Chinese TAY-Rolls (Egg Rolls)

Delicious Egg Rolls. Easy to make. Yet, not lacking in flavor. Get Your Eat On!

1 lb. Ground Pork Sausage (Or, just Beef/Chicken)
1 lb. Ground Lean Beef (Turkey can be used)
–
1T Lemon Juice (Concentrate kind)
1.5T Rice Vinegar
2T Soy Sauce
1/16tsp Liquid Hickory Smoke
1 sm. Onion, slivered
2 sm./med. Fresh Garlic Cloves, minced
2tsp Chinese 5 Spice
1/4tsp Brown Sugar, or more to taste
1/4tsp Ginger Powder
Sprinkle Cayenne Powder
–
1 Bag Coleslaw Mix (16oz.), or more to taste (I like mine cabbage-y, I used a lil more than 1+1/2 bags)
–
Egg Rolls

Cook Meats together. Drain excess juice/grease. Add in rest, EXCEPT Coleslaw. Cook some. Add in Coleslaw. Cook til soft. Roll in Egg Rolls.

Cooking Options:
– Air Fry 6 minutes, turn, Air Fry 6 more minutes. Sprinkle with Garlic Powder.
– Butter Flavor Cooking Spray Skillet, add Egg Roll Wraps. Spray tops. Brown 4 sides.
– Butter Spray them. Bake.
– Deep Fry.
(Once done cooking, I sprinkle with Garlic Powder)

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Sweet N Spicy Fake Out

This one’s been around the town… A keeper!

Chicken, thawed, cut up
Asian Style Frozen Vegi Pkg.
1 Red Pepper
–
Sweet Sauce:
1c Sweet Thai Chili Sauce
2T Sriracha Hot Sauce
1T Lime (100% fridge kind)
3/4tsp Dried Cilantro

Cook Chicken in skillet, adding in Frozen Vegis. Cook down juices some. Add in Sauce, allow to cook some/simmer. USE SAUCE TO DESIRED TASTE!If any leftover, use for Sweet Thai Pizza! Serve as is. Or, AS WE DID: Over Rice (Cooked in Broth with splash of Soy Sauce). Or, over Quinoa.

Tay’s Sesame BBQ Sauce

1/4c Kraft Toasted Sesame Seed Dressing
2T Teriyaki Sauce
1/3c Sweet Baby Ray’s HONEY BBQ Sauce (USE HONEY!)
1T Soy Sauce
1tsp Green Onions (Optional, I skipped)
1/2T Brown Sugar
–
Sea Salt
Pepper
1/2T Olive Oil
1/2T Flour

Premix Sauce. Set aside. LIGHTLY Sea Salt and Pepper Legs. Add into ziploc bag, add Oil, toss. Sprinkle in half the Flour, toss. Sprinkle in other half, toss. Fridge for about 15-20minutes. Bake 425-450 for about 18 minutes, flip. Cook another 12-18minutes, til juices run clear. Toss with Sauce. Serve.
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Tay’s Sweet Shrimp over Rice and Vegis (Chicken can be used)

Coating *See Notes:
About 1/2 lb to 1 lb Shrimp (Or Chicken, cubed)
1/3c+1T Cornstarch (Flour can be used)
1 tsp+1/4 tsp Ol Bay Seasoning
1/2tsp Garlic Powder
1/4tsp Onion Powder
1/4tsp Sea Salt
1/8tsp Pepper
1/8tsp Cayenne
–
Egg + 1T canned Unsweetened Coconut Milk, beat
Organic Coconut Oil (For Frying)
–
Sauce *See Notes:
1/2c canned Unsweetened Coconut Milk
1/4tsp Lemon Juice (Fridge 100% kind)
1/8tsp Vanilla Extract
1/2T +1tsp Brown Sugar
1/4tsp Sea Salt
1T + 1tsp Green Onions, minced
–
Toppings (For Serving. Optional): Drizzle of Sweet Thai Sauce (I skipped), Honey Roasted Sunflower Seeds (Shell-less. I skipped)

