Showing posts with label Egg Rolls. Show all posts
Showing posts with label Egg Rolls. Show all posts

Friday, July 19, 2019

Blueberry Lemon Curd Dessert Egg Rolls / #BlueberryWeek




Today is the last day of #BlueberryWeek, and I am so excited to share my Blueberry Lemon Curd  Dessert Egg Rolls with you! This recipe is tasty and fun to eat! You will also love the fact that so much of this recipe can be made ahead of time. You can make both the Lemon Curd and the Blueberry Sauce, and keep them in the refrigerator until you are ready to put the egg rolls together and fry them. Whether you are serving these egg rolls to guests or making them for your family, they make dessert fun!

Blueberry Lemon Curd Dessert Egg Rolls
 (makes 10-12 Egg Rolls)
(printable recipe at end of page)

 Lemon Curd
1/3 cup Sugar
2 teaspoons Cornstarch
2 teaspoons finely shredded Lemon Peel
1/4 cup Lemon Juice
1/4 cup Butter
2 Eggs 

Blueberry Sauce 
1/2 cup Sugar
1 tablespoon Cornstarch
4 cups Blueberries
1 teaspoon Lemon Juice

Additional Ingredients 
Egg Roll Wrappers
Confectioners Sugar
1-2 tablespoons Butter, melted


Place the two eggs into a medium size bowl. Beat the eggs, and set aside. In a saucepan, on medium heat, mix together the sugar and cornstarch, then add in the lemon peel and lemon juice. Add the butter.
Stir until the sauce becomes thick and bubbly. You may have to turn up the heat, but make sure to not turn it too high. You don't want to burn it.
Pour half of the lemon mix into the bowl with the eggs. Mix together with a whisk.
Pour the egg mix back into the pan. Cook it for 2 minutes, stirring constantly. 
Take the pan off the heat. Cover with wax paper and let cool. 
Mix the sugar and cornstarch together in a saucepan on medium heat. Add blueberries and lemon juice. 
Stir until the mix thickens and is boiling. Boil for one minute, stirring the entire time. Take off the heat and let cool.
Place a tablespoon of cooled lemon curd in the middle of each egg roll wrap. Use the back of a spoon to swipe the curd over the wrap.
Add blueberry sauce on top of the curd, and roll each egg roll. Seal the edges of the egg roll with the melted butter. I used a healthy amount of the sauce for each roll, approx. 2-3 tablespoons. There is no wrong amount. Fry the egg rolls in a deep fryer, or fry in a frying pan with 2-3" of oil heated to approx. 350 degrees. Keep turning the egg rolls to ensure they are completely fried.  Sprinkle with powdered sugar and drizzle the tops of the egg rolls with more blueberry sauce! Enjoy!

Thank you for joining me this week as I got together with fellow bloggers to celebrate #BlueberryWeek! If you use this hashtag you can find recipes from any of us, that you may have missed. Check out today's recipes below!



Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe.
Breakfast
Drinks
Sauces and Spreads
Dinner
Dessert
  • Blueberry Cheesecake Bars by Cookaholic Wife
  • Blueberry Skillet Cookie by Crumb Top Baking
  • Blueberry Pie Fudge by Hezzi-D's Books and Cooks
  • Blueberry Buckle by Savory Moments
  • Blueberry Lemon Cheesecake Tart by Sweet Beginnings
  • Roasted Blueberry Ice Cream by Daily Dish Recipes
  • Vegan Blueberry Coconut Pie by The Baking Fairy
  • Blueberry Lemon Curd Dessert Egg Rolls by The Freshman Cook
  •  


  • Blueberry Lemon Curd Dessert Egg Rolls

    Yield: 10-12
    Author:

    ingredients:

