Vegetable Egg Rolls

Vegetable Egg rolls are filled with colorful, crunchy flavorful veggies and fried till golden crispy brown. These are a homemade take on a classic take out favorite. Super easy and so delectable you’ll never buy them again!

Always an irresistible finger food, they’re perfect for all occasions. Pair these with Easy Fried Rice and Chicken Chow Mein for delicious copycat versions of your favorite take out dishes.

 

Vegetable Egg Rolls

These are so satisfying with their crunchy savory insides and crispy golden outsides. It’s truly an explosion of texture and flavor. Everyone loves finger food and egg rolls are certainly a favorite. Take them to a party, make them for a special dinner or just because, they will be the hit of the party.

The best part of this recipe is how simple and easy it is. Who knew right?! It’s even simple to roll them so don’t stress it. I’ve got pictures to show you exactly how. Once you make these, you’ll do it again and again.

Egg Roll Ingredients

Fresh tasty veggies fill these delish bites.

• Oil for Frying: Peanut or Canola oil are great for frying
• Purple Cabbage: Adds color and crunch
• Green Cabbage: Classic cabbage used in egg rolls
• Mushrooms: Adds richness and umami flavor
• Red Bell Pepper: Love the vibrant red and taste in these.
• Green Pepper: Sturdy pepper for frying
• Carrots: Shred your own or buy pre packed shredded carrots.
• Soy Sauce: Use regular or low sodium soy sauce.
• Sesame Oil: Savory and extremely flavorful
• Egg Roll Wraps: Find in the refrigerated section of your produce area.

Making Egg Rolls

Super simple and quick.

1. Mix: In a medium sized bowl add the cabbages  mushrooms, bell peppers, carrots, soy sauce, and sesame oil and mix to fully coated.
2. Fill: Lay the egg roll wrappers on a clan surface. Spoon the mixture in to the middle. Fold like a burrito and seal the edges with a little bit of water.
3. Fry: In a medium sized skillet heat 1/2 inch of oil to 350 degrees. Place the egg rolls seal side down first and fry 2-3 minutes. Flip and fry on other side till golden and crispy brown. Remove from the pan with a slotted spoon to a plate lined with a paper towel. Serve with dipping sauce of choice.

Tips and Variations for Veggie Egg Rolls

One of the things I love about this recipe is how versatile it is. Mix it up and make it your own. You can’t go wrong!

• Veggies: You can mix and match the vegetables to your liking. Use a Coleslaw premix, or Broccoli slaw, edamame  and or green onions,  go ahead experiment!
• Heat: Add fresh garlic and ginger for a nice kick
• Sauté: If it’s too crunchy for you, sauté your veggies first to soften them to your liking.
• Chop: Cut your veggies to the same size and keep bite sized for easier eating.
• More: If you sauté your vegetables first, you can add mung bean sprouts, or noodles to add more texture.
• Cover: After you open the egg roll wrappers, cover them with a damp paper towel to keep them moist. They dry out fast.
• Serve: Pick your favorite sauce to go with these, from simple soy sauce to sweet Thai chili sauce.

Bake and Storing Egg Rolls

• Baking: Frying is best but if you’d like to bake these place in a single layer on a  lightly greased baking sheet. Lightly brush the outsides with vegetable oil.  Cook in a preheated oven at 425 degrees for 15-20 minutes, flipping once half way through. They will be golden but not a deep brown and probably not as crispy but still oh so good!
• Storing: These are truly best eaten fresh from the fryer, once they’ve cooled of course. But if you do have left overs let them cool completely and store with layers of paper towel in between to absorb any moisture. Egg rolls will keep about 2-3 days in the fridge. When ready to reheat,  place in a single layer on a baking sheet and bake for 15-20 minutes at 350 degrees. They’ll be tasty, just not as crispy.

More Tasty Asian Recipes to Serve with Egg Rolls

Make an Asian dinner extravaganza with these main dishes paired with these egg rolls.

