Recipes for "egg rolls"

In a large wok or a large skillet over high heat, heat 1 tablespoon of oil. Add the cabbage, carrots, celery, mushroom, garlic, and ginger, and cook stirring frequently until the vegetables are limp and tender, about 5 minutes.

Depending on the size of your wok or skillet, you may have to do this in two batches.

Simply Recipes / Alison Bickel

Turn off the heat and add the green onions, sesame oil, salt, five spice powder (if using), and white pepper. Toss to combine.

Simply Recipes / Alison Bickel

Place a large colander over a large bowl. Transfer the filling into the colander and allow it to drain and fully cool.

Simply Recipes / Alison Bickel

Lightly sprinkle flour on a large tray or baking sheet. This will ensure the egg rolls don’t stick to the tray. Fill a small bowl with water for sealing the egg rolls and set it next to the tray.

Simply Recipes / Alison Bickel

Place one wrapper flat on a cutting board or the kitchen counter with one of the corners towards you, so it looks like a diamond. Keep the remaining wrappers covered with a kitchen towel so that they don’t dry out.

Place a loosely packed 1/2 cup of filling off-center near the corner closest to you.

Simply Recipes / Alison Bickel

Fold the corner closest to you over the filling. Fold the two side corners inwards so it looks like an envelope.

Dip your finger into the prepared water and wet the top corner. Roll the egg roll from the filling side upwards. Place the egg roll on the prepared tray seam-side down.

Repeat with the remaining wrappers, lining up the egg rolls on the tray in a single layer.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Set a wire rack over a baking sheet. You will be placing the fried egg rolls on the rack. This allows the egg rolls to cool without steaming and getting soggy.

In a medium pot, add enough oil to come about 2 inches up the sides of the pot. Heat the oil until a deep-fry thermometer registers 325°F. If you don’t have a deep-fry thermometer, you can test the temperature.

To test the oil temperature, carefully place one or two egg rolls into the oil. The oil should bubble up around the egg rolls. If it doesn’t, increase the heat. Fry for about 5 minutes until golden brown. Keep them moving in the oil using long wooden chopsticks or tongs to make sure they fry evenly.

Transfer the fried egg roll onto the prepared rack to drain, leaving space between each so that they don’t steam and become soggy.

Repeat with the rest of the egg rolls, frying about 5 or so at a time, depending on the size of your pot. You want enough space between each egg roll for them to float around freely without touching each other for even cooking.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Serve the egg rolls warm, but not burn-your-mouth hot, with a side of Chinese hot mustard, duck sauce, or chili sauce.

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Simply Recipes / Alison Bickel

Place cabbage, bean sprouts, celery, and green onions in a large wok and stir-fry over high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir-fry until cooked.

In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove the mixture from heat.

Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together to make egg rolls.

Fry the egg rolls in 1/4 inch vegetable oil until golden brown.

In a large skillet over medium heat, add the olive oil along with the ground pork or chicken. Break apart the meat with a spatula or wooden spoon as it cooks. Cook until the meat is cooked through, 6 to 8 minutes.

Add garlic, ginger, carrot, scallions, and cabbage. Continue to cook until cabbage wilts down and is soft, another 3 to 4 minutes, stirring regularly. Season the filling with soy sauce and rice wine vinegar, and take off the heat to cool. (This filling can be made in advance.)

Place a single egg roll wrapper on a dry surface with one point of the square facing you (like a diamond). Place about 1/4 cup of the egg roll filling mixture in the middle of the wrapper.

Dip your fingers in water and run around the edges of the wrapper. Then fold the edges of the wrapper over the center and start rolling the egg roll away from you to form a tight cylinder. Place on a plate and repeat until you are out of filling. You should get at least a dozen egg rolls.

Place the egg rolls in the basket of your air fryer. Spray or brush them lightly with oil. Add as many as you can without stacking the egg rolls, making sure they don’t touch. Air needs to circulate around them. Brush the egg rolls lightly with oil.