Rice:
2c Rice (Mine was not instant)
4c Water (Per instructions 2c per 1c Rice)
2 Chicken Broth Cubes, crushed
1/2c Carrots and Peas
Optional (I Skip): Pineapple, Peppers, Mushrooms, Broccoli

Preheat oven to about 400. Mix Sauce. Toss Shrimp in Egg+Coconut Milk Mix. Dump into Cornstarch Coating. Toss. Add into skillet with heated Coconut Oil. Fry on both sides. Add to baking pan. Top with Sauce. Bake, uncovered, about 18minutes, cooked to desire.
Rice: 1 Broth Cube per 1c Rice, crushed. Add Water, Rice, Vegis together. Cook. Serve Shrimp over Rice.
Served with Chipotle Fish Tacos with Special Slaw & Avocado Sauce

Notes: My original recipe was going to try Coconut Milk with SWEETENED Condensed Milk… But, realized I didn’t have any. So improvised with this Recipe. 1/3c Coconut Milk + 1/4c Condensed Sweetened Milk then 1/2tsp Brown Sugar, rest of ingredients the same. I liked it the above way, tho.

A lil Healthier? Skip Breading, Just Marinade Meat with Seasons. (Shrimp 1.5-2hrs, Chicken for 4-8 hours)
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Chinese Chicken with BBQ’d Cabbage

Marinade (4-8hours):
Chicken (Steak or Pork, work)
1T Sesame Oil
1/4c Soy Sauce
3T Hoisin
2T Balsamic Vinegar
1/2tsp Brown Sugar
1/2tsp Ginger Powder
1/2tsp Garlic Powder
1tsp Dried Oregano
1/4tsp Pepper
1/4tsp Sea Salt
1/2tsp Red Pepper Flakes
1/8tsp Chinese 5 Spice
–
2 pkg. Mushrooms
–
2c Instant Rice
2 Chicken Broth Cubes, crushed
–
1/2T Extra Virgin Olive Oil (For cooking)

Marinade Chicken 4 hours. LAST HOUR of marinading, add 2 Pkg. Mushrooms (Washed) INTO the marinade. Marinade last hour.  Discard excess marinade. Cut up Chicken. Heat skillet, add oil, cook chicken and Mushrooms.
Rice: I microwave Rice with crushed Broth Cubes and Water. Serve Chicken N Mushrooms with Rice.

BBQ’d Cabbage:
1T Coconut Oil
1-1.5 LARGE Heads of Cabbage
UP TO 1/2c Soy Sauce
1 Onion
1/3c Water
1 Beef Broth Cube, crushed

Heat Oil in pot. Add in Cabbage and fry a minute or two. Add in rest, cover, and cook. Cook til soft. Serve. (The more you cook down the juices the saltier it gets… So, to your taste)
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Wasabi Ranch Spread

On accident, I created this. I thought I was making more Wasabi Orange Pinwheels. But, didn’t realize we devoured all of the Chicken! So, I had to use what we had on hand, trying to think what would be tasty with Wasabi, yet make for a tasty Pinwheel. So, thus this…

2 oz. Fat Free Cream Cheese
1.5 tsp Kikkoman Wasabi Sauce
UP TO 1 tsp WISHBONE Ranch Dressing PKT.
About 1tsp Green Onions (Optional)

Soften Cream Cheese. Mix in Wasabi. Mix in Ranch Seasoning and Scallions.
Use on Bagel Sandwiches. On Pinwheels with Smoked Ham or Turkey, Shredd. Cheese, and Tomatoes. On Chicken Sandwiches. Wraps. With Crab/Fish. Etc. MANY USES!!!
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Wasabi Orange Pinwheels

Having a little leftover Orange-TAYstic Chicken, I thought of a GREAT Pinwheel Recipe!