• Skinny Slow Cooker Kung Pao
• Sweet and Sour Shrimp
• Easy Moo Goo Gai Pan
• Firecracker Chicken
• Thai Sesame Peanut Sauce Noodles

Print

Vegetable Egg Rolls

Vegetable Egg rolls are filled with colorful, crunchy flavorful veggies and fried till golden crispy brown. These are a homemade take on a classic take out favorite. Super easy and so delectable you'll never buy them again! 

Course Appetizer, Dinner, Main Course

Cuisine American

Keyword Egg Rolls, vegetable egg rolls

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 People

Calories 112kcal

Author Alyssa Rivers

Ingredients

• oil for frying
• half a head purple cabbage sliced
• half a head green cabbage sliced
• 4 oz mushrooms sliced
• one small red bell pepper sliced
• one small green bell pepper sliced
• 1 cup shredded carrots
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 6-8 egg roll wraps

Instructions

• Fill a medium sized skillet with about 1/2 inch of oil and preheat to 350 degrees.
• In a medium sized bowl add the cabbage, mushrooms, bell peppers, carrots, soy sauce, and sesame oil. Mix together until the sauce is coating the vegetables.
• Lay the egg roll wraps on a clean the surface. Spoon the mixture to the middle of the wrap. Start by folding up the bottom corner, then fold in the sides and roll up and seal with water on the edge.
• Fry for 2-3 minutes or until golden and crispy brown. Remove from oil with a slotted spoon and lay on a paper towel lined plate. Serve with soy sauce for dipping if desired.

Nutrition

Calories: 112kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 638mg | Potassium: 228mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5346IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

from The Recipe Critic https://ift.tt/2GlK4aB
https://ift.tt/2GuQhAT

My Favorite Caesar Salad Recipe

Fresh crisp romaine lettuce, large shaved parmesan cheese, crunchy croutons and a creamy dressing make this Caesar Salad a MUST make. Caesar salad goes with so many things and it’s always a family favorite.

This salad is on a whole new level when you make your own Homemade Croutons and with this Authentic Caesar Dressing. It will forever change the way you eat Caesar Salad. You’ll make it for every meal!

My Favorite Caesar Salad Recipe

The reason this is my absolute favorite is really because of the Homemade Croutons and Dressing. It’s so fresh and vibrant and easy to throw together. Everyone loves a good Caesar Salad. It’ll rival the best restaurant’s Caesar Salad for sure.

The best thing about this Salad is that goes with everything. From soups to BBQ, if you need a quick salad to balance out your meal, this is it. Caesar Salad’s unique flavor and ingredients compliment any main dish. It’s always a favorite.

Caesar Salad Ingredients

• Romaine lettuce: Make sure your romaine is crisp and fresh.
• Parmesan Cheese: I prefer Shaved Parmesan, do it yourself or buy it pre-shaved.
• Caesar Dressing: Making your own Authentic recipe is the best way to go.
• Croutons: Homemade croutons are the only way to go.

Assembling my Favorite Caesar

1. Lettuce: If you are using bagged chopped Romaine, make sure your pieces are of equal size. If you use heads of romaine, chop your lettuce into bite sized pieces, wash thoroughly and drain. Pat it dry with paper towels.
2. Cheese: Add the cheese and toss gently to distribute
3. Right before Serving: Add the dressing and toss to coat, start with less then you think you need and add more to your liking. Last add those crunchy croutons.

Where Did Caesar Salad Come From?

• An Italian Chef is to thank for this incredible creation, not a Roman emperor. Chef Caesar Cardini immigrated to the United States and opened a restaurant in San Diego California and then later in Tijuana Mexico in the 1920’s. On a particularly busy 4th of July weekend, he was running low on supplies and out of desperation created the signature Caesar Salad.
• Julia Child, who visited Caesar’s restaurant with her parents, recounts how Caesar himself rolled a big cart up to their table, and made a Caesar salad for the family. She says, “It was a sensation of a salad from coast to coast, and there were even rumblings of its success in Europe.” (From Julia Child’s Kitchen, 1975).

