I have a great recipe for an Appetizer that I'm sure will be a hit. Italian filled Egg Rolls!!!
You will need:
.0388 kg of grounded pork (1 small package purchased at your local grocery store)
1 cup of roasted red peppers, cut into small pieces
Salt to taste
Black Pepper to taste
1 clove of crushed garlic
Grated Asiago Cheese (1/2 cup)
Shredded Mozzarella (1 cup)
12 Egg Roll Wraps
Water to seal
Add a bit of oil in a pan, slightly heat and add your ground park. Sautee it with the crushed garlic, salt and black pepper (to your taste) and thoroughly cook the ground park on medium heat. About 10 minutes, stirring often. Once cooked, drain the oil and let cool. Placed cooled pork in a bowl and add the red peppers, asiago cheese and mozzarella. Stir thoroughly.
Take out your egg roll wraps and place a bit of the pork filling in a straight line form diagonally cross, from one corner of the wrap to the other corner. See Picture. Brush water with finger alongside the border of the entire Wrap. Fold the 2 opposite corners where filling is and then bring up one end of the Wrap, firmly press down and roll until Wrap is sealed. See Picture. Fry in oil (at medium heat) until golden brown. These rolls are best served with plumb sauce (but I prefer the Balsamic Vinegar).
Another alternative which is a hit in preparing Italian filled Egg Rolls:
Cut Roasted Red Peppers into long strips, depending how many you are making. 12 strips for 12 rolls or 18 strips for 18 rolls, etc. Take Egg Roll Wrap and add 1/2 tsp of pesto from one corner to the other. Add 1 strip of the roasted red pepper, a bit of shredded prosciuto and a small slice of Swiss Cheese, then wrap and fry. This recipe is served with Balsimic Vinegar for dipping. Note: This recipe given to me by my cousin.
You will need:
.0388 kg of grounded pork (1 small package purchased at your local grocery store)
1 cup of roasted red peppers, cut into small pieces
Salt to taste
Black Pepper to taste
1 clove of crushed garlic
Grated Asiago Cheese (1/2 cup)
Shredded Mozzarella (1 cup)
12 Egg Roll Wraps
Water to seal
Add a bit of oil in a pan, slightly heat and add your ground park. Sautee it with the crushed garlic, salt and black pepper (to your taste) and thoroughly cook the ground park on medium heat. About 10 minutes, stirring often. Once cooked, drain the oil and let cool. Placed cooled pork in a bowl and add the red peppers, asiago cheese and mozzarella. Stir thoroughly.
Take out your egg roll wraps and place a bit of the pork filling in a straight line form diagonally cross, from one corner of the wrap to the other corner. See Picture. Brush water with finger alongside the border of the entire Wrap. Fold the 2 opposite corners where filling is and then bring up one end of the Wrap, firmly press down and roll until Wrap is sealed. See Picture. Fry in oil (at medium heat) until golden brown. These rolls are best served with plumb sauce (but I prefer the Balsamic Vinegar).
Another alternative which is a hit in preparing Italian filled Egg Rolls:
Cut Roasted Red Peppers into long strips, depending how many you are making. 12 strips for 12 rolls or 18 strips for 18 rolls, etc. Take Egg Roll Wrap and add 1/2 tsp of pesto from one corner to the other. Add 1 strip of the roasted red pepper, a bit of shredded prosciuto and a small slice of Swiss Cheese, then wrap and fry. This recipe is served with Balsimic Vinegar for dipping. Note: This recipe given to me by my cousin.
Toni, these look really good. An italian version of Chinese Egg Rolls.
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