What is your favorite stuffing recipe for Egg Rolls?

I've got the papers and oil, now I need to narrow down my options for the filling so I'm asking all of you wonderful cooks here on YA for your suggestions and recipes please! Thanks and have a fabulous evening!What is your favorite stuffing recipe for Egg Rolls?
CHINESE EGG ROLLS (I hope this helps )


1/2 cup soy sauce


1/4 cup water


2 mashed garlic cloves


juice from 1/4 lemon


1 quartered roasting chicken


2 lb lean pork tenderloin


3 tablespoons vegetable oil


1 finely sliced celery stalk


1 small head cabbage finely diced


3 large onions, finely diced


1 pkg (8-oz) finely diced fresh mushrooms


soy sauce to taste


salt and pepper


1 lb bean sprouts thoroughly cleaned


egg roll wrappers


1 lightly beaten egg white


vegetable oil for frying





Dipping Sauce:


1/2 cup soy sauce


1 teaspoon dry mustard


2 teaspoons garlic powder


1 teaspoon vinegar


1 teaspoon brown sugar


Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight.


Roast the chicken and the pork together in a 350 degree oven until done. The chicken should be cooked in about 1 hour. The pork takes about an hour and a half.


When cool, cut into matchstick pieces and set aside.


Meanwhile, in a wok, or deep sided frying pan, heat the oil on medium heat. Stir in the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork.


Stir until heated through.


Add soy sauce, salt and pepper to taste. Remove from heat and stir in the bean sprouts.


When working with egg roll wrappers, be sure to cover them with a damp cloth to prevent them from drying out.


To fill each roll, mound about 2 heaping tablespoons of filling just below the center of the egg roll.


Fold bottom corner up over filling to cover, then fold in the two outside corners.


Roll closed, sealing shut with a bit of egg white.


Put oil in a wok or large pan to a depth of about 2 inches - deep enough to cover the egg rolls.


Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once.


May be kept warm in 200 degree oven until serving time.


Serve with dipping sauce.


DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown sugar.


NOTE: Egg rolls may be frozen after frying and cooled.


Reheat in oven to serve.What is your favorite stuffing recipe for Egg Rolls?
For the meat filling I use:


2 lbs. ground beef (or you could use 1 lb. beef, 1 lb. ground pork)


1 1/2 cups of cooked rice


1 large onion, sauteed


1 large egg, slightly beaten


salt %26amp; pepper


________________________








1 lb ground beef


1/2 lb sausage meat


1 cup rice, uncooked


1/2 cup bread crumbs (optional)


2 cloves garlic, (put through garlic crusher)


1/3 tsp garlic powder


1/4 tsp onion powder


1/4 tsp paprika


2 eggs


1 1/2 teaspoons salt


1 large onion, ground with onion juice
Shredded cabbage, shredded carrot, hoysen sauce, salt, pepper, sprinkle of white sugar, dash of vinegar





Mix well and stir fry for about 1 min. Then start your rolls.





~ shrimp or pork can be added
mmmm, I love eggrolls, and lumpia, try the sauce that's listed last, diet and tasty! %26lt;3





Avocado Egg Rolls %26amp; Tamarind-Honey Dipping Sauce





Ingredients:


Egg Rolls:


4 ripe avocados


8 tablespoons chopped sun-dried tomatoes


1 Tbsp. extra virgin olive oil


4 tablespoons minced red onion


3 teaspoons chopped fresh cilantro


1 teaspoon Sea salt


12 eggroll wrappers


2 eggs, beaten well


Peanut oil for frying


Dipping Sauce:


1 cup cashew nuts, chopped


2 1/2 cups fresh cilantro


8 garlic cloves, chopped


8 green onions, chopped


4 tablespoons sugar


2 teaspoons fresh cracked pepper


4 teaspoons cumin


5 tablespoons white vinegar


4 teaspoons balsamic vinegar


2 teaspoons tamarind concentrate


2 cups honey


1 teaspoon ground saffron


1 cup extra virgin olive oil


Preparation:


Egg Rolls:


Peel the avocado and remove the pit. Dice into bite-sized pieces and combine gently with the chopped tomatoes, olive oil, red onion, cilantro, and salt. Take care not to smash the avocado.