    Lemon Curd
    • 1/3 cup Sugar
    • 2 teaspoons Cornstarch
    • 2 teaspoons finely shredded Lemon Peel
    • 1/4 cup Lemon Juice
    • 1/4 cup Butter
    • 2 Eggs
    Blueberry Sauce
    • 1/2 cup Sugar
    • 1 tablespoon Cornstarch
    • 4 cups Blueberries
    • 1 teaspoon Lemon Juice
    Additional Ingredients
    • Egg Roll Wrappers
    • Confectioners Sugar
    • 1-2 tablespoons Butter, melted (to close egg rolls)

    instructions:

    How to cook Blueberry Lemon Curd Dessert Egg Rolls

    1. Place the two eggs into a medium size bowl. Beat the eggs, and set aside. In a saucepan, on medium heat, mix together the sugar and cornstarch, then add in the lemon peel and lemon juice. Add the butter.
    2. Stir until the sauce becomes thick and bubbly. You may have to turn up the heat, but make sure to not turn it too high. You don't want to burn it.
    3. Pour half of the lemon mix into the bowl with the eggs. Mix together with a whisk.
    4. Pour the egg mix back into the pan. Cook it for 2 minutes, stirring constantly.
    5. Take the pan off the heat. Cover with wax paper and let cool.
    6. Mix the sugar and cornstarch together in a saucepan on medium heat. Add blueberries and lemon juice.
    7. Stir until the mix thickens and is boiling. Boil for one minute, stirring the entire time. Take off the heat and let cool.
    8. Place a tablespoon of cooled lemon curd in the middle of each egg roll wrap. Use the back of a spoon to swipe the curd over the wrap.
    9. Add blueberry sauce on top of the curd, and roll each egg roll. Seal the edges of the egg roll with the melted butter. I used a healthy amount of the sauce for each roll, approx. 2-3 tablespoons. There is no wrong amount.  Fry the egg rolls in a deep fryer, or fry in a frying pan with 2-3" of oil heated to approx. 350 degrees. Keep turning the egg rolls to ensure they are completely fried. Sprinkle with powdered sugar and drizzle the tops of the egg rolls with more blueberry sauce! Enjoy!
    blueberry, lemon curd, lemon, blueberries, egg rolls, dessert, dessert egg rolls, treats
    dessert, treats, party food, make ahead food
    Created using The Recipes Generator




Sunday, January 28, 2018

Buffalo Chicken Egg Rolls / #SundaySupper

With the big game right around the corner, I wanted to share these Buffalo Chicken Egg Rolls with you! They will make a great addition to your party buffet table. They have a golden crispiness on the outside and on the inside they are stuffed full of spicy flavor, with a pepper marinade, scallions, minced garlic, hand shredded fresh grilled chicken breast, buffalo sauce and two kinds of cheese! It's a recipe made for fun, games, and hungry friends!


Buffalo Chicken Egg Rolls 
(makes 1 dozen)
(printable recipe at end of page)

1/4 cup rough chopped Orange Pepper
1/4 cup rough chopped Red Pepper
2 tablespoons rough chopped Hot Banana Peppers
3 small Green Onions, chopped
1/2 teaspoons Minced Garlic
2 tablespoons Butter
2 large raw Chicken Breasts
2 tablespoons Water
3 ounce Cream Cheese, cut into small cubes
3 ounces Blue Cheese, crumbled
Buffalo Hot Sauce
12 Egg Roll Wrappers
Water
Oil for frying
Ranch Dressing



The peppers and the green onions just need a rough chop because they are going into the food processor next.
Place the peppers and the onions in the food processor. Aren't those colors beautiful?
Process the veggies until they are very small. Add two teaspoons of the buffalo sauce and mix again. Set aside.
Cook the chicken breasts in 2 tablespoons of butter. Let the butter melt before adding the chicken. This will give your chicken a nice rich flavor. Add the pepper marinade and cook until done, flipping over several times. If needed, add 2-3 tablespoons of water to the pan to thin out the marinade.
Let chicken cool, then pull it apart like above, and place in large bowl.
Add cream cheese cubes and crumbled blue cheese. Mix together with a spoon, or my favorite way, put kitchen gloves on and mix with your hands.
Start filling the egg rolls by adding some of the mix to the center of an egg roll wrapper. Use a pastry brush, or any small brush to paint water around the edges of the wrap. Fold in the sides as shown. Roll the bottom up and over the middle. Roll to the end of the wrap and seal. Fry egg rolls in a fryer or pan with oil until they are golden brown. Cook at 350 degrees for 3 1/2 to 4 minutes.



