#eggrolllove

These veggie summer rolls are a refreshing and healthy option for a light meal or appetizer. They are filled with colorful vegetables and fluffy egg strips, wrapped in delicate rice paper, and served with a flavorful dipping sauce. Perfect for a summer day or any time you crave a light and satisfying dish.

Ingredients: 8 rice paper wrappers. 4 large eggs. 1 cup thinly sliced cucumber. 1 cup shredded carrots. 1 cup red bell pepper strips. 1 cup fresh cilantro leaves. 1 cup fresh mint leaves. 1 cup lettuce leaves. 1/4 cup rice vinegar. 2 tablespoons soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon sesame oil. 1/2 teaspoon crushed red pepper flakes optional. Warm water for soaking rice paper wrappers.

Instructions: In a bowl, whisk the eggs and cook them as thin omelets in a non-stick pan. Once done, cut them into thin strips and set aside. Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it becomes pliable. Lay the soaked rice paper wrapper flat on a clean surface or damp kitchen towel. Layer a small amount of lettuce leaves, cucumber, carrots, red bell pepper, cilantro, mint leaves, and egg strips in the center of the wrapper. Fold the sides of the wrapper over the filling and then roll it up tightly from the bottom, similar to rolling a burrito. Repeat the process with the remaining wrappers and filling ingredients. In a small bowl, mix together the rice vinegar, soy sauce, hoisin sauce, sesame oil, and crushed red pepper flakes if using to make a dipping sauce. Serve the veggie summer rolls with the dipping sauce on the side. Enjoy your sweet and juicy veggie summer rolls with egg!

Prep Time: 20 minutes

Cook Time: 10 minutes

Philly Cheese Steak Egg Rolls have all the tastes of a traditional Philly cheese steak sandwich and the ease of a crispy egg roll wrapper. You can carry these appetizers around with you and eat them at parties or during the game.

Ingredients: 8 egg roll wrappers. 1 lb thinly sliced ribeye steak. 1 onion, thinly sliced. 1 green bell pepper, thinly sliced. 1 cup shredded provolone cheese. 2 tablespoons olive oil. Salt and pepper to taste. 1 tablespoon Worcestershire sauce. 1 tablespoon soy sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder.

Instructions: Put olive oil in a pan and heat it over medium-high heat. When you add the sliced onions and bell peppers, cook them until they get soft. Move the vegetables to the side of the pan and add the sliced ribeye steak. Add pepper, garlic powder, onion powder, and salt to taste. Keep cooking until the steak turns brown. Add the Worcestershire sauce and soy sauce and mix them in with the vegetables and steak. Take it off the heat. Warm the oven up to 190C 375F. Cover an egg roll with a clean sheet of paper. Put a bit of the steak and vegetable mix in the middle of the wrapper. Add some shredded provolone cheese on top. Put the filling in the middle of the wrapper and fold the bottom corner over it. Then fold the sides in. Seal the edge with a little water and roll it up tight. Do it again with the rest of the wrappers and filling. Put the egg rolls seam side down on a baking sheet that has been lined with parchment paper. Brush the tops with olive oil just a little. Put it in the oven for 15 to 20 minutes, or until it's crispy and golden brown. Serve hot with the sauce of your choice.

Prep Time: 20 minutes

Cook Time: 20 minutes

Enjoy these delicious homemade egg rolls filled with seasoned ground turkey and crispy vegetables. They're perfect for a quick and satisfying meal or as a party appetizer.

Ingredients: 1 lb ground turkey. 1 tsp ground ginger. 1 tsp garlic salt. 1 package egg roll wrappers. 2 cups shredded cabbage. 1 cup shredded carrots. 2 cloves garlic, minced. 2 tbsp soy sauce. 2 tbsp vegetable oil. 1 egg, beaten for sealing rolls. Oil for frying.

Instructions: Brown the ground turkey in a pan over medium-high heat until it's done. Mix the ground ginger and garlic salt into the cooked turkey by stirring it well. Shred the cabbage and carrots and add them along with the soy sauce, vegetable oil, and minced garlic. For three to five minutes, or until the vegetables are soft and the mixture is well mixed. Set out an egg roll wrapper so that one corner faces you. In the middle of the wrapper, put a spoonful of the turkey and vegetable mix. Fold the bottom corner up over the filling, then fold the sides in. Roll it up tightly, and use a bit of beaten egg to seal the edge. Warm up the oil in a large pan or skillet until it reaches 350F 175C. Step by step, add the egg rolls to the hot oil. Fry for three to four minutes on each side, or until they are golden brown and crispy. Take the egg rolls out of the oil and lay them out on paper towels to drain. Serve hot with the sauce of your choice.

Prep Time: 20 minutes

Cook Time: 15 minutes