Egg Rolls

The recipe Egg Rolls can be made in approximately 55 minutes. This recipe serves 4 and costs $1.54 per serving. One portion of this dish contains about 10g of protein, 20g of fat, and a total of 357 calories. If you have rice vinegar, wonton wrappers, honey, and a few other ingredients on hand, you can make it. It is a budget friendly recipe for fans of Chinese food. 50 people were impressed by this recipe. It is a good option if you're following a dairy free diet. It works well as a hor d'oeuvre. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is good. 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: 4

Preparation duration: 25 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes. In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp. Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients. In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce. Combine all ingredients in a bowl. Wine Suggestion: Beringer White Zinfandel

 

Step by step:

1. In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds.

2. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.

3. In a bowl, combine the chicken broth, soy sauce, and sugar.

4. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft.

5. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.

6. Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you.

7. Place 1 teaspoon of the filling in the center of the wrapper.

8. Roll the corner closest to you over the filling.

9. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.

10. In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them.

11. Serve when cool enough to eat, with dipping sauce.

12. Combine all ingredients in a bowl.

13. Wine Suggestion: Beringer White Zinfandel

Nutrition Information:

covered percent of daily need

 

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