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Asian Inspired Egg Rolls
Asian Inspired Egg Rolls

Before you jump to Asian Inspired Egg Rolls recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.

You already are aware that you need to have a fit and healthy heart. Think about this: How can the rest of your body continue to be healthy if your heart isn’t healthy? You already understand that regular exercise and a healthy lifestyle are imperative in terms of the general health of your heart. But are you aware that there are a number of foods that have been discovered to help you improve your heart health? In this article, you will learn which foods are great for your heart.

Fish is perhaps the heartiest food you can eat. You probably already be aware of this because you’ve likely been told to see to it that you eat fish at least two times a week. This is especially true if you’ve got heart problems or if your heart is not healthy. Be aware that fish has lots of Omega 3’s which are what allows your body to process unhealthy cholesterol. Try to include fish in at least two of your meals every week.

There are many foods that you can include in your diet that will be good for your body. The truth is that all the foods that we’ve mentioned here can help your body in many ways. These foods are particularly great for the heart, however. Try introducing these foods into your diet regularly. Your heart will be much heartier if you do!

We hope you got insight from reading it, now let’s go back to asian inspired egg rolls recipe. To make asian inspired egg rolls you need 27 ingredients and 24 steps. Here is how you do that.

The ingredients needed to make Asian Inspired Egg Rolls:
  1. Take meat
  2. Use 1 lb Ground Meat
  3. Prepare 1 tsp cornstarch
  4. Take 1 tbsp soy sauce
  5. Prepare 1 tbsp oyster sauce
  6. Prepare 1 salt
  7. Take 1 ground black pepper
  8. You need filling
  9. Prepare 8 oz shredded cabbage (1/2 pound)
  10. Use 1 medium onion, chopped
  11. Prepare 2 each celery stalks, sliced on diagonal
  12. Take 1 can water chestnuts, chopped
  13. Provide 1 can bean sprouts or 2 cups fresh, chopped
  14. Prepare 2 each green onions, chopped
  15. Get 4 clove garlic, chopped
  16. Get sauce
  17. You need 1/4 cup cool water
  18. Take 1 tbsp corn starch
  19. Use 1 tbsp soy sauce
  20. Provide 2 tbsp oyster sauce
  21. Get 1 tbsp sesame oil (optional)
  22. Provide ground black pepper
  23. Prepare crushed red pepper flakes
  24. Get assembly
  25. Get 1 packages egg roll skins/wrappers
  26. Provide 2 tbsp cornstarch
  27. You need 2 tbsp cool water
Instructions to make Asian Inspired Egg Rolls:
  1. Add all meat ingredients together, mix well. Let sit 15 minutes to allow flavors to infuse.
  2. Prepare onion, garlic and celery first
  3. Heat 2 tablespoons of oil in largish sized stir-fry, wok or skillet, on medium high.
  4. Add meat mixture, chop up and turn to cook
  5. When the meat is about half way cooked, add the onion, garlic and celery. Stir to combine.
  6. Setup a large bowl with a bunch of paper towels at the bottom
  7. When the onion is translucent, add the chopped cabbage and water chestnuts
  8. Turn/stir until the cabbage is mostly cooked
  9. Mix corn starch with water from sauce, add to pan, stir well, about 1-2 Minutes
  10. Reduce heat to medium
  11. Add rest of sauce ingredients to pan, stir for about 2 minutes.
  12. Add green onions and bean sprouts, stir to combine, cook for about 1 minute well stirring.
  13. Turn of heat, give one last stir. Transfer to the bowl with paper towels at the bottom.
  14. Allow to cool down so you can handle it without burning yourself, about 15-20 minutes.
  15. Mix the assembly cornstarch and water. This will be the "glue" that holds the wrapper together.
  16. I pretty much followed the instruction on the wrappers I bought. Pretty straight forward. A picture explains it the best, please refer to this step picture.
  17. Layout a wrapper, using your finger, run a line of the "glue" along the top two edges, see picture.
  18. Place some of the filling in the middle, leave about an inch from the edge, roll like the picture in the prior step.
  19. I find if you try to make it to right, the wrapper will rip. So just snug it a little, let the "glue" hold it together.
  20. Put enough oil in a pan to go about half way up the wrapped rolls. I found medium heat was just right on my stove-top. I don't have a thermometer, so it was all guess work, trail and error. I started on medium high, but they cooked to fast, got too dark.
  21. Carefully place egg rolls in the hot oil, don't overcrowd them.
  22. Just keep an eye on them and flip them over when they look right to you. Mine were about 2 1/2 minutes the first side, and 1 1/2 minutes the second side
  23. We just had a variety of sauces, some dipping sauce, mustard, mayonnaise and hot sauce
  24. I tried to be neat, I really did, just reside yourself, this is a messy proposition.

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