SWEET SAUCE FOR EGG ROLLS RECIPES

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



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

"I take these hearty egg rolls and their tasty sweet 'n' sour sauce to every family gathering," relates Jody Minke from Hugo, Minnesota.

Provided by Taste of Home

Categories     Appetizers

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 8 egg rolls.

Number Of Ingredients 21

1/2 pound ground pork
3/4 cup shredded cabbage
1/2 cup chopped celery
4 green onions, sliced
3 tablespoons canola oil
1/2 cup salad shrimp, chopped
1/2 cup water chestnuts, chopped
1/2 cup canned bean sprouts, chopped
1 garlic clove, minced
2 to 3 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
8 refrigerated egg roll wrappers
Oil for deep-fat frying
SWEET 'N' SOUR SAUCE:
1 cup sugar
2 tablespoons cornstarch
1 teaspoon seasoned salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice, optional
1 teaspoon Worcestershire sauce

Steps:

  • In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. , In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat., Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels., For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.

Nutrition Facts : Calories 404 calories, FatContent 18g fat (3g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 575mg sodium, CarbohydrateContent 49g carbohydrate (26g sugars, FiberContent 2g fiber), ProteinContent 11g protein.

SUBWAY SWEET ONION SAUCE - TOP SECRET RECIPES



Subway Sweet Onion Sauce - Top Secret Recipes image

The Sweet Onion Chicken Teriyaki Sandwich, one of Subway's biggest new product rollouts, is made with common ingredients: teriyaki-glazed chicken breast strips, onions, lettuce, tomatoes, green peppers, and olives. But what sets it apart from all other teriyaki chicken sandwiches is Subway's delicious Sweet Onion Sauce. You can ask for as much of the scrumptious sauce as you want on your custom-made sub at the huge sandwich chain, but you won't get any extra to take home, even if you offer to pay. Now you can pour a copycat version of the sauce to your home-built sandwich masterpieces whenever you want. Find more copycat recipes for famous sauces here. Source: Top Secret Recipes Unlocked by Todd Wilbur.

Provided by Todd Wilbur

Total Time 3 minutes0S

Prep Time 1 minutes30S

Cook Time 1 minutes30S

Nutrition Facts : Calories 40 calories

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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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PORK EGG ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
"I take these hearty egg rolls and their tasty sweet 'n' sour sauce to every family gathering," relates Jody Minke from Hugo, Minnesota.
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Appetizers
Calories 404 calories per serving
  • In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. , In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat., Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels., For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.
See details


PORK EGG ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
"I take these hearty egg rolls and their tasty sweet 'n' sour sauce to every family gathering," relates Jody Minke from Hugo, Minnesota.
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Appetizers
Calories 404 calories per serving
  • In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. , In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat., Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels., For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.
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