Egg Rolls No Fry Recipes

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 ROLLS (NO FRY!)

Steps:

• 1. Dice all ingredients ahead of time as specified.
• 2. Scramble turkey burger, adding the garlic, onion and five spice half way thru the cooking process.
• 3. Add the carrot, salt and pepper when it looks almost done. Cook one to two minutes or until carrots are tender.
• 4. Turn off heat and stir in cabbage, stirring until thouroughly combined and cabbage starts to soften.
• 5. Drain meat and cabbage as the salt takes some of the water out of the cabbage. I drain in my sink under a weighted bowl for 15 minutes.
• 6.Spoon 3 tablespoons or whatever looks good to you into the center of a wrapper, with one point facing you.
• 7. Fold the top corner up over filling, rolling tightly, tuck corners by folding them up over the first corner, then finish rolling over, sealing the last corner with a little bit of water before rolling the final roll over corner.
• 8. Either bake right away or freeze in single layer on pan until completely frozen then bag in freezer bag for later use.
• 9. To bake right away, preheat over to 350 degrees, and spray each rolls top with cooking spray.
• 10. Bake for 10 minutes, turn over, spray again and bake another 10 minutes. If cooking from frozen add 5 more minutes to last side.
• 11. Dip in your favorite sauce, I love the sweet chile sauce, and enjoy!

BAKED NOT FRIED EGG ROLLS

Steps:

• Preheat oven to 425 degrees.
• Brown ground beef with salt, pepper and garlic powder. Use a lot of salt, pepper and garlic powder because the flavors will decrease when the meat is mixed with the cabbage and carrots.
• After browning meat and getting the seasoning to the right taste (try the meat to see if it has enough flavor) place the cabbage and carrots in a very large mixing bowl.
• Add the ground beef on top of the veggies.
• Mix well and allow to sit for about 15 minutes. This step allows the cabbage to soften for easier rolling and lets the flavors mix.
• Taste the cabbage and see if the flavoring is still strong enough. Add more salt, pepper and garlic powder until you get a taste you enjoy.
• Crack the egg into a small bowl to make an egg wash to use when sealing the egg rolls.
• Place 1-2 Tbs (more or less for easy rolling of egg rolls) of cabbage/meat mixture onto each egg roll wrap.
• Fold egg roll wrap according to directions on package being sure to wrap them tightly.
• Brush egg wash onto wrap while folding to seal the egg rolls.
• Place egg rolls onto cookie baking sheet.
• Spray egg rolls with PAM. Use enough PAM to give egg rolls a nice shine.
• Flip egg rolls over and spray all sides well.
• Place egg rolls in oven and bake for 15 minutes Egg rolls should be blond in color and crispy. Do not let egg rolls get too dark.

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.

BAKED EGG ROLLS

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.