Place the basket in the air fryer and turn the air fryer to 350°F. Cook for 6 to 7 minutes, then flip the egg rolls, spray or brush with oil a second time on the bottom side, and cook for another 4 to 5 minutes.

Finished egg rolls should be golden brown and crispy! Serve immediately.

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In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.

Spread one side of each egg roll wrapper with about 1 tablespoon cream cheese. Top cream cheese with 1 tablespoon of the pie filling mixture. Fold the wrappers over the mixture. Moisten the ends with a small amount of water, and seal.

Heat the oil in a large skillet over medium-high heat. Drop the egg rolls a few at a time into the hot oil. Fry until golden brown. Drain on paper towels.

In a bowl, mix the raspberry jam, honey, and remaining water. Add more water as necessary to obtain a syrup like texture. Serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar.

Preheat an air fryer to 400 degrees F (200 degrees C).

Place prepared apples in a medium saucepan. Drizzle lemon juice over top, then add water and stir. Sprinkle brown sugar and 1/4 teaspoon cinnamon over the apples; stir again. Cook over medium-low heat, stirring occasionally, until apples reach your preferred softness, about 40 minutes.

Sprinkle apples with white sugar, then stir again. Cook for 5 more minutes. Remove saucepan from heat. Let mixture cool for about 10 minutes.

Set a small bowl of water by work area. Lay an egg roll wrapper in front of you so the point is top and bottom. Scoop 1 to 2 tablespoons of the apple mixture along the middle of the wrapper.

Fold the bottom point of the wrapper up and over the filling, tucking the end around it. Gently roll up one time. Wet the sides of the roll and fold over edges (so it makes a little purse).

Roll up the wrapper the rest of the way and brush with water to seal. Lightly brush completed roll with water. Mix 1/4 cup white sugar and remaining 1 teaspoon cinnamon together in a bowl. Gently roll egg roll in cinnamon-sugar mixture. Repeat with remaining filling and wrappers.

Line the air fryer basket with parchment paper and carefully lay completed egg rolls on it. Air-fry for 7 minutes, then turn over. Continue to air-fry until light golden brown, about 7 minutes more.

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

Coat a large skillet with nonstick cooking spray and heat over medium heat; cook and stir carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic until vegetables are crisp, about 3 minutes. Stir in chicken until heated through, 3 to 5 minutes.

Combine cornstarch, water, soy sauce, 1 teaspoon oil, brown sugar, and cayenne in a small bowl; stir into chicken mixture. Bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 minutes; remove from heat.

Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper. Fold sides toward center and roll tightly; place seam side down on prepared baking sheet. Repeat with remaining filling and wrappers. Spray top of egg rolls with nonstick cooking spray.

Bake in preheated oven until lightly browned, 10 to 15 minutes.

Gather all ingredients.

Process cashews, olive oil, honey, scallions, garlic, vinegar, tamarind purée, tamari, turmeric, 2/3 cup of the cilantro, 2 tablespoons of the water, 2 tablespoons of the lime juice, and 3/4 teaspoon of the salt in a blender until smooth and cashews are finely chopped, about 30 seconds. Transfer to a medium bowl, cover and refrigerate until ready to use.

Stir together avocados, red onion, sun-dried tomatoes, the remaining 1/3 cup cilantro, the remaining 1 tablespoon lime juice, and the remaining 1/2 teaspoon salt in a medium bowl until fully combined.

Place the remaining 2 tablespoons water in a small bowl next to a clean work surface. Place one egg roll wrapper on the work surface with a corner facing you. Spoon about 3 tablespoons of the avocado mixture horizontally across the center of wrapper, leaving 2-inches uncovered toward the side corners.

