Hmmm...
I've never heard of tiger sauce, and searched and searched for an eggroll that had it in it, and couldn't find it! But, here's some yummy chicken egg roll recipes :)
CHICKEN AND VEGETABLE EGG ROLLS
1/2 cup dried mushrooms
1 each chicken breast, skin, split
1 each clove garlic, minced
1 tablespoon oil
1 can 16-oz bean sprouts, drained
2 cup small spinach leaves
1/2 cup green onion thin sliced
1/2 cup bamboo shoots, thin sliced
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon grated ginger root
1 teaspoon sugar
1/4 teaspoon salt
12 each egg roll skins
oil for deep-fat frying
Soak mushrooms in warm water for 30 minutes; drain and chop, discarding stems.
Chop chicken for filling. Stir-fry chicken and garlic quickly in 1 T hot oil about 2 minutes.
Add vegetables, stir-fry about 3 minutes more.
Blend soy sauce into cornstarch; stir in ginger root, sugar and salt.
Stir into chicken minture; cook and stir until thickened. Cool.
Place egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin.
Fold bottom point of skin over filling; tuck point under filling.
Fold side corners over, forming an envelope shape. Roll up.
Fry egg rolls, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown.
Drain on paper towels.
CHICKEN EGG ROLLS
1 whole lg. chicken breast, skinned, halved lengthwise %26amp; boned
1 tbsp. cooking oil
1 clove garlic, minced
1 (16 oz.) can bean sprouts, drained
1/2 c. chopped celery
2 tbsp. soy sauce
2 tsp. cornstarch
1/2 tsp. five spice powder
8 egg roll skins (see recipe, or 8 packaged egg roll skins)
Cooking oil or shortening for deep-fat frying
Plum Sauce
For filling, chop chicken. Preheat a large skillet or wok over high heat; add cooking oil. Stir fry chopped chicken and minced garlic in the 1 tablespoon hot cooking oil for 2 minutes. Add the bean sprouts and the chopped celery; stir fry about 2 minutes more. Stir together soy sauce and cornstarch. Stir in 5 spice powder. Stir into chicken mixture; cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Cool to room temperature.
Place an egg roll skin with 1 point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin. Fold the bottom point of skin over the filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up toward remaining corner; moisten point and press firmly to seal. Repeat with the remaining egg roll skins and filling.
Fry egg rolls, 2 or 3 at a time, in deep hot cooking oil or shortening (365 degrees) for 2 to 3 minutes or until golden brown. Drain on paper toweling. Serve warm with Plum Sauce. Makes 8 egg rolls.
Plum Sauce: In a small saucepan combine 1/2 cup plum preserves, 1 tablespoon vinegar, 1 tablespoon soy sauce, 1/8 teaspoon garlic powder, 1/8 teaspoon ground ginger and dash ground red pepper. Bring mixture to boiling, stirring constantly. Remove from heat; cool. Refrigerate in covered container overnight to blend seasonings.
Tiger Sauce *not sure if this is what u want*
Ingredients:
1 (pint jar) pickled hot peppers
1 (29 oz.) can tomato puree
1 (6 oz.) can tomato sauce
16 ounces red wine vinegar
1 (6 ounce bottle) Louisiana Hot Sauce (3 oz. for milder sauce)
1 teaspoon garlic powder
1 tablespoons MSG (Accent)
4 tablespoons red pepper flakes (2 Tbs. for milder sauce)
1 cup Bullseye traditional hickory smoked BBQ sauce
Remove peppers from jar, saving vinegar in a very large mixing bowl.
Cut the stems from the peppers and discard. Place peppers in food processor, or blender, and puree very smooth. Empty contents of blender into mixing bowl with reserved vinegar.
Add all the remaining ingredients into the bowl, and whisk until all ingredients are evenly blended. Bottle the sauce and store.Can someone please give me a chicken egg roll recipe that has tiger sauce in it?
Chicken Egg Rolls Recipe
Ingredients:
1 boneless skinless chicken breast -- chopped
1 clove garlic -- minced
1 tablespoon sesame oil
16 ounces bean sprouts -- drained
2 cups spinach leaves
1/2 cup green onions -- finely chopped
1/2 cup water chestnuts -- finely chopped
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon grated ginger root
1 teaspoon sugar
1/4 teaspoon salt
12 egg roll wrappers
Oil for deep frying
Directions:
Stir fry chopped chicken in the sesame oil for 2-3 minutes. Add the garlic, bean sprouts, spinach, green onions, and water chestnuts. Stir fry for 4-5 minutes longer. Combine soy sauce and cornstarch. Stir into chicken mixture. Stir in grated ginger root, sugar, and salt. Keep stirring until mixture is thickened. Remove from heat and let cool.
Place 1/4 cup filling on a egg roll wrapper. Fold one corner towards the center over the filling. Fold side corners in to form an envelope that holds the mixture in. Roll up jelly roll style.
Heat the oil to 360F degrees. Deep fry a few egg rolls at a time for 3-4 minutes or until golden. Drain well on paper toweling before serving. Serve warm.
Serving ideas: Serve with soy sauce, sweet and sour, or other dipping sauce.
This recipe for Chicken Egg Rolls serves/makes 12 pcsCan someone please give me a chicken egg roll recipe that has tiger sauce in it?
Go to www.bettycrocker.com im sure they have great recipes for great foods that have tiger sauce in it!
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