xiaoxl/recipe_data huggingface dataset:
Walnut Candy Brittle


Ingredients:
sugar, light corn syrup, water, light butter, walnuts, baking soda, vanilla extract

Directions:
Line a pan with parchment paper and coat lighty with cooking spray.
Combine sugar, corn syrup, water and butter into sauce pan.
Cook over medium heat, stirring until sugar dissolves. Cook for 20-40 minutes until candy thermometer reaches 275.
Stir in walnuts and cook for 2 minutes, stirring often, till thermometer reaches 295.
Remove from heat and stir in baking soda and vanilla. Color should be a light amber and frothy.
Quickly pour mixture onto prepared pan and spread to desired thickness.
Cool completely for 30-60 minutes and then break with wooden spoon into small pieces.
Chewy Granola Bars


Ingredients:
marshmallows, peanut butter, margarine, corn syrup, vanilla extract, quick oats, unsalted sunflower seeds, unsalted peanuts, raisins, toasted wheat germ, sesame seeds

Directions:
Combine marshmallows, peanut butter, margarine, corn syrup, and vanilla in a micrvavable bowl.
Microwave uncovered at 70% power for 30 seconds to 1 minute at a time, stirring often till blended.
Stir in rest of ingredients.
Spread in a greased 9x9" pan.
Bake at 350F for 13-19 minutes or until set.
Cool and cut into 16 bars; Delicious warm or at room temperature.
Garden Mint Tea


Ingredients:
water, honey

Directions:
Tear off a handful of tea leaves.
Bring water to a boil and pour over the leaves.
Allow to steep for 5 to 7 minutes.
Remove leaves and add honey to taste.
Place ice cubes in glasses and pour hot tea over them.
The tea can also be made by the pitcher by using one quart of water and a 1/2 cup of tea leaves.  Place a quart of ice cubes in a pitcher and pour hot tea over them after the leaves have been removed and honey added.
Easy Lima Beans
Category: side-dish
By SharonB13

Baby lima beans are steamed in chicken broth. This is a very tasty lima bean recipe that is also low in fat.

Ingredients:
cooking spray
½ medium onion, finely chopped
1 ½ cups chicken broth
1 (16 ounce) package frozen baby lima beans

Directions:
Heat a large saucepan over medium heat, and spray with cooking spray. Saute onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 83.8
Carbohydrates: 15.9 g
Sugars: 1.4 g
Dietary fiber: 4.1 g
Protein: 4.1 g
Sodium: 132.3 mg
Garlic Lime Chicken


Ingredients:
salt, pepper, cayenne pepper, paprika, garlic powder, onion powder, thyme, boneless skinless chicken breast halves, butter, olive oil, lime juice, chicken broth

Directions:
On a plate, mix together first seven ingredients (through thyme].  Sprinkle mixture on both sides of chicken breasts.
In a skillet heat butter and olive oil together over medium-high heat.  Saute chicken until golden brown (about 5 minutes on each side] and done through.
Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan.  Keep cooking until sauce has reduced slightly.  Add chicken back to the pan to thoroughly cover and serve.
Dave's (Virgin) Special


Ingredients:
maraschino cherry juice, maraschino cherry

Directions:
Add ice to glass., Pour Wink and orange juice in glass and stir to mix., Add maraschino cherry juice and top with cherry. Enjoy!
Speedy Veggie Stew


Ingredients:
low-sodium crushed tomatoes, canned black beans, herbs, fresh garlic cloves, vegetable broth, water

Directions:
Combine all ingredients of choice in a small pot. Bring to a boil, reduce heat and simmer 10 minutes or longer.
Adjust flavors and serve.
Fried Green Tomato and Bacon Sandwich


Ingredients:
green tomato, salt, pepper, bacon, tomatoes, fresh mozzarella cheese, butter

Directions:
Mix cornmeal, salt and pepper.
Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer].
Fry green tomatoes until lightly browned and slightly soft.
Coat bread slices with chipotle mayonnaise.
Stack with bacon, cheese, fried green tomatoes and red tomato.
Melt butter in frying pan.
Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious].
Eat hot or cold.
Jeff's Sloppy Joes
Category: main-dish
By Jeff Davis

This is a spicier version of sloppy Joes. Try adding some hot pepper sauce for even more 'kick'! Serve on your favorite style bun.

