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.
oat one side of each wrapper with cooking spray. Fit 4
ixture in center of each egg roll wrapper.
Fold top corner of
roccoli slaw mix.
Lay egg roll wrappers out on a flat
ngredients; mix well. Place an egg roll wrapper on work surface with one
ach egg roll wrapper. Spoon 1/3 cup filling in center of each egg roll wrapper
arinara sauce.
Arrange an egg roll wrapper in front of you in
et aside.
Arrange an egg roll wrapper on a work surface with
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.
t to your taste.) Lay egg roll wrapper flat and put on a
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.
*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 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.
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.
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.
>wrapper later during frying and gives me a much firmer roll
Run a knife down the middle of each hot dog. Slice cheese into 4 sections. Insert 2 sections of cheese into each hot dog.
Spread mustard on hot dog and wrap in lightly moistened egg roll wrapper.
Cook on a drip rack in small pan in your toaster oven at 350 for about 5 to 7 minutes. When the wrapper begins to brown slightly, your weiners are done. Garnish with mustard and sweet relish.
br>2. Lay out one egg roll wrapper in front of you like
mix well.
Place an egg roll wrapper on a flat work surface
ol for 15 minutes.
Egg roll filling directions---------------------.
Make a