Variations and Tips

• Protein: Turn this into a main dish by adding chicken, fish, steak, chickpeas or hard boiled eggs.
• Veggies: Feel free to add more veggies, it won’t be classic but will still taste yummy. Add tomatoes, cucumbers, peppers, radishes or avocado.
• Ahead of time: Prep all the ingredients ahead of time but do not assemble till ready to serve to avoid soggy limp croutons and lettuce. I always use the rule less is more when it comes to dressing. Start with less and add more as needed
• Storage: Leftovers do not store well as the croutons will go limp and the lettuce could go soggy. If you’re afraid you’ll have leftovers serve the dressing and croutons on the side so you can save the lettuce and cheese for another day.

More Tasty Romaine Salads

Romaine lettuce is such a great lettuce to use.

• Grilled Caesar Salad
• Autumn Chopped Salad with Creamy Poppyseed Dressing
• Triple Berry Chicken Avocado Salad with Creamy Lemon Poppyseed Dressing
• Chili Lime Chicken Salad
• Harvest Cobb Chicken Salad with Honey Apple Cider Vinaigrette 

Print

Caesar Salad Recipe

Fresh crisp romaine lettuce, large shaved parmesan cheese, crunchy croutons and a creamy dressing make this Caesar Salad a must make. Caesar salad goes with so many things and it's always a family favorite.

Course Dinner, Main Course, Salad, Side Dish

Cuisine American, Italian, Italian American

Keyword caesar salad, caesar salad recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 Bowls

Calories 55kcal

Author Alyssa Rivers

Ingredients

• 3 cups romaine lettuce chopped
• 1/2 cup shaved or shredded parmesan cheese
• Homemade Croutons
• Caesar Dressing

Instructions

• In a large bowl add the romaine lettuce, shaved parmesan cheese, and homemade croutons. Toss with caesar dressing.

Nutrition

Calories: 55kcal | Carbohydrates: 2g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 203mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3168IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg

from The Recipe Critic https://ift.tt/3cVe5tv
https://ift.tt/2GtmM2n

Pumpkin Bread Pudding

Pumpkin Bread Pudding is an easy and fantastic recipe that tastes like you have spent a lot of time putting it together when it really only takes minutes! Drizzle warm slices with caramel sauce and serve it with ice cream for a decadent dessert, or even enjoy it for breakfast like a baked french toast casserole!

If you are a fan of more pumpkin desserts, be sure to also check out this Pumpkin Chocolate Chip Cookies, Iced Pumpkin Spice Cookies or Pumpkin Cream Cheese Truffles.

Pumpkin Bread Pudding

There is something about warm, cozy bread pudding that already makes me think of cooler weather. But then adding pumpkin and classic warm spices like cinnamon, ginger, and nutmeg takes it over the top! This classic baked dessert is so simple to make that it can be thrown together in less than 10 minutes.

Ingredients to Make the Best Bread Pudding Recipe

• Bread: Day old bread works best for bread pudding so it can soak up more of the custard. We love challah bread or a brioche loaf, but french bread, Texas toast, or even country bread will work.
• Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling.
• Milk: I recommend using whole milk for the best results.
• Heavy cream: This ingredient makes the pumpkin bread pudding extra creamy and rich.
• Eggs: 5 eggs are the perfect amount to make this bread pudding custardy without tasting “eggy”.
• Sugar: A combination of granulated sugar and brown sugar gives a good depth of flavor to this bread pudding.
• Maple syrup: Use REAL maple syrup instead of the colored corn syrup imitation kind.
• Vanilla: The vanilla helps balance out all the other flavors going on in this dessert.
• Spices: A mix of cinnamon, ginger, nutmeg, and cloves is classic and really highlights the flavor of the pumpkin in this recipe. I always have these in my cupboard, but you could also just use 3 teaspoons of pumpkin pie spice instead.
• Salt: Just a pinch will do for this recipe to help bring all the other flavors to life.

