Americana Egg Rolls=032510

Americana Egg Rolls

Filling
1 1/2 lbs. ground beef, round
Bean sprouts
1 c. celery
Green onions
1/2 med. cabbage
Chinese lettuce
3 tbsp. soy sauce
2 pkgs. egg rolls, these are egg roll wrappers

Chop all ingredients fine. No salt. Brown meat and mix together with uncooked vegetables. Fill egg roll wrappers with mixture. Wrap tightly and seal with 1 beaten egg. Fry in 350 degree oil until golden brown on all sides.

Beach Bum Egg Rolls=032510

Beach Bum Egg Rolls

3 tbsp. soy sauce
2 tbsp. dry sherry
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1 lb. pork boneless steak, cut into 1 x 1/4 inch pieces
3 c. finely shredded cabbage
1 can bamboo shoots, drained and chopped
1 can mushroom stems and pieces, drained
6 med. green onions, sliced
1/4 tsp. salt
1 tbsp. cornstarch
1 lb. egg roll wrapper skins (16-18)

Mix soy sauce, salt, sugar and pepper; pour on pork pieces. Let stand, stirring occasionally for 5 minutes. Drain well, reserving marinade. Cook and stir pork in 1 tablespoons oil in 10 inch skillet until light brown, about 4 minutes. Remove pork to large bowl. Stir fry cabbage, bamboo shoots, mushrooms, and onions in 1 tablespoon oil in same skillet 2 minutes. Sprinkle with 1/4 teaspoon salt. Add to pork.

Heat cornstarch and marinade to boiling in skillet, stirring constantly. Boil and stir 1 minute. Return pork and vegetables to skillet. Boil and stir 1 minute; cool 5 minutes. Heat oil (1 1/2 to 1 3/4 inches) to 400 degrees in deep fat fryer. Place filling on each wrapper. Fry until brown. Drain. To fill egg rolls, place 2-3 tablespoons of filling on each wrapper. Fold the lower corner of the wrapper in over the filling. Fold in sides, forming an envelope; moisten top cover. Roll up from bottom; seal, fry sealed sides down first.

Chicken Shrimp Egg Rolls=032510

Chicken Shrimp Egg Rolls

1 whole sm. chicken breast, skinned, boned & finely chopped
1/4 c. chopped onion
1 tbsp. oil
1 1/2 c. chopped Chinese cabbage
1 c. fresh or canned bean sprouts, drained
1 (4 1/2 oz.) can shrimp, drained & chopped
1 egg, beaten
2 tbsp. white wine or water
1/8 tsp. Five Spice powder
10 egg roll skins

In wok or skillet, stir fry onion in hot oil for 1 minute. Add chicken and stir fry 2 minutes. Add cabbage and bean sprouts; stir fry about 3 minutes more. Remove from heat; cool slightly.

In a bowl combine the shrimp, egg, wine, Five Spice powder and the chicken, vegetable mixture. With a corner of egg roll skin pointing at you, spoon filling diagonally across and below center of skin. Fold bottom point of skin over filling. Tuck point under filling. Fold side corners over, forming an envelope shape. Roll egg roll toward remaining corner; moisten point and press firmly to seal.

Fry egg rolls a few at a time in deep hot oil (365 degrees) for 2-3 minutes or until golden brown. Drain on paper towels. Serve with your favorite sauce, such as mustard or sweet and sour.

East Coast Egg Rolls=032510

East Coast 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.

Southwestern Eggrolls

3 tablespoons vegetable oil
1 can Libby's "Mexicorn" with red & green bell pepper
1 stalk cilantro
1 large can black beans
3 tablespoon fresh minced garlic
3 tablespoon cumin
2 tablespoon black pepper
1 pound chicken breast (skinless and deboned)
6 burrito size white flour tortillas
small slices of Monterey-Jack cheese
1 bag fresh spinach or romaine lettuce
1 cup sour cream
2 cups shredded Cheddar cheese (optional)
butter Crisco for deep frying

Preparation:

Cut and dice chicken breasts into small cubes. Heat skillet with 1 tablespoon vegetable oil and let cook. Sprinkle with cilantro, pepper and cumin.

In another large skillet, heat 2 tablespoon of vegetable oil. Add, cilantro, garlic, cumin, mexicorn, and black beans. Let cook on medium-high heat, until cooked thoroughly, then cover and simmer.

When chicken is cooked, add chicken to the corn and bean mixture, simmer. Open tortillas, place slices of cheese across middle, for faster melting. Then add 3 tbsp. of mixture on the cheese. Lay fresh spinach pieces on top of mixture in tortilla add 3 tsp. of sour cream behind your layers.

Fold in the ends and roll up. Heat butter Crisco in deep fryer or Pan to med- high to high heat. Place Egg Rolls in Grease. Cook until light golden brown. Cool, cut in half and serve!