|The Cook's Companion|
|by Elizabeth Wolf-Cohen|
This book gives home chefs information they seldom find in even the best cookbooks.
31 - 40 of 75 for vegetable egg rolls
In large wok, ... until hot; add egg and stir fry ... Add pork and vegetables back to wok ... To shape egg rolls position egg roll ... or hot mustard sauce.
In a medium ... medium bowl mix eggs, peas, mushrooms, ... or until heated through. Garnish with tomato wedges and snipped chives. Makes 6 to 8 servings.
Mix pork, 1/2 ... cool. Cut each egg roll wrapper in half. ... to 5 egg rolls at a time, ... heat bringing to boil. Boil until thickened. Makes 2 1/2 cups.
Stir fry pork ... sugar. Pour over vegetable mixture. Stir fry ... and vegetables. Cover egg roll skins with damp ... to 5 egg rolls at a time ... and hot mustard sauce.
Stir-fry pork in ... sugar; pour over vegetable mixture. Stir-fry 1 ... and vegetables. Cover egg roll skins with damp ... to 5 egg rolls at a time ... Drain on paper towels.
Wash vegetables thoroughly, dice and ... Wrapping Wei Chuan Egg Roll Shells: Separate egg ... into very small rolls and deep fry ... better they will cook.
Saute cabbage, carrots and onions in oil about 5-10 minutes. Stir in cornstarch and soy sauce. Add water chestnuts, bean sprouts and meat. Filling ...
Cook meat until done. Add vegetables and cabbage; put ... let simmer about 5 minutes. Put 2 to 3 tbsp. mix in wrappers. Wrap deep fry until golden brown.
Place chiles on a baking sheet; broil 3 to 4 inches from heat, turning often with tongs, until chiles are blistered on all sides. Immediately place ...
Saute garlic in ... at one end, roll up and seal with beaten egg or water. Deep ... 12 large egg rolls. Egg roll ... produce department of grocery store.
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