I Need a recipe for Egg rolls. Something simple?

Answer 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.

Answer 2

This is as simple as it gets seriously.

Ingredients - 1 lb Package egg roll skins
- Sesame Oil (to deepfry)
- 1/2 c Cooked and diced shrimp
- 1/4 c Shreded bamboo shoots canned
- 2 Green onions; finely chopped
- 1/2 ts Sugar
- 1 tb Seseme oil
- 1 Egg beaten
- 1 c Diced roast pork
- 1/4 c Water chestnuts
- 2 c Chopped bean sprouts fresh
- 4 Fresh mushrooms chopped
- 2 tb Soy sauce
- Salt and pepper to taste


Directions
1. Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly
2. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes
3. 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
4. Take the two opposite ends and fold in
5. Moisten other 2 edges with beaten egg
6. Roll into a log shape
7. Pre-heat oil in either a deep pot or wide deep skillet
8. Fry the egg rolls until golden brown turning every so often to get an even browning
9. Remove from oil and place on absorbent paper to drain and serve very hot.

Answer 3

Egg rolls

2 tablespoons vegetable oil
1/2 lb ground lean pork
3 garlic cloves, minced
1/2 medium onion, minced
2 green onions, finely chopped
5 cups cabbage coleslaw blend
1/2 teaspoon powdered ginger
1 tablespoon soy sauce
salt
pepper
15 egg roll wraps
water

Heat oil in skillet. Saute garlic and onions until tender.
Add pork and saute until browned. Add coleslaw blend and stir-fry on high heat about 5 minutes. Remove from heat and add seasonings, and salt and pepper to taste.
To assemble, place 2 TBsp filling near corner towards you. Then fold over left and right sides. Dampen edges of the corner that is away from you, and finish rolling.
Deep fry at 350 degrees F, until golden brown.
Drain on paper towels and enjoy!
These can also be frozen and fried later. Some people like a dipping sauce for eggrolls. But, these are so tasty, they really don't need one.

Answer 4

this is a complete egg roll recipe, it is easy to make it simple, just omit some ingredients for filling esp. that you don't like


Egg Roll

1 package egg roll wrappers (4 1/2" by 5 1/2")

Filling:
• 1 pound fresh ground pork, beef or chicken
• 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 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

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 ready, add the celery and onion and stir-fry.

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

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 cabbage , 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 egg rolls 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.

Answer 5

Ingredients
Nonstick cooking spray
3 Green onions, finely chopped
3 cloves Garlic, finely chopped
1/2 teaspoon Ground ginger
1/2 pound Boneless skinless chicken breasts,
Cooked and finely chopped
2 cups Bean sprouts, rinsed and drained
1/2 cup Shredded carrots
2 tablespoons Reduced-sodium soy sauce
1/4 teaspoon Black pepper
8 Egg roll wrappers
2 teaspoons Vegetable oil

Preparation
Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add onions, garlic and ginger. Cook and stir 1 minute. Add

chicken, bean sprouts and carrots. Cook and stir 2 minutes. Stir in soy sauce and pepper. Cook and stir 1 minute. Remove skillet from heat. Let

mixture stand 10 minutes or until cool enough to handle.


Brush edges of egg roll wrappers with water. Spoon filling evenly down centers of wrappers. Fold ends over fillings; roll up jelly-roll fashion. Heat oil in another large nonstick skillet over medium heat until hot. Add rolls. Cook 3 to 5 minutes or until golden brown, turning occasionally. Serve hot with Sweet and Sour Sauce.

Answer 6

Here is a recipe without cabbage which is good for those you can't digest it. Hope you like it.

Answer 7

http://allrecipes.com/Search/Recipes.aspx?WithTerm=egg+rolls