Mini Egg Rolls Recipe

Roll up jelly roll fashion.

Mini egg rolls recipe.

Add scallions carrots and red pepper and stir fry over high heat for 2 minutes. Allow to cool slightly before serving. Stir in eggs and stir to softly scramble. Spread out with your fingers leaving a 1 2 inch border.

Heat sesame oil and saute ginger 30 seconds. Crunchy egg rolls with crispy tofu cabbage cucumber carrots and cilantro. Place a heaping tablespoon of filling near one edge. Beat egg and water together.

Serve with sweet and sour sauce or another asian dipping sauce. Instructions for making your mini egg rolls. Stir in soy sauce and evaporate a second. Fold in about 1 4 inch of dough on either side to seal the ends.

Saute until cabbage is crisp tender. Make sure pork is fully browned and that it s nicely crumbled so that it fits well into the egg roll. Remove with a slotted spoon and drain on paper towels. Drain well stir in the coleslaw mix water chestnuts onions soy sauce garlic powder ginger salt and pepper.

Place ground pork in a large saucepan and cook over medium heat breaking up the pork as it begins to cook. Lay out one egg roll skin with a corner pointed toward you. Add coleslaw mix to pork and continue cooking until softened. Brush egg wash over the edges of 1 wonton wrapper.

In a large nonstick skillet cook sausage over medium heat until no longer pink. In a wok or skillet stir fry the ginger and garlic in 2 tablespoons of oil until fragrant about 30 seconds. Fry until brown on both sides and serve. Crimp in both edges and roll over once more.

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. Add scallions and saute 30 seconds. Put a few egg rolls in skillet don t allow them to touch and cook turning over once or twice with tongs until golden brown 4 to 5 minutes.