wilkes

Breakfast Egg Rolls
1 (16 ounce) package ground pork sausage, thaw if frozen
8 Eggs
1 (20 ounce) package Hash Browns
2 cups Shredded Cheddar Cheese
2 (16 ounce) packages fresh egg roll wrappers
3 tablespoons water
1 tablespoon butter or margarine, melted

Heat oven to 450 degrees F.
Cook sausage in 10-inch nonstick skillet until browned; drain grease.
Add cooked sausage to large bowl; set aside.
In same skillet cook eggs over low heat until scrambled.
Add Eggs, Potatoes and cheese to large bowl.
Stir until well blended.
To make egg rolls; place one egg roll wrap on work surface.
Place a generous 1/4 cup potatoes mixture on bottom third of wrapper,
to within 1-inch of edge.
Fold bottom of wrapper over filling; fold each side of wrapper in over filling.
Lightly brush top edges of wrapper with water.
Roll up to create a 4-inch long egg roll.
Press edges to seal. Place, seal side down, on ungreased cookie sheets.
Repeat with remaining filling and wrappers.
Brush top of each egg roll with melted butter.
Bake 11 to 14 minutes or until golden brown.

Kinda embaressing but growing up we use to go camping alot. When you're camping you dont waste--One day my mom had some leftover egg-roll wraps and some leftover grilled hotdogs....oh yeah!
BEHOLD--The American Egg-roll!!

Easy Egg rolls
1 bag shredded cabbage with carrots
2 cups shredded chicken or canned chicken
4 cubes chicken bouillon or instant bouillon
1/2 gallon oil for deep frying
egg roll wraps
Cook cabbage, carrots, and chicken with bouillon until boiling. Drain all liquid.
Using towel or paper towels make sure mixture is dry.
Fold into egg roll wraps as shown on package.
Quick, easy and tastes wonderful.

Baked Egg Roll
2 tablespoons soy sauce
1 teaspoon corn starch
4 cups finely shredded napa, Chinese or regular white cabbage
1 cup mung bean sprouts
1 medium or large carrot finely grated (about 1/2 cup)
2 tablespoons finely sliced green onions
4 cloves finely chopped garlic, divided
1/2 pound ground turkey or hamburger (optional)
OR
1 cup mixture of mushrooms, more cabbage, bean sprouts and/or carrots
2 teaspoons grated ginger root
14 egg roll skins found in produce section of grocery store
Directions:
These can be made with or without meat. They have a different texture than fried egg rolls but it's worth it. These were still pretty crispy!
Mix soy sauce with corn starch. Set aside.
Spray non-stick skillet or wok with nonstick cooking spray or heat one tablespoon cooking oil. Over high heat stir-fry 1-2 cloves garlic and ginger for a few seconds. Add cabbage, bean sprouts, carrot and green onions. Stir fry a few minutes until cabbage is wilted. If cooking meat, remove vegetables from pan.
Add remaining 1-2 cloves garlic. Add ground turkey or hamburger. Stir fry until no longer pink. Drain off any fat.
Add reserved soy sauce/corn starch and the vegetables. Cook 1 minute or so until thickened. Remove from heat and allow to cool a little.
TO MAKE EGG ROLLS:
Heat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray. Turn eggroll skin so it looks like a diamond. Place 1/4 cup filling just below the center. Fold the lower point of the diamond over the filling tucking it under the filling. Fold the left and right corners over that. Tightly roll the egg roll. Moisten the top corner with a bit of water to prevent it from unrolling. VOILA! Repeat until you run out of skins or filling. (Note: Keep the eggroll skins in their wrapper or cover with a moist towel so they don't dry out.)
Place eggrolls seam side down on the pan. They can be close together but not touching. Lightly spray the egg rolls with the nonstick cooking spray. Bake 15-20 minutes until golden brown
Baked Egg Rolls
Egg rolls:
2/3 cup coarsely chopped celery
2/3 cup coarsely chopped carrot
2 cups shredded cabbage
1/2 teaspoon vegetable oil
2/3 cup chopped onion
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/2 pound ground turkey breast
1 1/2 tablespoons low-sodium soy sauce
1/4 teaspoon black pepper
14 egg roll wrappers
1 large egg white
Cooking spray
Sauce:
3/4 cup low-sodium soy sauce
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1/3 cup thinly sliced green onions (optional)

Preheat oven to 425°.
Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.
Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey filling, and egg white.
Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden brown.
To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.
Best Egg Rolls
1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)

Season pork with ginger and garlic powder and mix thoroughly.
Heat mixture in a medium skillet, stirring,
until pork is cooked through and no longer pink. Set aside.
In another large skillet heat oil to about 375 degrees F or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
Lay out one egg roll skin with a corner pointed toward you.
Place about a 1/4 to 1/3 cup of the cabbage,
carrot and pork mixture on egg roll paper and
fold corner up over the mixture.
Fold left and right corners toward the center and continue to roll.
Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally,
until golden brown. Remove from oil and drain on paper towels or rack.
Put on serving plate and top with sesame seeds if desired.

I was wondering if anybody had any ideas on making eggrolls....