Cook all the vegetables in a lightly greased pan and drain well. In a large bowl, combine the beef, vegetables, egg and a pinch of salt and pepper. Mix thoroughly. Follow wrapping instructions on egg roll wrapper pkg. Pan fry or deep fry the rolls until light brown.
ngredients; mix well. Place an egg roll wrapper on work surface
erve plain or with with Easy Egg Foo Yung Sauce.
epper, and pour in the egg whites.
Cook in a
round outer edge of each egg roll wrapper. Spoon 1/3
ike on top of cooking egg mixture WITHOUT STIRRING, let eggs
ike a dipping sauce for egg rolls. But these are so
Soak mushrooms in warm water 30 minutes.
Drain, chop, discard stems.
Chop chicken.
Stir fry chicken and garlic quickly in heated cooking oil for 2 minutes.
Add vegetables; stir fry for 3 minutes more.
Blend soy sauce into cornstarch, ginger, sugar, and salt.
Stir into chicken mixture, cook until thickened.
Cool.
Wrap 2 Tbsp filling in wrapper burrito style.
Bake on cookie sheet at 350\u00b0 for 20 minutes.
For extra brown rolls, brush with egg white mixed with a little water, before baking.
rom white and whisk egg whites in a jug, sprinkle
n a strainer.
Fill egg rolls, fold and seal.(directions
1. Mix chicken broth with corn starch and bring to boil. Reduce heat to a simmer. Slowly add egg, stirring constantly, until egg forms lacy strands.
alt in bowl.
Add egg and extra yolks; mix thoroughly
t to your taste.) Lay egg roll wrapper flat and put
ixture in center of each egg roll wrapper.
Fold top
Cook sausage; drain fat.
Add spaghetti sauce and simmer for 10 minutes.
Mix eggs and cottage cheese.
Shred or grind Mozzarella cheese.
In a pan, spread a little of meat sauce on the bottom, then spread egg roll wrappers in one layer; add 1/3 of meat sauce, 1/2 cottage cheese mixture and 1/3 of Mozzarella cheese.
Repeat one more time.
Spread one more layer of egg roll wrappers, meat sauce and Mozzarella cheese.
Sprinkle generous amount of Parmesan cheese on top.
Bake at 350\u00b0 for 30 minutes.
Starting with cabbage, place ingredients alternately in electric skillet, adding sausage last, and cook until cabbage is transparent.
Wrap in egg roll wraps.
(Secure wraps by putting egg white on the last closing of wrap.) Deep fry until golden brown.
oom temperature.
Make the egg rolls: Brown sausage in a
bring stock to a boil then simmer.
slowly stir in beaten egg until soup thickens.
add salt pepper according to taste.
serve hot.
Combine diced tomatoes including juice and chicken broth in a medium saucepan.
Add quartered and diced kielbasa (about 1/4 lb.), crumbled bacon or cooked meat of your choice if you so choose.
Bring to a boil over medium-high heat stirring occasionally.
Once the soup is boiling, add egg substitute (or 2 beaten eggs) and stir.
Simmer on med-low heat for 2-3 minutes more.
Ladle into bowls and serve topped with shredded cheddar.
Mix cornstarch, water and oil.
Boil 3 cups of chicken broth and add the cornstarch mixture.
Rapidly stir in 1 beaten egg stirring until strands are cooked.