Recipe: Baby Egg Rolls
Appetizers and SnacksBaby Egg Rolls
2 tbl Olive oil
1 Inch grated fresh ginger
1 Clove garlic, chopped
1 Eight ounce pork chop
2 Scallions, slice
1 Carrot, sliced
1 small Red pepper, sliced
1 cup Napa cabbage, sliced
1/4 cup Chicken broth
2 tbl Reduced-sodium soy sauce
1 tbl Sugar
4 oz Firm tofu
10 Egg roll wrappers, each cut in half diagonally, or 20 wonton wrappers
In a wok or skillet, saute the scallions and ginger in 2 tablespoons of oil over low heat, stirring occasionally.
Add sliced pork, cook two minutes.
Add scallions, carrots, and red pepper and stir fry over high heat for 2 minutes. Add the nappa, broth, soy sauce, and sugar; bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally, until the vegetables are soft. Add tofu. Cool for at least 15 minutes.
Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Pour the remaining 2 tablespoons of vegetable oil into a skillet and saute the egg rolls over medium-high heat until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.
2 tbl Olive oil
1 Inch grated fresh ginger
1 Clove garlic, chopped
1 Eight ounce pork chop
2 Scallions, slice
1 Carrot, sliced
1 small Red pepper, sliced
1 cup Napa cabbage, sliced
1/4 cup Chicken broth
2 tbl Reduced-sodium soy sauce
1 tbl Sugar
4 oz Firm tofu
10 Egg roll wrappers, each cut in half diagonally, or 20 wonton wrappers
In a wok or skillet, saute the scallions and ginger in 2 tablespoons of oil over low heat, stirring occasionally.
Add sliced pork, cook two minutes.
Add scallions, carrots, and red pepper and stir fry over high heat for 2 minutes. Add the nappa, broth, soy sauce, and sugar; bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally, until the vegetables are soft. Add tofu. Cool for at least 15 minutes.
Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Pour the remaining 2 tablespoons of vegetable oil into a skillet and saute the egg rolls over medium-high heat until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.
MsgID: 3132439
Shared by: Gladys/PR
In reply to: Recipe: Letter E Recipes (17)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Letter E Recipes (17)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (19)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Crudites with Spinach Dip in Pumpkin Containers
- Applebee's Mexi-Ranch Dip (copycat recipe)
- Better than Better Cheddar and Homemade Creole Mayonnaise
- Fried Chiles (Chiles Toreados)
- Stuffed Jalapeno Peppers (baked with crabmeat and cream cheese)
- Salmon Pate
- Vanessa's Cocktail Meatballs (using cranberry sauce and chili sauce, makes 80-10 mini meatballs)
- Salmon Stuffed Cucumbers (using canned salmon, lemon and dill)
- Bene-Crusted Shrimp Balls (food processor)
- Easy Fiesta Salsa Spread (using cream cheese and cheddar or monterey jack cheese)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute