Sweet and Sour Pork

Nothing says Chinese food like sweet and sour pork and here is a truly delicious version of it.  I used this once at a very large dinner party and received rave reviews.  I also paired it with my recipe for egg rolls and added pork fried rice and chicken fried rice.  It was one of my most successful dinners. 

You can always substitute chicken or beef for the pork if you do not like pork.  I also substitute yellow peppers or onions for the green peppers – red would work nicely as well.  This recipe was from one of my old cookbooks, the Betty Crocker International Cookbook some 30 years back.

courtesy wikimediacommons

Recipe for Sweet and Sour Pork

6 servings

INGREDIENTS

2 pounds pork boneless loin, trimmed of fat – cut into 3/4-inch pieces (substitute chicken or beef)
Canola or other vegetable oil (can substitute olive oil)
1/2 cup flour
1/4 cup cornstarch
1/2 cup cold water
1 egg (substitute 1/4 cup egg substitute)
1 teaspoon salt (or to taste)
1 can pineapple chunks (or substitute fresh) – 20 ounces – drain/reserve syrup
1/2 cup packed brown sugar
1/2 cup vinegar
2 carrots cut on diagonal into slices
2 teaspoons low-sodium soy sauce
1 teaspoon salt (again to taste)
1 clove garlic minced (or equivalent)
2 tablespoons cornstarch
2 tablespoons cold water
1 green pepper cut into 3/4-inch pieces (substitute onions, red or yellow peppers)
Hot cooked rice

New Joyce Chen 21-9972, Classic Series 4-Piece Carbon-Steel Wok Set
Current Bid: $36.81
14″ Chinese Cast Iron Curved Rim Wok With Rounded Handles GWK008
Current Bid: $26.00
CALPHALON UNISON SEAR 13″ FLAT BOTTOM WOK NICE!
Current Bid: $40.00
Town Food Service 22″ Hand Hammered Cantonese Wok
Current Bid: $26.94

PREPARATION

Heat 1 inch of oil to 360 degrees in wok or large skillet.
Stir flour, 1/4 cup cornstarch, 1/2 cup cold water, egg or substitute, salt with a whisk until smooth.
Add pork to the batter until well coated.
Add pork 1 piece at a time to oil. Fry about 20 pieces at a time until
golden brown, turning 2 or 3 times for about 5 minutes. Drain on paper
towels and keep warm.
Add enough water to reserved pineapple syrup to measure 1 cup.
Heat syrup/water mixture, brown sugar, vinegar, carrots, soy sauce, salt and garlic to boiling in a large saucepan.
Reduce heat, cover and simmer until carrots are crisp-tender – about 6 minutes.
Mix 2 tablespoons cornstarch with 2 tablespoons of water and stir into the sauce containing carrots.
Add pork, pineapple, and green pepper.
Heat to boiling, stirring constantly and then boil 1 minute.
Serve with rice.

NOTE: After frying pork, it can be covered
and refrigerated no longer than 24 hours. Heat in 400 degree oven
uncovered until hot – about 7 minutes.

