Put 1 tablespoon peanut oil in a cast-iron skillet and heat high for 1 minute.
Add carrot and cook 1 minute, stirring constantly, 5 minutes or until tender.
Stir in green onions and next 6 ingredients.
Combine cornstarch and water.
Add to cabbage mixture and cook 1 minute or until thickened.
Let cool and spoon mixture evenly into centers of egg roll wrappers.
Moisten edges with water.
Bring ends to the middle, pressing together in center.
Pull ends up and out to resemble a pouch.
rm the other side. Set egg pancake aside to cool,
Mix chicken, vegetables, onion, ginger, almonds, soy sauce, sugar, and extract (if used).
Place about 2 tablespoons mixture on each crepe; fold over sides and roll up.
Seal edges with a little leftover batter or use a slightly beaten egg for the glue.
Heat oil to about 350 degrees and drop each egg roll into the hot oil and fry till golden.
Drain; cut into smaller pieces if desired; serve hot with a sweet and sour duck sauce (I use La Choy Sweet and Sour Duck Sauce).
HINT: Put egg roll wrappers in freezer the night
Combine the first 6 ingredients.
Place 1 heaping tablespoonful of mixture on egg roll and roll up, sealing ends with beaten egg yolk.
Fry in deep oil until golden brown.
Serve with the following sauce.
ork filling in center of egg roll wrapper.
Fold bottom point
All ingredients finely chopped.
In large bowl combine ingredients together well.
Fill each egg roll skin with 2 tablespoons mixture.
Fold 2 sides over mixture, brushing last fold with water.
Roll between palms to seal and shape.
When ready to cook, preheat oil to 325\u00b0.
Drop egg rolls into hot oil. Fry until golden brown on both sides.
Drain on paper toweling. Keep warm in oven until ready to serve.
Serve with Chinese hot mustard or a sweet-sour sauce.
Can be made in advance and frozen. Serves 8.
Brown ground beef; add onion and garlic and cook for 1 minute, stirring.
Add zucchini and cabbage; cook 2 minutes.
Stir in cornstarch, soy sauce, sugar and pepper.
Cook for an additional 1 minute.
Place about 2 tablespoons of beef mixture onto egg roll wrapper near a corner.
Fold over corner and then roll once.
Fold in sides and continue to roll, closing up beef mixture.
Beat one egg and coat edges of egg roll.
Press to seal.
Fry in 1 to 1 1/2-inches of hot salad oil.
Serve with Plum Sauce.
Heat water in saucepan to boiling, add cabbage, celery and cook 4 minutes.
Remove from heat, drain.
Heat heavy skillet.
Cook pork 2-3 minutes, remove from heat.
Stir in bean sprouts, cabbage, green onions, celery mixture.
Heat 2-3 minutes more.
Vegetables should be crisp.
Pile 1-2 tbsp filling diagonally across each egg roll skin.
Fold over from each end and roll.
Mix together batter: flour, egg, cold water.
Place the egg rolls at once in batter and then in deep fat until golden color.
In large frying pan heat oil; slowly add egg roll wrappers fry until crispy set aside on paper towel to drain.
Add coleslaw mixture to frying pan then add meat and soy and teriyaki sauce and garlic powder; stir until warmed through.
Place salad into serving bowl topped with crispy egg roll wrappers and chopped green onion.
Serve warm with sweet and sour sauce or duck sauce to taste.
roccoli slaw mix.
Lay egg roll wrappers out on a flat
Cook all meats thoroughly.
Combine all ingredients, except egg roll wrappers, in a large bowl and mix well.
Place approximately one tablespoon of mixture in the center of each egg roll wrapper.
Wrap tightly and deep fry until golden brown.
Brown meat in butter.
Combine with vegetables and drain well. Add 2 tablespoons soy sauce, 1 teaspoon salt, 1 teaspoon sugar and 1/4 teaspoon pepper.
Mixture should be moist, but not wet. Roll in egg roll skins.
Lightly brown several egg rolls at a time (1 minute) in 1-inch of hot peanut oil, 375\u00b0, in electric skillet or deep fat fryer.
Mix all ingredients, except egg roll wrappers.
Place 1 tablespoon shrimp mixture in center of each wrapper.
Roll up. Fold edges in.
Seal by dipping finger in water and moistening wrapper edges.
Fry in deep, hot fat for 2 to 3 minutes or until golden brown.
Drain on paper towels.
Yields about 25 rolls.
Cut shrimp in 2 to 3 pieces and slice chicken and pork in thin slices.
Marinate in wine, salt, pepper and garlic.
Put meat in hot oil, cook for approximately 3 minutes.
Then add all other vegetables.
Add ginger and soy sauce.
Leave pot uncovered and cook until all liquid is evaporated.
Directions on how to roll egg roll are on the package.
Put in hot oil to brown.
To remove excess oil, wrap in paper towels.
Ready to eat.
et aside.
Arrange an egg roll wrapper on a work surface
*After prepping the edges of the egg roll wrapper with the egg wash, add 1 tablespoons of the apricot preserves to the center.
*Add a 1/4\" thick x 2\" long slice of Brie cheese on top of the preserves (approximate sizes).
*Fold bottom up, then sides, then roll away from you, tucking in the edges as necessary.
*Place on sheet pan sprayed with Pam cooking spray.
*Brush top with egg wash.
*Cook for 22 minutes at 350 degrees or until golden and crispy.
*Serve warm.
Mix all the ingredients except egg roll wraps together.
Put 2
Mix thoroughly all ingredients except for egg roll wrappers and oil for frying.
Take a heaping tablespoonful and roll in egg roll wrapper.
Make a long roll about 3/4-inch in diameter.
Deep fat fry.
Serve with soy sauce or sweet and sour sauce.
Lay out the egg roll wrappers one at a time.<