TERIYAKI EGG ROLLS RECIPE: HOW TO MAKE IT
Who knew egg rolls could be so easy? In about 20 minutes, your family will be feasting on some that rival the best Chinese restaurants. —Adeline Russell, Hartford, Wisconsin
Provided by Taste of Home
Categories Appetizers
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 4 egg rolls.
Number Of Ingredients 6
Steps:
- In a large skillet, saute coleslaw mix in oil until crisp-tender. Stir in teriyaki sauce; remove from the heat. , Position one egg roll wrapper with a corner facing you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Using a slotted spoon, spoon about 1/3 cup coleslaw mixture on bottom third of wrapper. Fold 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. Serve with sweet-and-sour sauce.
Nutrition Facts : Calories 237 calories, FatContent 14g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 655mg sodium, CarbohydrateContent 23g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
CHICKEN TERIYAKI WITH EGG NOODLES RECIPE BY SHALINA ...
This is a very good main dish.
Provided by ShaleeDP
Number Of Ingredients 9
Steps:
- Remove the bones from the chicken thighs using a small, sharp knife. In a large bowl, mix together the honey, soy sauce, mirin, sake, ginger and garlic. Place the chicken thighs in the marinade and cover the meat thoroughly with the sauce. Transfer the chicken to the fridge for 15 minutes. When ready to cook the chicken, heat the vegetable oil in a frying pan. Dry the skin side of the chicken thighs on some kitchen paper, so the skin will crisp up when fried. Place the chicken thighs in the frying pan, skin side down, over a medium heat. Fry until the skin is browned. Depending on the size of your frying pan, you may need to fry the chicken in batches - don't crowd the pan. Turn down the heat to low, then turn the chicken over to fry the other side. Pour the sauce used to marinate the chicken into the pan. Simmer on a low heat for five minutes, then increase the temperature and cook until the sauce becomes thick Meanwhile, cook the noodles according to packet instructions. To serve, slice the chicken and place on a plate with the noodles. Pour the thickened teriyaki sauce over the chicken.
Nutrition Facts : ServingSize 660 g, Calories 1874, FatContent 66.23 g, TransFatContent 1.26 g, SaturatedFatContent 12.92 g, CholesterolContent 361 g, SodiumContent 3839 g, CarbohydrateContent 224.47 g, FiberContent 9.0 g, SugarContent 41.19 g, ProteinContent 71.37 g
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TERIYAKI EGG ROLLS RECIPE: HOW TO MAKE IT
Who knew egg rolls could be so easy? In about 20 minutes, your family will be feasting on some that rival the best Chinese restaurants. —Adeline Russell, Hartford, Wisconsin
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Category Appetizers
Calories 237 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Category Appetizers
Calories 237 calories per serving
- In a large skillet, saute coleslaw mix in oil until crisp-tender. Stir in teriyaki sauce; remove from the heat. , Position one egg roll wrapper with a corner facing you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Using a slotted spoon, spoon about 1/3 cup coleslaw mixture on bottom third of wrapper. Fold 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. Serve with sweet-and-sour sauce.
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