Ingredients:
2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced
½ cup chopped green bell pepper
1 stalk celery, chopped
½ teaspoon dried oregano
1 pound ground beef
½ pound Italian sausage
1 (12 fluid ounce) can or bottle chili sauce
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
salt and pepper to taste

Directions:
Heat the oil in a large skillet over medium heat. Add the onion, garlic, green bell pepper, celery and oregano. Saute for 5 minutes, or until onion is tender. Transfer this mixture to a plate and reserve for later. In the same skillet over medium high heat, combine the ground beef and sausage and saute for 10 minutes, or until well browned. Add reserved onion mixture, chili sauce, vinegar, Worcestershire sauce and brown sugar and mix well. Season with salt and pepper to taste.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 to 10 servings

Calories: 235.2
Fat: 15.4 g
Saturated fat: 5 g
Carbohydrates: 8.9 g
Sugars: 2.7 g
Dietary fiber: 0.6 g
Protein: 14.9 g
Cholesterol: 45.6 mg
Sodium: 295.7 mg
Eileen's inside-out ravioli


Ingredients:
frozen spinach, elbow macaroni, eggs, cheddar cheese, parmesan cheese, ricotta cheese, garlic, onion

Directions:
preheat oven to 350.
brown meat with garlic& onions.
drain.
mix all ingredients except sauce in a large bowl.
cover bottom of a 13 x 9 baking dish with spaghetti sauce.
add macaroni mixture to baking dish.
cover with the remaining sauce.
might want to serve with extra sauce- mixture tends to absorb sauce while cooking.
bake for 30 min at 350.
Yorkshire Meatball Casserole


Ingredients:
onion, celery, fresh parsley, water, Worcestershire sauce, egg, salt, pepper, lean ground beef, quick oats, all-purpose flour, baking powder, salt, egg, milk, butter, beef broth, water, flour

Directions:
Grease 8" square pan.
Finely chop onion, celery, and parsley or blend  with water, Worcestershire sauce and egg.
Add to ground meat and seasonings, and mix well.
Form into 16 large meatballs and place in pan.
Preheat oven to 350 degrees F.
Mix flour, baking powder and salt together in a medium bowl.
Beat eggs until foamy.
Add milk and melted butter and beat some more.
Add dry ingredients to egg mixture and blend just until smooth.
Pour over meatballs.
Bake 50-60 minutes.
(If making another batch of plain meatballs, make them smaller - 30-40 meatballs - and bake them about 25 minutes].
If making gravy as stated, heat beef broth in a small saucepan over medium-high.  Mix flour and water in a small bowl until smooth.  When broth boils, add flour-water mixture and stir until thickened.  Remove from heat.
(If making gravy from plain meatball pan drippings, deglaze pan with about 1/2 cup water, scrape into small saucepan, and add water to add up to 3/4 cup.  Heat over medium-high.  Meanwhile, mix flour and water in a small bowl.  When liquid boils, add flour-water mixture and stir well until thickened then remove from heat.].
Mini M & M's Cookies in a Jar Mix


Ingredients:
baking soda, baking powder, flour, oats, brown sugar

Directions:
Combine flour, soda, and powder.
Place in a 1 quart jar.
Layer remaining ingredients pressing firmly after each layer.
Recipe to attach to jar:
Preheat oven to 375°F.
Beat 3/4 cups (1 1/2 sticks] softened unsalted butter, 1 egg and 1 teaspoon vanilla in a large bowl until well blended. Add cookie mix and blend in to smooth any clumps. Drop tablespoon full onto ungreased pan and bake 9-11 minutes.
Cool on pan then remove to rack to completely cool.
Sean's Mommy's Roasted Root Vegetables
Category: side-dish
By Sean's Mommy

I wanted to do something different as a vegetable side dish.  It was Thanksgiving, so I got a bunch of root vegetables and roasted them.  They were a hit and are now a staple at our holiday table.  I cook them during the year sometimes, as well.

