I need a recipe for an egg roll or spring roll both if possible?

Question

even if you know a meat pie recipe I'd appreciate it.

Answer 1

i got this recipe from my next door neighbor cause just the last week i had to throw a small dinner party for my friends and the recipe of egg rolls and or spring roolls just popped into my mind so i rushed to my neighbor and here it is:

EGG ROLLS:( it is soooo good! )

List of Ingredients



1 lb. ground beef, cooked and drained
1 pkg. (16 oz.) coleslaw mix
2 T. soy sauce
1/2 t. garlic powder
1/4 t. ground ginger
onion powder to taste
2 pkgs. (16 oz. ea.) refrigerated egg roll wrappers
1 T. all purpose flour
veg. oil for frying


Recipe


In a bowl, combine first 6 ingredients and
mix well. Place a heaping T. of the beef
mixture in the center of one egg roll wrapper.
Fold the bottom corner over the filling. Fold
the sides toward center over the filling. In a
sm. bowl, combine flour and enough water to
make a paste. Moisten top corner with paste;
roll up tight to seal. Repeat. In an electric
skillet, heat 1" of oil to 375°. Fry egg rolls for
3 to 5 min. or until golden brown. Makes 40
egg rolls.

SPRING ROLLS : YUM!

List of Ingredients:
12 spring roll wrappers 9" (rice paper)
6 oz. firm tofu (not silken)
2 T. or more soy sauce, tamari
6 oz. thin rice noodles (vermicelli)
48 fresh mint leaves
1/4 head leaf lettuce
3 shredded carrots (optional)
spring roll sauce
Recipe:
Slice the tofu into 1/2 inch slices. Pat dry with paper towels. Press it for an hour (optional). Put the tofu slices on a nonstick cookie pan. Add the soy sauce, trying to keep it on the tofu as much as possible.

Bake at 325 for about 45 minutes, turning occasionally
and adding more soy sauce if they look like they can absorb more. When they are nice and brown and dry, cut them into strips, about the size of French fries. You will need one strip per spring roll. (If you don't have
time to bake the tofu, cut it into strips and fry it with the soy sauce on a nonstick skillet for a few minutes, carefully turning each strip, trying to crisp it up a little on each side.) Set aside.

Wash and dry the lettuce. Tear it into 3 or 4 inch pieces, removing stems and crisp veins. Your lettuce needs to be on the limp side. Any crisp pieces will tear the spring roll wrappers when you try to roll them.

Wash and dry the mint. Remove all stems. Set aside. (If you can't get fresh mint, you can substitute fresh cilantro, but the spring rolls will taste quite different.

Shred or grate the carrots into small pieces.

Add the the rice vermicelli into boiling water and cook until just done, about 2 or 3 minutes. Pour into a colander, and rinse with cool water. The noodles need to be well drained and cool enough to handle. Set
aside.

Put an inch or two of water in a pan that is big enough to hold the spring rolls. (Cool water works fine). Separate the wrappers, and stack them in the water, making sure each one is completely covered with water
before putting in the next one. Leave the wrappers in the water until they are flexible (about 2 or 3 minutes). Remove the whole stack at once, and place them on a clean wet kitchen towel, covering them with another damp towel.

Assemble Spring Rolls
Carefully remove one wrapper and put it on another surface such as a bamboo sushi mat or a damp towel. If you use a plate be sure to remove the excess water between each spring roll.

Working quickly place the following fillings onto a moistened wrapper; or 4 small pieces of lettuce, 4 leaves of mint, a handful of rice noodles, one strip of tofu, and a few tablespoons of carrots if desired. Quickly fold the bottom of the wrapper over the pile, fold in the sides, and continue to roll up. Place on a plate and cover with plastic wrap.

Note: If the spring rolls are falling apart make sure the wrapper is drained well and don't overfill the wrapper.

Serving
Cut each spring roll in half making a diagonal cut. Serve cold or room temperature with dipping sauce. The rolls can stay covered in the refrigerator for at least 6 hours. They can be packed and served for lunches and outings.

As appetizer, serve one or two per person. As a main course, count on at least three per person.

FOR THE SPRING ROLL SAUCE THIS IS MY OWN RECIPE:
4 T. sugar
1/4 c. soy sauce
1 c. broth or water
2 T. corn starch
1/4 c. cold water
1 clove garlic, crushed with 1/4 ts. salt

Combine sugar, soy sauce, and broth. Bring to a boil. Add corn starch mixed smoothly with the cold water, and stir until the mixture thickens slightly. Simmer, stirring for 1 minute. Stir in garlic. Serve warm or cold.

Answer 2

First, let us taste the egg roll with mayonnaise:

Ingredients: 4 Eggs (for four)
4 white paratha

Chopped Green Chili 2
Cabbage silted one cup
Potato boiled and cut into small cubes
Tomato 1/2 cup
Cucumber 1/2 cup
Green peas 1 tbsp
Chopped Onion 2 tbsp
Tomato sauce 2 tbsp
Mayonnaise 5-6 tbsp
Salt couple of pinch
White oil 4 tsp

Method: 1. Mix all the ingredients properly apart from Egg and paratha, keep aside.
2. Break the egg and bit it properly with one pinch of salt.
3. Take a non sticky tawa, put one tsp of oil, warm it on medium flem and put the egg mix.
4. Make a flat omlet (size of paratha), and spread the white paratha on the top of it, so that it sticks.
5. Now, fry both the sides, keep aside. Prepare all the four.
6. Add almost 2-3 tbsp of mix in the paratha and warp it nicely, warp it with a paper napkin, so that the warp should not open.
7. Serve it.

The next recipe might noy be exactly what you needed but spring rolls are mentioned in it:

Ingredients: Serves: 4 persons

1 thin soft roti (roomali roti) or 2 spring roll sheets
50 gm grated cottage cheese
50 gm grated cheddar cheese
10 gm chopped chilli and coriander
1 tsp royal cumin seeds
10 sultanas green
salt to taste
flour batter to seal the roti
chilli powder-optional
oil for deep frying


Method: Put grated cheddar cheese and cottage cheese in a bowl and mix it.

Add chopped chilli and coriander, royal cumin, chopped sultanas, salt and chilli powder (optional) to it. Mix it well.

Make small cylinders of this mixture and keep aside. You should make 12 cylinders out of them.

Take the thin roti (roomali roti), cut into 12 triangles, or the spring roll sheet, cut into 6 squares each.

Place the cut sheet on the chopping board and then place the cheese cylinder in the bottom centre and apply the flour batter to the corners and roll them into cylinders like a spring roll. Deep fry the cylinders and serve with mint sauce.

ENJOY!