Egg rolls

All posts tagged Egg rolls

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

Published December 20, 2012 by jenmatteson

There is a fabulous grill and sushi restaurant near my work, and they have these amazing avocado egg rolls.  I hate getting them because you get two huge ones, and I can only imagine how many calories are in just one.  But hey, there is nothing wrong with splurging every now and again.  I decided I would attempt to try these at home to see if I could get anywhere close to the original.

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

I was fairly close, and definitely wouldn’t mind having these a few more times 😉  I’m looking forward to serving these as an appetizer for a dinner party!  The cilantro-lime dipping sauce has a little to be desired, but it was still really good with the egg rolls.  I think it might still be missing something though.  I guess I’ll have to keep practicing!

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

Source: Inspired by Kona Grill
Servings: 4 egg rolls

Ingredients:

For the egg rolls:
4 egg roll wrappers
2 avocados, halved and thinly sliced
salt

For the dipping sauce:
1/4 cup cilantro
juice of one lime
2 tsp honey
2 cloves garlic
3-4 tbsp olive oil
salt

Directions:

1. In a frying pan, heat 1/4 inch olive oil over high heat (vegetable oil works fine, but I didn’t have any).  Place one wonton wrapper diagonally, so a corner is pointing toward you.  Place sliced avocados in center of wrapper, in a horizontal row.  Sprinkle with a pinch of salt.  Fold up corner closest to you toward the center.  Fold in sides to meet the avocados, and then continue to roll away from you.

2. Fry egg roll over high heat, turning to brown on all sides.  About 1 minute on all sides.  Remove from oil and place on paper towel to cool.

3. In the bowl of a food processor, add cilantro, lime juice, honey and garlic.  Process until well combined.  Stream in olive oil until it meets desired consistency.  Salt to taste.

4. Slice egg rolls diagonally and serve with cilantro-lime dipping sauce.

Mini Baked Egg Rolls

Published April 15, 2012 by jenmatteson

I thought these were an amazing idea for an appetizer instead of having regular sized egg rolls, as they seem quite large for appetizers.  I used the same recipe as my Baked Egg Rolls, but just used won ton wrappers instead of egg roll wrappers.  The process is the same, however, very tedious and time consuming.  You have to have a lot of patience to wrap so many of these guys.  But, the reward is totally worth it.  These are really fun finger food that pack a lot of flavor.

Mini Baked Egg Rolls

Source: Pigzilla Original
Servings: 12

Ingredients:

1/2 tbsp olive oil
1/2 lb lean ground pork
1 1/2 cups cabbage, shredded (I bought the fancy cole slaw mix with carrots and broccoli included)
1 tbsp low sodium soy sauce
1/2 tbsp siracha (I probably at least twice this only because I like the heat)
1/2 tbsp black pepper
1/2 tbsp fresh ground ginger
1/4 cup egg substitute
2 tbsp water
won ton wrappers

Directions:

1. Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat.  Add ground pork and brown until just cooked through.  Add shredded cabbage, and toss with browned pork.  Add soy sauce, siracha, black pepper and ginger, and cook for 1 minute more.  Remove from heat.

2. Place won ton wrapper at an angle so one corner is facing you, and one is facing away.  Add a small spoonful, about 1 tsp, of the pork mixture to the center of the won ton.  Brush the beaten egg on the corner of the wrapper facing away from you.  Fold in the corner facing you so it covers the mixture.  Fold in the two sides; they should be touching in the middle, then roll away from you.  Repeat with remaining mixture and won ton wrappers.

3. Place mini egg rolls on a baking sheet lined with foil and spray with cooking oil.  Bake egg rolls on bottom rack for 1o-12 minutes, until beginning to brown on the bottom.  Remove from oven, flip, and bake for another 10-12 minutes.  Let cool for at least 5 minutes, then enjoy!

Baked Egg Rolls

Published March 12, 2012 by jenmatteson

I really love egg rolls, but I always feel so guilty that they are deep-fried – although so good.  I was considering making these with ground chicken, but I wanted to try it with pork first.  A pork sausage would be good and add an extra spice, but I used a lean ground pork instead.  They tasted amazing, with a little less guilt than your local Chinese take out or freezer section boxed options.  Also, I made 15, that’s as many comes in the egg roll wrapper pack at my local grocery store, and froze most of them so I can pop them out of the freezer and into the oven in a flash.

Baked Egg Rolls

Ingredients:
1/2 tbsp olive oil
1 lb lean ground pork
3 cups cabbage, shredded (I bought the fancy cole slaw mix with carrots and broccoli included)
3 tbsp low sodium soy sauce
1 tbsp siracha (I probably at least twice this only because I like the heat)
1 tbsp black pepper
1 tbsp fresh ground ginger
1 egg, beaten
15 egg roll wrappers

Directions:
1. Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat.  Add ground pork and brown until just cooked through.  Add shredded cabbage, and toss with browned pork.  Add soy sauce, siracha, black pepper and ginger, and cook for 2 minutes more.  Remove from heat.
2. Place egg roll wrapper at an angle so one corner is facing you, and one is facing away.  Add a large spoonful of the pork mixture to the center of the egg roll.  Brush the beaten egg on the corner of the wrapper facing away from you.  Fold in the corner facing you so it covers the mixture.  Fold in the two sides; they should almost be touching in the middle, then roll away from you.  Repeat with remaining mixture and egg roll wrappers.
3. Place egg rolls on a baking sheet lined with foil and spray with cooking oil.  Bake egg rolls for 12-15 minutes, until beginning to brown on the bottom.  Remove from oven, flip, and bake for another 12-15 minutes.  Let cool for at least 5 minutes, then enjoy!

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