Well that sure sounds easy enough. Im doing the low carb diet right now (Im really out of control weight wise), but Ive given myself "reward weekends", that is, when I reach my first little goal, and get to go wild for a weekend. Im planning on eggrolls for my first weekend, and now I have some sweet and sour sauce to try, thanks Katy!
Eggs Rolls ... not just for the chinese buffet!
- Thread starter MissPrissy
- Start date
Wow looks really yummy .... I'll have to try it thanks.
This is a very easy egg roll recipe from the Japanese Redneck blog - and tasty too!
Easy Egg Roll Recipe
1 16 oz. bag of coleslaw cabbage mix or the broccoli slaw mix
1 16 oz. pkg. of regular sausage
1 pkg. of egg roll wrappers
Oil for frying
Brown sausage in a skillet. Do not drain drippings from skillet. Add cabbage mix to skillet and cook until cabbage is tender.
Follow directions on back of egg roll wrappers for folding the egg rolls. Fry in the oil until brown.
Easy Egg Roll Recipe
1 16 oz. bag of coleslaw cabbage mix or the broccoli slaw mix
1 16 oz. pkg. of regular sausage
1 pkg. of egg roll wrappers
Oil for frying
Brown sausage in a skillet. Do not drain drippings from skillet. Add cabbage mix to skillet and cook until cabbage is tender.
Follow directions on back of egg roll wrappers for folding the egg rolls. Fry in the oil until brown.
Last edited:
All this talk of egg rolls made me hungry for them so I got the makings for them yesterday and that's what we're having for lunch today.
Here's another sweet and sour sauce that I make sometimes. It's the one I'd choose if I liked sweet & sour sauce on mine. Hubby likes the other one better tho so that's what I generally make him. I had kind of forgotten about this one until I was getting the recipe out this morning.
Sweet & Sour sauce.
Mix together 2/3 cup sugar and 2 T of corn starch.
Add 1/3 cup white vinegar and about 5-6 T of water. Mix well.
Microwave (or cook on stove top) until mixture is clear and thickens...about 1 1/2 minutes in the microwave.
Here's another sweet and sour sauce that I make sometimes. It's the one I'd choose if I liked sweet & sour sauce on mine. Hubby likes the other one better tho so that's what I generally make him. I had kind of forgotten about this one until I was getting the recipe out this morning.
Sweet & Sour sauce.
Mix together 2/3 cup sugar and 2 T of corn starch.
Add 1/3 cup white vinegar and about 5-6 T of water. Mix well.
Microwave (or cook on stove top) until mixture is clear and thickens...about 1 1/2 minutes in the microwave.
- Apr 21, 2010
- 308
- 5
- 241
My family makes homemade egg rolls too!
We use a package of cole slaw mix with a meat of choice (usually chicken or ground pork). We also add soy sauce to the mix and cook it down. Put it in wraps and deep fry. When the wraps get done, we add more soy sauce and dip it in sour cream! YUM! Now I want to go to the store and get the stuff to make it. I'm hungry!
We use a package of cole slaw mix with a meat of choice (usually chicken or ground pork). We also add soy sauce to the mix and cook it down. Put it in wraps and deep fry. When the wraps get done, we add more soy sauce and dip it in sour cream! YUM! Now I want to go to the store and get the stuff to make it. I'm hungry!
Okay-I am making some extra meals and snacks to put in the freezer for after the baby comes. Now I have to make sure I add that to my list. I have a recipe that I have used before, and we loved it.
Pork 'n' Shrimp Spring Rolls
Ingredients
1 pound ground pork
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) bamboo shoots, drained and chopped
1/2 pound cooked medium shrimp, peeled, deveined and finely chopped
1 can (4 ounces) mushroom stems and pieces, drained and chopped
4 green onions, chopped
1 tablespoon cornstarch
3 tablespoons soy sauce
1 tablespoon water
1 teaspoon garlic powder
1 teaspoon canola oil
2 packages (12 ounces each) wonton wrappers
Oil for frying
Sweet-and-sour sauce
Directions
In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the bean sprouts, bamboo shoots, shrimp, mushrooms and onions.
In a small bowl, whisk the cornstarch, soy sauce, water, garlic powder and oil until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.
Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry spring rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with sweet-and-sour sauce. Yield: about 5 dozen.
I used egg roll wrappers instead of the wonton wrappers-I like mine bigger!
Pork 'n' Shrimp Spring Rolls
Ingredients
1 pound ground pork
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) bamboo shoots, drained and chopped
1/2 pound cooked medium shrimp, peeled, deveined and finely chopped
1 can (4 ounces) mushroom stems and pieces, drained and chopped
4 green onions, chopped
1 tablespoon cornstarch
3 tablespoons soy sauce
1 tablespoon water
1 teaspoon garlic powder
1 teaspoon canola oil
2 packages (12 ounces each) wonton wrappers
Oil for frying
Sweet-and-sour sauce
Directions
In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the bean sprouts, bamboo shoots, shrimp, mushrooms and onions.
In a small bowl, whisk the cornstarch, soy sauce, water, garlic powder and oil until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.
Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry spring rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with sweet-and-sour sauce. Yield: about 5 dozen.
I used egg roll wrappers instead of the wonton wrappers-I like mine bigger!
MissPrissy - Your General Tso Chicken looks GREAT!
Any chance you could post that recipe too? If I could serve that chicken, some fried rice and fresh egg rolls and I think my DH would actually build me another coop!!
Any chance you could post that recipe too? If I could serve that chicken, some fried rice and fresh egg rolls and I think my DH would actually build me another coop!!
If anyone likes the Shrimp Sauce that's served for dipping in the Japanese steak houses, I have a recipe for it that's good:
Japanese Shrimp Sauce
[URL]http://millriverfarm.com/recipe.cfm?id=426&catname=Sauces, Relishes, Stocks, and Dressing[/URL]
Japanese Shrimp Sauce
[URL]http://millriverfarm.com/recipe.cfm?id=426&catname=Sauces, Relishes, Stocks, and Dressing[/URL]
- Thread starter
- #30
Quote:
The recipe is on my blog today.
Please leave comments on the blog post and I'll answer you there.
The recipe is on my blog today.
Please leave comments on the blog post and I'll answer you there.
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