spicy tiger sauce egg rolls
(1 rating)
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I made these a couple of Superbowls ago and now they are a standard fare.
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(1 rating)
yield
6 serving(s)
prep time
45 Min
cook time
15 Min
method
Deep Fry
Ingredients For spicy tiger sauce egg rolls
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1 pkgegg roll wrappers
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1head of cabbage
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2 mdcarrot, shredded
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1 mdyellow onions
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2 clovegarlic
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2 dashpepper
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2 dashsalt
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1/2 cshitake mushrooms
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1/2 cbean sprouts, fresh
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3 Tbsptiger sauce (or frank's chili sauce in a pinch)
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oil for frying
How To Make spicy tiger sauce egg rolls
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1I used a food processor in order to get a fine texture of the head of cabbage, onions, garlic, carrots, and salt and pepper. Cook all in frying pan with a small bit of oil, until cabbage is tender and onions and carrots are caramelizing.
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2Add in sliced mushrooms and the beansprouts. Mix well and let cool enough to handle. Mix in the tiger sauce.
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3Layout the eggroll wrappers and place a small amount (about a tablespoon or so depending how thin you want them to be)in one corner of the wrapper. Roll diagonally and half way through, tuck the ends in and continue wrapping. Adhere the last flap with a tiny bit of water on the edge and press firm.
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4Place in hot (400 degrees) oil, seam side down. Cook until golden, turning as need. Drain in a colander instead of paper napkins to keep crispy and not to turn soggy. Serve as is or with Chinese mustard.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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