Any flavourful EGG ROLL recipes?

Question

I'm looking for a tasty, flavourful (canadian spelling!) recipe for chinese style egg rolls. I'm going to the grocery store tomorrow to buy things like cabbage, carrots, chicken breasts, etc. Can I use those are do you have an even better recipe.

DO SHARE! Please....

Answer 1

Made these once, very good. Now you have me craving them again!

Easy Chicken Egg Rolls
http://www.recipezaar.com/113223

Normally I would just post the recipe, but the author had a lot of tips for cooking them, and people left useful reviews also. It's one of those things best viewed on site.

Answer 2

These are not Chinese style but they are Vietnamese style egg rolls. I don't know the recipe because my mom makes them. All I know is that she mixes ground pork and ground shrimp together with some other seasonings in them. They are so tasty!!! I don't like eating Chinese style egg rolls because they don't put meat in them.

Answer 3

I had a wonderful Japanese neighbor one time that taught me her "recipe" -- take whatever vegetables you have in the frig (or whatever ones you like) -- shred them (food processor or chop into tiny slivers). My family loves bean sprouts, Chinese cabbage, carrots, zucchini, cooked meat (chopped very tiny, or if using sausage, scramble), egg, mix well, flavor with ginger and oriental 5 spice -- place in an egg roll wrapper and roll up tightly. Fry till golden brown. Serve with duck sauce (like sweet & sour sauce).

Answer 4

"Chicken and Pork Egg Rolls" - 3 dozen

1 medium head cabbage; shredded
3 celery ribs; chopped
1 (8 oz.) can bamboo shoots; drained and chopped
1 (8 oz.) can sliced water chestnuts; drained and chopped
5 green onions (scallions); chopped
1-2 garlic cloves; minced
2 tbsp. vegetable oil
2 1/4 cups diced cooked chicken breasts
2 cups diced cooked pork
1/4 cup chicken broth
1/4 cup soy sauce
1/4 tsp. salt
1/4 tsp. pepper
2 (16 oz.) pkgs. egg roll wrappers
1 egg; beaten
Additional oil for deep-fat frying
SAUCE:
1 1/2 cups unsweetened pineapple juice
3/4 cup cider vinegar
1/2 cup brown sugar
1 tbsp. soy sauce
1/8 to 1/4 tsp. white pepper
3 tbsp. cornstarch
2 tbsp. cold water

In large nonstick wok, stir-fry cabbage, celery, bamboo shoots, water chestnuts, onions and garlic in oil until crisp-tender. Stir in chicken, pork, broth, soy sauce, salt and pepper. Cook and stir 1 minute or until heated through.
Position an egg roll wrapper with one point toward you. Place about 1/4 cup meat mixture in the center. Fold bottom corner 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, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
In a saucepan, combine first 5 sauce ingredients; bring to a boil. Combine cornstarch and cold water until smooth; stir into boiling mixture. Cook and stir 2 minutes or until thickened. Serve warm with egg rolls.

Answer 5

aspects: a million c Butter or margarine a million a million/2 c Powdered sugar a million Egg a million ts Vanilla a million/2 ts Almond extract 2 a million/2 c Flour a million ts Soda a million ts Cream of tartar instructions: Cream butter and sugar. upload egg, vanilla, almond extract. mixture properly. upload flour, soda, and cream of tartar until comfortable. kick back dough 2-3 hours. Roll out to a pair of million/4" thickness. decrease dough with cookie cutters. Bake on greased cookie sheet 7-8 minutes at 375~. those cookies are candy and that they actually do not prefer any frosting, yet they must be sprinkled with coloured sugar earlier baking. they're very fantastically at Christmas time. I make super stars and sprinkle 0.5 of one movie star with green sugar and the different 0.5 with pink sugar.

Answer 6

my husband is algerian and in algeria there egg rolls are really tasty. you brown ground beef with onions and parsley. Add salt and pepper to taste. on the side boil 2 medium potatoes. when the you are done browning the ground beef and the potatoes are boiled to the point where you can mash them with a fork. mix the ground beef with the potatoes. fill them inside the egg roll paper and deep fry and then enjoy!!!!