The Essential Asian Cookbook (Essential Cookbook)
Amazon Price: $15.98
List Price: $19.98
The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East (Everything Series)
Amazon Price: $3.68
List Price: $16.95
The Thousand Recipe Chinese Cookbook
Amazon Price: $12.91
List Price: $25.00
16 inch Traditional Cast Iron Wokset
Amazon Price: $39.70
Aroma ARC-838TC 8-Cup (Uncooked), 16-Cup (Cooked) Digital Rice Cooker and Food Steamer, White
Amazon Price: $34.95
List Price: $49.99
Compac Holdstix 4ct Easy To Use Chopsticks Dishwasher Safe Abs Plastic – Made In Usa,4 Count (Pack of 4)
Amazon Price: $7.62
List Price: $7.00
Shrimp, Spinach and Tofu Soup
Some people shudder when they think of tofu but personally, I like it. I mostly love the healthy properties associated with it and as long as it is in something else such as a soup or a smoothie, it works…
How To Make a Delicious Sweet and Sour Sauce
One of the most versatile sauces for cooking, dipping or grilling is sweet and sour sauce. Originating in the Hunan province of China, this sauce has typically been used mainly for Chinese cuisine down…
Asian Corn and Chicken Soup
This is one of my favorite soups because I love Asian soups and I also happen to be a big fan of corn chowders. This soup is unlike any I’ve ever tried though and the addition of the egg in a steady stream at…
Clear Japanese Soup
In my explorations of other cuisines, I have fallen in love with many of the Asian soups. They are so simple to prepare and so distinctive in their flavors that I have ended up buying many different Asian…
Favorite Sweet and Sour Pork Recipe
I have been giving several favorite meat dishes for those family and friend get-togethers. This sweet and sour pork recipe will be a hit @ church homecomings and reunions as well. This is one of the church…
Sweet and Sour Pork Recipe
Sweet and Sour Pork Ingredients: 8 oz pork1/2 tsp salt1 tsp soy sauceall purpose flouregg yolk1 tomato1 oniongreen pepperpineapple chunks1/2 cup
Sweet And Sour Tilapia
Here’s a quick and easy recipe for sweet and sour tilapia that is oh so delicious and this dishes presentation is wonderful at the table.If your looking for a recipe that tastes wonderful and is going to make…
Asian Chicken And Asparagus Soup
Asian soups are some of the most flavorful soups I have discovered and are so satisfying. Most of the Asian soups I make are likewise some of the easiest soups ever in terms of time to make and simple in…

Shrimp, Tofu and Spinach Soup

Some people shudder when they think of tofu but personally, I like it. I mostly love the healthy properties associated with it and as long as it is in something else such as a soup or a smoothie, it works for me!

This is actually an adaptation of the Chinese spinach and tofu soup as Bob could not ‘stomach’ just the tofu and spinach; however, with the shrimp added, even he found it very palatable. (Of course, Bob can spot tofu from a mile away no matter what dish I put it in)

It is one of those could not be easier to make soups and when you are looking for either a light first course to an Asian meal (or any meal) or a lighter than usual supper, this is the ticket.

RECIPE FOR SHRIMP, TOFU AND SPINACH SOUP

Here on Amazon

Williams-Sonoma Essentials of Asian Cooking: Recipes from China, Japan, India, Thailand, Vietnam, Singapore, a nd More
Amazon Price: $8.98
List Price: $34.95
Complete Asian Cookbook
Amazon Price: $27.96
List Price: $49.95

This serves 4 (unless you are at my house, then it serves 5 as Bob will gladly give up some)

INGREDIENTS

Large peeled shrimp or medium-sized peeled shrimp (I add anywhere between 10-20 depending on the size) If uncooked shrimp, make sure you cook until pink in color
3-inch block fresh tofu – firm preferred
1/2 bunch fresh, washed spinach (or watercress or lettuce)
3 cups chicken broth (can substitute vegetable or beef)
1 tablespoon low-sodium soy sauce
Salt and pepper to taste
Sliced mushrooms (optional)
Matchstick carrots (optional)
Green onions (optional)

Joyce Chen 21-9972, Classic Series 4-Piece Carbon-Steel Wok Set
Amazon Price: $22.37
List Price: $44.95
Cuisinart 726-38H Chef’s Classic Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover
Amazon Price: $30.95
List Price: $100.00

PREPARATION

Cut tofu into 12 small pieces each about 1/4 inch thick.
Tear spinach or cut into small pieces.
Bring the broth to rolling boil in wok.
Add tofu, shrimp and soy sauce. Add other ingredients except green onions if using.
Bring back to boil and simmer for about 2 minutes
Add spinach and simmer for another minute.
Skim the surface to make broth clear, adjust seasoning and serve immediately.

Tofu Song

Healthy Recipes – Baked Egg Rolls

I didn’t think I’d be back writing a food hub so soon after the Hubbalicious contest! To tell you the truth, I was so sick of recipes and cuisines that I thought I might never cook again! Ha!

You can’t keep a good cook (or woman) down so shortly after I retired from the contest when it just got to be too much, I did go back to cooking and exploring great healthy recipes. I have to – I have a hubby to feed not to mention myself and store bought is never my choice.

I’m always looking for great ways to bake something instead of frying it. My next quest is to find flautas that are baked and/or chimichangas!

