Azumaya Egg Rolls Recipes

VEGETARIAN (OR NOT) EGG ROLLS

Steps:

• Stir-fry tofu (or meat) and ginger in a large skillet until brown (about 2-3 minutes).
• Add cabbage, bean sprouts, green onions, and carrots (or just the sprouts and coleslaw mix).
• Cook for two minutes more.
• Stir in oyster sauce and let mixture cool.
• Use two tablespoons of filling for each wrapper.
• Fold up egg rolls, envelope-style.
• Tuck in all corners, and seal with some brushed-on egg whites.
• Brush rolls with egg whites to make them crispy since we aren't frying them.
• "Fry"the rolls a few at a time in a skillet over medium-high heat, turning occasionally, until golden.
• Serve warm with the above-mentioned dipping sauces.
• Enjoy!

SCRUMPTIOUS OVEN-BAKED EGG ROLLS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat; cook and stir tofu, working in batches, until lightly browned on 1 side, 2 to 3 minutes. Flip using chopsticks and cook until lightly browned on the other side, 2 to 3 minutes.
• Whisk water, soy sauce, brown sugar, cornstarch, ancho chile pepper, and garlic together in a bowl, adding more water if sauce gets clumpy.
• Mix tofu, cabbage, carrot, cucumber, cilantro, and green onions together in a bowl; mix in sauce until coated. Spoon mixture down the center of each egg roll wrapper; roll wrapper around the filling. Apply water to the edges of the wrapper so it sticks together. Arrange egg rolls on the prepared baking sheet and spray with cooking spray.
• Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.

BEST EGG ROLLS

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

EGG ROLLS

Steps:

• brown sausage.
• lay cabbage on top and let steam for a few minutes with lid on pan.
• drain.
• drain veggies and add to this mixture.
• Cool mixture.
• add spices (abt 1 tsp each).
• lay egg roll wrapper so it is in diamond shape.
• spoon about a heaping tblspoon in center.
• with wet finger, wet the two"top edges" of diamond shape.
• fold up the bottom side.
• fold one side of wrapper over, then the other side.
• "roll"the wrapper from the bottom up.
• The wet edges will seal wrapper.
• Deep fry until golden brown.
• Serve with hot mustard or sweet and sour sauces.