Best 4 Teriyaki Egg Rolls Recipes
Are you looking for a delightful appetizer or a delectable main course that tantalizes your taste buds? Look no further than the enticing teriyaki egg rolls. These crispy and flavorful egg rolls are a harmonious blend of savory fillings, wrapped in a golden-brown wrapper, and drizzled with a sweet and tangy teriyaki sauce. Whether you prefer chicken, shrimp, or tofu as the star of your egg rolls, find the perfect recipe that suits your preferences. Immerse yourself in the art of creating these culinary wonders, and prepare to embark on a journey of flavors and textures that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
EASY CHICKEN EGG ROLLS
I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. They only need to brown and crisp, not cook. Frying only 3 or 4 at a time while rolling the others will make it easier to keep track of both the rolling and frying at the same time (unless you have a helper in your kitchen to do one or the other). Serve with my easy sweet and sour dipping sauce (recipe #112947) for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate. Recipe came from my friend and co-worker, Teri. Thank you Teri!
Provided by Karen From Colorado
Categories Chicken
Time 45m
Yield 24 egg rolls
Number Of Ingredients 11
Steps:
- Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
- Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
- Cover and steam for 5 minutes.
- Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
- Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
- While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
- Fry until a deep golden brown, a few at a time; drain on paper towels.
Nutrition Facts : Calories 126.9, Fat 1.7, SaturatedFat 0.2, Cholesterol 2.9, Sodium 583.1, Carbohydrate 23.5, Fiber 1.3, Sugar 2.2, Protein 4.5
TERIYAKI EGGS
We have a flock of laying hens and usually an abundance of eggs. I'm always trying to find new ways to prepare them. Oh man are they good! It's a unique twist to the more traditional pickled egg recipes out there. These are great on salads, or just as is.
Provided by Jessie D.
Categories Side Dish Sauces and Condiments Recipes
Time 6h33m
Yield 6
Number Of Ingredients 6
Steps:
- Place eggs in a large saucepan and cover with cold water. Bring to a boil; remove from heat, cover, and let sit until eggs are cooked through, about 10 minutes. Drain hot water; cover eggs with cold water.
- Peel eggs and place in a quart-size Mason jar.
- Combine soy sauce, water, sugar, minced onion, and sesame oil in a saucepan over medium heat. Cook and stir until sugar is dissolved, 3 to 5 minutes. Cool briefly, about 5 minutes. Pour over eggs in the jar.
- Refrigerate eggs until flavors are absorbed, at least 6 hours.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 15 g, Cholesterol 186 mg, Fat 5.4 g, Fiber 0.2 g, Protein 7.7 g, SaturatedFat 1.6 g, Sodium 1273.3 mg, Sugar 13.5 g
TERIYAKI STEAK ROLL-UPS RECIPE BY TASTY
Here's what you need: flank steak, soy sauce, garlic, ginger, honey, lime, sriracha sauce, bell pepper, carrot, zucchini, asparagus, red onion, sesame seed, toothpick
Provided by Vaughn Vreeland
Categories Dinner
Yield 8 roll-ups
Number Of Ingredients 14
Steps:
- In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
- Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
- Place toothpicks in a bowl and pour water over toothpicks until completely submerged. Water will prevent toothpicks from burning.
- Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
- Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
- Roll the steak up over the vegetables and secure it with a toothpick.
- In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
- Boil for about one minute, take off the heat, and set aside to use as a glaze.
- In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
- Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
- Cook for about one minute longer and remove from heat. Top with sesame seeds.
- Enjoy!
Nutrition Facts : Calories 166 calories, Carbohydrate 13 grams, Fat 4 grams, Fiber 1 gram, Protein 18 grams, Sugar 8 grams
TERIYAKI EGG ROLLS
Who knew egg rolls could be so easy? In about 20 minutes, your family will be feasting on some that rival the best Chinese restaurants. -Adeline Russell, Hartford, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 egg rolls.
Number Of Ingredients 6
Steps:
- In a large skillet, saute coleslaw mix in oil until crisp-tender. Stir in teriyaki sauce; remove from the heat. , Position one egg roll wrapper with a corner facing you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Using a slotted spoon, spoon about 1/3 cup coleslaw mixture on bottom third of wrapper. Fold bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce.
Nutrition Facts : Calories 237 calories, Fat 14g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 655mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
Tips:
- Prep your ingredients: Finely chop the cabbage, carrots, and green onions. Whisk together the teriyaki sauce, soy sauce, rice vinegar, brown sugar, garlic, and ginger.
- Use wonton wrappers: These are the best type of wrapper for egg rolls because they are thin and crispy. You can find them in the Asian section of most grocery stores.
- Fold the egg rolls tightly: This will prevent them from falling apart during frying. To do this, place a wonton wrapper on a flat surface and spoon a small amount of the filling in the center. Fold the bottom corner up over the filling, then fold the left and right corners inward. Roll the egg roll up tightly, starting from the bottom. Brush the edges with water to help seal them.
- Fry the egg rolls until golden brown: Heat a large pot of oil over medium heat. Once the oil is hot, carefully add the egg rolls and fry them for 2-3 minutes per side, or until they are golden brown and crispy. Drain the egg rolls on paper towels before serving.
- Serve with your favorite dipping sauce: Teriyaki sauce, soy sauce, or sweet and sour sauce are all popular choices.
Conclusion:
Teriyaki egg rolls are a delicious and easy-to-make appetizer or snack. With just a few simple ingredients and a little bit of time, you can enjoy these tasty treats at home. Whether you are having a party or just want a quick and easy meal, teriyaki egg rolls are sure to please everyone. Get creative with your fillings and dipping sauces, and enjoy!
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