I came across this recipe in a book for diabetics as I have been looking at a lot of diabetic recipes just to see how much they trim fat and calories. It’s kind of a neat way to cook and so far, I’ve made some really delicious meals and snacks.

This particular recipe is from The Diabetes Snack, Munch, Nibble and Nosh Book…150 Quick Treats to Add Zip to Your Diet Book!

I whipped these up in no time last night and even discussing them on the phone with my son who is visiting next week and my daughter and her husband, I got the message that I was making these!

flickr aviorchaud

Healthy Stats

For 1 baked egg roll

Calories 117
Total Fat 1 g
Saturated Fat 0 g
Calories From Fat 13

Cholesterol 24 mg
Sodium 265 mg
Carbohydrate 21 g
Dietary Fiber 2 g
Sugars 1 g
Protein 6 g

Exchanges
1 Starch
1 Vegetable

Another Way To Roll Egg Rolls

Bring the point over the filing.
Roll the egg roll 1 time enclosing the filling
Fold the sides over the filling.
Roll the egg roll shut
Seal the tip with a little brush of cold water

Did you know that you can also roll small burritos this way and grape leaves?

Recipe for Baked Egg Rolls

Makes 12 – Serving size = 1 egg roll

INGREDIENTS

1 tablespoon lite soy sauce (I used low sodium)
1 teaspoon cornstarch
1/2 teaspoon rice or white vinegar
1/4 teaspoon packed brown sugar
2 teaspoons Asian sesame oil (I used olive oil)
1/2 cup thinly sliced green onion tops only
2 cups of fresh bean sprouts, rinsed, drained
1 cup small cooked shrimp, chopped (I used prawns)
12 egg roll wrappers
Nonstick cooking spray
Salt if desired

PREPARATION

Preheat oven to 400 degrees. Spray a large baking sheet with the cooking spray and set aside.
Mix soy sauce, cornstarch and vinegar in a small bowl.
Add brown sugar and stir – set that aside.
In large skillet, combine the oil (or substitute more cooking spray), green onion, bean sprouts and cabbage. Cook over medium-high heat for 3 minutes or until the vegetables are soft.
Stir in the cornstarch mixture and the shrimp – cook 1-2 more minutes – or until the sauce is thickened.
Strain and drain off the excess fluid – transfer to a bowl.
Lay 1 egg roll on a flat surface – have 1 corner facing you. Add about 3 tablespoons of filling down the center of the wrapper but leave about 1-1/2 inches at each of the pointed ends free of filling.
Fold pointed end of the wrapper facing you over the filling – then fold the pointed ends at the sides of the wrapper over the filling.
Brush the remaining 1 pointed end with cold water. Fold the remaining end of the wrapper over the filling, rolling to make the traditional egg roll shape.
Transfer egg roll to baking sheet – assemble the other 11 egg rolls.
Spray all the egg rolls lightly with cooking spray.
Bake at 400 degrees for 13 minutes or until slightly crispy and browned. These were delicious straight from the oven but they were also delicious today rewarmed in the microwave.
You can also cool, cover and refrigerate after cooking for 24 hours before serving – rewarm them in a 350 degree oven for 9-11 minutes.

WHITE HOUSE EASTER EGG ROLL RECIPE POEM CARD Egg Salad a la George LAURA BUSH
Current Bid: $9.99
2004 Chili Hot Seafood Pork Egg Roll Stir Fry Dish Linda Doeser Recipe Cook Book
Current Bid: $14.95
No Photo
NEW Egg Roll Greats: Delicious Egg Roll Recipes, the Top 49 Egg Roll Recipes – F
Current Bid: $22.28

Summing Up Baked Egg Rolls

I thought this was a fantastically easy recipe for a great meal or snack food. You could of course use wonton wrappers and make smaller egg rolls for appetizers.

I was thinking I would substitute shredded carrot for some of the bean sprouts next time as well.

If you don’t happen to be able to find fresh bean sprouts, substitute 1 15 oz. can for the 2 cups of sprouts – wash and drain.

Substitute or add jicama or water chestnuts for a more traditional crunch.

Use part pork and part shrimp or prawns for a different meat choice.

Add chopped mushrooms for part of the sprouts or cabbage.

