anybody have a recipe for making egg rolls?

Answer 1

Take some stuff. Wrap it in an eggroll wrapper (TIGHTLY). Poke holes in it with toothpicks (very important or it will unwrap). Deep fry.

Answer 2

Egg Rolls Recipe
Servings: 4 servings

Ingredients

1 lb Package egg roll skins 1 Egg beaten
Enough oil to deepfry 1 c Diced roast pork
1/4 cup Bamboo shoots, shredded 1/4 c Water chestnuts
2 c Chopped bean sprouts fresh 2 Green onions; finely chopped
4 Fresh mushroom chopped 2 T Soy sauce
1 T Sesame oil Salt and pepper to taste

Instructions

Heat the sesame oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two
opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot.

Answer 3

Shred some savoy cabbage and dice some carrots very small . Add whatever type of meat already cooked with the first two ingredients . Get some egg roll wraps or some fillo dough and when you roll the filling up inside the wrap brush some mixed egg uncooked on the inside before you close it to seal them . Then drop into deep fryer until golden brown .

Answer 4

Egg Rolls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ground Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb. ground beef
1 C. chopped onions
1 C. chopped celery
1 egg
1 Small Head cabbage
1/3 C. soy sauce
1/3 C. brown sugar
salt and pepper as needed
3 Doz. egg roll shells

Cook the ground beef in skillet and pour off all grease
and water. Mix everything in 5 quart pan and simmer for about 5 minutes.
Take 1/4 cup mix and lay on corner of shell.
Roll shell in middle and fold over opposite corners. Continue to roll to
end of roll; dab finger in water and touch end of shell to hold
closed. Deep fry at medium setting until golden brown.
(Ground beef may be substituted with another meat of your choice.)

Answer 5

Vegetable & Meat Egg Rolls
Yield: 14 Servings

Ingredients

1 lb ground beef
3 stalks celery; chopped
5 green onions; chopped
1 cn bean sprouts; washed and
-drained
1 cn waterchestnuts; chopped
2 tb oil
1 ts salt
2 tb sugar
1/4 c soy sauce
2 ts cornstarch
1 tb cold water
7 egg roll wrappers; cut in
-half
mustard
ketchup

Instructions

Fry ground beef, drain, set aside for now.

Heat wok, add oil, heat until hot, but not smoking, put celery, onions,
bean sprouts and waterchestnuts. fry 2 minutes. Add salt, sugar, and soy
sauce, cook 1 minute more.

Add ground beef and mix well.

Mix cornstarch and water well. Add to mixture in wok. set aside and cool.
When cool add to egg roll wrappers, wrapping diagonaly then fry in deep
fat for 3 to 5 minutes.

Serve with a mixture of mustard and ketchup. Did egg rolls in this.

Use 7 egg roll wrappers and cut in half and this will make 14 egg rolls.

Answer 6

Egg Roll Recipe - Cooking Chinese Egg Rolls
From Rhonda Parkinson,

Egg rolls make a great snack, appetizer, or addition to a meal. (This recipe makes the thicker egg roll that is popular in western Chinese restaurants. Cantonese Spring Rolls and Mini Spring Rolls are a lighter, more authentic Chinese roll.)

Need advice on how to keep egg rolls from coming out too dry or too soggy? Follow these simple tips for Turning Out the Perfect Egg Roll.
INGREDIENTS:

* 1 package egg roll wrappers (4 1/2" by 5 1/2")
* Filling:
* 1 pound fresh pork (or barbecued pork)
* 1 medium onion (sliced)
* 2 stalks celery, cut diagonally
* 1/2 pound fresh mushrooms, sliced
* 6 water chestnuts (fresh if possible), sliced
* 1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
* 2 green onions, diced
* 1 pound fresh bean sprouts
* Pork Seasoning:
* 1 teaspoon soy sauce
* 1 teaspoon oyster sauce
* salt and pepper to taste
* a bit (less than 1 teaspoon) cornstarch
* Gravy:
* 4 tablespoons water
* 1 tablespoon cornstarch
* 1/2 teaspoon soy sauce
* 2 teaspoons oyster sauce
* salt, pepper, accent (if desired) to taste
* 2 tablespoons cornstarch mixed with 2 teaspoons cold water*
* 2 tablespoons oil for stir-frying
* 2 to 4 cups oil for deep-frying

PREPARATION:
Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.

While the pork is marinating, prepare the vegetables, and the gravy mixture.

Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry.

Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.

Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.

Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.

To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.

Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.

Serve with Sweet and Sour Dipping Sauce.

*If desired, instead of cornstarch and water you can substitute beaten egg or egg white.

**Most recipes use the "envelope" method for wrapping. I prefer this method: not only is it easier to learn, but you can put more filling in each egg roll, and the rolls tend to be crispier.
http://chinesefood.about.com/od/dimsumeggrolls/r/eggroll.htm

EASY EGG ROLLS

1 bag shredded cabbage with carrots
2 cups shredded chicken or canned chicken
4 cubes chicken bouillon or instant bouillon
1/2 gallon oil for deep frying
egg roll wraps

Cook cabbage, carrots, and chicken with bouillon until boiling. Drain all liquid. Using towel or paper towels make sure mixture is dry. Fold into egg roll wraps as shown on package. Quick, easy and tastes wonderful.

Submitted by: Kimberly Seiwert

http://www.cooks.com/rec/doc/0,161,133180-253192,00.html

Answer 7

go to allrecipes.com!