Ingredients:
1  butternut squash - peeled, seeded and cut into 1-inch dice
3  carrots, cut into 1 inch pieces
1 large sweet potato, cut into 1-inch cubes
1  rutabaga, peeled and cut into 1-inch pieces
3  parsnips, peeled and cubed
3  turnips, peeled and cut into 1-inch dice
¼ cup extra virgin olive oil
kosher salt and pepper to taste

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan. Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 210.2
Fat: 6 g
Saturated fat: 0.9 g
Carbohydrates: 38.9 g
Sugars: 11.2 g
Dietary fiber: 8.1 g
Protein: 3.5 g
Sodium: 121.3 mg
Mole Posole


Ingredients:
onion, green bell pepper, chopped tomatoes, kidney beans, white hominy, water, corn tortilla strips, cilantro

Directions:
In a large stock pot, add oil onion, pepper and chili over  over medium-high heat. Cook until  onions is soft, about 4 to 5 minutes.
Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 10 minutes, covered.
(Optional] Garnish with tortilla strips or chopped cilantro.
Low-Calorie Pizza-Inspired Warm Spinach Salad


Ingredients:
fresh spinach, fat free cheese

Directions:
Toss together spinach and sauce., Tear cheese into 3/4" pieces., Sprinkle cheese and Italian seasoning over spinach., Toss again., Microwave aproximately 30 to 45 seconds.
Portobello Mushrooms and Roasted Green Chilies


Ingredients:
portabella mushrooms, onion, garlic cloves, roma tomatoes, anaheim chilies

Directions:
Clean Anaheim chiles and dry thoroughly.  Grill cleaned chiles on a griddle, turning them every minute or so until the skin is blackened.  The entire chile will not be completely black, but it should be charred about 60%. It should take 5 to 10 minutes.  Remove from the griddle and place them in a plastic bag to allow the chiles to sweat (this makes the skin easier to be peeled off].  Remove chiles from bag, remove the skin and seeds using warm water, and cut them in slices.
Chop the onions and tomatoes, and slice portobello mushrooms into large squares.  Heat the oil in a frying pan (medium heat].  Sauté the onions and garlic until they are slightly brown and softened.  Add tomatoes, portobello mushrooms, and roasted chiles.  Add salt and pepper.  Add the mushroom broth and continue sautéing for 10 more minutes approximately or until the broth evaporates.  Serve immediately.
Garden Tomato Salsa


Ingredients:
roma tomatoes, fresh cilantro, onions, garlic, salt, fresh ground pepper

Directions:
Combine all ingredients., Cover and refrigerate for 30 minutes., This stays good up to 1 week.
Quick, Homemade Hamburger Soup
Category: soups-stews-and-chili
By Chrisie

This is my favorite soup ever! It's what I make most often for myself and my daughter and it is soOo easy. During spring we use vegetables from the garden but the easiest way is just using regular canned produce. It's wonderful either way you choose.

Ingredients:
1 pound lean ground beef
4  potatoes, peeled and cubed
1 (14.5 ounce) can sliced carrots, undrained
1 (14.5 ounce) can French style green beans, undrained
1 (15.25 ounce) can sweet corn, undrained
1 (28 ounce) can diced tomatoes
3 ½ cups water
1 (14 ounce) can tomato sauce
salt and black pepper to taste

Directions:
Heat a large pot over medium-high heat, and stir in the ground beef. Cook until the beef is crumbly, evenly browned, and no longer pink. Drain, and discard any excess grease. Stir in the potatoes, carrots, green beans, corn, tomatoes, tomato sauce, and water. Bring the soup to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Season to taste with salt and pepper.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 servings

Calories: 193.8
Fat: 5.2 g
Saturated fat: 2 g
Carbohydrates: 25.9 g
Sugars: 6 g
Dietary fiber: 4.1 g
Protein: 11.6 g
Cholesterol: 25.8 mg
Sodium: 624.9 mg
Baked Brown Rice


Ingredients:
converted rice, butter, mushroom, parmesan cheese

Directions:
Melt butter in casserole dish., Add rice and soups to dish and stir., Cover and bake at 350 degrees for 30 minutes., Remove from oven and sprinkle top with Parmesan cheese., Return to oven and cook, uncovered, for additional 30 minutes.
Chocolate Frosting I
Category: desserts
By Tia the Baker

Great texture and color as well as taste. Smooth and easily spread, this frosting turns any cake, cookie, or cupcake into something deliciously special.

