I've made egg rolls before but, always baked them and wanted to try frying them! I love the combinations of flavors that you can use for filling. In this recipe - you can substitute the pork with any ground meat mixture you prefer. I suggest making this recipe first to get the idea of the whole process before changing things up later on. These egg rolls were super tasty and a welcome addition to our freezer! Yep, you can bake these now and then vacuum seal and freeze in portions for enjoying later!
Hope you enjoy them as much as we do! Diane Homemade Egg Rolls 1 package (18 ounces) Twin Dragon Egg Roll Wrappers from the refrigerated section *usually found near the fresh produce. Filling: 1 (16 ounce)tube jimmy dean pork sausage - crumbled, cooked well and drained on paper towels. 1 large carrot, sliced thin 1 small onion, finely diced 1 bag (14 ounce bag) shredded coleslaw mix Sauce for Filling: (Mix together and set aside) 1/2 teaspoon sugar 1/2 teaspoon salt 1 teaspoon toasted sesame oil 1 Tablespoon soy sauce 1 Tablespoon sherry 1 Tablespoon water 1 Tablespoon corn starch Directions:
Kitchen Notes:
Recipe Credit: I'd like to thank Lynn over at Southern With a Twist for sharing her egg roll recipe! I used the sauce from her recipe *adding in some toasted sesame oil. She has a few tasty looking egg roll recipes - make sure to stop by and check out her site as well!!
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Egg Roll Stir Fry
Ingredients: 1 lbs. of ground beef, pork, or chicken 1 small head of cabbage 3 medium carrots 1/2 onion chopped finely 3 garlic cloves, minced 2 tsp of freshly grated ginger 1/2 tsp garlic powder 3 Tbs canola or vegetable oil 4 Tbs low sodium soy sauce 2 Tbs rice wine vinegar 1/2 tsp fresh ground pepper salt to taste dash of toasted sesame oil Directions: Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Drain meet, if needed. (You will need a skillet large.) While meat and onions are cooking cut cabbage into thin shreds; set aside. (Cut in half lengthwise with a serrated knife, set the cut side flat on the cutting board then thinly sliced the cabbage into strips.) Cut the carrots with a vegetable peeler or mandolin into shaved/thin slices; set aside. Combine the: minced garlic, ginger, garlic powder, oil/s, soy, vinegar and pepper in a small bowl and stir to combine; set aside. Add cabbage and carrots to ground meat then cook and stir over medium-high heat for 3-4 minutes. Add soy sauce mixture then stir well. Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender. Recipe makes approximately 4-6 servings Recipe Adapted from: Once a Mom Always a Cook |