Heat oil in a large soup pot and saute pork until no longer pink.
Add garlic and cook until fragrant.
Toss in remaining ingredients (except egg roll wrappers) and bring to a boil.
Reduce to a simmer and cook for 30 minutes until vegetables are soft.
Meanwhile, cook strips of egg roll wrapper in hot oil in small batches until browned and crisp. This only takes a minute or so per batch.
Drain well on paper toweling.
When soup is done, ladle into bowls and top with fried egg roll wrappers and extra soy sauce, if needed.
r deep frying.
Lightly moisten each spring roll wrapper with the egg
Have a deep-fryer preheated to 370 degrees
Combine pork, shrimp, water chestnuts, green onions, egg and soy sauce; season with salt and pepper.
Place a level tablespoonful of filling on each egg roll wrapper and seal with a few drops of water.
Deep fry in hot oil and drain on paper towel. Serve with sweet-and-sour sauce. Serves 4.
ike
a package in egg roll skins.
Rolls should be
Deep Fried Beef Rolls:
Brown grown beef in a skillet.
Discard excess fat.
Mix ground beef with chopped scallions, salt, coriander and eggs.
Fill each spring rolls with ~ 2-3 tablespoon of the ground beef mixture.
Fold the edges to make a rectangle shaped rolls.
Deep fried beef rolls in oil, 2-3 minutes per side.
Dipping Sauce:
Mix all ingredients together, cover with plastic wrap, chill for at least 1 hour before serving.
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.
njoy.
Crack the egg into a small bowl
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.
Lay out the egg roll wrappers one at a time.<
ork.
Combine meats, vegetables, egg, sauces, pepper in a large
e).
Mix a raw egg in a small bowl or
Arrange egg roll wrappers, water, sauerkraut, corned beef,
Separate egg roll wrappers individually.
Place a slice of banana on wrapper.
Top with shredded Langka and wrap, egg roll style.
Heat oil in deep frying pan and fry egg rolls until golden brown.
Cool and serve.
Combine first 5 ingredients to meat loaf consistency.
Roll up into egg roll wrappers and deep fry in oil until golden brown.
Shred cabbage and carrots.
Cut up onion; add to carrots and cabbage.
Brown ground beef and drain off fat.
Combine all ingredients.
Cook over low heat until cabbage is soft.
Set it aside and let cool.
Place 2 tablespoons of mixture in the center of the egg roll wrapper.
Roll and deep fry until golden brown.
Mix all ingredients except dough.
Cut dough in squares, put ingredients in middle, wrap and tuck in ends.
Heat oil to 350\u00b0. Deep fry egg rolls, turning both sides until golden brown color. Drain excess oil before serving.
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