COPYCAT TAKEOUT EGG ROLLS
Egg rolls are the quintessential Chinese takeout food. Here's our family's restaurant recipe-a 100% accurate, easy-to-follow egg roll recipe to make at home!
Provided by Bill
Categories Appetizers and Snacks
Time 2h
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
- Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!
- To wrap the egg rolls, take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. The wrapping method is similar to that of a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
- In a small pot, heat oil to 325 degrees. You don't need too much-just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.
- Cool slightly and serve! Freeze leftovers in freezer bags and reheat them in the oven at 350 degrees, until crispy.
Nutrition Facts : Calories 186 kcal, Carbohydrate 15 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 582 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SUSHI PARTY
This recipe includes everything you need for a sushi dinner party for about 10 people. It Includes California rolls, Boston Rolls, Lobster rolls, tempura eggplant and avocado rolls, pesto and egg rolls, and shrimp and asparagus rolls (we did not include any raw ingredients, since our people are a bit squeamish and reluctant to eat anything raw). Mix and match the fillings, as desired. Serve with pickled ginger, wasabi paste, and soy sauce.
Provided by Marcia
Categories Japanese Recipes
Time 3h30m
Yield 12
Number Of Ingredients 23
Steps:
- Bring water and rice to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes. Remove pot from heat and keep covered for 10 minutes.
- Stir 5 1/2 tablespoons rice vinegar, sugar, and salt together in a microwave-safe bowl; microwave until vinegar mixture is warmed, 30 to 45 seconds. Stir well. Add vinegar mixture to rice and toss thoroughly to coat each grain of rice; cool completely.
- Heat 1 teaspoon vegetable oil in a small skillet over medium heat; cook eggs in hot oil until firm, 3 to 5 minutes. Transfer eggs to a plate and cut into strips.
- Heat 1 tablespoon vegetable oil, sake, 1 tablespoon soy sauce, and sesame oil in a skillet over medium heat; fry eggplant in oil mixture until softened and lightly charred, 5 to 10 minutes. Transfer eggplant to a paper towel-lined plate.
- Mix carrot, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce together in a microwave-safe bowl; microwave until carrot is softened, 1 to 2 minutes. Drain.
- Bring a large pot of lightly salted water to a boil; add asparagus and cook until bright green, 2 to 3 minutes. Drain and immediately immerse asparagus in ice water for several minutes to stop the cooking process. Drain.
- Cut avocado into 8 slices and drizzle lemon juice over slices in a bowl.
- Lay nori sheets on a flat work surface, wet hands, and spread 3/4 to 1 cup rice onto each sheet. Press rice into a thin layer, leaving 1/2-inch exposed nori on 1 long side.
- For California rolls, layer crabmeat, avocado, cucumber, and carrot atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
- For eggplant and avocado rolls, layer eggplant and avocado atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
- For pesto and egg rolls, spread pesto in a thin strip along the edge opposite the uncovered edge and top with egg slices on 3 nori sheets.
- For shrimp and asparagus rolls, layer shrimp and asparagus atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
- Transfer 1 prepared nori to a bamboo sushi mat. Use the mat to roll the nori and rice around the filling toward the exposed nori edge, squeezing gently. Wet the exposed nori edge and seal the roll. Slice each roll into 8 pieces. Repeat with remaining prepared nori.
Nutrition Facts : Calories 516.1 calories, Carbohydrate 87.9 g, Cholesterol 44.5 mg, Fat 12.4 g, Fiber 6.1 g, Protein 12.5 g, SaturatedFat 2.6 g, Sodium 1738.2 mg, Sugar 9.5 g
VEGETARIAN NORI ROLLS
Delicious nori rolls that look great too. Even people who haven't eaten Japanese before liked these. Impress your friends!
Provided by Anne Buchanan
Categories Appetizers and Snacks Wraps and Rolls
Time 2h
Yield 5
Number Of Ingredients 11
Steps:
- In a large saucepan cover rice with water and let stand for 30 minutes.
- In a shallow dish combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
- Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.
- Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
- Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening with water the 1/2 inch at the top. Repeat with remaining ingredients. Slice with a serrated knife into 1 inch thick slices.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 53.6 g, Fat 4.8 g, Fiber 3.9 g, Protein 8.1 g, SaturatedFat 0.7 g, Sodium 734.2 mg, Sugar 3.3 g
BEST EGG ROLLS
These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.