I used savoy cabbage but there are several different varieties of cabbage such as bok choy, etc. as your cabbage.

Add baby peas to the mix as well for a different taste.

In short, I think this is a super healthy alternative to making fried egg rolls. They were very easy to make and even if I had doubled the recipe, it only took me a few minutes to whip it together.

Cooking With Spring Roll Wrappers Add a Little C…
Buy a pack of inexpensive spring roll wrappers and start playing around with adding a bit of crunchy goodness to everyday meals!
How to make EGG ROLLS
Ingredients: 1 1/2 cups unsifted regular all-purpose flour 1 1/2 cups cold water salad oil filling (the recipes follows) How to make filling: Finely chop 1 pound raw pork, 1 pound shelled raw shrimp,…
Cabbage Stir Fry with Egg Rolls
When I was growing up, Saturday night supper was frequently hot dogs or hamburgers with fries, Friday night was fish and chips from Oly Anns, a restaurant and take out place that was about three…
Delicious and Crisp Microwaveable Egg Rolls
Would you like to enjoy crisp, restaurant quality egg rolls at home? With Kahiki Foods’ microwavable egg rolls and EasyCrispTM pouches, you’re just a few minutes away from tasty egg rolls with oven baked…
Lumpia Recipe (Filipino Egg Rolls)
This is a recipe that I learned from my Filipino mother. I love this recipe for Lumpia because it appeals to more palettes than your regular egg rolls that are over packed with vegetables. My mom’s recipe has…
Best Lumpia (Philippine-Style Egg Roll) Recipe
Lumpia is similar to the American egg roll. Lumpia has many forms and variations, but the best for me is the Lumpiang Ubod. The filling is extraordinarily tasty because it is made of coconut or palm heart strips, cooked with ground pork and shrimps.
How To Make Chinese Egg Rolls
With a few tips as noted below, you can make delicious Chinese egg rolls from scratch. There are just a few tips to remember and I have listed those for convenience before the recipe itself. You can…

Great Recipe and Technique for Rolling Egg Rolls

Recipe for 30-40 Egg Rolls – Could Bake These

The Diabetes Snack, Munch, Nibble, Nosh Book
Amazon Price: $6.21
List Price: $14.95
The Diabetes Snack Munch Nibble Nosh Book
Amazon Price: $8.33
List Price: $14.95
Three Ladies Spring Roll Rice Paper Wrappers (Square 22cm)
Amazon Price: $2.56
Three Ladies Spring Roll Rice Paper Wrappers (Round 22cm 3pks)
Amazon Price: $3.75
Egg Roll / Spring Roll Wrapper – 6.5 Inch – 1 bag, 24 Count
Amazon Price: $9.60
Spring Roll / Egg Roll Wrapper Tray (12pcs)
Amazon Price: $12.00
Three Ladies Spring Roll Rice Paper Wrappers (Square 22cm 3Pks)
Amazon Price: $7.91
Wonton Sheets – Plain – 3.5 Inch – 1 pack – 12 oz
Amazon Price: $8.95
Three Ladies Spring Roll Rice Paper Wrappers (Round 22cm 3pks)
Amazon Price: $3.75
Helen Chen’s Asian Kitchen Dumpling Press
Amazon Price: $0.01
Three Ladies Spring Roll Rice Paper Wrappers (Round 16cm 3pks)
Amazon Price: $8.66
Three Ladies Spring Roll Rice Paper Wrappers (Square 22cm)
Amazon Price: $2.56
Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao
Amazon Price: $15.30
List Price: $24.95
Every Grain of Rice: Simple Chinese Home Cooking
Amazon Price: $21.60
List Price: $35.00
The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home
Amazon Price: $12.77
List Price: $30.00
Mastering the Art of Chinese Cooking
Amazon Price: $28.00
List Price: $50.00
Land of Plenty: A Treasury of Authentic Sichuan Cooking
Amazon Price: $18.37
List Price: $30.00

Cashew Chicken Stir Fry

This stir-fry recipe is like cashew chicken though a bit different. It is a quick and easy homemade version of Chinese food that is delicious served over rice or even chicken fried rice.

Making Chinese food from scratch myself is something I like to do because statistics show that Chinese food is one of the foods highest in sodium that you can buy. I love Chinese food and rather than giving it up, I decided a long time ago to just ‘fix’ the problem by making my own with delicious results.

