NON TRADITIONAL EGG ROLL FILLINGS RECIPES

Steps:

• Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
• In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
• Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
• Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325°F(160°C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
• Enjoy!

Steps:

• Brown hamburger meat; set aside.
• Slice and dice all vegetables. Place in a large mixing bowl.
• Stir fry vegetables in a large frying pan or wok, seasoning with soy sauce and garlic powder. Pour mixture into a large colander to drain.
• Place vegetables into a large mixing bowl and stir in hamburger meat.
• Using a large spoon, put one spoonful of mixture onto the egg roll wrappers.
• Then wrap up envelope style. Using a pastry brush and water, brush the seams of the egg rolls to seal.
• Fry in hot oil. When done, transfer egg rolls to wire racks over paper towels to drain and cool.
• Serve with soy sauce and sweet & sour sauce, stir-fried rice and vegetables for sides.
• Special Note... I will also post my recipe for https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sweet-sour-sauce.html. We NEVER make these egg rolls without it! Again, homemade... so much better than store-bought!