Mini Egg Rolls Recipe

Roll edge up over filling.

Mini egg rolls recipe. Remove with a slotted spoon and drain on paper towels. Lay out one egg roll skin with a corner pointed toward you. Roll up jelly roll fashion. Place 1 egg roll wrapper at a time onto work surface spoon 3 tablespoons filling into center of wrapper moisten edge of wrapper with warm water.

Heat sesame oil and saute ginger 30 seconds. Brush egg wash over the edges of 1 wonton wrapper. Place a heaping tablespoon of filling near one edge. In a large nonstick skillet cook sausage over medium heat until no longer pink.

Allow to cool slightly before serving. 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. Serve with sweet and sour sauce or another asian dipping sauce. Fry until brown on both sides and serve.

Stir in soy sauce and evaporate a second. Add scallions and saute 30 seconds. Make sure pork is fully browned and that it s nicely crumbled so that it fits well into the egg roll. Beat egg and water together.

Stir in eggs and stir to softly scramble. Saute until cabbage is crisp tender. Crunchy egg rolls with crispy tofu cabbage cucumber carrots and cilantro. Drain well stir in the coleslaw mix water chestnuts onions soy sauce garlic powder ginger salt and pepper.

Add scallions carrots and red pepper and stir fry over high heat for 2 minutes. In a wok or skillet stir fry the ginger and garlic in 2 tablespoons of oil until fragrant about 30 seconds. Fold in about 1 4 inch of dough on either side to seal the ends. Add coleslaw mix to pork and continue cooking until softened.

These air fried mini dessert egg rolls are stuffed with a one two punch of cherry from jam and dried cherries plus yummy cream cheese and a sweet cinnamon sugar coating. Crimp in both edges and roll over once more. Spread out with your fingers leaving a 1 2 inch border.