SATA ANDAGI (OKINAWAN DOUGHNUTS)
These are found basically everywhere on Okinawa, very thick and hearty little doughnut balls! Got this off a local okinawan recipe site.
Provided by Jessica K
Categories Breads
Time 40m
Yield 3 dozen, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- In a deep fryer or deep skillet, heat oil to 350 F or until hot.
- In a large bowl, beat eggs, milk, and vanilla. Sift flour, sugar, baking powder and salt.
- Add to egg mixture; stir until dry ingredients are moistened and dough is smooth.
- Drop teaspoonfuls of dough into the hot oil; fry until golden brown and doughnuts rise to the surface.
- Drain on paper towel lined plates and serve hot, but they are also good cooled down, you can buy them either way there on Okinawa!
Nutrition Facts : Calories 317.7, Fat 2.6, SaturatedFat 0.9, Cholesterol 72.6, Sodium 397.8, Carbohydrate 67, Fiber 1.1, Sugar 33.6, Protein 6.9
BEST EGG ROLLS
These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.
Provided by Angela Hamilton
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g
EGG ROLLS
This egg roll recipe is truly a family favorite. My husband, Doug, makes them often for family meals and my sister serves them every Tuesday night at the restaurant she owns. Feel free to use sausage if you like food with a little more kick. -Donna Frandsen, Cohasset, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield 14 egg rolls.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.
Nutrition Facts : Calories 238 calories, Fat 14g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 558mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
OKINAWA EGG ROLLS
While my hubby was in the Air Force, we were stationed in Okinawa, Japan. I learned to make these EGG~ROLLS. Today, I make them a little more of a modern version, but still very yummy, Goes great with Fried Rice or by themselves. We eat them with Duck Sauce~
Provided by Kay Tilley
Categories Other Main Dishes
Time 40m
Number Of Ingredients 8
Steps:
- 1. Shred 1 lg. head of Cabbage and the 2 lbs. carrots. Shred the potatoes.
- 2. In a soup or stew pot, put cabbage, carrots, potatoes and jar of mushrooms in a pot of boiling water. Add 1/4 bottle of Soy Sauce. Cook till tender.
- 3. While veggies are cooking, in a skillet with a sm. amount of oil, brown hamburger with onions.I add garlic powder and basil, dash or 2.
- 4. When veegies are tender, remove off burner and drain. Drain well. and set back on stove covered.
- 5. When Hamburger is ready, add it to the veggies.
- 6. On waxed paper, open pkg. egg roll wraps. Lay out. Take 2 Tablespoons of mixture and lay on wrap. Add a hand full of Mozzerella cheese. Roll the wrap around this, and pin with tooth pick if need to.
- 7. In fry daddy or pot of hot oil, drop egg rolls in and fry till golden brown.
EASY EGG ROLLS
I've always loved egg rolls, but every recipe I saw seemed too complicated. So I decided to start with a packaged coleslaw mix. Now I can make these yummy treats at a moment's notice.-Samantha Dunn, Leesville, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 40 egg rolls.
Number Of Ingredients 9
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.
Nutrition Facts :
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