Dip your finger in water and dab over all outer edges of the egg roll wrapper. Fold the corner closest to you up and over about 1/2-inch over the avocado mixture; press lightly to adhere. Then fold the side corners over the filling to create an envelope shape. Roll up to form an egg roll shape, pressing the last corner to the outside of the egg roll to adhere. Place the egg roll on a baking sheet or large plate and repeat with the remaining wrappers and filling.

Preheat air fryer to 390°F according to manufacturer’s instructions, about 12 minutes. Lightly coat the air fryer basket with cooking spray. Working in batches if needed, place the egg rolls in the basket and generously coat with cooking spray. Cook in the air fryer, turning twice during the cooking process, until deeply golden brown and crispy, about 12 minutes.

Transfer the rolls to a serving plate or platter, and serve immediately with the reserved tamarind-cashew dipping sauce.

Cook and stir half of the shaved steak in a large skillet over medium heat until browned, 3 to 5 minutes. Transfer to a plate. Repeat with remaining steak. Drain juices from the steak; cut into small pieces.

Combine steak, American cheese, green bell pepper, red bell pepper, and yellow bell pepper in a bowl. Season with salt and pepper.

Lay 1 egg roll wrapper on a flat surface in the shape of a diamond. Place a large spoonful of the steak mixture in the center. Fold the bottom corner and opposing sides over the steak mixture; roll up wrapper towards the top corner. Repeat with remaining egg roll wrappers and steak mixture.

Heat oil in a deep-fryer or large saucepan. Place a few egg rolls in the hot oil, seam-side down. Fry, turning occasionally, until golden brown, 2 to 3 minutes. Repeat with remaining rolls.

Mix cream cheese and sugar in a bowl until smooth. Stir in vanilla extract. Thin filling with a little milk if it appears too thick; it should be the consistency of jelly.

Lay out 1 egg roll on a flat work surface. Add about 2 tablespoons of the cream cheese filling down the middle. Sprinkle a few chocolate chips on top. Brush edges of the wrapper with water. Fold in sides and roll up, pressing in edges to seal. Place seam side-down on a plate. Repeat with remaining wrappers, filling, and chocolate chips.

Heat oil in a deep saucepan over medium heat. Fry egg rolls in batches until golden brown, 1 to 2 minutes per side. Drain on paper towels.

1. Preheat the oven to 425° F. Lightly grease 2 baking sheets.

2. In a bowl, combine 1/2 cup grated parmesan, the dried basil, oregano, parsley, chili flakes, and 1 clove of garlic. Mix in the mozzarella.

3.  To assemble, brush water around the edges of the wrapper, then layer with 1 tablespoon of marinara sauce, 1 slice provolone, and about 1 tablespoon of the mozzarella mix. Add 1 pepperoni slice. Do not overstuff these with ingredients. Roll up and place on the baking sheet.

4. Melt 5 tablespoons of butter, then brush each roll with the butter. Sprinkle evenly with the remaining 1/4 cup parmesan cheese. Bake for 10-12 minutes, then flip, add 1-2 pepperoni slices, and cook another 8-10 minutes, or until the rolls are crisp. The cheese may melt out a bit, but that's ok.

5. Meanwhile, melt 3 tablespoons butter together with the sage, let the sage get crisp, then remove from the heat and add 1 clove of grated garlic. Top each roll with the garlic butter. Serve with marinara sauce on the side.

Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed up. Flip eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.

Heat remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add pork, bamboo shoots, mushroom, green onions, soy sauce, salt, sugar, and MSG; continue cooking until vegetables soften, about 6 minutes. Stir in sliced egg, then spread the mixture out onto a pan, and refrigerate until cold, about 1 hour.

To assemble the egg rolls: Place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.

Heat about 6 inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).

Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.

In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.

Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.

Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.

Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).

Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).

Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion, garlic, ginger, and 1/2 of each of the following ingredients: soy sauce, sherry, salt, and pepper. Sauté just until onion is tender, 4 to 5 minutes. Transfer to a bowl.

