Recipe: Appetizer : Egg Rolls - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1 tablespoon vegetable oil
3 cloves garlic about 1 tablespoon minced
4 tablespoons chopped onions
1/2 small head cabbage, chopped
2 cup green beans
1 large stalk celery, finely chopped
2 cup carrots
2 cups cooked, drained ground beef
1 tablespoon chicken bouillon
2 teaspoons salt
1 1/2 tablespoons oyster sauce
2 tablespoons dark soy sauce
2 tablespoons brown sugar
3 tablespoons cornstarch
3/4 cup chopped bean thread noodles, cut to 1 to
2 inches in length
1 egg, slightly beaten
20 egg roll wrappers -- (20 to 25)
1 cup cooked shrimp, chopped, (or pork)
Saute in vegetable oil, the garlic and onions on low heat. Then, add cabbage, green beans, celery, carrots, and cook on low heat for 2 minutes. Add beef and stir with chicken bouillon, salt, oyster sauce, dark soy sauce, brown sugar, cornstarch, and a sprinkle of black pepper. Stir for another 5 minutes. Turn off stove. Add bean thread noodles. Add shrimp, if using. Stir. Let cool to room temperature. To Assemble: Place the egg roll wrapper so that it forms a diamond. Add 2 tablespoons of filling about an inch from the lower corner of the egg wrapper. Fold up the corner of the triangle with the filling and tuck it against the filler so that the wrapper is over the filling. Fold in the sides of the wrapper to the ends of the filling. Dab top corner with a bit of raw egg at the top corner. Roll the filling upwards to the dab of egg and press end to the roll to seal.
Preheat cooking oil to about 350 degrees and fry raw rolls in cooking oil. Cook until golden brown, remove, set on paper towels, allow to cool.
Can be served with sweet and sour sauce, and hot mustard.
"Five simple ingredients in your slow cooker make this creamy, cheesy, zesty hot dip that tastes..." - livie
"Pork chops are coated with seasoned Italian crumbs and baked with an easy mushroom and..." - elizabeth mastaw
"i see alot of people substituting alot of ingredients in this recipe, which kinda defeats the purpose. ive been using it for years, this is a genuine sauce recipe from someone who knew better than us. for instance, the fennel is a key ingredient so dont skip it. once i didnt have any so i added ... " - danboy357
"This is a standard recipe for Cordon Bleu, featuring stuffed chicken swimming in a creamy..." - tammy elliott
"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3
"Is the celery necessary or can I skip it? I can't stand the taste of celery!" - j. b.