ool for 15 minutes.
Egg roll filling directions---------------------.
Make a sealer
rain for 15 minutes.
Egg roll filling Instructions-------------------.
Make a sealer
minutes before using.
Egg roll filling directions:
Make a sealer
d stir.
Scoop the egg roll filling out of the pan and
et aside.
Arrange an egg roll wrapper on a work surface
s too dry, beat another egg and add it a spoonful
arinara sauce.
Arrange an egg roll wrapper in front of you
ork.
Combine meats, vegetables, egg, sauces, pepper in a large
roccoli slaw mix.
Lay egg roll wrappers out on a flat
Mix all the ingredients except egg roll wraps together.
Put 2
Brown ground beef and onion in a skillet.
In a large bowl combine all vegetables and meat.
Blend in Accent, blend in egg and soy sauce.
Mix thoroughly.
Put 2 Tbsp. of mixture on egg roll wrapper and roll up, brush ends of egg roll wrapper with water and corn starch mixture to seal well.
Deep fry until nice and brown.
Cook beef in large pan or wok until all the red color is gone. Add remainder of ingredients; steam about 3 to 5 minutes, just until cabbage is wilted.
Drain in colander and cool before filling the wrappers.
Fill wrappers (directions for filling on wrapper package).
Fry in peanut oil until brown.
Arrange egg roll wrappers, water, sauerkraut, corned beef,
ix lightly.
For each egg roll, spoon approximately 1/4 mixture
Combine apples, sugar, flour, cinnamon, and lemon juice. Mix well.
Place 2 heaping tablespoons of filling in the center of each wrapper.
Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper.
Preheat oil to 350\u00b0F.
Fry each egg roll for about 4 - 5 minutes or until brown and crispy.
Sprinkle with powdered sugar and serve warm.
*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.
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.<
immer until your egg roll wrappers are done.
cut egg roll wrappers into