|Savor the Brandywine Valley|
|by Inc. Junior League of Wilmington|
A wide variety of recipes reflects the diverse culture of the Brandywine area and features a section of recipes from favorite dining spots.
1 - 10 of 118 for egg roll wrapper
In food processor, ... may need more). Roll out paper thin, ... and mix thoroughly. Egg roll wrappers can be stuffed ... canned or homemade pie filling.
In a saucepan ... barley. For each roll, brush egg roll wrapper with 1 teaspoon ... on paper towels. Serve with soy sauce, if desired. Makes 12 egg rolls.
Mix soy sauce, ... your hands. Take egg roll wrapper, brush edges ... paper towels. Serve with duck sauce, sweet and sour sauce, or Chinese mustard sauce.
Mix together, soy ... When working with egg roll wrappers, be sure ... sugar. NOTE: Egg rolls may be frozen after frying and cooled. Reheat in oven to serve.
Combine cream cheese, ... corner of each egg roll wrapper. Roll using ... preserves, apricot preserves, applesauce and chili sauce. Makes 50 Egg Rolls.
For filling, in ... an envelope shape. Roll up skin toward ... and skins. Fry egg rolls, a few ... Serve warm with taco sauce. Makes 48. Serving Size: 12.
Cut up ingredients ... Do not add egg whites. Do not ... mixture onto egg roll wrapper. Add up ... in deep pan until brown. Can be frozen for later use.
Mix sherry, ... ... mushrooms and stir well. Heat thoroughly. Cool and wrap in egg roll wrappers. Seal with a little cornstarch in water. Fry in deep fat.
Steam cabbage, carrots, ... on corner of egg roll wrapper. Roll and fold in side corners. Then fry on all sides until golden brown. Serve with duck sauce.
Mix soy sauce, ... filling on each wrapper. Fry until brown. Drain. To fill egg rolls, place 2-3 ... Roll up from bottom; seal, fry sealed sides down first.
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