Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make homemade egg rolls?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make homemade egg rolls?),it will help you,my kids.
Answers:
first you need egg roll wraps they sell them in the produce department.
we use un seasoned ground pork cabbage carrots onion fresh ginger garlic salt pepper and soy sauce. make your filling Put some in the center of a wrap fold in edges and roll up glue shut with a paste made from flour and water
Other Answers:
im not completely sure but i absoulutely kno that u need wonton sheet things...plus u need wateva meat u want and some different kinds of veggies!!!!!
smooches!!!
this website has it all
http://davespage.home.att.net/davesbody/recipes/egg_rolls.html
try these too
http://chinesefood.about.com/od/dimsumeggrolls/r/eggroll.htm
http://www.iconnect.net/home/jwalsh/recipes/eggrolls.html
http://www.hugs.org/Shrimp_Egg_Roll.shtml
EGG ROLLS
1 1/2 teaspoons salt
1 cup medium barley
2 teaspoons grated fresh ginger or
1/2 teaspoon ground ginger
3 tablespoons sesame or vegetable oil
4 scallions, sliced
1 red pepper, chopped
1/2 pound bok choy, shredded
1 tablespoon rice wine or white wine vinegar
1 (16 oz.) package prepared egg roll wrappers
oil for frying
In a saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Add barley; reduce heat, cover and simmer 45 minutes until barley is tender and water is absorbed. In skillet cook ginger in oil one minute. Add scallions and red pepper.
Cook, stirring until vegetables are crisp-tender. Add shredded bok choy; cook one minute until wilted.
Remove from heat. Stir in rice vinegar, 1 teaspoon salt and barley. For each roll, brush egg roll wrapper with 1 teaspoon water. Place scant 1/2 cup barley mixture horizontally across center of wrapper, leaving 2 inch border on all sides. Fold corner tightly over fillings, then overlap right and left corners. Roll up tightly to enclose filling.
Repeat with remaining barley mixture and wrappers.
In deep skillet heat 1 inch oil to 375 degrees F. Fry rolls in batches until golden and crisp, turning once. Drain on paper towels.
Serve with soy sauce, if desired.
Makes 12 egg rolls.
Source(s):
cooks.com
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
PRE: how do you make homemade English muffins? NEXT: NONE
Kitty said: Yes.How do you make homemade egg rolls?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make homemade egg rolls?),it will help you,my kids.
Answers:
first you need egg roll wraps they sell them in the produce department.
we use un seasoned ground pork cabbage carrots onion fresh ginger garlic salt pepper and soy sauce. make your filling Put some in the center of a wrap fold in edges and roll up glue shut with a paste made from flour and water
Other Answers:
im not completely sure but i absoulutely kno that u need wonton sheet things...plus u need wateva meat u want and some different kinds of veggies!!!!!
smooches!!!
this website has it all
http://davespage.home.att.net/davesbody/recipes/egg_rolls.html
try these too
http://chinesefood.about.com/od/dimsumeggrolls/r/eggroll.htm
http://www.iconnect.net/home/jwalsh/recipes/eggrolls.html
http://www.hugs.org/Shrimp_Egg_Roll.shtml
EGG ROLLS
1 1/2 teaspoons salt
1 cup medium barley
2 teaspoons grated fresh ginger or
1/2 teaspoon ground ginger
3 tablespoons sesame or vegetable oil
4 scallions, sliced
1 red pepper, chopped
1/2 pound bok choy, shredded
1 tablespoon rice wine or white wine vinegar
1 (16 oz.) package prepared egg roll wrappers
oil for frying
In a saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Add barley; reduce heat, cover and simmer 45 minutes until barley is tender and water is absorbed. In skillet cook ginger in oil one minute. Add scallions and red pepper.
Cook, stirring until vegetables are crisp-tender. Add shredded bok choy; cook one minute until wilted.
Remove from heat. Stir in rice vinegar, 1 teaspoon salt and barley. For each roll, brush egg roll wrapper with 1 teaspoon water. Place scant 1/2 cup barley mixture horizontally across center of wrapper, leaving 2 inch border on all sides. Fold corner tightly over fillings, then overlap right and left corners. Roll up tightly to enclose filling.
Repeat with remaining barley mixture and wrappers.
In deep skillet heat 1 inch oil to 375 degrees F. Fry rolls in batches until golden and crisp, turning once. Drain on paper towels.
Serve with soy sauce, if desired.
Makes 12 egg rolls.
Source(s):
cooks.com
correctness,It's Non-profit and only for informational purposes.
PRE: how do you make homemade English muffins? NEXT: NONE
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