Asian foods in general are extremely good for you (if you watch the sodium) and stir frying vegetables is a great way to retain their nutrients and not overcook them.

I also like to ‘get into’ my world cuisines so always try to use bowls, plates, etc. that go along with the cuisine I’m cooking. It makes the meal fun as well as nutritious.

Photo Credit:  WikiCommons BrokenSphere

Recipe for Cashew Chicken Stir Fry

Serves 4.

INGREDIENTS

1/2 cup unsalted cashews
1 red bell pepper (substitute yellow or carrots and celery)
1 pound boneless chicken breast
3 tablespoons peanut oil (see note below)
4 garlic cloves finely chopped or minced (or to taste)
2 tablespoons Chinese rice wine (mirin) or dry sherry
3 tablespoons hoisin sauce (see recipe below)
2 teaspoons sesame oil (see note below)
5-6 green onions, green part only cut into 1 inch lengths

New Joyce Chen 21-9972, Classic Series 4-Piece Carbon-Steel Wok Set
Current Bid: $36.81

PREPARATION

Heat wok until hot. Add cashews and dry fry over low to medium heat 1-2 minutes or until golden brown. Remove, set aside
Cut bell pepper in half and remove seeds. Slice into thin strips. (Or use celery and carrots here, peeled and sliced)
Skin chicken fillet if not skinless. Cut into thin finger-length strips
Heat wok again until hot. Add peanut oil and swirl around to coat wok
Add garlic and let sizzle in the oil for a few seconds
Add bell pepper (or carrots and celery) and chicken and stir fry for 2 minutes
Add rice wine or sherry and hoisin sauce
Continue to stir fry until chicken is tender and ingredients are glazed all over
Stir in the sesame oil, toasted cashews and scallions
Serve immediately over rice or chicken-fried rice

Note: On the oils, I always substitute olive oil for them though some cooks say the other oils add more flavor.

How to Make Homemade Hoisin Sauce

INGREDIENTS

4 tablespoons low sodium soy sauce
2 tablespoons low sodium peanut butter – or substitute black bean paste
1 tablespoon honey, molasses or brown sugar (molasses gives it a nice rich color)
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops of Chinese hot sauce, habanero or jalapeno
1/8 teaspoon black pepper

PREPARATION

Simple – just mix together though you have to be patient for them to blend. I blend slowly in my small food processor.

This recipe makes 1/2 cup of hoisin sauce.

Recipe courtesy of cdkitchen.com though I change the ingredients to low-sodium.

Cashew Chicken Perfect Recipe

Joyce Chen 21-9972, Classic Series 4-Piece Carbon-Steel Wok Set
Amazon Price: $22.37
List Price: $44.95
Cuisinart 726-38H Chef’s Classic Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover
Amazon Price: $30.95
List Price: $100.00
Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao
Amazon Price: $15.30
List Price: $24.95
Every Grain of Rice: Simple Chinese Home Cooking
Amazon Price: $21.60
List Price: $35.00

About Wok Cooking

Learn More About Wok Cooking

Wokme.com Asian Cooking Guide
Chinese Cooking from Familywok.com
TLC Cooking “Wok Cooking”

How to Make Cashew Chicken

How to Make Homemade Chinese Egg Rolls From Scratch

With a few tips as noted below, you can make delicious Chinese egg rolls from scratch.

There are just a few tips to remember and I have listed those for convenience before the recipe itself.

You can substitute different meats or shrimp for the pork. You can also make just vegetarian egg rolls by adding extra vegetables in the form of celery or more carrots, mushrooms, etc.

The most important thing to remember is to not let the filling become too soggy as that can make the rolls themselves soggy.

There are Asian steamers available as well and if you know how to steam egg rolls or spring rolls, that is another option to eliminate frying.

I have always fried mine quickly in the wok and by quick frying at a high temperature, that keeps the rolls from becoming oily.

Egg rolls are great for dinner or lunch but can also be wonderful appetizers.

Public Domain image

Tips for Success

Egg rolls are only tricky if they have too much liquid content. The trick is to keep them from becoming too soggy or too dried out. These tips make it easier.