How to Make Bread Pudding

1. Make the pumpkin custard mixture: Whisk the pumpkin puree, eggs, sugars, milk, syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until combined.
2. Soak: Add the cubed bread and stir to coat well. Let sit for 20 minutes so the bread can soak up some of the liquid. Meanwhile, preheat the oven to 350 degrees F.
3. Bake: Pour the bread mixture into a buttered 9×13-inch baking dish, being sure to drizzle any extra pumpkin liquid over the top. Cover with foil and bake for 40 minutes, then remove the foil and bake another 20 minutes until a knife inserted into the center comes out clean. Let cool for at least 15 minutes.
4. Slice & serve: Serve warm with additional maple syrup or caramel sauce drizzled on top and whipped cream or ice cream on the side. Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Do You Serve Bread Pudding Warm Or Cold?

We love it both ways! It’s impossible to resist a warm slice of pumpkin bread pudding drizzled with your favorite caramel sauce and topped with a scoop of ice cream. But it’s delicious chilled as well.

Making Dessert in Advance

Yes! The bread pudding can be assembled a day in advance and kept in the fridge overnight, then baked the next day. Or go ahead and bake the whole thing and just store in the fridge for 2-3 days before warming and serving.

More Amazing Pumpkin Recipes

• Pumpkin Chocolate Chip Bread
• Pumpkin Spice Pancakes
• Pumpkin Dump Cake
• Pumpkin Cream Cheese Truffles
• Pumpkin Pudding Cake
  

  Print

  Pumpkin Bread Pudding

  Pumpkin Bread Pudding is an easy and fantastic recipe that tastes like you have spent a lot of time putting it together when it really only takes minutes! Drizzle warm slices with caramel sauce and serve it with ice cream for a decadent dessert, or even enjoy it for breakfast like a baked french toast casserole!

  Course Dessert

  Cuisine American

  Keyword bread pudding, pumpkin bread pudding

  Prep Time 10 minutes

  Cook Time 1 hour

  20 minutes

  Total Time 1 hour 30 minutes

  Servings 12 servings

  Calories 192kcal

  Author Amy Nash

  Ingredients

  • 1 loaf of brioch or challah bread, cut into 1/2- to 1-inch cubes (about 6 cups)
  • 1 (15-ounce) can pumpkin puree
  • 5 eggs, beaten
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt

  Instructions

  • Whisk pumpkin, eggs, sugar, milk, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until combined.
  • Add the bread and stir to coat well. Let sit for 20 minutes so the bread can soak up some of the liquid. Preheat oven to 350 degrees F while the bread is soaking.
  • Pour the bread mixture into a buttered 9x13-inch pan, being sure to drizzle any extra pumpkin liquid over the top. Cover with foil and bake for 40 minutes. Uncover and continue to bake for another 20 minutes until a knife inserted into the center comes out clean.
  • Serve warm with additional maple syrup or caramel sauce drizzled on top and whipped cream or ice cream on the side.

  Nutrition

  Calories: 192kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 85mg | Potassium: 106mg | Fiber: 1g | Sugar: 19g | Vitamin A: 453IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

from The Recipe Critic https://ift.tt/2Grmh91
https://ift.tt/2Sx3dsN

Authentic Caesar Dressing

Authentic Caesar Dressing is rich creamy and so much better homemade than from a jar. You are going to love how simple this really is and the savory flavor is going to WOW you! It will Change the way you eat anything Caesar forever!

Dressing is one of the best ways to add flavor, you can put dressings on so many things besides salad too. Try these dressings on what ever you desire, from chicken, to wraps, and marinades. Greek Salad Dressing, Avocado Ranch Dressing, and Cilantro Lime Dressing.

