Easy Homemade Egg Rolls Recipes

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Steps:

• Heat oil in skillet.
• Sauté garlic and onions until tender.
• Add pork and sauté until browned.
• Add coleslaw blend and stir-fry on high heat about 5 minutes.
• Remove from heat and add seasonings, and salt and pepper to taste.
• To assemble, place 2 tbs filling near corner towards you. Then fold over left and right sides. Dampen edges of the corner that is away from you, and finish rolling.
• Deep fry at 350°F (or just use a fry daddy), until golden brown.
• Drain on paper towels and enjoy!
• These can also be frozen and fried later. Some people like a dipping sauce for egg rolls. But these are so tasty, they really don't need one.

Steps:

• In a small bowl, combine the first six ingredients. Place a heaping tablespoonful of beef mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. , In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.

Steps:

• In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
• In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
• Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
• In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
• Combine all ingredients in a bowl.
• Wine Suggestion: Beringer White Zinfandel

Steps:

• Brown ground beef and pork. Don't drain!
• Mix in the salt and pepper , garlic powder , onion, Chinese five spice and coleslaw mix.
• Cook over low heat until cabbage is tender. (mine took approximately 20 minutes on low heat).
• Drain and cool in a strainer.
• Fill egg rolls, fold and seal.(directions come with the egg roll wrappers).
• Fry in vegetable oil until golden brown. I can't tell you how long this particular method takes. I spread vegetable oil on my cookie sheets , rolled the egg rolls in it , and baked in a 375° oven for 10 minutes , turned them over , baked an additional 10 minutes.
• Enjoy!

Steps:

• In a bowl, combine the first six ingredients; mix well. Place an egg roll wrapper on work surface with one point facing you. Place a heaping tablespoon of beef mixture in center. Fold bottom third of wrapper over filling. Fold in sides.
• In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste, roll up tightly to seal. Repeat with remaining wrappers and filling.
• In an electric skillet, heat 1 inch of oil to 375*. Fry egg rolls for 3-5 minutes or until golden brown.
• Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use.
• Egg rolls can be reheated in a microwave for 2 1/2 to 3 minutes.

Steps:

• Use deep frying pan, add oil, coleslaw mix and onion, meat optional, cook until small and translucent, place 2 heaping T. in middle of eggroll fold according to directions.Beat egg add to final flap to seal well. Drop in deep fryer or large frying pan with cooking oil at 375 for 2-3 mins until golden brown. If you don't want to fry all of them you can make them and freeze them, cooking time will change due to being frozen usually 6-8 minutes.

Steps:

• (note: shredding to fine will result in mushy texture) With a small food processor shred the pork, celery, radishes, and scallions together.
• Put in big bowl.
• Rinse the water chestnuts and shrimp in cold water before using.
• Then shred the water chestnuts and shrimp.
• Put with pork mix.
• Then the shred the cabbage and carrots together to make 2 cups of mix.
• Put in with the pork mix.
• Shred the bean sprouts on a quick pulse and add to mix.
• Add all your spices and stir and taste.
• If you think it needs something more (i. e. salt, garlic, whatever, season it to your taste.) Lay egg roll wrapper flat and put on a loose 1/3 cup of filling (don't pack it) in center and arrange it in a small log, fold sides over and start to roll.
• Place on greased cookie sheeat sides not touching.
• Brush tops of egg rolls lightly with oil and bake.
• Bake at 375 degree oven for 30 minutes.

Steps:

• Preheat oven to 400°F.
• Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, soy sauce, and shrimp. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with 1 tablespoons cold water and add. Stir for about 1 minute, until sauce is thickened.
• Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond.
• Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.
• Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard.