Imperial Rolls Recipes

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IMPERIAL ROLLS



Imperial Rolls image

Make and share this Imperial Rolls recipe from Food.com.

Provided by foodart

Categories     Pork

Time 1h30m

Yield 60 serving(s)

Number Of Ingredients 11

3 lbs ground pork, with some fat
1 lb prawns, minced
1 lb thin julienne carrot
1 lb minced jicama
3 cups silver noodles, cut 2 inches length
1/4 cup minced garlic
1/2 cup green onion
1/2 cup minced shallot
3/4 cup fish sauce
2 tablespoons black pepper
rice paper

Steps:

  • Combine the entire ingredients well and then let stand for an hour and in a warm bowl of water place each sheet of rice paper to soften add filling and wrap in rice paper. Place the roll and cover with a wet towel.
  • Line a half size baking pan with paper towel and a rack and set aside until needed.
  • In a wok add oil and heat to 350º and add in about 6 rolls and deep fry until golden brown and with a bamboo brass strainer and place onto the rack to cool and repeat this step until done.

Nutrition Facts : Calories 82.3, Fat 5, SaturatedFat 1.8, Cholesterol 27.5, Sodium 344.5, Carbohydrate 3.6, Fiber 0.7, Sugar 0.7, Protein 5.5

IMPERIAL EGG ROLLS



Imperial Egg Rolls image

This recipe was taken from a Williams-sonoma catalog. Stuffed with shrimp and pork, they are basically the only egg rolls I will eat. They are great dipped in plum sauce, or with just plain soy sauce

Provided by SuperSpike

Categories     Pork

Time 1h

Yield 20-25 Egg rolls

Number Of Ingredients 10

1 lb ground pork
1/2 lb shrimp, cleaned, deveined and minced
1/4 cup green onion, finely chopped into rings
2 ounces cellophane noodles (aka Glass noodles)
1 carrot, shredded
1 (6 ounce) can water chestnuts, finely chopped
2 teaspoons sugar
1 tablespoon fish sauce
1/2 teaspoon pepper
20 -25 egg roll wraps

Steps:

  • Break up cellophane noodles in to approximately 1-2 inch lengths, and prepare according to package instructions.
  • Combine all ingredients thoroughly.
  • Spoon about 2 tablespoons of the mixture into each egg roll wrapper and roll and seal according to package instructions.
  • Deep-Fry in small batches of 3-4 eggrolls at 350 degrees until golden brown and delicious, about 4 minutes.
  • Drain on paper towels & serve.
  • (if you need to reheat them, be sure to do it in the oven or toaster oven because they get rubbery in the microwave.).

Nutrition Facts : Calories 193.7, Fat 5.3, SaturatedFat 1.9, Cholesterol 46.3, Sodium 298.3, Carbohydrate 23.9, Fiber 1, Sugar 1, Protein 11.6

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