Spoon about 1/3 of the filling into an eggroll wrapper. Place the wrapper so that one corner is pointing toward you. Place the filling about one inch from the bottom corner and one inch from each side. Roll the bottom corner up over the filling, then roll up to about the middle of the wrapper. Brush beaten egg on the wrapper and fold the corners up and over the filling. The egg will ';glue'; the wrapper in place. Press on the wrapper to be sure that it's completely sealed. Repeat with the remaining wrappers. Keep them covered in the refrigerator while you prepare the dipping sauce.


Dipping Sauce:


Combine the chopped cashews, the cilantro, garlic, onions, sugar, pepper, and cumin in a food processor. Blend with short pulsating bursts until completely blended. The cashews and the garlic must be well chopped - about half the size of a grain of rice.


Combine the white and balsamic vinegars, the honey, the tamarind pulp, and the saffron in a small bowl. Heat this mixture in the microwave for about one minute, or until the tamarind dissolves completely. Pour the tamarind mixture into a food processor with the cashew mixture and mix with short bursts until well combined. Pour the blended sauce into a small bowl and add the oil. Stir by hand. Cover and refrigerate for about a half hour before serving.


Heat the oil in a deep fryer over medium heat. When the oil is hot, fry the eggrolls for three to four minutes or until golden brown. Drain on paper towels.


When the eggrolls can be safely touched, slice once diagonally across the middle of each one. Serve them arranged around a small bowl of the dipping sauce.





Lumpia %26amp; Dipping Sauces





Ingredients:


2 tbsp vegetable oil


1 lb lean ground pork


2 cloves garlic, minced


1 onion, sliced


1/2 lb green beans, julienned


2 carrots, julienned


1 tbsp soy sauce (optional)


1 cup bean sprouts (optional)


15 lumpia wrappers, square or round


Salt to taste


Preparation:


Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.


Assembly:


Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.


Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with sweet sour or vinegar and garlic dipping sauce (recipes below).





Vinegar Dipping Sauce





Ingredients:


1/2 cup white vinegar


3 garlic cloves, crushed


Salt and cracked black pepper to taste


Preparation:


Mix together all ingredients. Makes 1/2 cup





Sweet %26amp; Sour Sauce





Ingredients:


1/4 cup white vinegar


1/4 cup soy sauce


1/4 cup ketchup


1/2 cup water


2 tbsp sugar


salt to taste


1 tbsp cornstarch dissolved in 2 tbsp water


Preparation:


In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture. Makes 1 1/4 cup





Apricot Ginger Teriyaki Sauce


A fruity, tangy glaze to use with pork or beef . Try it with your favorite grilled chops or a roasted tenderloin.


Ingredients:


1/3 cup Jam, apricot


1/4 cup low sodium soy sauce


2 tbsp fresh ginger root, peeled and minced


2 tsp minced garlic


2 tsp honey


2 tsp sesame oil


1 tsp sesame seeds, toasted


Preparation:


Combine all ingredients in medium bowl; whisk thoroughly. Refrigerate for at least one hour before using.





Sweet %26amp; Hot Dipping Sauce


This is a perfect sauce for dipping egg rolls and Chinese dumplings. The sweet, hot, and piquant flavors are nicely balanced.


Ingredients:


1/2 cup rice vinegar


1/2 cup Splenda No Calorie Sweetener, Granulated


1 clove garlic, minced


1/4 teaspoon salt


1 1/2 teaspoons dried red pepper flakes


Preparation:


Bring the vinegar to a boil in a small, non-reactive pot, and mix in Splenda until dissolved.


Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes.


Cool to room temperature before using, or store up to 2 days in the refrigerator.