egg rolls a~many

Ingredients

Mexican Egg Rolls

Ingredients
1 pound ground beef
1 (1/4-ounce) package taco seasoning mix
1/4 cup water
1 (32-count) package egg roll wrappers
1 (16-ounce) can refried beans
2 cups shredded cheddar cheese

Instructions
Brown ground beef. Drain. Add taco seasoning mix and water. Simmer for 5
minutes. Cool.
Fill each egg roll wrapper with 1 tablespoon refried beans, 1 tablespoon
ground beef mixture and 1 tablespoon cheese. Moisten ends of wrappers with
water, fold ends and roll up. Deep-fry in hot oil until golden brown. Serve with
hot sauce, if desired.

Egg Rolls Made Easy
2 cups cooked and shredded chicken (or pork)
1 1lb. package coleslaw mix
2 Tbsp soy sauce
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground ginger
2 one-pound packages egg roll wrappers
oil for frying
In a large bowl, combine the first six ingredients.
Mix well. Place a heaping tablespoon of mixture in the
center of one egg roll wrapper. Fold bottom corner
over filling, roll up tightly, forming a tube and seal.
** Flash freeze. Put in freezer bags and label.
To use: Deep fry frozen at 375 degrees for 4-5 minutes
or until brown or fry in 1 inch of oil in electric skillet.
Yield 40 egg rolls.** To seal, make a paste of flour and water
and using a pastry brush, wet the top corner with paste and seal.
Egg Rolls
16 – 18 egg roll wrappers
1 carrot, shredded
2 stalks celery, chopped (I do not use)
1 can bean sprouts, drained
1/2 onion, chopped
1 6oz. can bamboo shoots, drained and chopped
2 tsp. salt
dash of pepper
3 TBP. soy sauce
2 pounds hamburger, ground pork, diced shrimp or chicken
(I use hamburger)
1 tsp. corn, sesame or olive oil
2 TBS. cornstarch
4 – 6 cups oil for deep frying
4 TBS. oil for wok or fry pan

Heat 2 TBS. oil in wok or fry pan and stir fry carrots, celery, bean
sprouts, onion, bamboo shoots, salt, and pepper for 3 minutes. Drain mixture. Mix
corn, sesame or olive oil, soy sauce, meat and cornstarch. Heat 2 TBS. oil in
fry pan and stir fry meat mixture 5 minutes. (I cook until meat is DONE).

Mix meat and vegetable mixture together and drain in colander before
beginning to wrap egg rolls. Mixture should also be cool enough to handle or you can
make ahead and refrigerate. Place about 1 TBS. of mixture in corner of
wrapper and roll until wrapper becomes a triangle. Moisten remaining edges of
wrapper and fold corners in about 1 inch. Continue rolling to form a roll.
Deep fry in hot oil to golden brown. Drain on paper towels. Serve with sweet
and sour sauce(I buy mine), soy sauce or both.
BAKED EGG ROLLS
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 vegetable oil
1 teaspoon brown sugar
Pinch cayenne pepper
16 egg roll wrappers*
Coat a large skillet with nonstick cooking spray; add the first six
ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about
3 minutes. Add chicken; heat through. In a small bowl, combine cornstarch,
water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken
mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat.
Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper;
fold sides toward center and roll tightly. Place seam side down on a baking
sheet coated with nonstick cooking spray. Repeat with remaining wrappers and
filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425
degrees for 10-15 minutes or until lightly browned. Yield: 8 servings.
Worlds Best Eggrolls
1 package egg roll wraps
1 lb. boneless chicken breasts
3 tsp. minced garlic
1/4 tsp. garlic salt
1/4 tsp. pepper
3 cups of prepared rice
3 cups shredded cabbage
1/2 cup soy sauce
Flour
Water