This is one of my my favorite new discoveries! i love egg rolls as a snack, heres a quick recipe that you can put in the freezer and fry anytime your craving these golden crispy rolls!
prep time- 30 minutes Cook time- 5 minutes= total time of 35-40 minutes
12 egg roll wraps
1⁄2-1 lb ground beef ( or you can use chicken or pork)
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon crush peppers
1⁄4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bagshredded cabbage and carrot coleslaw mix
4 green onions, sliced
1 egg, beaten with
1 teaspoon water
1 teaspoon of onion powder
- Brown beef with ginger and garlic in pan; drain any grease.
- Mix salt, onion powder, soy sauce and sesame oil. Add to pork and mix well.
- In large bowl combine cabbage mix and green onions.
- Pour hot meat over vegetables and stir well. Let drain and cool slightly.
- Lay wrap in front of you so that it looks like a diamond.
- Place 3 tablespoons beef filling in center of egg roll wrapper.
- Fold bottom point up over filling and roll once.
- Fold in right and left points.
- Brush beaten egg on top point.
- Finish rolling.
- Set aside and repeat with remaining filling.
- Heat 2-3 inches oil in large frying pan to very hot (350ºF).
- Fry a few egg rolls in pan at a time, 2-3 minutes per side.
- Drain on paper towels.
Here’s a simple recipe for buffalo chicken wings that’s crispy and full of flavor.
To begin, mix some hot water, 1 cup of lemon juice, and 1 cup of white distilled vinegar in a large bowl. Dump the raw chicken into the mixture.
One by one, begin to clean the chicken by removing any feathers. Once you’ve clean the chicken you may drain the hot water, vinegar and lemon juice. Your chicken is now ready to be seasoned!
For unforgettable flavor, you will need the following seasonings:
- 5 tablespoons of garlic powder
- 5 tablespoons of onion powder
- 3 tablespoons of red crushed peppers
- 2 tablespoons of black pepper
- 4 tablespoons of paprika
- 2 fresh cloves crushed
- 5 small balls of all spice crushed
- 1 tablespoon of cumin
- 5 tablespoons of seasoning salt
- 4 tablespoon of salt
Once you have gathered the seasonings, mix them altogether in a bowl. Pour the mixture over the chicken and massage the seasonings evenly throughout each piece.
Put the chicken in a sealed bowl or a plastic bag and let it marinate in the fridge for at least 2 hours or over night.
When the chicken is done marinating, you can get a skillet or a deep fryer like I did and fill it with vegetable oil. Once your oil is hot (about 350 degrees), add your chicken to the oil. Cook for 5 minutes on each side; each batch should take about 10-15 minutes.
Your chicken is done when it is a golden brown and fried to a delicious crisp on the outside and juicy on the inside.
Congrats! You’ve finish frying all of your chicken its time to sauce it up! You can use your favorite buffalo sauce, my personal favorite is Sweet Baby Ray’s Buffalo Wing Sauce because it’s the perfect combination of spicy and creamy. I like to warm it up first in a pot and pour the hot buffalo sauce over the chicken wings.
You are finally done! Your wings are ready to be severed with a side of cool buttermilk ranch