Leftover Orange-TAYstic Chicklets over Rice and Vegis *See notes
Soft Shell Tacos
–
3 oz. Cream Cheese
2tsp + 1/4tsp Prepared Wasabi Sauce (Kikkoman)
About 2tsp Green Onions, or to taste, minced

Mix Cream Cheese and Wasabi. Stir in Scallions. Spread onto ENTIRE Shell. Add a line of Orange Chicken, then top that line with Rice and Vegis. Roll snug. Wrap in Foil. Fridge for 1 hr. Eat, or, SLIGHTLY Warm and Eat.

*Orange-TAYstic Chicken is an Orange Chicken with Sweet Bell Peppers and Onions, topped over Chicken Broth Rice with Peas and Carrots.
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Orange-TAYstic Chicklets (Orange Chicken N Peppers over Rice w/Carrots N Peas)

1.5 pkg. Frozen Peppers and Onions
1 sm. can Mandarin Oranges, drained
–
Chicken Marinade (About 1.5-2 lb.):
1/3c Soy Sauce
1/2tsp McCormick’s Orange Peel
1/4tsp Chinese 5 Spice
1T Mirin
1T Lemon Juice (Fridge 100% Kind)
1tsp Sesame Seed Oil

Sauce:
1/4c Orange Juice (100%, no pulp)
6T Orange Marmalade
1/8tsp Sea Salt
1/8tsp McCormick’s Orange Peel
1/4tsp Red Pepper Flakes

Rice:
2c Rice
Water Rice calls for (Mine wasn’t Instant Rice, so, 4c)
2 Chicken Broth Cubes, crushed
Small shake of Garlic Powder
1.5c Frozen Peas AND Carrots

Marinade Chicken 4 hours.  Mix Sauce Ingredients, well.

“Next time, I ‘ll cook in Skillet. But, seeing as I didn’t do it that way, I can’t give you exact instructions for that. I’ll tell you exactly how I did it and will get up new instructions when I do Skillet Way (Should be easy- Heat Skillet, Cook all, and Cook Down Juices). Here’s exactly how I did it, tho:”

Butter Flavor Cooking Spray baking dish. Lay in Frozen Vegis. Top with Chicken. Pour over Sauce. Cover, cook til Chicken is done (I do about 450 for 35-40 minutes). It was TOO Juicy, so I added to Skillet, and cooked down juice!
Rice: Mix Water, Crushed Broth Cubes, and Garlic Powder. Bring to boil. Add in Rice and Peas/Carrots. Simmer til done. Serve Orange Chicken over Rice.
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Steak Fry with Rice Noodles

1 lb Steak, sliced thin*
Sesame Seed Oil, a LITTLE for frying
1 pkg. Frozen Pepper Mix (Sweet Bell Peppers and Onions)
–
Sauce:
1/2c Water
1 Beef Broth Cube, crushed
2T Soy Sauce
1-2T Hoisin (I did a lil over 1T)
1/2tsp Brown Sugar
1/4tsp Ginger Powder
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Dried Oregano
1/4tsp Sea Salt
–
7 oz.- 9 oz. Rice Noodles, or more to taste
Water
1/4tsp Sea Salt
Splash of Sesame Seed Oil

Mix Sauce ingredients. Set aside.
In a pan, add a little Sesame Seed Oil. Add in Steak slices. Cook a lil bit. Add in Pepper Mix, cook a lil bit. Then, add in Sauce (Especially, if it starts needing liquid to cook-Burning). COOK DOWN SAUCE, stirring frequently.
Bring Water, Sea Salt, Sesame Seed Oil to a boil. Add in Noodles, shut off heat, cover, according to instructions. Drain WELL.
Add Noodles to Sauce, to consistency desired. Eat.