Provided by Angela Hamilton
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g
EGG AND NORI ROLLS (TOMAGO)
These are so pretty with spirals of black and pale yellow. From The Book of Appetizers. I've made this twice now. I think the amount of egg needs to be doubled (see photo). Makes more like 6-8 servings, not 12. I've kept the recipe as written.
Provided by dicentra
Categories Lunch/Snacks
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Toast each sheet of nori until crisp by running it over a gas flame or electric element set on medium heat. Careful not to burn! Set aside.
- In a bowl, beat together eggs, salt and water.
- Heat a skillet on a medium heat; grease lightly. Set 1 teaspoon egg mixture aside.
- Use remaining eggs to make 4 thin omelets. Trim nori sheets to the same size as omelets.
- Place omelet, uncooked side up, on a bamboo mat. Top with 1 sheet of nori.
- Continue stacking omelets and nori until all are used.
- Roll up omelet-nori stack in mat to make a tight, compact cylinder; seal seam with reserved egg.
- Let stand until cold. Remove bamboo mat; cut roll in 12 chunks.
Nutrition Facts : Calories 18.4, Fat 1.2, SaturatedFat 0.4, Cholesterol 52.9, Sodium 30.4, Carbohydrate 0.1, Sugar 0.1, Protein 1.6
NORI ROLLS
Steps:
- In a deep, wide dish or pie plate, combine the soy sauce, honey, garlic and ginger. Add the tofu and let it marinate for at least an hour, turning it over half way through.
- Cook the rice according to the package. In a large glass or ceramic bowl, combine the rice vinegar and sugar. Add the hot rice in fourths, stirring the mixture well after each addition. Stir in the scallions and sesame seeds, mix well.
- For each roll, place a sheet of nori on a piece of wax paper so that the bottom edge of the nori lies along the bottom edge of the paper. Moisten your hands with cold water and place a handful of rice in the center of the nori, spread it out in a thin layer to fill the sheet evenly. Add more rice if necessary. Place 2 strips of tofu across the center of the nori, so they run the entire width of the sheet. Place a portion of the carrots on top of the tofu, some spinach over that, finishing with some sprouts (use about a fifth of each filling ingredient). Start rolling the nori from the bottom by gripping the nori and the wax paper, and using the paper to help you make a tight roll.
- Let the nori rest, seam side down, while you repeat the remaining procedure with the remaining rice and nori. You should have 5 rolls. To serve, wet the blade of a serrated knife and cut rolls into rounds about an inch thick. Serve at room temperature.
EGG AND NORI ROLLS
This recipe is so easy and you can use many different fillings of your choosing. Kids love it! Recipe by Kerrie Mullins
Provided by limecat
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the soy sauce, wasabi and 60ml (1/4 cup) of the water in a small bowl until well combined. Cover and set aside until serving.
- Crack the eggs into a large jug and add the remaining water. Add salt and use a fork to whisk until well combined.
- Heat 1 tsp of the butter in a 20cm non-stick frying pan over medium-high heat until foaming. Pour a quarter of egg mixture into pan and tilt pan until mixture covers base. As omelette begins to set, lift edge so uncooked egg runs underneath. Cook, uncovered, for 2 minutes or until omelette is set. Slide onto a large plate and cover loosely with foil to keep warm. Repeat in 3 more batches with remaining butter and egg mixture.
- Place the omelettes in a single layer on a clean surface. Top each with 1 nori sheet. Divide carrot, celery and snow pea sprouts among nori sheets, placing down the centre. Roll the omelette up tightly. Trim edges and cut the rolls in half.
- Arrange on a serving plate and serve with the wasabi mixture.
Nutrition Facts : Calories 189.6, Fat 12.9, SaturatedFat 4.9, Cholesterol 430.6, Sodium 980.5, Carbohydrate 3.6, Fiber 0.9, Sugar 2.1, Protein 14.3
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- Preheat oven to 350°F (180°C). Line rimmed 15 x 10-in. (38 x 25-cm) baking sheet with parchment paper with overhanging sides.
- Whisk together eggs, milk, salt and pepper. (Note: For a flavour twist, whisk a pinch each of ground ginger, garlic powder and cayenne pepper into egg mixture.) Pour egg mixture onto prepared baking sheet. Bake 8 to 10 min., until eggs are completely puffed and set. Place baking sheet on rack to cool about 10 min.
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- Preheat oven to 350°F (180°C). Line rimmed 15 x 10-in. (38 x 25-cm) baking sheet with parchment paper with overhanging sides.
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