Answer 7

Quick Fix
Egg roll wraps (1 pkg.)
1 pkg. fresh mushrooms, sliced
5 cloves garlic, minced
1/2 onion, chopped
2 c. slivered cabbage
1lb. Chicken Breast
Chinese noodles (same as cellophane noodles)
1 egg
1 env. sweet and sour sauce for dipping

Saute garlic, onion and sliced mushrooms in small amount of oil. Set aside.
Rinse the chicken breast and pat dry, cutting off any fat.
Cut into thin strips.
stir-fry
Add cabbage.
Cover and simmer until cabbage is cooked thoroughly.
Soak cellophane noodles in hot water to soften.
Drain and cut into pieces.
Add all together including egg.
Mix.
Run wet fingers around edges of egg rolls.
Fill and roll.
Deep fry.
Serve with fried rice, chow mein or sweet and sour pork.
Dip in sweet and sour sauce.


If you have more time and enthusiasm.. then try

1 boneless, skinless chicken breast
Marinade:
1 tablespoon soy sauce
Salt and pepper to taste
Pinch of cornstarch
Other:
3 tablespoons water
1 teaspoon cornstarch
1 tablespoon oyster sauce
2 teaspoons soy sauce
1/2 teaspoon sugar
1 garlic clove, minced
2 stalks celery, sliced diagonally
1 small onion, chopped
1 red bell pepper, diced
1/2 cup sliced fresh mushrooms
1 cup mung bean sprouts, rinsed and drained
2 green onions, chopped
4 tablespoons oil for stir-frying, or as needed
14 - 16 egg roll wrappers
2 tablespoons cornstarch mixed with 1 tablespoon water, or as needed, to seal wrappers
4 cups oil for deep-frying


Rinse the chicken breast and pat dry, cutting off any fat.
Cut into thin strips.
Add the soy sauce, salt and pepper and cornstarch.
Marinate the chicken for 15 minutes.
In a small bowl, mix together 1 tablespoon water with the 1 teaspoon cornstarch and set aside.

Mix the remaining 2 tablespoons water with the oyster sauce, soy sauce and sugar. Set aside.

Wash and prepare the vegetables.
Heat the wok and add 2 tablespoons oil.
Add the chicken and stir-fry until it changes color and is 80 percent cooked.
Remove from the wok.
Clean out the wok and add 2 tablespoons oil.
Add the minced garlic and stir until aromatic (15 seconds).
Add the celery and chopped onion.
Stir-fry until the onion is beginning to brown, and then add the bell pepper, mushrooms and bean sprouts.
Add a bit of salt and/or sugar to the bean sprouts if desired.
Stir in the green onion.

Add the chicken back into the wok.
Push everything up to the side and add the oyster sauce and water mixture in the middle.
Give the cornstarch and water mixture a quick stir and add to the sauce, stirring quickly to thicken.
Mix the sauce with the chicken and vegetables.
Remove from the heat and cool.
Heat the oil for deep-frying to 375 degrees Fahrenheit.
While waiting for the oil to heat, prepare the egg rolls.

Lay an egg roll wrapper out in front of you.
Place 3 - 4 tablespoons of the filling in the middle,
spreading it out so it doesn’t bunch up but not going right to the edges of the wrapper.
Dip your finger in the mixture of 2 tablespoons cornstarch and 1 tablespoon water.
Wet 3 edges of the wrapper, excluding the bottom edge that is closest to you.
Lift the bottom of the wrapper over the filling and tuck it in.
Fold in the sides, pressing down to stick, and roll up the egg roll the remainder of the way.
Press down the top edge to seal.
Carefully add the egg rolls into the hot oil, 1 or 2 at a time, and deep-fry until they turn golden brown.
Remove and drain on paper towels.

Serve with Sweet and Sour sauce and/or Hot Mustard for dipping.

Answer 8

YOUR IN THE AREA , SO WHY NOT STEAM OR FRY SOME LOCAL MEATS AND VEGGIES ? VEGAN DO ONLY THE VEGGIES ! ADD SOME DIFFERENT SPICES , DON'T ALWAYS FOLLOW RECIPES , CREATE YOUR OWN ,USE THEM AS A GUIDE AND ADJUST TO YOU/YOURS TASTE !!

