How To make Egg Roll Wrappers
4 cups sifted all-purpose flour
2 teaspoons salt
2 eggs
1 cup ice water
Cornstarch
Sift flour and salt into large bowl. make a well in the center and add eggs and water. Using a fork, stir the dough until it just holds together and leaves the sides of the bowl. Turn out onto a floured surface and knead until smooth and elastic (about 5 minutes or, if you prefer, use the dough hook on your mixer or food processor). Cover the dough and allow to rest for at least 30 minutes.
Divide the dough into four parts. Dust your pastry board lightly with cornstarch and roll each piece of dough out to an 11x14-inch rectangle. Cut the 14-inch length into four parts and the 11-inch length into three parts (you will have 12 3-1/2 inch squares of dough). Stack on a plate (the cornstarch will prevent sticking). Repeat with the remaining three parts of dough.
If you are not going to use right away, wrap securely and freeze.
YIELD: 48 wrappers
How To make Egg Roll Wrappers's Videos
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Ingredients:
Veg stuffing:
• Oil – 1 tbsp
• Onion – 1 cup, sliced
• Capsicum – ½ cup, sliced
• Cabbage – 1 cup, sliced
• Carrot – ½ cup
• Salt – ½ tsp
• Pepper powder – ½ tsp
• Vinegar – 1 tbsp
• Sugar- ¼ tsp
Egg mixture:
• Egg – 6 no.
• Salt – ¾ tsp
• Chilly powder – ½ tsp
• Green chilly – 2, chopped
Dough preparation:
• Wheat flour – 2 cup
• Salt – ½ tsp
• Water as required
• Oil – 1 tsp
Other ingredients:
• Oil or ghee for roasting chapatti
• Mayonnaise
• Tomato ketchup
• Chaat masala
• Cheese
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Homemade Egg Rolls
Egg rolls are simply delicious. I always have them when I order Chinese food, but I never would have thought they were so easy to make at home. They involve a simple combination of spices, veggies, and some ground pork. If you want them meatless, you can leave the meat out. If you're really in a hurry, you can use a bag of coleslaw mix from the grocery store. Watch the video and give our simple and delicious egg rolls a try. Get the recipe:
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Make Takeout-Style Egg Rolls
Lucas Sin of Junzi Kitchen and Nice Day Chinese Takeout is in the Munchies Test Kitchen making his take on an iconic takeout dish: Chinese-American restaurant-style egg rolls. Lucas pays homage to the mighty egg roll with this step-by-step recipe that includes store-bought egg roll skins and DIY duck sauce and spicy mustard. Lucas demonstrates how to make the egg roll filling with cabbage, carrots, and Chinese celery, plus a mixture of ground pork and shrimp, and explains the importance of double-frying. Check out the recipe here:
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Egg Roll Wrappers Recipe for Baked Mozzarella Sticks : Mozzarella Cheese Recipes
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Egg roll wrappers for baked mozzarella sticks can be prepared expertly right on your stove in just a couple of minutes. Get an egg roll wrappers recipe for baked mozzarella sticks with help from a professional chef and media personality in this free video clip.
Expert: Rick Tarantino
Contact: chefricktarantino.com
Bio: Rick Tarantino, aka Chef Rick, is a professional chef who has appeared on several talk shows and television stations, including Good Morning America and The Food Network.
Filmmaker: Alan Mack
Series Description: You'd be really surprised by just how versatile mozzarella cheese really is. Learn about great and delicious mozzarella cheese recipes with help from a professional chef and media personality in this free video series.
How to Make Egg Roll Wrappers
Easy homemade egg roll wrappers with 3 ingredients.
Ingredients:
- Flour
- Salt
- Olive Oil
How to Make Egg Rolls - Homemade Egg Roll Recipe
Learn how to make egg rolls right at home! These are as close as I've found to Chinese take-out egg rolls. These are quick to make and any extras can be frozen and reheated to enjoy at a later time.
What you'll need:
1 head Napa cabbage (or 8 cups of any other type of cabbage, Bok Choy, etc)
1 large carrot, grated
1/4 lb ground pork
1 Tbsp water
1 1/2 tsp soy sauce
1 tsp ground ginger
1 tsp garlic powder
1/4 tsp black pepper
12-14 egg roll wrappers
Wash and dry the cabbage and cut it into fine shreds with a sharp knife. Put into a large bowl and grate the carrot over top. Mix in and set aside.
In a large pot brown ground pork with water, soy sauce, garlic powder, ground ginger and black pepper over medium-high heat, stirring constantly and breaking up any large pieces of pork. When done, add in cabbage and carrots. Cook for 2-3 minutes or until cabbage is wilted. Remove from heat and transfer to a colander or strainer and let drain and cool.
Take your egg roll wrappers and place one on a diagonal. Put about 1/4 cup of filling mixture onto the center of the wrapper. Wet the furthest two edges of wrapper with water and fold the point closest to you over. Fold in both sides and tightly roll up the egg roll. Press edges down to make sure egg roll is sealed well. Set aside and finish rolling the rest of the filling.
In a cast iron skillet or saute pan, heat about 3/4 of vegetable or peanut oil to 350*F over medium-high heat. Use a thermometer to make sure it's the correct temperature. Deep fry a few egg rolls at a time for about a minute on each side or until they are nicely golden brown and remove to a paper towel lined plate to drain completely. Serve with sweet and sour sauce or hot mustard and enjoy! Makes 12-14 egg rolls. Enjoy!!
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