Deluxe Egg Rolls Recipes

Steps:

• In a large skillet, saute scallops, shrimp and 1/2 teaspoon garlic in 1 tablespoon oil for 2 minutes or until seafood is opaque. With a slotted spoon, remove from the pan and coarsely chop; set aside. , In the same skillet, combine the tomato, onion and remaining garlic and oil; simmer for 5 minutes. Stir in parsley, cilantro, cumin, paprika, salt, pepper, cayenne and turmeric. Simmer, uncovered, until liquid is evaporated, about 5 minutes. Stir in seafood mixture and bread crumbs., Cut the phyllo dough into 14x4-1/2-in. strips. Cover with a damp towel until ready to use. Lightly brush one strip with butter. Top with another strip; brush with butter. Place a tablespoonful of seafood mixture near one short side; fold in the long sides and roll up. Brush lightly with butter. , Place on a greased baking sheet. Repeat with remaining phyllo and filling. Bake at 375° for 12-15 minutes or until golden brown.

Steps:

• Cut cabbage into 4 wedges, remove heart & chop very finely (as for coleslaw).
• Roughly chop julienne carrots & finely chop green onions.
• Throw all ingredients into mixer & mix on low for 1 or 2 minutes (if you don't have a mixer just mix by hand but squeeze & crush cabbage so it's soft).
• Remove 1/4 of your mix to a separate bowl & make 5 egg rolls to check that you are putting an equal amount of filling into each, this ensures that you don't run out of filling before wrappers.
• Place the pile of egg roll wrappers in a diamond shape in front of you with a small bowl or glass of water & just use your finger moisten the top two edges of the wrapper with water.
• Take a heaped desert spoon of mixture & place it in the center of the wrapper.
• Bring the bottom of the wrapper up to the top over the filling & lightly pull back so that you use the wrapper to form the filling into a log & so the filling is just below the center of the wrapper with the bottom of wrapper covering most of the filling.
• Flip the sides of the wrapper in & over the bottom of the wrapper then roll the whole thing forward to finish & seal the roll.
• Fry the egg rolls in small batches of 4 to 6, moving them constantly until they are golden brown, float well to the top of oil or reach internal temp of 155°F.

Steps:

• In a medium size skillet, add pork.
• Season with garlic powder, and ginger; mixing thoroughly.
• Cook pork until no longer pink; drain off fat and set aside on paper towels.
• In a deep fryer or large skillet, add oil.
• Heat oil to 375 degrees, or use medium-high heat with the skillet.
• While oil is heating, in a small bowl, combine flour and water until they form a paste.
• In a large bowl, combine cabbage, carrots, onion, green peppers and reserved pork; mix well.
• On a plate, lay out one egg roll skin with a corner pointed towards you.
• Place about 1/4 to 1/3 cup of the vegetable mixture on an egg roll paper, and fold corner up over the mixture.
• Fold left and right corners toward the center, and continue to roll.
• Brush abit of the flour paste around the final corner to help seal the egg roll.
• Repeat process, using up remaining ingredients.
• Place egg rolls into heated oil and fry, (turning occasionally) until golden brown.
• Remove from oil, and drain on paper towels.
• Makes 20 egg rolls.
• Serve with a sweet and sour sauce.
• Note: You may stir fry the vegetables slightly; before adding the cooked pork, and finishing the egg rolls.

Steps:

• Heat oil in a large, heavy saucepan or deep-fryer to 375 degrees F (190 degrees C).
• Place ground turkey, 1/2 the ginger root and approximately 1/2 the garlic in a large, deep skillet. Cook over medium high heat until evenly brown.
• Heat sesame oil in a wok over medium high heat. Stir in remaining ginger and garlic. Mix in bok choy, carrots, green onions and soy sauce. Cook and stir until vegetables are tender but crisp. Remove from heat.
• In a medium bowl, mix ground turkey and bok choy mixture.
• Fill a double thickness of wonton wrappers with approximately 1 tablespoon of the turkey and bok choy mixture. Fold wrappers over the filling, and moisten seam to seal. Repeat with remaining wrappers and filling.
• In small batches, deep fry the filled wontons until crisp and golden brown, 3 to 5 minutes.