How To make Barley Egg Rolls
1 1/2 ts Salt
1 c Medium barley
2 ts Grated fresh ginger OR
1/2 ts Ground ginger
3 tb Sesame Or vegetable oil
4 Scallions, sliced
1 Red pepper, chopped
1/2 lb Bok choy, shredded
1 tb Rice wine OR white wine
-vinegar 1 pk Prepared egg roll wrappers
-(16 oz.) Oil for frying In a saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Add barley; reduce heat, cover and simmer 45 minutes until barley is tender and water is absorbed. In skillet cook ginger in oil one minute. Add scallions and red pepper. Cook, stirring until vegetables are crisp-tender. Add shredded bok choy; cook one minute until wilted. Remove from heat. Stir in rice vinegar, 1 teaspoon salt and barley. For each roll, brush egg roll wrapper with 1 teaspoon water. Place scant 1/2 cup barley mixture horizontally across center of wrapper, leaving 2 inch border on all sides. Fold corner tightly over fillings, then overlap right and left corners. Roll up tightly to enclose filling. Repeat with remaining barley mixture and wrappers. In deep skillet heat 1 inch oil to 375 degrees F. Fry rolls in batches until golden and crisp, turning once. Drain on paper towels. Serve with soy sauce, if desired. Makes 12 egg rolls. Per Roll: 160 Calories, 4 g Protein, 7g Fat, 22g Carbohydrates, 272mg Sodium, 12 mg cholesterol. POSTED BY: Jim Bodle 7/93
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Perfect Egg Rolls: Homemade vs Takeout | Taking On Takeout | Bon Appétit
Crispy, golden egg rolls are a perennial go-to Chinese restaurant appetizer and every place seems to have their own take on them. We challenged professional chef Harold Villarosa to sample a selection of takeout egg rolls and create his own recipe, making a homemade version that stands toe to toe with the restaurant ones. Unkle Harold is ready to break out the duck sauce and get it done.
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Thanksgiving Leftover Egg Rolls
Thanksgiving Leftover Egg Rolls can be made with any combination of whatever you have left in your fridge, and can be dipped in your favorite gravy or cranberry sauce. Stovetop frying, baking, and air fryer instructions included!
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✅Ingredients
• 2 cups cooked, chopped turkey
• 2 cups mashed potatoes
• 2 cups stuffing
• 2 cups cubed cooked ham
• 2 cups yams or sweet potatoes
• 2 cups cranberry sauce
• 2 cups turkey gravy, for dipping
• 20 egg roll wrappers
• Vegetable oil for frying
✅Instructions
1️⃣ Spoon about 4 tablespoons of your choice of ingredients into the egg roll wrapper diagonally.
2️⃣ Brush the edges of the wrapper with a little bit of water. Roll and fold the wrapper by taking the exterior corner one at a time and folding it inwards, gently pressing to ensure that it will not come undone. Lay flap side down until they are ready to fry.
3️⃣ Heat cooking oil In a large skillet over medium-high heat to 350 degrees Fahrenheit.
4️⃣ Carefully place the uncooked egg rolls, flap side down, into the hot oil.
5️⃣ Fry for 2-3 minutes until the exterior is more golden in color, occasionally turning in the oil.
6️⃣ Remove and let any excess oil drain off onto a paper towel and let cool.
7️⃣ Dunk into the gravy or cranberry sauce and enjoy!
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Barley Stir Fry | Healthy Eating | Kravings
And just like that, the holiday season has come to an end. After going on a calorie spree, most of us would like to shed a few holiday pounds. And healthy meals are easy to consume if they're packed with flavor.
In this recipe, I cooked and sauteed Barley with Turkey bacon and sausage, veggies and boiled egg. This is a very satisfying meal.
Here are the ingredients and steps to make this recipe!
Barley Stirfry
2.5 cups Barley
2 -3 tbsps of Olive Oil
1 cup Turkey Bacon
1 cup Chicken wieners
1/4 cup diced Onion and
1/4 cup sliced Spring Onions
2 cups diced Mushrooms
1 cup diced Red Peppers
1/2 cup diced Carrots
3 tbsps dark soya
2 tbsps Hot sauce
1 cup lightly steamed Broccoli
1/4 cup diced Parsley
1 boiled egg, diced
Soak the barley for 30 - 40 mins, wash drain and boil for 15 - 20 mins
Drain the barley and leave aside
In a saute pan heat some oil and add the turkey bacon and the sausages and cook and keep aside
In the same pan add the onion and spring onion
Add the mushroom and cook for a few minutes
Add the red peppers, carrots and saute
Add the cooked and drained barley and allow it to sit in the hot pan for a few minutes
Add the soya and hot sauce and mix in with the barley
Allow the barley to sit for a while before stirring so the barley gets a little caramelized
Add the broccoli, parsley and boiled egg
Mix well and serve
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Crunchy Egg Rolls - Best Egg Rolls Recipe - Crispy Juicy Egg Rolls - Veggie Egg Rolls - Egg Rolls
How to make Crunchy, Crispy and Juicy Egg Rolls. Best Recipe, amazingly delicious! Easy to make just follow the process. Enjoy
INGREDIENTS:
1 lb ground beef
1 lb ground pork
2 cups shredded carrots
2 cups chopped bean sprouts
1 cup chopped onion
2 tbs minced garlic
3 tbs fish sauce
5 eggs
Sweet Chili sauce
Egg roll wrappers (any brand)
Cooking oil
You can make up tp 100 egg rolls depending the egg roll size
keto inside out sausage egg roll
Very simple recipe the measurements vary based on how much you are making. I used coconut aminos instead of soy. watch the video for the recipe.
EGG ROLL RECIPE
1k ground pork
1/4 ground beef
1 med onion
garlic
1 med. carrot
1 red bell pepper
1/4 patis
1/4 oyster sauce
1 tbsp pepper
1 tbsp sugar
1tbsp salt
1/4 corn starch
2 eggs
wrapper
mix them together.
Thanks for watching! ❤