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
SIMPLE DESSERT EGG ROLLS
Simple to make, awesome flavor. Blueberries and cream cheese in an egg rolls wrapper, with powdered sugar on top. This turned out so well that I am posting it to make again later. I used frozen blueberries, but I'm sure fresh would work as well, or perhaps some other fruit, or a small amount of canned pie filling. This is easy to put together, the instructions are long because I tried to explain how to wrap an egg roll. See the photos if they don't make sense.
Provided by Random Rachel
Categories Dessert
Time 21m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cream the cream cheese with the sugar and vanilla. This works best if the cream cheese is softened, but the mixture will need to be chilled before using as a filling.
- Before you begin preparing your rolls, turn the heat on the oil to 350* F. I use a fry pot with a temperature gauge that holds the temp of the oil.
- Place an egg roll wrapper on the counter so you are looking at a diamond. Place 1/8 of the chilled filling in a rectangle between the two side corners, leaving enough space for the corners to be folded over. (I hope that makes sense, see the photos if it doesn't.) Place 4-5 blueberries on top of the cream cheese mixture.
- Fold up the bottom corner of the wrapper, over the filling. Fold the two side corners over the filling as well. Roll away from you, and moisten the top corner to seal. (I dab my finger in a cup of water, and touch the top corner before I begin rolling.).
- Fry 3-4 at a time, allowing the oil to return to temperature between batches. Fry for 1 minute on the first side, flip and fry for 30 seconds more, until barely golden. The cream cheese filling will become liquid of you leave it in too long. Immediately dust with powdered sugar, and allow to rest 5-10 minutes before serving.
- The filling is messy, and is best eaten with a fork, or over a plate.
EGG ROLLS
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
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
AIR-FRYER APPLE PIE EGG ROLLS
These easy apple pie egg rolls can be prepared as needed, using egg roll wrappers as vessels for the fruit rather than traditional pie crust. The air-fryer method of cooking results in a crispy, crunchy crust with a tender, juicy filling. Flavored cream cheese spread may be used instead of plain, depending on availability. -Sheila Suhan, Scottdale, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat air fryer to 400°. In a small bowl, combine apples, brown sugar, 2 teaspoons cinnamon and cornstarch. With a corner of an egg roll wrapper facing you, spread 1 scant tablespoon cream cheese to within 1 in. of edges. Place 1/3 cup apple mixture just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) , Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 5-6 minutes longer. Combine sugar and remaining 1/2 teaspoon cinnamon; roll hot egg rolls in mixture. Serve with caramel sauce.
Nutrition Facts : Calories 273 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 343mg sodium, Carbohydrate 56g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.
FRUIT ROLLS
Provided by Giada De Laurentiis
Categories dessert
Time 7h20m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 170 degrees F or the lowest setting on the oven. Line a rimmed heavy baking sheet with a silicone baking mat.
- Place the strawberries, agave and lemon juice in a blender. Blend until smooth. Pour the puree onto the prepared baking sheet. Spread the puree evenly leaving a 1-inch border around the edge of the baking sheet using a spatula.
- Bake until the center of the puree has set and is not sticky when touched, 6 to 7 hours.
- Cut into 1-inch-wide strips using scissors and roll up between strips of parchment paper.
- Alternatively, the baked puree can be cut into shapes using decorative-edged scissors or cookie cutters.
Nutrition Facts : Calories 52 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 1 grams, Sugar 10 grams
FRUIT AND NUT ROLL
Raisins, walnuts, pecans, almonds, and honey cozy up in a rich, buttery pastry roll. Great served with coffee and covered in berries and whipped cream. Plan a little ahead, as this must chill for a couple hours. Adapted from Chef2Chef.
Provided by Sharon123
Categories Breads
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, cut the butter into the flour using a pastry cutter or 2 forks, stir in sugar.
- Create a well in the center, add the egg yolks and stir to form a paste.
- Stir in the salt, cinnamon and water and form into a ball.
- Cover in plastic wrap and refrigerate for at least 2 hours or overnight.
- On a floured work surface, roll out the refrigerated pastry into a rectangular shape about 1/4-inch thick.
- Spread the honey on top, then sprinkle with raisins, almonds, pecans and walnuts.
- Beginning at the long end, carefully roll up the pastry; shape the log into a circular wreath to fit into a 6-cup round baking dish sprayed with nonstick spray.
- Set the dish in the slow cooker, and cook on High for 3 or 4 hours, or until golden brown. Carefully lift out baking dish and serve hot or lukewarm. Enjoy!
Nutrition Facts : Calories 734, Fat 44.5, SaturatedFat 17, Cholesterol 155.4, Sodium 282, Carbohydrate 78.1, Fiber 4.6, Sugar 36.6, Protein 11.5
EGG ROLL IN A BOWL RECIPE
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
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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STRAWBERRY EGG ROLL RECIPE - SHE WEARS MANY HATS
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4.4/5 (5)Estimated Reading Time 4 minsServings 6Total Time 30 mins
- Lay individual egg roll wrapper on a clean, flat surface with a corner pointed toward you (so it looks like a diamond shape). Place about 1 1/2 tablespoons of strawberry mixture near the closest corner. Fold the corner closest to you over the filling. Use your finger to paint the water/flour mixture on remaining exposed edges. Evenly and snuggly fold in sides of the wonton wrapper. Finish by rolling the egg roll up to close. Make sure it is sealed up tight with no holes showing. Repeat for each egg roll. Cover and refrigerate until oil is ready for frying.
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