Heat 1 tablespoon oil in the same skillet over medium heat. Add cabbage, water, and sugar, plus remaining soy sauce, sherry, salt, and pepper. Cook and stir until cabbage is crisp-tender, about 5 minutes. Return beef mixture to the pan; cook and stir until well combined and heated through, 2 to 3 minutes. Remove from the heat.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

While the oil is heating, lay one egg roll wrapper out like a diamond. Place approximately 1/4 cup filling across the center going from left to right. Moisten the top two edges with water. Fold the bottom corner up and over the filling, fold both sides in toward the center, and roll upwards to seal. Repeat to make remaining egg rolls.

Fry a few egg rolls at a time in the preheated oil until golden brown, 2 to 3 minutes per batch. Drain on paper towels and serve hot.

1. Preheat the oven to 425° F.

2. In a large skillet, add the oil and chicken. Season with pepper. Cook until browned all over, about 5 minutes. Add the shallot, ginger, and garlic. Cook 2 minutes, then stir in the vegetables and cook 5 minutes, until wilted. Add the soy sauce and let the sauce caramelize around the meat. Stir in the sesame seeds, then remove from the heat.

note: if making vegetarian, just omit the chicken and start the cooking process with the oil and shallot. Cook the vegetables down until caramelized.

3.  To assemble, spoon 2 tablespoons of filling onto each wrapper. Brush water around the edges of the wrapper, then roll up and place on a baking sheet. Brush each roll lightly with olive oil. Bake for 10-12 minutes, then flip and cook another 8-10 minutes more, or until the rolls are crisp.

4. Meanwhile, make the sauce, combine all ingredients in a medium bowl.

5. Serve the rolls warm, topped with green onions, and the sauce on the side for dipping.

Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.

Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.

Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.

Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.

Cook beef in a large skillet over medium heat, gently breaking it into pea-sized pieces, until browned, 5 to 7 minutes. Gently stir in Worcestershire sauce, salt, and pepper, then transfer mixture to a bowl.

Melt butter in the same skillet over medium heat. Add onion and bell pepper; cook and stir until translucent, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Remove from the heat and let cool slightly, about 10 minutes.

Lay egg roll wrappers on a flat surface. Place 1/2 slice American cheese onto each wrapper, then top with about 3 tablespoons filling. Pull the bottom left corner up over the filling and fold the two sides in, moistening the edges with water as you go; roll tightly.

Fill a large saucepan with about 1 inch oil; heat over medium-high heat. Working in batches of 3 to 4, fry egg rolls until browned on all sides, 3 to 4 minutes. Drain on a paper towel-lined plate.

Preheat a large skillet over medium heat. Add olive oil and onions and let cook for 4 to 6 minutes, stirring every 2 minutes.

Once onions are a little crisp, add shaved ribeye meat. Stir in garlic and season with salt and pepper. Continue to cook until steak is fully cooked, about 10 minutes.

Transfer meat mixture to a large mixing bowl.

Place an egg roll wrapper on a clear work surface like a diamond and add a slice of cheese. Wet corners with the eggs.

Fold bottom corner over the filling, fold 2 sides inwards, and roll up tightly.

Heat oil in a large Dutch oven to 350 degrees F (180 degrees C). Check temperature with a deep fry thermometer.

Working in batches, add 2 to 3 egg rolls at a time to the hot oil, making sure to not overcrowd the pot. Fry until golden brown, 2 to 5 minutes per side. Transfer to a paper towel lined plate to drain.

Meanwhile, stir together ketchup and mayonnaise in a bowl for the dipping sauce.

Slice egg rolls diagonally on a cutting board and serve with the dipping sauce.

Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.

Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.

In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

Gather all ingredients.

Mix cabbage, bean sprouts, carrot, celery, and onion together in a large bowl.

Stir in shrimp, soy sauce, garlic powder, and pepper.

Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add egg and cook, without stirring, until the bottom has set. Flip and cook until set on the other side, 1 to 2 minutes.

Transfer to a cutting board and finely chop.

