Nesco DF-1250T - Manual (Page 13)

13 DF-1250T Deep Fryer
Oriental Egg Rolls
Makes 14 rolls
8 oz. Ground pork, cooked, drained
1/2 Cup Finely chopped bok choy
1/2 Cup Finely chopped red pepper
2 Green onions, thinly sliced
2 Tbsp. Finely chopped water chestnuts
1 Tbsp. Sweet & sour sauce
2 tsp. Soy sauce
1 tsp. Sesame oil
2 tsp. Cornstarch
1 tsp. Ginger
14 Fresh egg roll wrappers
1 Egg white
Sweet & sour sauce, to serve
Preheat vegetable oil to medium, 350° F., until red light turns off.
Combine pork, bok choy, red pepper, onions and chestnuts; stir until well mixed. Stir in sauces and oil. Sprinkle
cornstarch and ginger over mixture; stir in.
Place 2 tablespoons filling in center of egg roll wrapper. Bring bottom corner of square up to center over the filling.
With pastry brush, brush egg white along top two sides of wrapper. Bring right corner, then left corner in to center; roll
up, then bring top corner over to seal. Repeat process until all egg rolls are made.
Raise basket. Open lid; place 4 rolls in basket. Close lid; lower basket. Deep Fry 2 minutes. Raise basket. Open lid; with
tongs turn rolls over. Close lid; lower basket and Deep Fry 2 to 2-1/2 minutes until golden brown. Raise basket. Open
lid; with tongs remove rolls onto paper towel. Repeat Deep Fry process with remaining rolls.
Serve hot with sweet and sour sauce.
Chimichangas
Makes 12
8 oz. Shredded cooked beef or chicken
3/4 Cup Salsa, well drained
2 oz. Shredded Monterey Jack cheese
1 Tbsp. Taco seasoning
1/2 tsp. Cumin
12 (8-inch) Flour tortillas
Sour cream, to serve
Guacamole, to serve
Preheat vegetable oil to high, 375° F., until red light turns off.
Combine meat, salsa, cheese and seasonings in a medium bowl; stir until well mixed.
Spoon 1/4 cup meat mixture onto center of tortilla. Spread lightly to within 1-1/2 inches of bottom and side edges.
Fold up bottom edge to center; then fold in each side. Fold top down to encase filling; secure with wooden pick. Repeat
process until all Chimichangas are made.
Raise basket. Open lid; place 3 to 4 Chimichangas in basket. Close lid; lower basket. Deep Fry 3 minutes. Raise basket.
Open lid; with tongs turn Chimichangas over. Close lid; lower basket and Deep Fry 2-1/2 to 3 minutes until evenly
browned. Raise basket. Open lid; with tongs remove Chimichangas onto paper towel. Repeat Deep Fry process with
remaining Chimichangas.
Serve hot with sour cream and guacamole. Remove wooden pick before eating.
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