Texas 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:

• In a large cast-iron or other heavy skillet, cook and crumble chicken with mushrooms, onion, garlic and ginger over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in soy sauce., Add coleslaw mix; cook and stir until wilted, 3-4 minutes. Stir in sesame oil. Serve with rice and sweet-and-sour sauce. If desired, top with wonton strips.

Steps:

• Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. , In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat., Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat., Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.

Steps:

• Mix jalapenos with cream cheese.
• Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture.
• Continue until mixture is all gone.
• Place in refrigerator for 2 hours.
• Heat oil to 350-375 and cook about 4 to 5 minutes or until golden brown.
• Cool 5 minutes. Filling will be hot.
• Serve with jalapeno jelly.
• Jalapeno Jelly:.
• In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat.
• Stir frequently until mixture begins to boil.
• Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring.
• Skim off foam, and remove from heat.
• Ladle into sterilized jars.
• Seal, and process in a boiling-water canner for 5 minutes.

Steps:

• 1. Mix jalapenos with cream cheese. Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture. Continue until mixture is all gone. Place in refrigerator for 2 hours. Heat oil to 350-375 and cook about 4 to 5 minutes or until golden brown. Cool 5 minutes. Filling will be hot. Serve with jalapeno jelly.