*Ground Lean Meat can be used. Steak is BEST! Also, Mushroom can be added. Also, Zucchini, julienned cut for noodles.
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Chinese Chicken Egg Rolls with Coconut Peanut Sauce

2-3 Frozen Chicken (Boil in 3c Water + 2 Chicken Broth Cubes)
1/2T Sesame Seed Oil
1/2 Sweet Red Bell Peppers
1/2c Red Onions
1 Carrot, grated
1 Garlic Clove, minced
1/2tsp Dried Cilantro
1/4tsp TO 1/2tsp McCormick Chinese 5 Spice
–
Sauce (Blend in blender):
1T Peanut Butter
1/2c canned Unsweetened Coconut Milk
2T Soy Sauce
1/2T Honey
1/2tsp Lime (Or Lemon) Juice (Fridge concentrate kind)
1/8tsp Sea Salt
a lil under 1/4tsp Ginger Powder
1/4tsp Red Pepper Flakes
–
1c Cucumber, peeled/seeded/diced SMALL
Egg Rolls (Cabbage (Boiled)/Lettuce leaves, work)

Boil Chicken (Don’t bother bring to boil before adding Chicken… JUST ADD ALL IN!). Cut Up. Sautee 1st 8 Ingredients in Sesame Oil.
Top Egg Roll Wrappers with Chicken Mix, Sauce, then, sprinkle of Cucumbers. Roll.
Heat skillet, Butter Flavor Cooking Spray it. Brown all sides of Egg Rolls. Eat.

Optional to mix Chicken and Sauce to desired consistency.
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Let Us Wrap! (Chinese Lettuce Wraps)

Lettuce Leaves (Egg Roll Wraps can be used)
Grated Carrot
Coleslaw Mix (Optional, I forgot)
–
1/2T Sesame Seed Oil (Or more to taste)
1.5 lb. Lean Ground Chicken (Turkey, Beef work)
Dried Bay Leaf
1c Mushrooms, chopped large
1 Onion
1 Garlic Clove, minced
1 can Beans Sprouts, drained and slight chop
1/4tsp Mustard Powder
1/2tsp Garlic Powder
1/2tsp Red Pepper Flakes
Sauce:
1T Ketchup
2.5T Soy Sauce
3T Hoisin Sauce
1T to 1.5T Rice Vinegar
3/4tsp Wasabi Paste

Heat skillet with Sesame Oil. Add in Mushroom, Onions, BAY LEAF, and Garlic. Add in Chicken, Beans Sprouts, Mustard, Garlic Powder, Red Pepper Flakes. Cook til Chicken is about done. Mix Sauce in bowl. Add to Chicken. Cook down sauce.
Add to lettuce leaf wraps with: Grated Carrot and Coleslaw (Coleslaw Optional). Also, a line of Srirachi Sauce on each (Optional).

Notes: You can add in drained and halved Water Chestnuts, desired amount. You can add Hot Chili Oil into Sauce Mix (About 1/2tsp) to kick it up. You can wrap this in an Egg Roll Wrapper and Butter Flavor Cooking Spray a skillet. Brown each side. Or, frying is optional. Even if you wanted to incorporate Hot Chili Oil: Brush Rolled Egg Rolls LIGHTLY with Chili Oil. Bake them! Endless Options! Above is only way I’ve tried.
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5 ChinaMen Porkinador (A TOP RATED – Chinese 5 Spice Marinade)

1T Lemon Juice (Concentrate kind)
1T Rice Vinegar
1.5T Soy Sauce
1tsp Hot Chili Oil
2 Garlic Cloves, minced
1/16tsp Ginger Powder
1.5tsp Chinese 5 Spice
1/16tsp Liquid Hickory Smoke
1/8tsp Red Pepper Flakes
1/4tsp Brown Sugar

Mix well marinade. Marinade up to 6-8 hours. (I did 2 bone-in Chops for 6hrs. Chicken may be used, as well!). BEST on Grill. If not, in skillet, sear each side. Then bake about 15-20minutes, covered.

