Egg Roll Skillet Recipes

EGG ROLL CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Heat 12-inch skillet over medium-high heat. Add pork, gingerroot and garlic; cook 8 to 10 minutes, stirring to break up chunks, until no pink remains; drain, and return to skillet over medium heat. Stir in coleslaw mix, pea pods, shredded carrot, 1/4 cup of the green onions, 1/4 cup of the teriyaki glaze, and the soy sauce; carefully toss with tongs until blended. Remove from heat, and place in large bowl.
• Meanwhile, in 4-quart saucepan, heat broth and Sriracha sauce to simmering. Add rice stick noodles; reduce heat to low, and cover. Note that noodles will not be completely immersed in liquid. Cook 2 minutes; stir to moisten noodles. Cover and cook 2 minutes longer; remove from heat, and let noodles stand 1 to 2 minutes, stirring occasionally, until all of the liquid is absorbed. Add noodles to bowl with pork mixture; toss gently with tongs until completely mixed. Spoon mixture into baking dish; cover with foil.
• Bake 20 to 22 minutes or until heated to 165°F in center of casserole. Drizzle with remaining teriyaki glaze; top with remaining green onions and the chow mein noodles.

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.

EGG ROLL SKILLET

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Add green onions, ginger, and garlic; cook for 5 minutes. Add chicken and soy sauce. Cook until chicken browns on both sides, about 12 minutes.
• Reduce heat to medium-low. Add coleslaw mix, shrimp, and water; stir until coleslaw is wilted and shrimp is heated through, 5 to 6 minutes. Drizzle sesame oil on top. Serve sweet and sour sauce alongside.

UNSTUFFED EGG ROLL SKILLET

Steps:

• Heat oven to 375°F.
• Cut wonton wrappers in half, then cut each piece crosswise into 1/4-inch-wide strips. Spread onto rimmed baking sheet sprayed with cooking spray; spray lightly with additional cooking spray.
• Bake 3 to 4 min. or until crisp and lightly browned. Cool.
• Meanwhile, cook turkey in large skillet sprayed with cooking spray on medium heat until done, stirring frequently. Add coleslaw blend; mix well. Cook 2 to 3 min. or just until wilted, stirring frequently. Stir in dressing and soy sauce.
• Top turkey mixture with onions and wonton strips before serving.

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.