egg roll recipe?

Question

any good recipes for egg rolls?

Answer 1

good question

Egg Roll Recipe - Cooking Chinese Egg Rolls

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.
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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.

Answer 2

Vegetable Egg Rolls

1/2c mushrooms
1/2c zucchini
1/2c carrot
1/3c green pepper
1/3c onion
1/3c ground peanuts
1/4 tsp pepper
1/4 tsp sugar
2 Tbsp soy sauce

Shred the carrot and zucchini.
Chop up the mushrooms, onion, and green pepper.
Mix everything together in a large bowl.
Now spoon some into the middle of an egg roll skin (the amount depends on how large your skins are!)
You need to be able to fold the bottom point of the skin up, then the top fold down, and then tuck in the two side points to form a sealed oblong shape.
If you moisten the corners they should stick. If not mix 1 T of cornstarch with 1 T of water into a paste. This will hold the corners very nicely.

Fry these two at a time in 350F oil for about 3 minutes.
Drain on paper towels and serve immediately with duck or plum sauce and hot mustard.

Answer 3

Egg Rolls

"Wontons are a great meal or appetizer. Once they have been put together you can either fry them or steam them, both ways are delicious."

Original recipe yield:
12 to 15 servings

PREP TIME 35 Min
COOK TIME 25 Min
READY IN 1 Hr
INGREDIENTS
1 (16 ounce) package wonton wrappers
1 pound lean ground beef
1 pound shrimp - peeled, deveined and coarsely chopped
5 tablespoons soy sauce
3 tablespoons oyster sauce
1 pound bean sprouts
2 green onions
3 stalks celery, chopped
1 medium head cabbage, finely shredded
2 cloves garlic, minced
1 teaspoon monosodium glutamate (MSG)
1 cup vegetable oil
DIRECTIONS
Place cabbage, bean sprouts, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir fry until cooked.
In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over a high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove mixture from heat.
Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together.
Fry the wontons in 1/4 inch of vegetable oil until golden brown.


NUTRITION INFORMATION
Servings Per Recipe: 4

Amount Per Serving

Calories: 1261

Total Fat: 75.4g
Cholesterol: 251mg
Sodium: 2271mg
Total Carbs: 85.9g
Dietary Fiber: 9.7g
Protein: 60.9g

Answer 4

INGREDIENTS
1 (16 ounce) package wonton wrappers
1 pound lean ground beef
1 pound shrimp - peeled, deveined and coarsely chopped
5 tablespoons soy sauce
3 tablespoons oyster sauce
1 pound bean sprouts
2 green onions
3 stalks celery, chopped
1 medium head cabbage, finely shredded
2 cloves garlic, minced
1 teaspoon monosodium glutamate (MSG)
1 cup vegetable oil
DIRECTIONS
Place cabbage, bean sprouts, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir fry until cooked.
In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over a high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove mixture from heat.
Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together.
Fry the wontons in 1/4 inch of vegetable oil until golden brown.

Answer 5

Easy Chicken Egg Rolls:

45 min 15 min prep
24 egg rolls

2 cups chickens, cooked and shredded
1 cup finely diced onions
3 garlic cloves, minced
2 tablespoons cooking oil
2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
1 (12 ounce) bag bean sprouts
1 (8 ounce) can water chestnuts, diced
1/2 cup bottled teriyaki marinade
1/4 cup soy sauce
24 egg roll wraps
hot oil (for frying)

#1 Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
#2 Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
#3 Cover and steam for 5 minutes.
#4Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
#5 Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
#6 While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
#7 Fry until a deep golden brown, a few at a time; drain on paper towels.

Answer 6

This should help