Serve with ranch dressing and/or spicy ranch.

Thank you for joining me today! 


For more Easy Football Food Ideas, check out the mouth watering list below:

Easy Football Food Ideas for Game Day

Super Savory Recipes

Sweet Super Recipes

Sunday Supper Movement The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Yield: 10-12 Egg RollsPin it

Buffalo Chicken Egg Rolls

ingredients:

1/4 cup rough chopped Orange Pepper
1/4 cup rough chopped Red Pepper
2 tablespoons rough chopped Hot Banana Peppers
3 small Green Onions, chopped
1/2 teaspoons Minced Garlic
2 tablespoons Butter
2 large raw Chicken Breasts
2 tablespoons Water
3 ounce Cream Cheese, cut into small cubes
3 ounces Blue Cheese, crumbled
Buffalo Hot Sauce
12 Egg Roll Wrappers
Water
Oil for frying
Ranch Dressing

instructions:


  1. The peppers and the green onions just need a rough chop because they are going into the food processor next.
  2. Place the peppers and the onions in the food processor. Aren't those colors beautiful?
  3. Process the veggies until they are very small. Add two teaspoons of the buffalo sauce and mix again. Set aside.
  4. Cook the chicken breasts in 2 tablespoons of butter. Let the butter melt before adding the chicken. This will give your chicken a nice rich flavor. Add the pepper marinade and cook until done, flipping over several times. If needed, add 2-3 tablespoons of water to the pan to thin out the marinade.
  5. Let chicken cool, then pull it apart like above, and place in large bowl.
  6. Add cream cheese cubes and crumbled blue cheese. Mix together with a spoon, or my favorite way, put kitchen gloves on and mix with your hands.
  7. Start filling the egg rolls by adding some of the mix to the center of an egg roll wrapper. Use a pastry brush, or any small brush to paint water around the edges of the wrap. Fold in the sides as shown. Roll the bottom up and over the middle. Roll to the end of the wrap and seal. Fry egg rolls in a fryer or pan with oil until they are golden brown. Cook at 350 degrees for 3 1/2 to 4 minutes.
  8. Serve with ranch dressing and/or spicy ranch.
Created using The Recipes Generator




Thursday, February 20, 2014

French Toast Egg Rolls


Today I am participating in the Improv Cooking Challenge, and this month our two essential ingredients are bread and butter. Oh, my goodness! I really went round and round with this one. I had several ideas, but nothing really clicked and said "that's the one"! Until 2 days ago! Yeah, I love last minute stuff. Not at all!! So I came up with these french toast egg rolls. They are good! I wish I was still catering, because these would be perfect. The egg rolls kept the french toast interior hot and moist, so they are perfect for large gatherings, and they would be great for Sunday morning family brunch! I made these a rather basic french toast, but I think you could make them really shine by using pecans or a dried fruit in the egg mix or maybe a chocolate sauce over the top. You might be able to fit a few pieces of scrambled egg in there also!
French Toast Egg Rolls

Friday, January 25, 2013

Super Bowl Party~Southwestern Egg Rolls!

This recipe for Southwestern Egg Rolls (just like Chili's) is the perfect appetizer for your Super Bowl Party! I rolled some of the spicy goodness in flour tortillas and some in egg rolls wrappers. Then I baked them instead of putting them in the fryer. They are better for you, taste great, and they don't require you to stand by the fryer while everyone else is watching the game! Just pop them in the oven as you need them, and 7 minutes later, they are done!! Simple and scrumptious!

