|Williams-Sonoma Mastering: Soups & Stews|
|by Marie Simmons|
Colorful Carrot-Ginger Soup, sophisticated Shrimp Bisque, hearty Irish Lamb Stew -- these time-honored soups and stews are favorite dishes of near...
Results 1 - 10 of 33 for chinese egg rolls
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Mix together, soy ... When working with egg roll wrappers, be sure ... cover the egg rolls. Over medium-high ... frying and cooled. Reheat in oven to serve.
Mix all ingredients except egg roll skins. Refrigerate. Drain ... until golden brown. Heat together and serve with egg rolls. Mix and serve with egg rolls.
Saute garlic, onion ... all together including egg. Mix. Run ... edges of egg rolls. Fill and ... mein or sweet and sour pork. Dip in sweet and sour sauce.
Boil shrimp 7 ... squares. Use beaten egg to moisten and ... of large sheet. Roll and seal ends ... golden brown. Drain and cut in desired size. Serve hot.
BATTER: Sift dry ... together, then add eggs and sugar. Gradually ... inch of edge. Roll, folding in ... water. Fry egg rolls in deep hot fat until golden brown.
FILLING: Brown beef ... and cool. Prepare egg roll batter. EGG ROLL ... and 2 tablespoons of water. Fry rolls in deep fat (360 degrees) until golden brown.
Brown beef lightly ... in each skin. Roll up and deep ... When frying so egg roll won't come ... mixture in one corner. Fold 3 corners over meat, then roll up.
Prepare ingredients as ... fold, seal and roll the egg rolls. Each wrapper ... about 2 heaping tablespoonsful of filling. Fry in hot oil until golden brown.
Preheat a large ... a bowl combine egg, soy sauce, ... Place an egg roll skin with 1 ... filling. Fry egg rolls, a few ... ginger. Cook and stir until bubbly.
Combine meats and ... skins with beaten egg. Fold side toward center, roll tight (1 1/2 ... Drain on towel. Yield: 16 to 20. (Use prepared egg roll skins.)
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