & ginger in a wide skillet over high heat until lightly browned, 2-3 minutes.
• Add cabbage, bean sprouts, carrot & green onions; cook 2 minutes.
• Stir in oyster sauce and season with black pepper.
• Remove from heat & let mixture cool.
• Use 2 tablespoons for each egg roll.
• To Wrap: place filling diagonally on wrapper, fold corner over filling, roll roughly half-way to cover filling, fold up both sides roughly against filling; moisten ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.
• Deep fry in oil (it says 350, if you use an electric wok), I do it in a cast iron skillet on the stove.
• Fry 2-3 minutes, turning occasionally, until golden brown.
• Drain on paper towels.
• Serve warm with sweet & sour sauce.