Egg Rolls Recipes

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BEST EGG ROLLS



Best Egg Rolls image

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

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds

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 ROLLS



Egg Rolls image

Instead of ordering takeout, wrap your own chicken-and-vegetable-stuffed Egg Rolls from Food Network, then dip them in a homemade soy-sesame sauce.

Provided by Food Network

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 18

4 tablespoons vegetable oil
1-inch grated fresh ginger
2 cloves garlic, finely chopped
2 scallions, sliced thinly
1 carrot, cut into 1-inch julienne strips
1 small red pepper, cut into 1-inch julienne strips
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
20 wonton wrappers covered loosely with a damp paper towel to prevent drying
10 shrimps, cooked and minced
1/3 cup lite soy sauce
1/3 cup rice vinegar
1 tablespoon honey
1 to 2 teaspoons sesame oil
Pinch of red pepper flakes

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

PORK EGG ROLLS



Pork Egg Rolls image

Plenty of ground pork and veggies make this take-out favorite quicker and tastier than delivery. The egg rolls can be fried or baked; surprisingly, calorie-wise, both are about the same.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Number Of Ingredients 14

1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 Napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
Coarse salt and ground pepper
1 pound ground pork
6 scallions, thinly sliced
16 egg-roll wrappers (6 to 7 inches square)
1 large egg, lightly beaten
Bottled sweet-and-sour sauce and spicy mustard, for serving

Steps:

  • In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
  • Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
  • In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
  • To bake, not fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.
  • To freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.

Nutrition Facts : Calories 417 g, Fat 22 g, Fiber 3 g, Protein 18 g

EASY CHICKEN EGG ROLLS



Easy Chicken Egg Rolls image

I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. They only need to brown and crisp, not cook. Frying only 3 or 4 at a time while rolling the others will make it easier to keep track of both the rolling and frying at the same time (unless you have a helper in your kitchen to do one or the other). Serve with my easy sweet and sour dipping sauce (recipe #112947) for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate. Recipe came from my friend and co-worker, Teri. Thank you Teri!

Provided by Karen From Colorado

Categories     Chicken

Time 45m

Yield 24 egg rolls

Number Of Ingredients 11

2 cups chicken, cooked and shredded
1 cup finely diced onion
3 garlic cloves, minced
2 tablespoons cooking oil
2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
1 (12 ounce) bag bean sprouts
1 (8 ounce) can water chestnuts, diced
1/2 cup bottled teriyaki marinade
1/4 cup soy sauce
24 egg roll wraps
hot oil (for frying)

Steps:

  • Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
  • Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
  • Cover and steam for 5 minutes.
  • Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
  • Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
  • While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
  • Fry until a deep golden brown, a few at a time; drain on paper towels.

Nutrition Facts : Calories 126.9, Fat 1.7, SaturatedFat 0.2, Cholesterol 2.9, Sodium 583.1, Carbohydrate 23.5, Fiber 1.3, Sugar 2.2, Protein 4.5

TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY



Takeout-Style Veggie Egg Rolls Recipe by Tasty image

Here's what you need: glass noodle, hot water, shredded cabbage, shredded carrot, scallions, onion powder, garlic powder, salt, black pepper, soy sauce, sesame oil, wheat egg roll wrappers, water, vegetable oil

Provided by Claire Nolan

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 14

3.5 oz glass noodle, 1 package
hot water, for soaking
2 cups shredded cabbage
1 cup shredded carrot
½ cup scallions, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon black pepper
3 tablespoons soy sauce
1 tablespoon sesame oil
12 wheat egg roll wrappers
1 tablespoon water, for sealing
vegetable oil, for frying

Steps:

  • Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
  • In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
  • Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
  • Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
  • Enjoy!

Nutrition Facts : Calories 131 calories, Carbohydrate 22 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 1 gram

CHINESE EGG ROLLS



Chinese Egg Rolls image

Delicious egg rolls! I love mine with jalapeño pepper jelly! You can use 1/2 pound of meat for more veggie taste, or a full pound for meatier egg rolls.

Provided by Charmie777

Categories     Pork

Time 30m

Yield 12 eggrolls

Number Of Ingredients 13

12 egg roll wraps
1/2-1 lb ground pork (or chicken or beef)
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1/4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
4 green onions, sliced
1 egg, beaten with
1 teaspoon water
oil (for frying)

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.