Southwestern Egg Rolls
(adapted from Most Wanted Recipes)

1 tablespoon Vegetable Oil
1 boneless, skinless Chicken Breast
2 tablespoons Green Onion, minced
2 tablespoons Red Bell Pepper, minced
1/3 cup frozen Corn Kernels
1/4 cup Black Beans, cooked
2 tablespoons Lettuce, chopped
Pinch of Cayenne Pepper
1 1/2 teaspoons Fresh Parsley, minced
1/2 teaspoon Ground Cumin
1/2 teaspoon Chili Powder
Pinch of Salt
3/4 cup Monterey Jack Cheese, shredded
5-8" Low Carb Flour Tortillas
Egg Roll Wrappers

Preheat oven to 350 degrees.
Cook your chicken in a pan sprayed with cooking oil.
Remove from heat and let it cool.
Once cool, dice the chicken, and set aside.
Heat your pan with the veggie oil over medium heat.
Stir in your green onion and peppers.
I just love those colors!!!
Cook for 5 minutes or until tender.
I had to switch pans here. :) Sorry, but my small
pan just wouldn't hold all of these ingredients.
I placed the cooked peppers and onion in to this pan,
then added the diced chicken.
Then add in the corn, black beans, lettuce,parsley,
cumin, chili powder, and cayenne pepper.
Cook, stirring for 5 minutes or until tender.
Remove from the hear, and stir in the Monterey Jack cheese
so that it melts.
When wrapping your mix in the tortillas, place the mix in the middle
of the tortilla.....
fold in the sides.....
and roll the tortilla tightly.
When wrapping your mix in egg roll wrappers, place the mix
diagonal between 2 opposite sides of the wrap.
Brush the edges with water.
Fold the 2 opposite sides in and roll the egg roll tight.
Using a pastry brush, spread a small amount of melted butter
over the egg rolls rolled in the egg roll wrappers.
It will help them brown a bit. It is not necessary for the
tortillas. Place the egg rolls on a baking sheet
and bake in the oven for 10-15 minutes.

Enjoy!

I took these egg rolls to a party, and they were a hit!
They were served with duck sauce and avocado ranch dip.

Thanks for joining me today!






Wednesday, January 9, 2013

Homemade Egg Roll Party!

We love egg rolls at The Freshman Cook! No doubt about it. Actually, I guess I should say that we love homemade egg rolls, where we pick and choose what we want in our egg rolls. My college senior son was home over the holidays, so we made these homemade egg rolls, one of his favorites.
Homemade Egg Rolls
I cut up the following ingredients, and then everyone that was
eating picked what they wanted to fill their egg rolls. Here is
what we offered:
  • Chicken Chunks
  • Corn
  • Scrambled Egg
  • Diced Onion
  • Chopped Green Onion
  • Rice 
  • Shrimp
  • White Cheese
  • Soy Sauce 
  • Teriyaki Sauce
 You will also need egg roll wrappers, water, and oil.
I cooked the chicken in a frying pan with pan spray. I sprinkled it with 
garlic powder. I bought the shrimp raw, deveined both sides, and 
boiled it with Zatarans seasoning.
Here is my husbands egg roll, filled to the top
with corn, rice, egg, onion, shrimp, and cheese.
He also sprinkled some Teriyaki sauce on top.
I did the wrapping. I used a pastry brush dipped in water
to go round the perimeter of the wrapper. Then fold in the sides,
and roll up, making sure to not leave anything loose or open.
I used very little oil, and just kept turning the egg roll
to brown it on all sides.
We didn't get very fancy on plating these egg rolls.
Actually, we just stood round the kitchen and munched.
They were very good and tasty!
This is the shrimp egg roll. Yum! We served
cocktail sauce, sweet and sour, and duck sauce on the side.
All the variations were delicious. We were talking about all the
different items we could put in the next egg rolls as we were eating these.
Enjoy!

Thanks for joining me today!

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