Ingredients:
¼ cup margarine, melted
½ cup unsweetened cocoa powder
⅓ cup milk
1 teaspoon vanilla extract
3 ½ cups confectioners' sugar

Directions:
In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.

Prep time: 5 mins
Total time: 15 mins
Yields: 2 cups

Calories: 188.3
Fat: 4.4 g
Saturated fat: 1 g
Carbohydrates: 38.8 g
Sugars: 36.3 g
Dietary fiber: 1.2 g
Protein: 1 g
Cholesterol: 0.5 mg
Sodium: 47.7 mg
Smokie Barbecue Sauce


Ingredients:
water, ketchup, apple cider vinegar, tomato paste, molasses, chipotle chile in adobo, garlic powder, onion powder, Worcestershire sauce, fresh cracked pepper

Directions:
Add all ingredients in a saucepan and cook over medium high heat stirring often until it comes to a boil.
Lower heat and simmer till mixture thickens.
Root Beer Chicken


Ingredients:
chicken, salt, pepper, ketchup, fresh lemon juice, Worcestershire sauce, light brown sugar, ground ginger, garlic powder, onion powder

Directions:
Preheat the oven to 350°F Coat a 9" x 13" baking dish with nonstick cooking spray.
Place the chicken pieces in the baking dish. Season with the salt and pepper. Bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear.
In a medium saucepan, combine the remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer for 20 minutes until reduced by half.
Preheat the grill to medium heat. Coat the chicken with the sauce and grill for 5 minutes per side, basting frequently with the remaining sauce. Serve with the remaining sauce for dipping.
Grilled Pork Chops with Fresh Nectarine Salsa
Category: main-dish
By MICHELLE0011

A zippy, sweet and spicy nectarine salsa goes really well with pork, particularly grilled pork, in this favorite summer recipe.

Ingredients:
2  nectarines, pitted and diced
1  ripe tomato, seeded and diced
¼ cup diced onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
¼ teaspoon crushed red pepper flakes, or to taste
salt to taste
1 teaspoon ground cumin
1 teaspoon chili powder
salt and ground black pepper to taste
2 tablespoons olive oil
8 (4 ounce) boneless pork loin chops

Directions:
Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat. To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors. Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture. Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.

Prep time: 25 mins
Cook time: 8 mins
Total time: 33 mins
Yields: 4 servings

Calories: 419
Fat: 18.3 g
Saturated fat: 4.8 g
Carbohydrates: 10.8 g
Sugars: 6.8 g
Dietary fiber: 2.1 g
Protein: 51.2 g
Cholesterol: 130.2 mg
Sodium: 91.9 mg
Light Chocolate Cheesecake


Ingredients:
chocolate graham crackers, low-fat cream cheese, fat-free cottage cheese, granulated sugar, Splenda sugar substitute, all-purpose flour, vanilla, egg substitute, chocolate chips, white chocolate baking square, strawberry

Directions:
Preheat over to 325°F.
Prepare a 9-in springform pan by spraying with non-stick cooking spray.
Sprinkle the graham cracker crumbs on the bottom of the pan and swirling up sides of pan to coat lightly; set aside.
In food processor, add half-and-half, cream cheese, cottage cheese, sugar, Splenda, cocoa, flour and vanilla.
Process by pulsing several times until mixture is smooth.
Add egg substitute and pulse until blended.
Sprinkle the chocolate chips on top of mixture, pulse once or twice to blend and pour into prepared pan.
Bake for 25 to 30 minutes or until almost set.
Cool on wire rack for 10 minutes.
Carefully run knife around edge of pan to loosen and remove sides of pan.
When cool, slide cake onto serving dish.
Microwave the strawberry preserves just until liquid.
Serve with the strawberry preserves spooned over the top of each serving; sprinkle with shaved baking chocolate, and arrange quartered strawberries on plate.
Cooking time does not include cooling period.
It is actual cooking time.
Vegetable Medley Bake