COPYCAT TAKEOUT EGG ROLLS



Copycat Takeout Egg Rolls image

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

8 cups savoy cabbage ((shredded))
8 cups green cabbage ((shredded))
2 cups carrot ((shredded))
2 cups celery ((shredded))
3 scallions ((chopped))
2 1/2 teaspoons salt
2 teaspoons sugar
1 tablespoon sesame oil
2 tablespoons peanut or vegetable oil ((plus more, for frying))
1/4 teaspoon five spice powder ((optional))
1/4 teaspoon white pepper
3 cups roast pork
2 cups cooked shrimp ((chopped, optional))
1 package egg roll wrappers ((about 24 pieces))
1 egg ((beaten))

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

EGG ROLLS



Egg Rolls image

This egg roll recipe is truly a family favorite. My husband, Doug, makes them often for family meals and my sister serves them every Tuesday night at the restaurant she owns. Feel free to use sausage if you like food with a little more kick. -Donna Frandsen, Cohasset, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 1h30m

Yield 14 egg rolls.

Number Of Ingredients 13

3/4 pound bulk pork sausage
2 cups coleslaw mix
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped green onion
3 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon pepper
14 egg roll wrappers
1 egg, lightly beaten
Oil for deep-fat frying
Sweet-and-sour sauce

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.

Nutrition Facts : Calories 238 calories, Fat 14g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 558mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

BAKED VEGETABLE EGG ROLLS



Baked Vegetable Egg Rolls image

This unique-and easy!-spin on classic egg rolls was inspired by Valerie's love of Indonesian flavors. They are full of vegetables, making them a perfect healthy main course or appetizer.

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h30m

Yield 16 egg rolls

Number Of Ingredients 15

8 ounces baby bella mushrooms
2 to 2.5 ounces bean thread noodles
2 tablespoons coconut oil
1/4 teaspoon kosher salt
5 scallions, chopped (about 1/3 cup)
4 cloves garlic, grated
1 tablespoon grated fresh ginger
3 cups finely shredded cabbage
1 cup shredded carrot
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon sambal oelek
Sixteen 6 1/2-by-6 1/2-inch egg roll wrappers
Nonstick cooking spray, for the egg rolls

Steps:

  • Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  • Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
  • Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
  • Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
  • Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
  • Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
  • Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
  • Allow to cool for 5 minutes before serving.

EGG ROLL IN A BOWL RECIPE



Egg Roll in a Bowl Recipe image

I love a good Egg roll, but don't always love all the calories. I found a way to satisfy my egg roll cravings, without hurting my diet. This Egg Roll In a Bowl recipe is so simple and tastes delicious.

Provided by Kendra Murdock

Categories     Main Course

Time 35m

Number Of Ingredients 8

2 Tablespoons sesame oil
2 Tablespoons olive oil
1 Tablespoon rice wine vinegar
1 Tablespoon low sodium soy sauce
1 pound ground chicken
½ teaspoon pepper
6 cups raw coleslaw
8 green onions (chopped)

Steps:

  • In a pan over low heat combine the sesame oil, olive oil, rice wine vinegar, and low sodium soy sauce. Whisk until fully combined.
  • Add your ground chicken, and let it brown and cook completely through, in the sauce mixture, on low.
  • Sprinkle pepper over the meat and sauce mixture.
  • Add your coleslaw and continue to stir and push around the pan, until it goes soft, but not mushy. This usually takes about 3-4 minutes to cook it.
  • Garnish with green onions, and serve.

Nutrition Facts : Calories 259 kcal, Carbohydrate 7 g, Protein 17 g, Fat 19 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 78 mg, Sodium 179 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 14 g, ServingSize 1 serving

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From delishably.com


10 HOMEMADE EGG ROLL RECIPES TO TRY - CANADIAN FREE STUFF
2019-01-23 Bang Bang Shrimp Egg Roll. Photo Credit: Domestic Superhero. A little bit of Shrimp & Cheese and some special sauce, and you will have yourself some Bang Bang Shrimp in a Crunchy wrapper perfect for an appetizer at your next Game Night! Your guests will love it up! Get the Recipe: Bang Bang Shrimp Egg Rolls by Domestic Superhero.
From canadianfreestuff.com


PORK EGG ROLLS | HOW TO MAKE HOMEMADE EGG ROLLS | MANTITLEMENT
2021-01-27 Add the salt and cook for 5-7 minutes until the cabbage wilts. Add the soy sauce, teriyaki glaze, hoisin sauce, pepper, sesame oil, ginger paste and garlic to the filling. Stir to combine and cook for another 5 minutes. Set aside and let cool. Fill a large pot halfway with oil and set over medium heat.
From mantitlement.com