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Love You Long Time Sauce-inade (Chinese Marinade/Sauce) with Chinese Broccoli

Marinade/Sauce:
1.5T Hoisin
1T+1tsp Soy Sauce
1T Red Wine Vinegar
1T Lemon (Fridge concentrate kind)
1T Honey
1/16tsp Ginger Powder
1tsp Hot Chili Oil
1/4tsp Red Pepper Flakes
1/8tsp Ground Pepper

Mix marinade ingredients, well. (You can choose to save a teaspoon for later eatings.) Marinade 6 hours. (We did Pork Chops- Bone In! Chicken will work great, too!!!) Either:  -Grill. – Or Sear on both sides. Then bake, covered, in preheated oven at 425 for 15 minutes.
Serve alone. Over rice (Cooked in broth). With Vegi Medley. OR with Broccoli Recipe Below
For Sauce: Serve over cooked steak, pork, or chicken!
*If using above recipe for marinade, you can add 1/8tsp Sea Salt, I skip.
For Our Other Chinese Marinade (One of our favorites)- CLICK HERE

Chinese Broccoli:
3c Frozen Broccoli
1 sm Onion, quartered
1 TO 1.5tsp Sesame Seed Oil
1/2tsp Rice Vinegar
2 Garlic Cloves, minced
1.5tsp Soy Sauce
1/8tsp+ 1/16tsp Chineese Five Spice
Add oil to hot skillet. Saute onions. Add in garlic, cook minute. Add in broccoli, cook few minutes. Add in rest. Cook few more minutes.

*(((I was considering cooking 1c Minute Rice with 1c Chicken Broth in microwave. Then upping Sesame Oil to 1T. Saute onions. Add in garlic. Then rice, cook for few minutes. Then rest, upping soy sauce to 2tsp.))) But, didn’t. Will have to try next time.

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Chickity China the Chinese Chili (Chinese Chili)

1lb Ground Pork
1/2lb. Steak, cut into thin strips
1T Chili Oil (Browning meats – DONT SKIP!)
2 cans Stewed Tomatoes, undrained
1/2c Water (Use to deglaze pan meats were cooked in)
1 Beef Broth Cube
2T TO 3T Soy Sauce (I use 2)
2T TO 3T Hoisin (I use 2)
1T Rice Vinegar
2 cans black beans, drained
1/2 can Bean Sprouts, drained, quick chop*
1/2 can Water Chestnuts*
1 Onion
1 Green Pepper
1/2 Red Pepper
1/2 Yellow Pepper
1 Garlic Clove, minced
2T Jalapeno, deseeded, minced
1 tsp Brown Sugar
1/4 tsp Ginger
1/4 tsp 5 Spice Seasoning
1/4 tsp Red Pepper Flakes
1/4 tsp Black Pepper
1tsp Chili Powder
Hard Chow Mein Noodles

Thinly slice steak. Add Chili Oil to skillet and brown steak, add in ground pork. Brown. Add to crock. Use 1/2c water to get that flavor the meat left behind in skillet. (Just turn on heat, add water, stir to pick up flavor left behind) Add water to crock. Add rest of ingredients to crock. Cook on low 6 or so hours. Serve topped with Hard Chow Mein Noodles.
*Use other halves of cans for our Mocking Mein (Mock Chow Mein) recipe here: https://dinkingaround.wordpress.com/2014/09/25/mocking-mein-mock-chow-mein/

Check out our other Chili Recipes: Tay’s Easy Chillin Chili, Cinco De MY OH, YUM! Chili (Taco Chili), The Cheesy Chillin Chicken (White Cheesy Chicken Chili), The Scared White Chicken (White Chicken Chili), Jack O Lantern Chili (Pumpkin Chili), BBQ Chili. Simply, use the search bar to Search: Chili.

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5 Alarm Creamy Schrimp-cken Tacos (Creamy Chipotle Chicken and Shrimp Tacos)

1/2 lb. Shrimp (Small), detailed and deveined, thawed
2 small Chicken Breasts, thawed and cut up
Plump 1/2c Tomatoes (Oregano/Basil kind), drained
Total of 2/3c Heavy Whipping Cream
Corn Shells (Any shell/egg roll, but CORN SHELLS are THE BEST for these!)

Marinade:
1/2 can Chipotle Peppers in ADOBO SAUCE (Sauce included), minced *SEE NOTES
4 good size Garlic Cloves, minced
2T Lime Juice (Fridge Concentrate kind)
2T Brown Sugar
1/8tsp Sea Salt

Sour Cream Mixture:
1c Sour Cream
1/4c Fresh Cilantro, minced
1/8tsp Smoked Garlic Powder
Splash or two of Lime Juice (Fridge Concentrate kind)
1/16 tsp Sea Salt
2c Coleslaw Mix, DON’T ADD NOW.

