Southwestern Egg Rolls

Southwestern Egg Rolls Recipe

Try this nice egg roll recipe !

* 2 tablespoons vegetable oil
* 1 skinless, boneless chicken breast half
* 2 tablespoons minced green onion
* 2 tablespoons minced red bell pepper
* 1/3 cup frozen corn kernels
* 1/4 cup black beans, rinsed and drained
* 2 tablespoons frozen chopped spinach, thawed and drained
* 2 tablespoons diced jalapeno peppers
* 1/2 tablespoon minced fresh parsley
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1/3 teaspoon salt
* 1 pinch ground cayenne pepper
* 3/4 cup shredded Monterey Jack cheese
* 5 (6 inch) flour tortillas
* 1 quart oil for deep frying


1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.The egg roll recipe Southwestern style is ready to serve...great !
barley-egg-rolls recipe.

Hearty Egg Rolls Recipe

Hearty Egg Rolls Recipe
A nice egg roll recipe to try !

* 3 potatoes, cubed
* 2 pounds ground beef
* 2 eggs
* 2 cups chopped cabbage
* soy sauce to taste
* salt and pepper to taste
* 1 quart oil for frying
* 1 (14 ounce) package egg roll wrappers


1. Place potatoes in a medium saucepan with enough water to cover. Bring to a boil. Cook until tender, about 15 minutes. Remove from heat and drain.
2. Place ground beef in a large saucepan over medium high heat. Cook until evenly brown; drain.
3. Place potatoes, eggs, cabbage, soy sauce, salt and pepper into the saucepan with the ground beef. Over medium heat, cook and stir until eggs are cooked and cabbage is tender, about 10 minutes. Transfer the mixture to a medium bowl.
4. Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
5. Place approximately 1 tablespoon of the ground beef and potato mixture in the center of each egg roll wrapper. Roll wrappers around the mixture and fold edges inward to seal.
6. Fry egg rolls in the hot oil until golden brown. Drain on paper towels. The egg roll recipe is ready to serve...enjoy it !

Lumpia - Filipino Shrimp and Pork Egg Rolls

Lumpia - Filipino Shrimp and Pork Egg Rolls
A nice egg roll recipe to try !

* 1 pound ground pork
* 1 cup finely chopped raw shrimp
* 1/2 cup finely chopped onion
* 1/2 cup grated carrots
* 1/4 cup finely chopped green onions
* 3 tablespoons soy sauce
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 teaspoon monosodium glutamate (MSG) (optional)
* 1 (16 ounce) package spring roll wrappers
* 1 egg white, beaten
* 1 quart vegetable oil for frying


1. Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG in a bowl until well combined.
2. Pull a wrapper off the stack, and cover the remaining wrappers with a damp cloth. Place the wrapper on a work surface. Place a thin line, about the width of your little finger, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling, and cut the rolls into thirds.
3. Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C). Deep-fry 3 or 4 lumpia at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot. The egg roll recipe Filipino style is ready to serve...enjoy it !
southwestern-egg-rolls recipe

Cindi's Egg Rolls

Cindi's Egg Rolls

A nice egg roll recipe to try !

* 1 pound ground pork
* 4 cups shredded cabbage
* 1 large carrot, shredded
* 1/2 green bell pepper, cut into thin strips
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 3 teaspoons fresh ginger root, grated
* 1 tablespoon cornstarch
* 2 tablespoons soy sauce
* 1 1/2 tablespoons molasses
* 2 tablespoons vegetable oil
* 1 quart oil for frying
* 1 1/2 (14 ounce) packages egg roll wrappers
* 1 1/2 cups sweet and sour sauce


1. Cook pork in a large wok over medium-high heat. Drain and set aside.
2. In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
3. Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
4. Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
5. Place about 1 tablespoon filling on each egg roll wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls.
6. Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce. The egg roll recipe is ready to serve ! Enjoy !
barley-egg-rolls recipe




* 1 pound ground pork
* 1 teaspoon ground ginger
* 1 teaspoon garlic powder
* 1 quart peanut oil for frying
* 2 tablespoons all-purpose flour
* 2 tablespoons water
* 2 cups shredded cabbage
* 2 ounces shredded carrots
* 8 (7 inch square) egg roll wrappers
* 2 tablespoons sesame seeds (optional)


1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. 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. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
The egg roll recipe is ready to serve...enjoy the rolls !