Egg Roll Wrappers & Fillings
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: < 30 minutes
Ingredients:
***EGG ROLL WRAPPERS***
2 cups flour
3/4 cup water
1/2 teaspoon salt
***EGG ROLL FILLINGS***
3/4 cup finely chopped celery
3/4 cup shredded Chinese cabbage
1/2 pound shredded pork
1/3 cup chopped raw shrimp
4 teaspoons cornstarch
1 teaspoon dark soy sauce
1 teaspoon dry sherry or shao hsing wine
***PIZZA ROLLS***
2 tablespoons spaghetti sauce
5 slices pepperoni
1 tablespoon chopped onion
1 tablespoon shredded mozzarella
***CHILDREN'S FAVORITE***
2 tablespoons peanut butter
banana slices
miniature marshmallows
chocolate chips
Directions:
In food processor, process flour and salt to mix. Leave processor running and slowly pour water through top. When dough forms a ball and bounces on top of the blades, it's done (may not need all water, or may need more). Roll out paper thin, cut into 9" triangles.
Place filling along one side and flop the 2 end points over to keep filling in. Then roll like a crescent roll. Fry in 1" oil in heavy skillet 2 to 3 minutes each side, until golden
EGG ROLL FILLINGS: Microwave celery and cabbage for 2 minutes. Stir fry meat/shrimp in 1 tablespoon oil until cooked. Add all ingredients together and mix thoroughly. Egg roll wrappers can be stuffed with anything. Here are some ideas, but beware of using too much liquid.
PIZZA ROLLS: 2 tablespoons spaghetti sauce, 4 to 5 slices pepperoni, 1 tablespoon chopped onion, 1 tablespoon shredded Mozzarella.
CHILDREN'S FAVORITE: 2 tablespoons peanut butter, banana slices, mini marshmallows, chocolate chips.
Recipe Location: https://www.cdkitchen.com/recipes/recs/151/Egg_Roll_Wrappers__Fillings41446.shtml
Recipe ID: 11111
Nutrition:
per serving: 164 calories, 6g fat, 18g carbohydrates, 8g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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