Stir in chopped egg, then sprinkle 1 tablespoon cornstarch over top. Mix to combine and let sit for 10 minutes.

Mix water and remaining 1 tablespoon cornstarch together in a small bowl.

Place an egg roll wrapper onto a work surface with one corner pointing away from you like a diamond. Spoon 2 to 3 tablespoons shrimp mixture into the center. Moisten the top and side corners with the wet cornstarch mixture.

Fold the dry bottom corner up and over the filling, making a tight tube.

Fold the side corners in, pressing to stick against the folded roll, then roll toward the top corner to complete. Repeat to make remaining egg rolls.

Heat 3 to 4 inches vegetable oil in a deep fryer to 350 degrees F (175 degrees C). Working in batches, carefully fry egg rolls in the preheated fryer until golden brown, 2 to 4 minutes. Drain on paper towels.

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Cook and stir onion in hot oil until onion is translucent, about 5 minutes. Break frozen steak pieces into the skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.

Arrange 8 egg roll wrappers on a flat surface; place a half cheese slice on each one. Layer an equal amount of steak-onion mixture on top of each cheese slice. Roll up wrappers according to package directions and seal edges, wetting with water if necessary.

Heat 1 inch oil in a deep fryer or large skillet to 375 degrees F (190 degrees C). Working in batches, fry egg rolls in hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels.

Serve warm egg rolls with ketchup for dipping.

Heat 1 tablespoon vegetable oil over medium-high heat, and add garlic and ginger. Stir-fry until fragrant but not browned, about 30 seconds, then add carrot, cabbage, green onions, mushrooms, and salt. Sook, stirring, for a few minutes or until the vegetables just start to soften up and lose their rigidity.

Stir in sesame oil and oyster sauce, and cook for 1 minute more; reduce the heat to medium-low. Add the uncooked vermicelli noodles, and use tongs to cover noodles with hot vegetable mixture. The noodles will quickly loosen up and separate; continue to use tongs to toss and stir everything until uniformly mixed.

Transfer mixture to a bowl, and add peas, ham, cayenne, and black pepper. Mix thoroughly to combine. Taste for seasoning, and add more salt if desired. Let mixture cool, then wrap and transfer into the refrigerator until ready to use.

Place 1 egg roll wrapper on a clean work surface, and position it in a diamond shape. Paint egg wash on all 4 edges. Spoon about 1/3 cup of filling on the bottom third of the wrapper. Make sure it’s centered and evenly distributed. Fold the bottom tip of the wrapper up and over the filling and roll once to cover filling. Fold in sides, making sure to cover filling and align sides nice and straight. Finish rolling egg roll up, ending with the tip and seam at the bottom. Repeat with remaining wrappers and filling.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry egg rolls until browned and crisp, 4 to 5 minutes. Drain on a paper towel-lined plate and let rest for a minute or two before serving.

Optional: Whisk mustard, rice vinegar, and sriracha together in a small bowl. Serve egg rolls with mustard sauce, or other prepared egg roll sauce.

Soak cellophane noodles and shiitake mushroom in warm water until pliable, about 15 minutes. Drain well. Mince mushroom.

Combine noodles, mushroom, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and black pepper in a large bowl; toss until ingredients are well mixed, evenly distributed, and to break up pork.

Place 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons pork filling across wrapper center. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush beaten egg on top wrapper corner; continue rolling to seal. Repeat filling and rolling with remaining wrappers, pork filling, and beaten egg.

Heat oil in a deep fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.

Lower egg rolls carefully into the hot oil in batches. Fry until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags. Repeat with remaining egg rolls.

Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.

Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place.

If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.

Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.

Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.

Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).

While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.

Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.

Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.

Dice chicken into small cubes. Transfer to a mixing bowl. Add celery, blue cheese, cream cheese, and hot sauce. Season with salt, black pepper, and cayenne pepper. Mix with a spoon until filling is well combined.

