VEGETABLE EGG ROLLS RECIPE RECIPES

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VEGETABLE EGG ROLLS RECIPE: HOW TO MAKE IT



Vegetable Egg Rolls Recipe: How to Make It image

It's nice to get a crunch from egg rolls that aren't deep-fried. Combined with the sweet-hot dipping sauce, these vegetable egg rolls are a tasty alternative to less healthy versions. —Pamela Thomas, Watchung, New Jersey

Provided by Taste of Home

Categories     Appetizers

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 14 servings.

Number Of Ingredients 16

1 large green pepper, cut into thin strips
1 cup cut fresh green beans
1 tablespoon olive oil
1-3/4 cups shredded cabbage
1 cup chopped fresh broccoli
1 cup shredded zucchini
1 tablespoon plus 3/4 teaspoon herbes de Provence
1 teaspoon pepper
14 egg roll wrappers
SAUCE:
1/4 cup apricot preserves
1/4 cup orange marmalade
1-1/2 teaspoons grated orange zest
1-1/2 teaspoons reduced-sodium soy sauce
1/2 teaspoon lime juice
1/4 teaspoon chili garlic sauce

Steps:

  • In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Cook until vegetables are crisp-tender, 5-7 minutes longer., Place 3 tablespoons of vegetable mixture in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers., Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° until golden brown, 20-25 minutes, turning once., Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat until smooth, 8-10 minutes. Remove from heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.

Nutrition Facts : Calories 142 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 217mg sodium, CarbohydrateContent 29g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

PULLED PORK EGG ROLLS RECIPE | GUY FIERI | FOOD NETWORK



Pulled Pork Egg Rolls Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     appetizer

Total Time 3 hours 50 minutes

Prep Time 30 minutes

Cook Time 3 hours 20 minutes

Yield 8 to 12 egg rolls

Number Of Ingredients 17

2-pound pork butt, cut into 4 pieces
Salt and freshly ground black pepper
1/2 red onion, diced
3/4 cup white vinegar
1 bottle BBQ sauce
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon celery salt
1/2 teaspoon garlic salt
1 teaspoon freshly ground black pepper
1 bag pre-shredded coleslaw mix
1/2 red onion, halved
4 cups vegetable oil
3 eggs
3 tablespoons milk
12 egg roll wrappers

Steps:

  • For the pork: Preheat the oven to 300 degrees F.
  • Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar, and BBQ sauce. Toss well. Braise for 3 hours, covered, until fork tender. Remove meat with a slotted spoon and "pull" with forks until shredded. Add braising liquid, to taste. Cool.
  • For the slaw: Mix the mayonnaise, vinegar, sugar, celery salt, garlic salt, and pepper in a large bowl. Add the vegetables and mix thoroughly. Let sit 10 to 15 minutes before serving.
  • For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan.
  • In a shallow bowl, beat the eggs and milk together and set aside.
  • With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash.
  • Dredge the roll in egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown. Drain on paper towels and cut on an angle, if desired.

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