Egg Roll Wrappers

Just as you walk in the door, to the right, at Van’s IGA in Forsyth, is a cooler with bags of salad… and also on the shelf, on the right of the cooler are the egg roll wrappers. It is amazing the different things you can do with these little treasures… besides making egg rolls.

Mozzarella Sticks

12 pieces string cheese
12 egg roll wrappers
Oil for deep-fat frying
Marinara or Hunt’s® Spaghetti Sauce - Traditional
Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
In an electric skillet, heat 1/2 in. of oil to 375°.
Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce. Yield: 1 dozen.

Filipino Lumpia

1 lb ground beef
3 garlic cloves - finely minced
1 carrot - finely diced
1 teaspoon salt
1/2 bunch string beans *
1/4 teaspoon pepper
1/2 medium onion - finely diced
2 pkg egg roll wrappers
1 potato **
fat for deep frying
Mix the ground beef with the carrot, beans, onion, potato, garlic, salt and pepper. Cut egg roll wrappers in half. Place about 3 T filling in center of each wrapper. Roll up halfway, tightly, and fold ends inward. Seal last third with water to make edges stick. Deep fry until golden. Serve with sweet-sour sauce. Yield: 8 servings
* Partially cooked, then blanched
** Partially cooked, peeled then diced

Baked Vegetable Egg Rolls

1 tsp olive oil
2 cups savoy cabbage - chopped
2 cups shredded carrots
2 cups bean sprouts
1 can water chestnuts - chopped
2 tbsp green onions - sliced
1 tsp fresh ginger - grated
2 tbsp soy sauce
1 tbsp corn starch
1/4 cup water
14 egg roll wraps
Sweet chili dipping sauce or sweet and sour sauce - (for dipping)
Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.
Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.
Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.
Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

Steak Rolls

2 pound sirloin - (use random size pieces 1 to 2-inch chunks, sear with sirloin seasoning to medium temperature. Cool then dice into 1/4 to 1/2-inch pieces.)
1 pound Cheddar cheese - shredded
1/2 cup onions - sauted with seasoning and diced to 1/4-inch
2 fresh jalapenos - seeded and diced to 1/8” or minced
1 1/2 cups BBQ sauce
24 egg roll wrappers - app. 7” square size
1 egg
1/2 cup water
Sauce:
3 cups mayonnaise
1 cup BBQ sauce
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon red pepper
Mix sirloin (already seasoned, seared, cooled and diced), cheese, onion, jalapenos and BBQ sauce in a large mixing bowl.
Beat egg and water in a small bowl.
Using approximately 1/3 cup mix per wrapper, follow directions on the back of the egg roll wrapper pack. Use the egg wash to seal the wrapper as directed. Continue to make rolls until your run out of wraps or mix!
Cook in fryers approximately 1-1/2 minutes, or until wrappers are lightly browned and bubbly.
Mix all ingredients for the sauce in a mixing bowl.
Serve 4 per basket with 2 ounces sauce and 2 ounces BBQ sauce. Sauces at one end and rolls stacked on the other end. Print this post