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ROLLING EGG ROLLS USING WON TON WRAPPERS
1. Place wrapper on counter in a diamond shape. Orient the
wrapper so that the inside corner is facing you.
2. Moisten all corners with water.
3. Spoon filling just below the center of the wrapper.(Figure 1)
4. Fold top of diamond over the filling, gently tucking it under
the filling. Roll to midway point between the left and right
points. (Figure 2)
5. Fold left and right side corners toward the center. (Figure 3)
6. Moisten bottom corner with water. Complete rolling the
eggroll away from you, over the moistened corner until
sealed. (Figure 4)
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Figure 3
Figure 4
Figure 1
Figure 2
MINI EGG ROLLS
1/2 lb. ground lean pork
1/4 lb. shrimp, fresh or frozen, chopped
1 (12 oz.) package won ton wrappers
1/4 cup water chestnuts, finely chopped
1/4 cup green onions, finely chopped
2 tsp. soy sauce
1/4 tsp. salt
Preheat oil to 340ºF. Combine pork and shrimp. Add remaining
ingredients and mix well. Place 2 teaspoons of mixture in the middle
of egg roll wrappers. Follow instructions (on previous page) for rolling
egg roll. Place in Basket. Lower Basket into oil. Cook 4-5 minutes or
until done.
Makes 30 egg rolls
SAMOSAS
2 Tbls. vegetable oil 1 medium tomato, chopped
1/2 cup onion, chopped 1 tsp. salt
1 tsp. ginger, grated 1/2 cup peas, cooked
1 tsp. garlic powder 1 (16 oz.) package egg roll wrappers
1 tsp. curry powder
1/2 lb. ground beef
Preheat oil to 340ºF. Sauté onion in oil until browned. Add ginger,
garlic and curry powder. Cook for 2 minutes. Add ground beef,
tomato and salt, cook until beef is done. Stir in peas and allow to
cool. Place 2 teaspoons of mixture in the middle of egg roll wrapper.
Follow instructions (on previous page) for rolling egg roll wrappers.
Place in Basket. Lower Basket into oil. Cook 5-7 minutes or until done.
Makes 18 egg rolls
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