SEAFOOD EGG ROLL RECIPES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Heat 12-inch skillet over medium-high heat. Add pork, gingerroot and garlic; cook 8 to 10 minutes, stirring to break up chunks, until no pink remains; drain, and return to skillet over medium heat. Stir in coleslaw mix, pea pods, shredded carrot, 1/4 cup of the green onions, 1/4 cup of the teriyaki glaze, and the soy sauce; carefully toss with tongs until blended. Remove from heat, and place in large bowl.
• Meanwhile, in 4-quart saucepan, heat broth and Sriracha sauce to simmering. Add rice stick noodles; reduce heat to low, and cover. Note that noodles will not be completely immersed in liquid. Cook 2 minutes; stir to moisten noodles. Cover and cook 2 minutes longer; remove from heat, and let noodles stand 1 to 2 minutes, stirring occasionally, until all of the liquid is absorbed. Add noodles to bowl with pork mixture; toss gently with tongs until completely mixed. Spoon mixture into baking dish; cover with foil.
• Bake 20 to 22 minutes or until heated to 165°F in center of casserole. Drizzle with remaining teriyaki glaze; top with remaining green onions and the chow mein noodles.

Steps:

• In a large skillet, heat sesame oil over medium-high heat.  Add the shrimp and sauté, until shrimp is almost cooked through, 1 to 2 minutes.
• Add ginger, garlic and scallions.  Sauté until fragrant, about 30 seconds.  Add cabbage and carrots, soy sauce and vinegar.
• Cook on high heat until vegetables are tender crisp, about 2 to 3 minutes. Transfer to a colander to drain and let cool.
• One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond. Spoon a 1/3 cup mixture onto the bottom third of the wrapper.
• Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
• Fold the left and right corners in toward the center and continue to roll into a tight cylinder.  Set aside and repeat with remaining wrappers and filling.
• Spray all sides of the egg rolls with oil using your fingers to evenly coat.
• In batches, cook 370F for 5 to 7 minutes, turning halfway through until golden brown.
• Serve immediately, with dipping sauce on the side, if desired.
• To make this in the oven