THE BEST PEACH COBBLER EGG ROLLS - BLACKPEOPLESRECIPES.COM
2022-04-30 Making peach cobbler egg rolls is easy. There are four key steps: Make the filling by adding all of the ingredients to a saucepan. Stir and cook the filling until it looks like pie filling. Add the filling to the egg roll wrappers and fold them. Deep fry the peach cobbler egg rolls or make then in the oven or air fryer.
From blackpeoplesrecipes.com


HOMEMADE EGG ROLLS - FEAST AND FARM
Step 1: Turn your egg roll wrapper in a diamond shape, one end pointing toward you. Place 2-3 tablespoons of cooked filling in the center. Step 2: Fold up the bottom over the filling, tucking it snugly. Use a dab of water on your fingers to wet the edges of …
From feastandfarm.com


BIRRIA EGG ROLLS - GOWISEPRODUCTS.COM
2022-06-22 Add shredded beef back in. Now assemble your egg rolls: Egg roll wrapper, beef birria, cilantro and onion, cheese stick and roll! Follow the instructions on the egg roll wrapper packaging for how to seal. Air fry these at 400F for 8 minutes, flipping halfway. Add cilantro, onion and lime juice to the consomé and use to dip.
From gowiseproducts.com


EGG ROLL VS SPRING ROLL: HOW EXACTLY ARE THEY DIFFERENT? - RECIPES
2022-04-13 A serving of spring roll has 148 calories and 19 grams of carbohydrates on average. Egg rolls, on the other hand, are heavier. This is understandable, as they are often filled with meat. What’s more, egg rolls are also deep-fried. This brings the total calorie count of a regular egg roll to 223 calories per serving, with 24 grams of ...
From recipes.net


EGG ROLLS RECIPE - SIMPLY RECIPES
2022-05-04 Dip your finger into the prepared water and wet the top corner. Roll the egg roll from the filling side upwards. Place the egg roll on the prepared tray seam-side down. Repeat with the remaining wrappers, lining up the egg rolls on the tray in a single layer.
From simplyrecipes.com


CRISPY HOMEMADE EGG ROLL RECIPE - SPEND WITH PENNIES
Preheat oil to 375°F. Combine flour and water in a small bowl. Lay out one egg roll wrapper with a corner pointed toward you. Place 3 tablespoons of the meat and 2 tablespoons of the coleslaw mixture in the center. Use your finger to spread a little bit of the flour mixture along the edge.
From spendwithpennies.com


BREAKFAST EGG ROLLS (AIR FRYER OR OVEN DIRECTIONS) - SKINNYTASTE
2021-01-02 Instructions. Beat eggs with water, salt and black pepper. In a medium nonstick skillet, cook sausage over medium heat until no longer pink, 4 minutes, breaking into crumbles; drain. Stir in scallions and peppers and cook 2 minutes. Set aside on a dish. Heat the skillet over medium heat and spray with oil. Pour in egg mixture and cook stirring ...
From skinnytaste.com


EGG ROLLS | RICARDO
Preparation. Preheat the oil in the deep fryer to 180 °C (350 °F). In a saucepan, crumble the ground chicken and brown it in half the oil. Cook until almost dry. Remove from the pan and set aside. In the same pan, sauté the vegetables, garlic and ginger for 5 minutes in the remaining oil. Add the soy sauce. Let cool.
From ricardocuisine.com


EGG ROLL RECIPE - WITH GROUND PORK - 30-MINUTE RECIPE!
2020-10-12 Taste and re-season, if necessary. Set aside. Heat canola oil to 375 degrees F in a large stockpot or deep-fryer. While oil is heating, assemble your egg rolls. Lay out one egg roll wrapper with a corner pointed toward you. Brush with water. Place 1/3 cup of filling on wrapper. Fold one corner up over the mixture.
From showmetheyummy.com


EGG ROLL RECIPES | ALLRECIPES
If you want to make this into a teriyaki, just add a bit of brown sugar (2 tbsp) and then cook it over low heat, adding a tablespoon of cornstarch for a thicker, glossier glaze-type sauce. Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio) 17. Philly Cheesesteak Egg Rolls. 6.
From allrecipes.com


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