Skip to main content

Crispy Rainbow Egg Rolls #TwinDragonWrappers #EggRolls #Sponsored

  This is a sponsored post written by me on behalf of JSL Foods, Inc.
I received complimentary products as a thank you for my participation in this event,
but all opinions are honest and they are my own. This page may contain affiliate links.

I received some Twin Dragon brand egg roll wrappers and wonton wrappers from JSL Foods, Inc.* to create some recipes. I was inspired to make a crispy rainbow egg roll filled with delicious, colorful vegetables. 

I love that the Twin Dragon Wrappers are non-GMO, vegan, and manufactured using natural ingredients. My recipe isn't vegan because I included some braised, shredded pork, but that could easily be omitted to make this vegan-friendly!

Ingredients makes 8 but is easily scaled to make more
  • 3/4 cup thinly sliced red peppers
  • 3/4 cup julienned carrots
  • 3/4 cup corn kernels (canned is fine, just drain them well)
  • 3/4 cup chopped celery
  • 3/4 cup thinly sliced purple cabbage
  • 3/4 cup meat (I used leftover braised pork, but shredded chicken would be great, too), optional if you want to make this vegan just leave it out or substitute tofu
  • 8 egg roll wrappers (prefer Twin Dragon brand)
  • Also needed: water for sealing the rolls, oil for frying, dipping sauce (I used a spicy mustard, but these would be great with a sweet chile sauce as well)

Procedure

Place your wrapper on a clean workspace with one point facing towards you so that it's a diamond shape versus a square.


Place a scant tablespoon of each ingredient - red peppers, carrots, corn, celery, cabbage, and meat (if using) - in the center of your egg roll wrapper.


Pull the corner closest to you up and over the filling. Fold in the edges. Then firmly roll the wrapper into a  tight cylinder. 


Rub the edge with water and finish the roll. Place the rolls seam-side down while you finish the remaining egg rolls. When you are finished rolling, pour oil in a heavy pot until the bottom is covered by about 1" of oil. Bring the oil to 350 degrees Fahrenheit.

Carefully lower the rolls into the pot and cook until they are nicely browned, approximately 6 minutes total. Turn the rolls during cooking with tongs to cook evenly.

Drain on paper towels, then serve with dipping sauce of your choice.


I chose to serve mine with a spicy mustard, but these would be great with a sweet chile sauce as well.


Find JSL Foods, Inc.
on the web, on Twitter, on Facebook, on Instagram

*Disclosure: I received product for free from the sponsor for participating in this event, 
however, I have received no additional compensation for my post. 
My opinion is 100% my own and 100% accurate.

Comments

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa