Tagged: dumplings

Appetizers / asian foods / Photo Gallery

Crunchy Baked, Fried and Air Fried Egg Rolls


You’ll love these egg rolls because they’re lite and easy to prepare. You can enjoy them any day of the week and no take out needed! Whenever I make these egg rolls I also make my easy Won Ton soup! Here’s the recipe.

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Ingredients:

1 package of egg rolls wrappers

1 pound of ground pork (I used turkey for lower calories)

1 small yellow onion (thinly sliced and chopped)

1 shredded carrot

2 cloves garlic (minced)

1 large head of napa or bok choy cabbage (Chiffonade into strips)

8 oz of fresh bean sprouts

3 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon salt

1/4 teaspoon black pepper

1 egg (beaten)

2 tablespoons of oil (for sauteing)

Cooking Spray

1 tablespoon olive oil

Sweet and Sour sauce for dipping

Preparation:

Heat the vegetable oil in large wok or saute pan.  When the oil is hot add the pork. Season with salt and pepper and fry for a few minutes. Add the onions and garlic and cook for a few minutes longer until the pork is cooked.

Add the cabbage, carrots and sprouts and cook for 1 minute stirring once in a while. Add the soy sauce and sesame oil. Taste the filling and add more salt and pepper, or soy sauce if desired. Stir well remove from the heat and cool completely. Drain off any excess liquid.

egg rolls

Baking:

Preheat oven at 350 degrees F. Place 2 – 3 tablespoons of the filing in center of the wrapper and fold in the ends toward the center. Spread a little of the egg wash around the edges. Fold in sides and roll like a jelly roll. Repeat.

Coat a baking pan with cooking spray and place the rolls evenly in pan. Brush tops of the egg rolls with olive oil and cooking spray. Cook for about 12-15 minutes or until golden brown.

You may need to turn the egg rolls over to get all side crispy but this is optional. Note: You can also fry them in hot oil until golden.

Serve with soy sauce and sweet and sour sauce.

Frying:

Fry in oil for about 5-8 minutes until very golden crispy. Place on paper towels to absorb any grease.

Air Frying:

Spray prepared egg rolls with cooking spray on both sides. Cook at 400 degrees for about 8-10 minutes turning them over half way into cooking process.

Appetizers / Holiday Recipes / Main Dish / Photo Gallery / Recipes / Side Dish

Tia Maria’s Shrimp & Pork Dumplings

Shrimp & Pork Dumplings!

This is an easy recipe for all your parties! You will never order dumplings out again once you try this easy recipe! I made about 48 dumplings with this recipe using Nasoya wrappers but you can use any brand you want.

You can find them in the fresh produce section of your market. I made 2 batches for a party and they were the first to go! Normally when you order these out, you’d pay $5.95 for 6.  I spent about $12.00 for 48.

I always make it an Asian theme dinner so I make Won Ton Soup and Egg Rolls too! Find the recipes here.

 

Ingredients

1 package won ton wrappers (48)

12 oz raw ground pork

8 oz (about 15 medium 20 small) finely chopped raw shrimp

4 oz finely chopped water chestnuts (rinse & drain can)

1/4 cup finely chopped celery

3 finely chopped scallions

2  tsp sesame oil

2 tsp soy sauce

4  tsp corn starch

Instructions:

Mix all ingredients except wrappers and 1 tablespoon of scallions in a small bowl until all incorporated. Place 1 teaspoon of filling in center of each wrapper.

Moisten the edges with water and fold over to form a triangle. Pinch firmly to seal edges. Adjust filling accordingly by adding more or less filling. Set the dumplings aside until ready to cook.

In a medium skillet, heat vegetable oil to medium – high heat.  Place about 12 dumplings at time in the oil and let them brown for about 3 minutes, turning them over as needed. Reduce heat if you notice the dumplings are browning too dark.

Set the dumplings aside onto a platter until they are all browned. Add 1/2 cup water to the skillet and let it come to a boil.

Add 12 dumplings at a time back into the skillet, reduce heat to medium, cover and let them cook for about 5 minutes or until cooked through.

Add more water if needed. Test one to see if it’s cooked through.  Don’t let them over cook because the dough will become mushy and fall apart.

You can make these ahead of time to serve later, but let them cool and place in the refrigerator until ready to serve. Reheat by browning them in a greased skillet on low heat, or in your oven.

Serve with Soy Sauce topped with chopped scallions. Enjoy the Party!