Authentic Caesar Salad Dressing

Now I know what you might be thinking…Anchovies? Gross! But trust me the only way to really get that incredible authentic Caesar flavor is to use Anchovies. They provide that briny blast of goodness and that rich umami flavor. Umami literally means pleasant savory taste, which is exactly what the anchovies provide. You don’t want to leave it out.

This is luscious, velvety smooth and tangy. It will really elevate your Caesar recipes. Knowing what’s in your dressing always brings peace of mind too. It’s so easy to throw together, you won’t buy from the store again.

Caesar Dressing Ingredients:

This is so good you’ll want to keep these ingredients on hand.

• Anchovies in oil– Don’t be scared of anchovies, they are the authentic impeccable umami flavor of Caesar dressing. It’s a must have. Don’t worry it won’t be fishy. You can do this!
• Garlic Cloves-Fresh garlic will give the best flavor.
• Lemon Juice-recommend fresh lemon juice but if you don’t have it lemon juice from a bottle will work
• Dijon Mustard-It’s another essential ingredient to giving the dressing it’s classic flavor.
• Olive Oil– Olive oil mixes smoothly in dressings.
• Parmesan Cheese-Use grated parmesan for easy mixing.
• Pepper-Add just to taste

Making Authentic Dressing:

So simple to throw together. Seriously!

1. In a food processor add the anchovies, egg yolks, garlic and lemon juice. Pulse until smooth and creamy. Add in the Dijon mustard, olive oil and parmesan cheese. Again pulse until smooth.

Tips for the Best Caesar Dressing:

• Anchovies– These are usually found in the canned fish aisle of your store and sold in glass jars or flat tins. If you don’t really want to use the fillet you can sub for anchovy paste. 1 anchovy fillet equals 1/2 teaspoon of anchovy paste. It will give a slightly different flavor, but still works.
• Capers– Still can’t do the anchovies? You can use capers instead, still not quite the same flavor but it will work. Start with 2 Tablespoons of capers and a splash of Worcestershire Sauce. Add more to taste.
• Egg Yolks– If you are worried about the raw egg or you’re pregnant be sure to use pasteurized eggs or you can use mayonnaise.  Substitute 1 Tablespoon of mayo fo reach egg yolk.

Storing Salad Dressing:

• Fridge– Because of the egg yolk in this dressing it needs to be refrigerated immediately if not using right away. This will keep up to 3 days.

Recipes to Use with this Amazing Dressing:

This can be use on anything Caesar related or get creative and use it where ever you crave this tasty dressing!

• Grilled Chicken Caesar Avocado Salad
• Chicken Caesar Salad Wraps
• Grilled Caesar Salad
• Chicken Caesar Pasta Salad
• Slow Cooker Chicken Caesar Sandwiches

Print

Authentic Caesar Dressing

Authentic Caesar Dressing is rich creamy and so much better homemade than from a jar. You are going to love how simple this really is and the savory flavor is going to WOW you! It will Change the way you eat anything Caesar forever!

Course Dressing, Sauce

Cuisine American, Greek

Keyword authentic caesar dressing, caesar dressinig

Prep Time 15 minutes

Total Time 15 minutes

Servings 32 Tablespoons

Calories 42kcal

Author Alyssa Rivers

Ingredients

• 6 anchovies in oil
• 2 egg yolks*
• 3 garlic cloves
• 1/4 cup lemon juice
• 2 teaspoons dijon mustard
• 1/2 cup olive oil
• 1/2 cup parmesan cheese grated

Instructions

• In a food processor add the anchovies, egg yolks, garlic and lemon juice. Pulse until smooth and creamy. Add in the dijon mustard, olive oil and parmesan cheese. Continue to pulse until smooth.

Notes

*If you don't want to use raw eggs, greek yogurt or mayonnaise is a good substitute.

Nutrition

Calories: 42kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 57mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

from The Recipe Critic https://ift.tt/3cPIGJh
https://ift.tt/3cN4XHm