EGG ROLL SHELLS RECIPES

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BEST CHEESECAKE EGG ROLL RECIPE - HOW TO MAKE ... - DELISH



Best Cheesecake Egg Roll Recipe - How to Make ... - Delish image

You've never had cheesecake like this recipe from Delish.com before.

Provided by Lena Abraham

Categories     nut-free    vegetarian    brunch    dessert    fried

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 12

Number Of Ingredients 11

2 c.

chopped strawberries

2 tbsp.

water

2 tbsp.

granulated sugar

2

(8-oz.) blocks cream cheese, softened

1/2 c.

granulated sugar

1/2 c.

sour cream

1 tsp.

pure vanilla extract

Pinch kosher salt

12

eggroll wrappers

Vegetable oil, for frying

Powdered sugar, for garnish

Steps:

  • In a small sauce pan over medium heat, combine strawberries, water, and sugar. Stir to combine and bring to a simmer. Stirring frequently, cook until thick and jammy, 3 to 4 minutes. Transfer to a medium bowl and set aside. In a large bowl, combine cream cheese with sugar, sour cream, vanilla, and kosher salt. Using a hand mixer, beat ingredients until fully combined. Place an egg roll wrapper on a clean surface in a diamond shape and spoon approximately 3 tablespoons cream cheese mixture into a line in the center. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly. Dust with powdered sugar and serve with strawberry sauce.

EASY SCOTCH EGGS RECIPE | BBC GOOD FOOD



Easy Scotch eggs recipe | BBC Good Food image

Use a few chef's tricks to create the perfect sausage and egg snack with this step-by-step recipe

Provided by Barney Desmazery

Categories     Main course, Snack

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield Makes 4

Number Of Ingredients 12

5 large eggs
300g good-quality pork sausage, skinned
1 tsp black peppercorns, crushed
140g cooked ham, shredded
25g sage, apple & onion stuffing mix
1 tsp chopped sage
1 tsp chopped thyme
1 tsp chopped parsley
100g plain flour, seasoned, plus extra for dusting
100g dried breadcrumbs
sunflower oil, for frying
piccalilli, to serve

Steps:

  • Bring a pan of salted water to a rapid boil, then lower four of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.
  • Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into four equal balls. Squash one of the balls between a piece of cling film until it’s as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase. Repeat with the remaining sausageballs and eggs.
  • Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on two separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.
  • To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.

Nutrition Facts : Calories 785 calories, FatContent 52 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 35 grams protein, SodiumContent 3.8 milligram of sodium

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