Mix sour cream mixture, except the coleslaw. Place in fridge till wrap time. Mix marinade. Marinade shrimp and chicken in ziplock bag for 2 hours.
Quickly strain chicken and shrimp. In skillet, sprayed with butter flavored cooking spray, cook shrimp and chicken. Add in tomatoes and 1/3c+1/6c whipping cream. Cook til thick, stirring. At the end, add rest of whipping cream (1/6c). Set aside.
Now add 2c coleslaw mix TO SOUR CREAM MIXTURE. Top egg rolls/shells with chicken and shrimp mixture. Then, layer with sour cream coleslaw mixture. For Soft Shells/ Egg Rolls: Roll/fold. In separate skillet, spray with butter flavored cooking spray, brown each side.
*NOTES Use up to a half of can of Chipotle in Adobo, sauce included. If you can handle spicy, try a whole can of chipotle peppers in adobo sauce, sauce included. Be warned, it’s spicy! The way we like it.
Above picture is of softshell, we already devoured hard shells before remembering picture… But, corn shell/hard shell was best.

Sproutin Ground Cow Rolls (Beef & Bean Sprout Egg Rolls – Lumpias)

Filling:

1.5lbs Ground Beef (I also do part Pork and Part Beef!!!)
1 can Bean Sprouts, drained*
1 Carrot, grated
1 small Onion, sliced thin
Up to 1/4c Cheddar Cheese, grated
1 Egg
A few good splashes of Soy Sauce, or more to taste
About 1/2tsp Brown Sugar (Opt.)
1/8tsp Ginger Powder
Shake of Garlic Powder
Shake of Course Black Pepper
Sprinkle of Onion Powder
Egg Roll Wraps

Brown Meat, drain fat. (I sometimes saute in sesame seed oil.). Add Brown Sugar, small pinch of Ginger, good few dashes Garlic and Onion Powder, a good amount of Pepper. Add in Vegetables. Add in Cheese and Egg. Add in Soy Sauce. Cook til nicely blended and Egg is cooked. Roll up in Egg Roll.
(Now these are usually deep fried, try air fryer! But, the healthier version we do:) Heat skillet, spray with Non Stick Butter Flavored cooking spray. Brown all sides. When done, I always sprinkle lightly with Garlic Powder (Some do Garlic Salt). Serve with Sweet and Sour mixed with Mild Cheddar Cheese (NOT Melted). Or… Sour Cream with Salsa.
***FREEZABLE! Single layer a plate with rolls (I spray plate with non stick spray), freeze, once frozen add to freezer bags.
* (Sprouts And/Or coleslaw mix can be used- About 1.5cups if using coleslaw mix. Less if using both sprouts and coleslaw mix). Also, you can choose to deep fry these. But, our preference is skillet sprayed with Butter Flavor Cooking Spray!

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Down to Chinatown Noodles (Chicken Yakisoba)

1 medium yellow onion
2 medium carrots
1 small crown broccoli
About 1/4 to 1/2 cup Pea Pods *Optional, but good!*
1/8 OR 1/4tsp ground ginger (We use 1/8 per batch. It goes a long ways)
1 large chicken breast
2 T vegetable oil
2 (3 oz.) packages ramen noodles- seasoning packets DISCARDED
1 tsp sesame oil
¼ cup soy sauce
¼ cup worcestershire sauce
2 Tbsp ketchup
1/2 tsp sriracha hot sauce
1T sugar
***We also added 1/2 an orange pepper, from our garden (As seen in picture). Your preference. Remember, not too many, it may alter the flavor.

Before you begin, prepare the meat and vegetables for stir frying. Peel and grate the carrots with a large holed cheese grater. Or frozen sliced carrots, as we like to use- Time saver. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the ginger, saute for about 30 seconds (Don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).