Answer 9

Shrimp Egg Rolls

Yield: 12 servings

1 piece Ginger - fresh, peeled,
-about 1 inch
1 clove garlic - large
1 Tbsp sugar - PLUS 1-1/2 teaspoons
2 1/2 tsp salt
6 med. raw shrimp - about 1/4
-pound, shelled and deveined
1 head cabbage - green, tough
-outer leaves removed (2 lb)
1 med. onion - cut into 1/4-inch dice
2 lg celery ribs - cut into 1/4-inch dice
12 egg roll wrappers
1 egg - beaten
4 cups Peanut oil - for deep frying

1 Tbsp dry mustard - mixed with 1 Tbsp cold water-dipping sauce

1. Fill a large saucepan with water. Add the ginger, garlic, sugar and salt and bring to a boil over high heat. Add the shrimp and cook until they curl and turn pink, about 1 minute. Discard the garlic and ginger and, using a slotted spoon, transfer the shrimp to a sieve to drain; let cool slightly, then cut in 1/4-inch dice. Set aside.

2. Bring the water in the saucepan back to a boil over high heat.
Halve, core and finely chop the cabbage. You should have 6 cups. Add the cabbage, onion and celery to the water and cook until the cabbage is bright green, about 1-1/2 minutes. Drain thoroughly in a colander and set aside to cool slightly. Press down to extract any excess water from the vegetables.

3. In a large bowl, combine the shrimp and the vegetables. Mix well and season with salt to taste. Divide the filling into 12 equal portions.

4. Place an egg roll wrapper on a work surface like a diamond, with a tip facing you. Keep the remaining wrappers covered. Place one portion of the filling in a horizontal line across the bottom third of the wrapper, then fold the tip closest to you over the filling toward the center. Lightly brush the side tips of the wrapper with some of the beaten egg, then fold them into the center. Brush the surface with egg and roll up the wrapper from the bottom. Brush the top tip with egg; fold toward you to seal the cylinder. Repeat with remaining wrappers and filling.

5. Heat a wok over high heat for 45 seconds. Add the peanut oil and heat to 350F. Add 4 egg rolls to the wok and fry, turning frequently with tongs or chopsticks, until golden brown, 4 to 5 minutes.Transfer to a colander or large sieve set over a bowl to drain. Repeat with the remaining egg rolls, 4 at a time. Serve immediately with mustard dipping sauce - Makes 12 egg rolls.
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Chinese Egg Rolls
Categories: Appetizers
Yield: 1 servings

1/2 c Soy sauce
1/4 c Water
1 cl Mashed garlic
Juice from 1/4 lemon
1 Quartered roasting chicken
2 lb Lean pork tenderloin
3 tb Vegetable oil
1 Finely sliced celery stalk
1 sm Head cabbage finely diced
3 Finely diced large onions
1 pk (8-oz) finely diced fresh
Mushrooms
Soy sauce to taste
Salt and pepper
1 lb Bean sprouts thoroughly
Cleaned
Egg roll wrappers
1 Lightly beaten egg white
Vegetable oil for frying

DIPPING SAUCE:
1/2 c Soy sauce
1 ts Dry mustard
3 ts Garlic powder
1 ts Vinegar
1 ts Brown sugar

Mix together, soy sauce, water, garlic and lemon juice. Add the
chicken and pork. Cover tightly and marinate overnight. Roast the
chicken and the pork together in a 350 degree oven until done. The
chicken takes about an hour. The pork takes about an hour and a half.
When cool, cut into matchstick pieces. Set aside. In a wok, or
dee-sided frying pan, warm the oil. Over medium heat, add the celery,
cabbage, onions and mushrooms. Stir fry until celery and onions are
tender. Add chicken and pork. Stir until heated through. Add soy
sauce, salt and pepper to taste. Remove this mixture from heat. Stir
in bean sprouts. When working with egg roll wrappers be sure to cover
them with a damp cloth to prevent them from drying out. To fill each
roll, mound about 2 heaping Tb of filling just below the center of
the egg roll. Fold bottom corner up over filling to cover, then fold
in the two outside corners. Roll closed, sealing shut with a bit of
egg white. Put oil in a wok or large pan to a depth of about 2 inches
~ deep enough to cover the egg rolls. Over medium-high heat, warm
the oil and carefully add the egg rolls, one at a time. Deep fry
about 2-3 minutes, until golden brown on both sides, turning once.
May be kept warm in 200 degree oven until serving time. Serve with
dipping sauce. DIPPING SAUCE: Combine soy sauce, mustard, garlic
powder, vinegar and brown sugar. NOTE: Egg rolls may be frozen after
frying and cooled. Reheat in oven to serve.