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 Egg Rolls

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Number of posts : 2738
Age : 57
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: Egg Rolls   Sat Jun 18, 2011 11:15 pm

From the preparedness365 blog

Baked Egg Rolls
½ c. Chopped onions
½ c. Celery, diced fine
1 clove Garlic, minced
4 – 5 c. Shredded cabbage
1 ½ c. Grated carrots
¼ t. dried ginger (or more, fresh if you have it)
2 T. cornstarch
1½ T. water
1½ T. soy sauce
1½ t. veg. oil
2 t. brown sugar
Fresh ground pepper or cayenne pepper for more heat
1 c. cooked chicken finely diced (one chicken breast, seasoned)
Egg roll wrappers
Water to seal wrappers
Non-stick cooking spray
Coat a large skillet with nonstick cooking spray; add the first 3 ingredients. Sauté a minute then add cabbage and carrots. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add diced chicken. In a small saucepan, combine cornstarch, water, soy sauce, oil, brown sugar, ginger and pepper until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon ¼ c. of chicken mixture on the bottom third of one egg roll wrapper; fold bottom up and fold sides toward center and roll tightly. Brush top corner of wrapper with water to seal. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425º 9- 11 minutes, until wrappers start to brown. Turn egg rolls over and bake another 9-10 minutes or until egg rolls are lightly browned and slightly crispy. Watch carefully the last few minutes of baking time. Serve with dipping sauces. Y:16-20 egg rolls

Egg Roll Wrappers
2 c. sifted flour
¾ c. cold water
1 egg
½ t. salt
Combine all ingredients with a fork and stir till the flour is moistened. Knead dough until smooth, about 5 minutes. Cover and set aside for 30 minute. Roll out on a well-floured board, 1/16” thick and cut into 6” squares. The thinner the wrappers the better they will be. To make egg rolls, place the square of dough with one point facing you and one point facing away from you, like a diamond. Put ¼ c. filling on lower third of dough. Fold up bottom corner over the filling. Fold in both sides then roll up, tucking edges in as you go. Dip fingers into water and put on top edges on either side of the top point and finish rolling up. Bake or deep fry in hot oil.

Easy Sweet and Sour Sauce
½ c. sugar
1 T. cornstarch
½ c. vinegar
1 T. ketchup
Combine sugar and cornstarch in a saucepan. Add vinegar and ketchup and bring to a boil, stirring well. Mixture with thicken and become clear
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