Any easy and quick recipes for spring rolls and egg rolls?

Chicken Spring Rolls


2 tablespoons vegetable oil


1 tablespoon minced garlic


1/2 tablespoon grated ginger


2 cups shredded Napa cabbage


1 carrot, grated


1/2 cup bean sprouts


2 ounces bean thread noodles, blanched and chopped


8 ounces shredded cooked chicken breast


1 tablespoon hoisin sauce


1 tablespoon oyster sauce


2 tablespoons chopped coriander


1 package spring roll wrappers


1 egg, beaten


Vegetable oil, for frying





Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.





Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.





Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.








Egg Rolls


2 tablespoons vegetable oil


1 pound ground pork


Salt


Freshly ground black pepper


1/2 cup minced yellow onions


1 tablespoon chopped garlic


1 pound Bok Choy, shredded


1/2 pound medium shrimp, peeled, deveined and chopped


Soy sauce, to taste


1/4 cup Sake


1 tablespoon sugar


1 pound fresh bean sprouts, washed and patted dry


1/4 cup green onions, green part only


20 (6-inch) egg roll wrappers


1 egg, beaten


Oil for frying


1 cup Sweet and Sour Sauce


1/2 cup Mustard Sauce





Preheat the fryer. In a wok heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the cabbage and shrimp. Season with salt and pepper. Stir fry for 1 minute. Season with the soy sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely. To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done. Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season the egg rolls with Essence. Serve warm with the two sauces.Any easy and quick recipes for spring rolls and egg rolls?
i've posted this b4, here goes :


cripy deep fried or soft hand roll ? anyways..





hand rolls :


buy moo shu wraps from oriental markets, steam/ microwave.


stuffinigs : saute chopped garlic, shredded cucumbers, shredded carrots, shredded jicama, bean sprouts, tofu strips, eggs (optional), set aside. ready to roll whenever u like. top the roll off w/ fried shallots b4 dipping into sauce. can b serve w/hoisin %26amp;/or chili w/garlic sauce on the side.





deep fry :


stuffings 1): saute garlic w/ground pork/chk w/ pepper,salt, 5-spiced powder (fr.oriental market), %26amp; mashed cooked taro (yummy), set aside. roll these up in wraps, seal wraps w/ cornstarch solution/ beaten eggs, %26amp; ready to fry !! serve w/ chili sauce/ shred some carrots, those it into a bowl of fish sauce as dippings on the side.


stuffings 2) : saute garlic, chopped onions, graound beef w/ curry powder %26amp; cubed cooked potatoes, set aside. roll these up in wraps, ready to deep fry. serve w/ mayonnaise mixed w/some curry powder %26amp; fried chopped lemongrass.





enjoy !!





p/s : generic chinese restaurants deep fried egg rolls :


mix peanut butter, salt, blk. pepper w/ ground meats (turkey,pork,chk/beef), shredded cabbage (blanch in hot water, rinced, drained %26amp; chilled), wrap up fillings on egg roll shells, seal w/cornstach solution/egg white. deep fry till golden brown. serve w/sweet %26amp; sour sauce/duck sauce.