Wanted: cabbage roll &Egg roll recipes!?

just the ones you KNOW are good.


I really want to try making them!


Thank -you s-o-o -o much !Wanted: cabbage roll %26amp;Egg roll recipes!?
Stuffed Cabbage Rolls





Ingredients:


8 ea Cabbage leaves, lg


1 1/2 ts Salt


1 lb Ground beef


1/4 ts Pepper


1 1/2 c Bread crumbs


1 x Garlic salt, dash


1/2 c Onion, finely chopped


1 cn Tomato soup or jar of spaghetti sauce


2 ea Eggs, beaten





Instructions:


Cook leaves in boiling water for 5 minutes; drain. Combine beef, bread crumbs, onion, eggs, and seasonings. Shape meat mixture into 8 rolls; wrap cabbage leaves around securely. Pour 1 can condensed tomato soup into skillet. Add cabbage rolls. Cover, bring to boil. Simmer 35 minutes, spooning sauce over rolls occasionally.


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Chinese Egg Rolls





Ingredients:


1/2 c carrots, chopped


10 napa cabbage leaves, chopped and ends removed


2 stalks bok choi, chopped


4 c fresh bean sprouts


1/2 md onion, chopped


4 cloves garlic, minced


1/2 c bamboo shoots, chopped


1 c water chestnuts, chopped


1 lb ground pork, cooked


1 lb small shrimp, cooked


1/2 lb ground beef, cooked


1/4 c cooking wine


1/4 c soy sauce


3 tb sesame oil


1 pk egg roll skins or wrappers


1 oil for frying


1 egg, beaten





Instructions:


Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy.


Heat vegetable oil in fryer to 325 degrees. To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll. Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice. Makes 18 egg rolls.Wanted: cabbage roll %26amp;Egg roll recipes!?
Cabbage Rolls


12 cabbage leaves


.


Filling:


1 pound ground beef


3/4 cup cooked rice


1/2 cup finely chopped onion


1 egg


2 teaspoons salt


1 teaspoon pepper


1/2 cup milk


.


Sauce:


1 cans (8 ounces ) tomato sauce


1 can (14.5 ounces) diced tomatoes, undrained


3 tablespoons sugar


2 tablespoons vinegar


1/2 cup water


2 tablespoons cornstarch mixed with 1/4 cup cold water





Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions.





Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350掳 oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened.








All American Egg Rolls





1 quart cooking oil


15 cloves garlic, peeled


1/2 cup real mayonnaise


1/2 cup cream cheese, softened


2 tablespoons prepared mustard


4 polish sausages


1 egg, slightly beaten


1/4 teaspoon milk


8 large egg roll wrappers


chopped parsley





Heat oil in frying pan to medium-high, about 350F.


Combine garlic, mayonnaise, cream cheese, and mustard in blender until smooth. Remove from blender.





Cut each Polish sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth.





Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture.





Fry in hot oil until lightly browned on all sides and heated through.





Garnish with chopped parsley and serve with extra mustard sauce.
cabbage rolls


INGREDIENTS


2/3 cup water


1/3 cup uncooked white rice


8 cabbage leaves


1 pound lean ground beef


1/4 cup chopped onion


1 egg, slightly beaten


1 teaspoon salt


1/4 teaspoon ground black pepper


1 (10.75 ounce) can condensed tomato soup


DIRECTIONS


In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.


Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.


In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.


Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.


In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.





egg rolls





INGREDIENTS


6 cups cabbage, shredded


1 carrot, shredded


1/2 cup fresh bean sprouts


1 celery stalk, diced


2 tablespoons chopped onion (optional)


1 (4 ounce) can shrimp, drained


2 tablespoons soy sauce


1/8 teaspoon garlic powder


black pepper to taste


1 egg, beaten


cornstarch


20 egg roll wrappers


vegetable oil for frying


DIRECTIONS


In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.


Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.


Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.


Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.


Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.