Kosher Appetizers
| Egg Rolls |
 |
 |
 |
KosherEye.com
A KosherEye Signature Recipe Ingredients: 1/4 cup vegetable oil, such as peanut oil or canola Directions: Brown crab or tofu in pan or wok; drain excess liquid. Add coleslaw mix, mushrooms, black pepper, garlic, ginger to skillet. Stir and fry until tender; a few minutes. Drain well. Stir in soy sauce, mustard and hoisin. Let cool slightly; add 1 slightly beaten egg. Spoon 2-3 tablespoons of mixture onto each wrapper. Roll up wrappers as you would a burrito. Seal edges of wrappers with water. (Instructions on wrapper package). Heat oil to about 350 degree; add eggrolls and fry until brown,,turning once with tongs. Browning will take about 1-2 minutes. Drain on paper towels or brown paper bags. Serve with dipping sauce such as hoisin, soy, or sweet and sour Notes: Instead of crab or tofu, chicken or beef may be used Recipes: Appetizer, Egg Rolls, Kosher, Parve
|
