Minnesota Cooking: Yummy Egg Rolls or Potstickers
Choosing Your Burger Filling
These particular rolls are made with a seasoned, Italian-flavored ground pork. I enhanced the flavor by adding a package of shrimp scampi seasoning and a spoonful of minced garlic.
In the past, some 30 years ago, I used to make them with chicken burger, turkey burger, or a combination of a few flavors of Jimmy Dean sausage. I believe I mixed the sage with the Italian flavor.
The flavor combinations are delightful!
Pan Fry or Deep Fry
Thirty years ago, I used to make them in the deep fryer, but today I chose to brown them in a large frying pan with a thin layer of oil.
I think I prefer browning them with the frying pan.
Egg Roll Wraps
The recipe that I followed is on the back of the egg roll package. Well. Actually, I followed it slightly. Their recipe called for snow peas and bok choy and Chinese celery, fresh mushrooms, peeled garlic cloves, and salt and pepper to taste.
Well. I didn't use any of that.
Nope. I used most of a bag of coleslaw shreds, some chopped onion, some minced garlic, a few sweet peppers chopped, and a package of Shrimp Scampi mix.
- 1 pound Italian Pork Sausage
- 6 cups Coleslaw Mix, cabbage, carrots
- 1 stalk celery, chopped
- 1/4 cup onion, chopped
- 1/4 teaspoon garlic, pre minced
- 1 package Shrimp Scampi mix
- 3 sweet pepper, yellow, green, orange
- 1 egg
- 1 teaspoon water
Instructions - 2 Frying Pans and a Baking Sheet
- Frying Pan 1: Place a 1/2 cup of Canola oil in a frying pan on medium heat and brown your pork sausage. Then, add the rest of your ingredients to the pan and stir until the vegetables are softened.
- Baking Sheet: place egg roll wraps next to each other on the sheet, add teaspoonful of egg to corner away from you, place 1/2 cup of browned pork mixture to center of wrap. Fold corner nearest you to middle, then flip left and right sides over and roll to egg mixture. Place in frying pan. Continue rolling and adding to frying pan until all 15 wrapped rolls are in frying pan.
- Frying Pan 2: place 1/4 cup of Canola oil in pan, and turn heat to medium. Have it heating as you start to roll your rolls. You will add the rolls as you build them.
- Once all your egg rolls are in your pan, cover the pan for about 10 minutes, allowing the steam to penetrate your rolls. You will notice that your rolls will change texture as the noodle outside starts to cook.
- At the end of 10 minutes, flip each egg roll over so the tops get browned also. Re cover your pan. Cook another 10 minutes. The purpose of this is to hydrate your egg roll and steam the vegetables and merge your Shrimp Scampi mix with the vegetables and pork.
- Once there is a browned, crispy color to your rolls, uncover the pan and let them dry slightly. Remove them to a paper toweled pan and prepare your dip.
- Some people like to dip theirs in Soy Sauce, some sweet and sour sauce. I prefer mine in a Hot Mustard sauce of Buffalo Wing Sauce plus Yellow Mustard.
|Serving size: 1 egg roll|
|Calories from Fat||72|
|% Daily Value *|
|Fat 8 g||12%|
|Saturated fat 3 g||15%|
|Unsaturated fat 0 g|
|Carbohydrates 18 g||6%|
|Sugar 2 g|
|Fiber 1 g||4%|
|Protein 8 g||16%|
|Cholesterol 24 mg||8%|
|Sodium 390 mg||16%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|