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Results 31 - 40 of 78 for vegetable egg rolls
31. EGG ROLLS
Heat oil in 10 inch ... minutes, stirring constantly; drain thoroughly. Cool slightly before filling Egg Roll Skins. Makes 3 1/4 cups filling.
32. EGG ROLLS
Mix rice, chinese vegetables, soyameat and eggs. Drop by spoonfuls into egg roll skins. Carefully place in hot ... ready to eat and delicious.
Stir-fry pork in wok or ... sugar; pour over vegetable mixture. Stir-fry 1 minute. Mix pork and vegetables. Cover egg roll skins with damp towel to ... to 5 egg rolls at a time until golden ... Drain on paper towels.
34. EGG ROLLS
Soak mushrooms in warm water ... below center of egg roll skin. Cover all remaining skins ... Deep fry egg rolls 4-5 at a time until ... sweet and sour sauce.
35. EGG ROLLS
Place first 6 ingredients in ... in wrap and roll up. Seal edges with cornstarch ... mustard or sweet and sour sauce. Makes 30 to 40 egg rolls.
Mix pork, 1/2 teaspoon salt, ... Add 2 tablespoons vegetable oil, rotate to coat sides. ... below center of egg roll skin. (Cover remaining skins with ... Fry 4 egg rolls at a time until golden ... oven for 30 minutes.
Heat oven to 350 degrees. In small bowl, combine eggs, vegetables, ham, onions, and cheese. ... sheet, press or roll each rectangle to form a ... as desired. 4 sandwiches.
Place chiles on a baking sheet; broil 3 to 4 inches from heat, turning often with tongs, until chiles are blistered on all sides. ...
39. EGG ROLLS
Cook meat until done. Add vegetables and cabbage; put on pot ... 5 minutes. Put 2 to 3 tbsp. mix in wrappers. Wrap deep fry until golden brown.
40. EGG ROLLS
Saute cabbage, carrots and onions in oil about 5-10 minutes. Stir in cornstarch and soy sauce. Add water chestnuts, bean sprouts and meat. ...
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