Yield 8 Number Of Ingredients 10 Steps:
Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
Time 20m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Defrost spring roll wraps as directed on package. Mix cabbages, carrot, garlic, green onion, salt, and sugar in a large bowl. Add pork and soy sauce and mix well. Lay wrap in front of you so it looks like a diamond. Place 2-3 tablespoons pork filling in center (so it is like a log going from right point to left point). Fold bottom point up over filling and roll once. Fold in right and left points. Brush beaten egg on top point. Finish rolling wrap. Repeat with remaining filling. Heat 2-3 inches oil in large frying pan to 350°F. Place a few egg rolls in pan and cook for 2-3 minutes on each side (being careful not to crowd the pan). Drain on paper towels. Serve with your favorite sweet and sour sauce.
Time 1h30m Yield 14 egg rolls. Number Of Ingredients 13 Steps:
In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center 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, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.
Time 1h30m Yield 24 rolls Number Of Ingredients 14 Steps:
Mix all ingredients together in a bowl and referate one to three hours. Drain extra liquid from mixture and place a tablespoon of filling on wrapper (have wrapper on counter top with one point towards you.) Roll away from you to half way and fold ends in, continue rolling sealing the end with a little water and cornstarch mixture. Fry in a skillet with 1/2 inch cooking oil (or you can deep fry) until golden brown on all sides. Don’t be afraid to experment, substitute shredded chicken for port, add bamboo shoots and/or mushrooms, and yes you can add shredded cabage if you must.
More about “very best egg rolls recipes”
Time 1h Yield 40 egg rolls. Number Of Ingredients 9 Steps:
In a small bowl, combine the first six ingredients. Place a heaping tablespoonful of beef mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. , In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.
