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    Recipes 2 Egg Roll Recipes

    Domestic Goddess Aug 17, 2012

    1. Domestic Goddess

      Domestic Goddess Regular Chatter

      Apr 25, 2012
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      Photo by: Domestic Goddess

      Cindi's Egg Rolls
      1 lb. pork steak, cut into thin strips (fat trimmed away),
      (or) 1 lb. ground beef,
      (or) 1 lb. seasoned ground pork sausage,
      (or) 8 ounces precooked medium-sized shrimp
      1 large carrot, shredded
      1 medium-sized head cabbage, shredded
      1/2 to 1 green bell pepper, cut into thinly sliced strips
      1 medium onion, chopped
      3 cloves minced garlic
      3 teaspoons shredded ginger root
      About 1-1/2 to 2 pkgs. Egg Roll Wrappers
      - Vegetable Oil (for stir frying meat and vegetables)
      - Additional Vegetable Oil, peanut oil,
      or Crisco Butter Flavor All-Vegetable Shortening (for deep frying the egg rolls)
      1 tablespoon cornstarch
      2 tablespoons soy sauce
      1-1/2 tablespoons molasses (Robust Flavor)
      Sweet Sour Sauce (for dipping)
      In a 12-inch skillet or wok, (along with 2 tbsp. vegetable oil) over medium high heat; stir fry pork steak for 3 minutes. Drain off fat, remove pork steak, and set aside on paper toweling. If using ground beef or pork, cook meat, drain off fat, remove and set aside on paper toweling.
      In a large bowl, toss together the shredded carrot and cabbage, green pepper, onion, garlic, and ginger root.
      In the same 12-inch skillet or wok, (over medium high heat) add 2 tbsp. vegetable oil, stir fry half the vegetables for 3 minutes; remove and set aside in a heat proof bowl.
      Finish stir frying the remaining vegetables (along with 2 tbsp. vegetable oil). Again, stir fry for 3 minutes; remove and set aside in a heat proof bowl.
      In a small saucer or cup, combine the cornstarch, soy sauce, and molasses; mixing well. Add to the vegetable mixture; and stir. Add the cooked meat; mixing well.
      Follow the instructions on the back of the egg roll wrappers pkg., (using 2 to 3 Tbsp. of meat-vegetable mixture for each egg roll) when assembling.
      In a deep fryer, along with the vegetable oil (already heated to 375ยบ), fry several egg rolls, until lightly golden brown (turning frequently). Remove, and drain on paper toweling. Serve with a sweet sour sauce. Makes about 30-35 egg rolls.
      Variation: For Vegetarian Egg Rolls, just omit the meat. Assemble and cook, according to instructions.
      Note: You may substitute 1 to 2 (16 oz.) pkgs. of already shredded cabbage & carrots, (found in your produce isle) for the large carrot & medium-sized cabbage, which this recipe calls for. If you use 2-(16 oz.) pkgs., be sure to add a bit more garlic, ginger root, and thinly sliced green bell pepper.
      Egg Rolls
      1 lb. ground pork (I use seasoned ground pork sausage)
      1 tsp. ground ginger
      1 tsp. garlic powder
      1 quart peanut oil for frying, or vegetable oil,
      (or Crisco Butter Flavor All-Vegetable Shortening)
      2 carrots, shredded
      4 c. shredded cabbage
      1 (16 oz.) pkg. egg roll wrappers
      2 Tbsp. flour
      2 Tbsp. water
      Sweet Sour Sauce
      In a medium-sized skillet, add pork, season with ginger and garlic powder, mix thoroughly. Cook ground pork until no longer pink, drain off fat, and set aside on paper toweling.
      In another large skillet or deep fryer, heat oil to 375 degrees, or heat oil in skillet, over medium high heat, ontop of stove. While oil is heating, in a small bowl, combine flour and water, until they form a paste.
      In a large bowl, combine carrots, cabbage and reserved pork; mix all together.
      Lay out one egg roll wrapper, with a corner pointed towards you. Place about 1/4 to 1/3 cup of the vegetable/meat mixture, on each egg roll wrapper, and fold corner up over the mixture. Fold left and right corners, towards the center and continue to roll. Brush a bit of the flour paste around the final corner, to help seal the egg roll.
      Place egg rolls into heated oil and fry, turning occasionally, until a light golden brown. Remove from oil, and drain on paper towels. Makes 20 egg rolls. Serve with a sweet sour sauce.
      Note: For this recipe, I use already seasoned ground pork, and I still add the ground ginger and garlic powder.
      Photo by: abapplez
      At: allrecipes.com
      Photo by: Marsha D.
      At: food.com
    2. Naiwen

      Naiwen Chat Addict

      Jul 12, 2011
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      They look or seem yummy, or to my taste, but you should have used "recipes" as a prefix?
    3. Spice

      Spice Chat Addict

      Jul 9, 2012
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      Thanks for posting these DG. I love home made egg rolls
    4. Marti

      Marti Super Moderator Staff Member

      Aug 5, 2012
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      yummy my partner Joshua would love this