Beat egg and water together. Brush egg wash over the edges of 1 wonton wrapper. Place a heaping tablespoon of filling near one edge. Spread out with your fingers, leaving a 1/2-inch border. Roll edge up over filling. Crimp in both edges and roll over once more. Fold in about 1/4 inch of dough on either side to seal the ends. Apply more egg wash on top and continue rolling. Place on a plastic-lined baking pan. Repeat with remaining wonton wrappers and filling.

Fill a skillet with enough oil to reach halfway up the egg rolls. Heat to 350 degrees F (175 degrees C) in a skillet over medium heat. Add a batch of egg rolls; fry until browned and crispy, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining egg rolls.

Mix corn, beans, spinach, jalapeno Jack cheese, Cheddar cheese, green chiles, green onions, salt, cumin, and chili powder together in a large bowl for the filling.

Lay an egg roll wrapper at an angle. Use your finger to lightly moisten all 4 edges with water. Place about 1/4 cup of the filling in the center of the wrapper. Fold 1 corner over filling and tuck in the sides to form a roll. Repeat with remaining wrappers and mist each egg roll with cooking spray.

Preheat an air fryer to 390 degrees F (199 degrees C). Place egg rolls in the basket, making sure they are not touching; cook in batches if necessary. Fry for 8 minutes; flip and cook until skins are crispy, about 4 minutes more.

Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.

Cut mozzarella cheese into 6-inch sticks.

Place 1 egg roll wrapper on a flat surface, positioned to look like a diamond. Add 1 teaspoon marinara sauce, 1 mozzarella stick, and 2 tablespoons mini pepperoni to the bottom third of the egg roll wrapper.

Roll up the bottom point over the filling, towards the center of the wrapper. Fold in the left side of the wrapper to cover the center. Fold in the right side of the wrapper to cover the left fold, like an envelope. Roll up the egg roll until just the top point is exposed. Brush some water on the top point and fold down. You may need to brush a bit more water over the edges to create a seal.

Repeat for the remaining egg rolls. Brush olive oil over the tops. Sprinkle Italian seasoning and garlic salt over the tops.

Brush some olive oil over the air fryer basket. Add egg rolls to the basket seam side-down, without letting them touch each other. Reduce the temperature to 360 degrees F (180 degrees C) and air fry for 8 minutes, flipping at the halfway point. Serve with remaining marinara sauce.

Turn on the broiler and place an oven rack 6 inches below. With a paring knife, prick the sausages all over. Place them on a broiler pan or in an oven-safe skillet and rub all over with oil. Rub a little olive oil on the pan beneath each sausage, too.

Slide the pan under the broiler and cook for 4 minutes per a side, or until the sausages are cooked through (about 8 minutes total).

Let the sausages cool on a plate lined with paper towels. Cut the sausages into 16 even pieces (each sausage pieces will be roughly 1 1/2 to 2-inches long).

Remove the dough from the fridge and transfer it to a lightly floured surface. Pat it down into a disk to deflate it, then use a rolling pin to roll it into a 9x12-inch rectangle.

Cut 16 strips horizontally. Aim for 1/4-inch wide strips, but since this is a yeasted dough, it will spring back somewhat as you cut it. You may have a little dough left over at the end, but you'll likely end up using most it.

(Brush any extra strips with butter and garlic, and fold into garlic knots! Bake them alongside the sausage rolls until puffed and golden.)

Line a rimmed baking sheet with parchment paper. Hold a piece of sausage in your hand and wrap a strip of dough around each one from top to bottom. Tuck the last piece under the roll and set it on the baking sheet. Continue until all the sausages are rolled.

In a bowl, whisk the egg, water, and salt. Brush the egg over the tops and sides of all the rolls. Bake for 25 minutes, rotating the pan halfway through. When done, the rolls should be a deep golden-brown on the top and sides.

Remove from the oven to cool 5 minutes. Serve with mustard and pickles.