Veggie Prep – Prepare vegetables in advance and drain veggies thoroughly
Meat – With the exception of barbecued pork if used, rolls taste better when prepared with fresh meat. Don’t use cooked or leftover meat for filling
Filling – Once completed, filling should have little to no liquid. It is a good idea to thoroughly drain after cooling and keep draining it. Put in a colander placed over a bowl while assembling rolls to drain off any extra fluid. Soggy filling makes soggy egg rolls. Temperature of filling also matters. Filling should be totally cooled before assembling rolls. (Keep draining throughout assembly of other rolls)

Wrappers – Keep moist by covering with moist towel or moistened paper towels while assembling
Rolling – After assembly, do not stack the rolls. Keep in row on cookie sheet lined with paper towels or waxed paper but avoid stacking the egg rolls even before cooking
Cooking – Cook in wok, large skillet or deep fryer. Temperature is crucial! The temp should be 375
degrees. Put in 1 roll at a time; add others 1 at a time but do not
overcrowd. This lowers temperature and the rolls will absorb too much
oil. Make sure the rolls are lightly browned on both sides before
removing. Cook only enough at a time so there is space between rolls and
the temperature stays at 375.
Draining – Remove rolls with slotted spoon/spatula. Place on a deep fry rack, colander, or cookie sheet lined with paper towels. Do not stack after frying
Seasoning – Taste test before assembly and adjust to taste
Making egg rolls to warm later
– Keep rolls on cookie sheet lined with paper towels. If you need to
reheat them, reheat in a low heat oven for 10 minutes on each side
(remove paper towels)
Freezing – Freeze rolls before or
after cooking. Wrap in foil packets, then seal in a plastic freezer bag
in the freezer. If they are already cooked, wait until cooled before
freezing. Store the wrapped in foil rolls in freezer for up to 4 months.
If you freeze uncooked, thaw in the refrigerator before cooking
Reheating – Reheat at low temperature in oven or briefly return them to hot oil for a quick deep fry just to warm

lodge pro logic 14 inch cast iron wok black new preseasoned nonstick loop handle
Current Bid: $61.91
Cast Iron Wok Black 14-inch Lodge Logic Preseasoned Loop Handles Non
Current Bid: $60.00
Joyce Chen Nonstick 14″ Wok Stir Fry pan with Lid; new without packaging.
Current Bid: $29.92
Carbon Steel Hand Hammered Wok (incl. wok ring)
Current Bid: $29.50
14″ Chinese Cast Iron Curved Rim Wok With Rounded Handles GWK008
Current Bid: $26.00

Egg Roll Recipe

This is my standard fall back on recipe from my International Betty Crocker cookbook from the 1970s and it is made with ground pork. However, you can substitute chicken, turkey, or beef, do vegetarian or use shrimp for the recipe. You can also substitute steaming for the frying if you know how to steam egg rolls.

Makes 16-18

INGREDIENTS

1 pound ground pork or other meat
3 cups finely shredded green cabbage
1 can 8-1/2 ounces bamboo shoots drained and chopped (or substitute water chestnuts drained and chopped)
1/2 cup matchstick cut carrots or chopped mushrooms
4 medium green onions, sliced
2 tablespoons low-salt soy sauce
1 teaspoon cornstarch
1 teaspoon five spice powder
1 teaspoon salt
1/2 teaspoon sugar
1 pound egg roll skins (16-18)
Canola or vegetable oil
Sweet and sour sauce (recipe below)
Hot mustard sauce (recipe below)

PREPARATION

Stir fry pork in wok or 10-inch skillet until brown.
Remove pork from wok. Drain but reserve 2 tablespoons fat if desired (or use cooking spray).
Stir fry cabbage, and other vegetables with onions in reserved fat or use cooking spray instead.
Mix soy sauce, cornstarch, five spice powder, salt and sugar.
Pour over the vegetable mixture.
Stir fry 1 minute. Cool completely.
Mix pork and vegetables.
Cover egg roll skins with a damp towel to prevent drying out.
Place 1/4 cup pork mixture on center of each egg roll skin.
Fold one corner of egg roll skin over filling.
Overlap the 2 opposite corners.
Moisten fourth corner with water and fold over to make into roll.
Heat oil 1-1/2 to 1-3/4 inches to 375 degrees
Fry 3-5 egg rolls at a time until golden brown, turning once, about 3 minutes.
Place on paper towels to drain. Do not stack.
Serve hot with sweet and sour sauce and hot mustard sauce
After frying egg rolls can be covered and refrigerated for no longer than 24 hours.
Heat in low temperature oven uncovered for about 15 minutes

Sauce Recipes

HOT MUSTARD SAUCE

3 tablespoons dry powdered mustard
2 tablespoons water
1 tablespoon low-sodium soy sauce

Mix until smooth.

