Baked Egg Roll Recipe ...

Ingredients

• 2 cups grated carrots
• 1 can (14 ounces) bean sprouts, drained
• 1/2 cup chopped water chestnuts
• 1/4 cup chopped green pepper
• 1/4 cup chopped green onions
• 1 garlic clove, minced
• 2 cups finely diced cooked chicken
• 4 teaspoons cornstarch
• 1 tablespoon water
• 1 tablespoon light soy sauce
• 1 teaspoon canola oil
• 1 teaspoon brown sugar
• Pinch cayenne pepper
• 16 egg roll wrappers

Method

• In a large skillet, mix the carrots, sprouts, chestnuts, green pepper, onions, garlic and chicken. Cook it well till veggies are wilted and chicken is cooked.
• In a small bowl, mix cornstarch, water, soy sauce, oil, brown sugar and cayenne till they become one. Pour it in the chicken mixture and bring to boil.
• Now bring out the egg wrappers and put half a tablespoon of chicken mixture in it. Fold it up and coat it with cooking spray.
• Bake it in a preheated oven at 425°C for 10-15 minutes.

Enjoy!

Chinese Egg Roll Recipe ...

Ingredients

• 4 teaspoons vegetable oil
• 3 eggs, beaten
• 1 medium head cabbage, finely shredded
• 1/2 carrot, julienned
• 1 can shredded bamboo shoots
• 1 cup dried, shredded mushroom
• 1 pound Chinese barbecued or roasted chicken
• 2 green onions, thinly sliced
• 2 1/2 teaspoons soy sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon mono sodium glutamate (MSG)
• 1 (14 ounce) package egg roll wrappers
• 1 egg white, beaten
• 4 cups oil for frying, or as needed

Method

• In a skillet, heat half a teaspoon vegetable oil and pour in beaten eggs and cook till they are firm. Set them aside to cool down and cut them into stripes.
• Heat the remaining oil in the same skillet and cook the cabbage, carrot, bamboo, mushroom, chicken, green onions, soy sauce, salt, sugar, and MSG. Cook them till the veggies get wilted.
• Pour in the egg strips and cook, till all of it is mixed well.
• Next bring out the wrappers and lay them in front of you.
• In each wrapper, put about half a tablespoon of the mixture and fold over the wrapper.
• Brush these wrapper with beaten eggs and deep fry them in preheated oil.
• Serve them hot by draining the excess oil.

Enjoy!

Chicken Egg Roll Recipe ...

Ingredients

• 1 pound ground chicken
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 quart peanut oil for frying
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 2 cups shredded cabbage
• 2 ounces shredded carrots
• 8 (7 inch square) egg roll wrappers
• 2 tablespoons sesame seeds (optional)

Method

• In a skillet, mix chicken, ginger and garlic. Stir until chicken it cooked well, which means till it loses the light pink color.
• Heat the oil in another skillet.
• Meanwhile, mix water and flour in another bowl until they form a paste.
• Lay out one wrapper on a flat surface and stuff it with cabbage, carrot and chicken mixture.
• Brush this egg roll wrapper with the flour paste and fry it in the heated oil. Keep turning the roll till it turns brown.
• Once done, place these rolls on a tissue paper, so that they soak the excess oil.

Enjoy!

Garlic Egg Rolls ...

Rice noodles, garlic and hot sausage make a tasty filling in this fun fusion recipe for garlic egg rolls submitted by a reader. Makes 30 egg rolls.

Ingredients:

* 4 bundles thin rice noodles (rice vermicelli)
* 1 egg, lightly beaten, plus 1 egg
* 1 pound regular ground pork
* 1/2 pound hot sausage
* 1/2 cup fresh garlic cloves, peeled and chopped
* 1/2 cup fresh mushrooms, chopped
* Salt and black pepper, to taste
* 30 egg roll wrappers
* Vegetable or Peanut Oil for deep-frying, as needed
* Sweet chili sauce, for dipping

Preparation:

Break rice noodles. Place in a bowl and pour boiling water over to cover. Heat the rice noodles in the boiling water until softened. Drain and let cool before mixing with the other ingredients.

Lightly beat one of the eggs in a small bowl. Set aside.

Brown the pork and hot sausage and drain well. Combine the pork and hot sausage with the garlic, mushrooms, softened rice noodles, 1 egg, and salt and pepper. Mix well.

Lay a wrapper in front of you. Use your fingers to wet the edges of the wrapper with the lightly beaten egg. Put 1 spoonful (about 1 tablespoon) in the middle of the wrapper, spreading it out thinly but not too near the edges of the wrapper. Fold in each side of the wrapper and roll burrito-style. Pat the edges with the beaten egg to seal. Continue filling the remainder of the egg rolls.

Heat the vegetable oil for deep-frying. Carefully slide the egg rolls into the hot oil. Once they start to boil, turn the heat down to 350 degrees Fahrenheit. Cook the egg rolls until they float and turn golden brown, turning once. Drain. Serve with sweet chili sauce for dipping.

Enjoy!