any awesome recipes for eggrolls?

Answer 1

Appetizer Egg Rolls

Ingredients

(8 servings)

1/2 lb Pork; Boneless, Cut Julienne
1 Onion; Small, Sliced
1 c Cabbage; Green Or Chinese *
2 tb Vegetable Oil
1/2 c Mushrooms; Sliced
1/4 c Sprouts; Bean Or Alfalfa
1/4 c Currants
1/4 c Almonds; Slivered
1 ts Cornstarch
2 tb Sherry; Dry
1 tb Soy Sauce
1/2 ts Ginger
12 Egg Roll Wrappers; Abt 6" Sq
;Oil For Deep Fat Frying

GINGER APRICOT SAUCE:
1/4 c Apricots; Dried (Abt. 10)
1/4 c Sugar
1 ts Ginger
1/4 ts Salt
1 tb Lemon Juice


Instructions

The following may be part of dipping vegatables, and the paragraph was misplaced. * Cabbage should be shredded. Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncov- ered, for 5 minutes. Pour the mixture into a blender container or food processor. Add lemon juice, cover and process until smooth. Serve warm.

Answer 2

Try allrecipes.com!! They have so many good recipes. You can also read reviews other people have left about the recipes. I checked it out and there are lots of recipes on egg rolls, some of which have many different variations. My dad growing up made egg rolls but he didn't use cabbage because he had a bad experience growing up. So instead he made a mixture using flavored rice and chicken or sometimes he would use pork and stuffed the egg rolls with that. Now he makes a pizza eggroll which is to die for. He makes this for the grand kids. He stuffs a wrapper with pizza sauce, pepperoni, scrambled sausage, cheese and then fries it.

Answer 3

Egg Rolls

Ingredients:
1 lb Package egg roll skins
1 Egg beaten
Enough oil to deep fry
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 4

Chinese Style Eggrolls

2 heads cabbage (cut 1/8 inch wide x 1 inch long)
4 chicken breasts (cooked and shredded)
2 green onions (chopped)
2 carrots (shredded)
1 cup mushrooms (chopped)
1 packages spring roll wrappers
1 egg yolk

Yield: 20 eggrolls
1. In a medium pot, bring water to boiling. Add chicken breasts, reduce heat to medium, and cook for ten minutes. Remove chicken, allow to cool, remove skin, bones, and shredded chicken into small pieces by hand. Put into bowl and set aside.

2. Cut cabbage head into 4 quarters, then cut cabbage into 1/8 inch x 1 inch pieces; set aside. Shred carrot, chop mushrooms, onion, and using a container, mix all the vegetables together. Using a large pan, bring half a pan full of water to boil. Briefly submerge the mix vegetables in the boiling water for about 1 minute. Drain vegetables and set aside to cool.

3. When vegetables cool, mix chicken and vegetables. Crack open an egg, discard eggwhite, place yolk in a small bowl. Remove the eggroll wrappers. One at a time, place a wrapper on flat surface with one corner pointing toward you. Place 1 cup of chicken and vegetables fill in center of wrapper. Slowly fold the corner furthest from you over the filling. Then fold the two side corners toward the middle. With your fingers pressing hard on the filling to keep it tight, carefully fold the last corner over the filling and completely wrap it around. Put some egg yolk on the tip of the last corner to help it seal.

4. In a medium pan, fill 2 inches deep with cooking oil and bring it to boiling. Slowly place the eggrolls, one at a time into the hot oil. Reduce the heat to medium and cook the eggrolls for 10 minutes until the outside is golden brown. Fry the eggrolls a few at a time in order to insure that they cook evenly. Repeat until all the eggrolls are cooked.

Serve with sweet and sour sauce or sweet chili sauce

Answer 5

SHERRILL'S EGGROLLS

1 pkg. won ton skins
1 can Chinese vegetables
1 pkg. Rice-a-Roni wild rice mix
1/2 c. diced mushrooms
1/4 c. diced pimentos
1/4 c. chopped almonds
2 c. diced chicken or pork
3 tbsp. soy sauce

Drain Chinese vegetables and combine with mushrooms, pimentos, and soy sauce. Saute almonds and mix in with vegetables. Prepare Rice-a-Roni wild rice according to package instructions. Chop up cooked chicken.
Combine all ingredients and allow to cool. Stuff and fold won ton skin and seal with egg yolks. Deep fry in very hot oil until eggrolls are crispy, golden brown. Place on paper towels before transferring to serving dish.

Answer 6

Chicken Eggrolls:

40 min 25 min prep
8-10 servings
12 egg rolls

1/2 cup vegetable oil
1 cup onions (finely chopped)
1 garlic clove (crushed or minced)
3 ounces boneless chicken breasts (cooked)
1/4 cup carrots (julienned)
1/4 cup green onions (julienned)
1/4 cup red bell peppers (cut into strips)
1/4 cup bean sprouts
1 tablespoon sesame oil
4 sheets phyllo pastry (thawed if frozen)
1 egg white (lightly beaten)

1. Heat wok or large skillet and add 2 tbsp of veggie oil. Once hot, add onion and garlic.
2. Slice chicken thinly and add to skillet. Stir mixture constantly until browned. (Try not to burn the onion/garlic).
3. Add the carrot, green onions, & bell pepper to the skillet and stir fry for 2 minutes. Add the bean sprouts, stir in the sesame oil, and remove from heat. (Let it cool.).
4. Cut phyllo sheets into 3 equal size strips. Add desired amount of filling to end of strip, fold in the long sides, and roll up the pastry. Seal and glaze the rolls with brushes of egg white.
5. Chill in the fridge for 15 minutes before cooking.
6. You can either add remaining oil and cook in a wok or skillet in batches or you can use a deep fryer and cook at a medium-high frying temperature until golden brown. Drain on paper towels and enjoy!

Answer 7

Mini Sauerkraut Egg Rolls

1/2 cup Sauerkraut, drained
1/2 cup Chinese cabbage, sliced thinly
1/2 teaspoon ginger, minced
Mushroom of your choice
1 teaspoon soy sauce
Wonton wrappers (egg free!)
water
Canola or Safflower Oil (teaspoon to saute in and more for frying)

In a medium sized frying pan, bring one teaspoon oil to medium heat and sauté ginger until fragrant, about 1 minute. Add sauerkraut and cabbage and sauté until soft, about 3 more minutes. Add mushrooms and soy sauce and sauté for another 2 minutes until all ingredients are soft and well combined. Set aside.

Remove wontons from package and begin to assemble by placing about a half teaspoon in the middle of each wonton. Dab water along all edges of the wonton with your fingers and bring sides in together. Then roll wonton up tightly and place seam side down on parchment paper. Repeat until all mixture is used.

In a small saucepan bring oil to a medium high heat(375 degrees F). Add wontons to hot oil frying, cooking each about 2 minutes. Do not place more than 5 in oil at a time as this will bring the cooking temperature of the oil down. Remove each egg roll from oil with mesh strainer and place on paper towel lined plate to get extra oil off.

You can serve these with an apricot or plum sauce or eat them as it. They are so tasty!!

Answer 8

I don't know how well you will like my recipe but I usually cut up vegetables(carrots,cabbage, onions) with your choice of meat. I prefer chicken breast. Mix it all up in a bowl add an egg and season with soy sauce, salt, and pepper. Wrap the egg roll and fry it up.=)