Egg Rolls

The recipe Egg Rolls could satisfy your Chinese craving in about 1 hour and 30 minutes. For 80 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 21g of fat, and a total of 326 calories. This recipe serves 14. This recipe from Taste of Home requires bulk pork sausage, canned water chestnuts, oil, and green onion. 21 person were glad they tried this recipe. It is a good option if you're following a dairy free diet. A few people really liked this hor d'oeuvre. Overall, this recipe earns a not so amazing spoonacular score of 20%. Try Kolkatan Egg Rolls – How to make Kolkata Style Egg Rolls or Wraps, Bacon Egg and Cheese Egg Rolls, and Egg Rolls for similar recipes.

Servings: 14

Preparation duration: 75 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in the coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Saute 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, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce. Yield: 14 egg rolls. Originally published as Egg Rolls in Taste of Home's Holiday & Celebrations CookbookAnnual 2004, p179 Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in the coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper.

2. Saute until cabbage is crisp-tender.

3. Position an egg roll wrapper with one point toward you.

4. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling.

5. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling.

6. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown.

7. Drain on paper towels.

8. Serve with sweet-and-sour sauce.

Nutrition Information:

covered percent of daily need

 

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