SWEET AND SOUR SAUCE

1/4 cup plum or grape jelly
1/4 cup chili sauce

Heat ingredients in small saucepan, stirring constantly until jelly is melted.

Vegetarian Egg Rolls

Here on Amazon

Joyce Chen Pro Chef 14-Inch Flat Bottom Wok Set with Excalibure Nonstick Coating
Amazon Price: $65.95
The Thousand Recipe Chinese Cookbook
Amazon Price: $12.91
List Price: $25.00
Betty Crocker’s New Chinese Cookbook: Recipes by Leeann Chin
Amazon Price: $5.98
List Price: $21.95
The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner
Amazon Price: $17.11
List Price: $27.95
The Chinese Chicken Cookbook: 100 Easy-to-Prepare, Authentic Recipes for the American Table
Amazon Price: $11.75
List Price: $24.00
Chinese Feasts & Festivals: A Cookbook
Amazon Price: $14.49
List Price: $24.95
Cuisinart CDF-100 Compact 1.1-Liter Deep Fryer, Brushed Stainless Steel
Amazon Price: $37.99
List Price: $90.00
Classic Chinese Cookbook
Amazon Price: $29.84
List Price: $20.00
The Every Day Chinese Cookbook
Amazon Price: $13.54
Tom Douglas by Pinzon 10-Inch Bamboo Steamer Basket
Amazon Price: $29.72
List Price: $30.00

More Hubs On Egg Rolls

How to make EGG ROLLS
Ingredients: 1 1/2 cups unsifted regular all-purpose flour 1 1/2 cups cold water salad oil filling (the recipes follows) How to make filling: Finely chop 1 pound raw pork, 1 pound shelled raw shrimp,…
Cabbage Stir Fry with Egg Rolls
When I was growing up, Saturday night supper was frequently hot dogs or hamburgers with fries, Friday night was fish and chips from Oly Anns, a restaurant and take out place that was about three…
Delicious and Crisp Microwaveable Egg Rolls
Would you like to enjoy crisp, restaurant quality egg rolls at home? With Kahiki Foods’ microwavable egg rolls and EasyCrispTM pouches, you’re just a few minutes away from tasty egg rolls with oven baked…
Healthy Recipes: Baked Egg Rolls
I didn’t think I’d be back writing a food hub so soon after the Hubbalicious contest! To tell you the truth, I was so sick of recipes and cuisines that I thought I might never cook again! Ha! You can’t…
Lumpia Recipe (Filipino Egg Rolls)
This is a recipe that I learned from my Filipino mother. I love this recipe for Lumpia because it appeals to more palettes than your regular egg rolls that are over packed with vegetables. My mom’s recipe has…
How To Make Chinese Egg Rolls From Scratch
With a few tips as noted below, you can make delicious Chinese egg rolls from scratch. There are just a few tips to remember and I have listed those for convenience before the recipe itself. You can…
Lumpia: The Filipino Egg Roll
Lumpia: The Filipino Egg Roll For the people out there who don’t know what lumpia is, it’s a food from the Philippines (as well as Indonesia) which is strikingly similar to a food that you’ve…
Best Lumpia (Philippine-Style Egg Roll) Recipe
Lumpia is similar to the American egg roll. Lumpia has many forms and variations, but the best for me is the Lumpiang Ubod. The filling is extraordinarily tasty because it is made of coconut or palm heart strips, cooked with ground pork and shrimps.
Egg Rolls – Food Network
Recipes – Steamed Egg Roll Recipe
Eggs – Steamed Egg Roll Recipe
Egg Roll Recipe – Cooking Chinese Egg Rolls