EGG ROLLS WRAPS RECIPES

Name: Egg Rolls
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 14 egg rolls.
Cuisine: Asia, Chinese
Ingredients: 3/4 pound bulk pork sausage; 2 cups coleslaw mix; 1 can (8 ounces) sliced water chestnuts, drained; 1/4 cup chopped green onion; 3 tablespoons soy sauce; 1 teaspoon garlic powder; 1/2 teaspoon ground ginger; 1/8 teaspoon salt; 1/8 teaspoon pepper; 14 egg roll wrappers; 1 egg, lightly beaten; Oil for deep-fat frying; Sweet-and-sour sauce

EGG ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Egg Rolls Recipe: How to Make It - Taste of Home image

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

Total Time 01 hours 30 minutes

Prep Time 01 hours 15 minutes

Cook Time 15 minutes

Yield 14 egg rolls.

Number Of Ingredients 13

Ingredients

3/4 pound bulk pork sausage
2 cups coleslaw mix
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped green onion
3 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon pepper
14 egg roll wrappers
1 egg, lightly beaten
Oil for deep-fat frying
Sweet-and-sour sauce

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, FatContent 14g fat (2g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 558mg sodium, CarbohydrateContent 22g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

NADIYA'S EGG ROLLS RECIPE - BBC FOOD

Nadiya's egg rolls recipe - BBC Food image

These rolls are lovely – the eggs glue themselves to the wrap so that they are easy as anything to roll, making them delicious and portable.

Provided by Nadiya Hussain

Prep Time 30 minutes

Cook Time 10 minutes

Yield Serves 6

Number Of Ingredients 10

Ingredients

6 free-range eggs
1 tbsp dried parsley
1 tsp garlic granules
½ tsp salt
½ tsp black pepper
oil, for frying
6 small tortilla wraps
85g/3oz sliced black olives (drained weight from 185g/6½oz jar)
100g/3½oz fresh, frozen or tinned button mushrooms, sliced (optional), defrosted if frozen
6 tsp sun-dried tomato paste

Steps:

Crack the eggs into a bowl, then add the parsley, garlic granules, salt and pepper, and give everything a good mix.
Put a small frying pan over a medium heat, and drizzle in two teaspoons of oil. Take the time at this stage to peel the tortillas away from each other.
Put the olives into a bowl, and the sliced mushrooms, if using, in another bowl, and have both nearby. Pour 3 tablespoons of the egg mixture into the pan – the eggs should sizzle, but if they don’t, turn the heat up a little.
Scatter a few olive slices and mushrooms onto the wet egg mix.
Take a tortilla wrap and spread it with a teaspoon of sun-dried tomato paste. Quickly put the tortilla on top of the egg, paste-side down. While the wrap and egg are cooking, get the next wrap ready and spread with the paste.
Using the back of a slotted spatula, press the top of the tortilla to help distribute the egg under the wrap. Cook for no more than 30 seconds, then, as soon as the egg has glued itself to the tortilla, flip over and cook on the other side just to warm it through for another 30 seconds.
Take the pan off the heat and put the tortilla/egg on a plate. Roll the whole thing when it is cool enough to touch. Do the same with the rest of the wraps until the egg is used up. Serve.

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EGG ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME

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
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 30 minutes
Category Appetizers
Cuisine Asia, Chinese
Calories 238 calories per serving

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.

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