Ingredients:
cream cheese spread, onion, seasoned croutons, salt, pepper

Directions:
Cook vegetables according to package directions, drain.
In large bowl, combine veggies, soup, cream cheese, onion, salt and pepper, mixing well.
Grease casserole dish and place casserole mixture in it.
Cover with croutons.
Bake uncovered for 25 minutes at 375 degrees.
Msg Free Ranch Dressing


Ingredients:
sour cream, heavy cream, lemon juice, garlic powder, dill weed, sugar, kosher salt, fresh ground black pepper

Directions:
Mix all ingredients together in  medium sized bowl with a whisk.  Taste and adjust spices to your tastes.
For a thicker dip, use less cream and more sour cream.
Oatmeal Rye Bread


Ingredients:
oatmeal, molasses, brown sugar, salt, water, water, flour

Directions:
Combine rolled oats, molasses, brown sugar, salt , and lard in a large mixing bowl; add boiling water; stir well.
Cool to lukewarm.
Proof yeast in lukewarm water.
Add to warm, not hot, oatmeal mixture.
Add 4 cups flour; beat well.( mianbao only had to add 3 3/4  cup flour ,just until stiff people ].
Add  remaining flour, mixing well after each addition.
Knead until smooth and elastic.
Shape in a ball; let rise in warm place in a lightly greased bowl; cover with a damp cloth, until doubled.
Punch down.
Divide into two balls.
Let rest 10 minutes.
Shape into loaf.
Place in a greased 5-1/2 x 10-1/2 loaf pan.
Let rise until doubled.
Bake 45 minutes in a 375 degree Fahrenheit oven.
Brush with melted butter if tender crust is desired.
Crema Di Fiori Di Zucca E Zafferano


Ingredients:
red onion, saffron thread, butter, flour, salt

Directions:
Chop red onion and zucchini flowers.
Add to cold olive oil and sauté until the onion is transparent.
Add 1.5 L whole milk and 360 mg of saffron threads (three 120 mg packets].
Salt to taste.
Make roux (30 g unsalted butter and 30 g flour, lightly cook and avoid browning the roux].
Add roux mixture to soup to thicken.
Serve.
Chef John's Blackberry Buckle
Category: desserts
By Chef John

This type of rustic dessert is called a buckle because the fruit sinks into the buttery batter as it bakes and 'buckles' the surface with its juicy weight. I was going to tell you to use any berry you want, but I changed my mind. This really needs to be done with blackberries. I added a handful of almond meal, since I had it around, and I think almonds and blackberries have a thing for one another.

Ingredients:
3 cups fresh blackberries
2 tablespoons white sugar
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ cup white sugar
½ cup almond meal
2 teaspoons baking powder
¼ teaspoon salt
1 pinch ground cinnamon
1 cup milk
7 tablespoons butter, divided
3 tablespoons sliced almonds, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes. Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined. Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of a 8x12-inch baking dish. Pour batter over melted butter into the baking dish, using a spatula to gently distribute batter without mixing it into the butter, leaving a 1-inch butter border around the sides of the dish. Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top. Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour. Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 339.1
Fat: 15.8 g
Saturated fat: 7.1 g
Carbohydrates: 45.8 g
Sugars: 26.2 g
Dietary fiber: 4.3 g
Protein: 5.8 g
Cholesterol: 29.2 mg
Sodium: 282.1 mg
Chop Suey Retro 60's Style


Ingredients:
shortening, pork, beef, salt, pepper, flour, onion, celery, soy sauce, molasses, mushrooms, sliced water chestnuts, bean sprouts, bean sprouts, white rice, soy sauce

Directions:
Chicken option: I sliced some chicken breast thinly and stir fried it then continued with the remaining steps and ingredients using sir frying rather than the pressure cooker. Worked wonderfully.
Heat shortening in cooker.  Dust meat with lightly with seasoned flour and brown meat in batches in hot, smoky oil.
Add onion, celery, soy, molasses, and reserved liquids from canned vegetables adding water to equal 1 cup.
Cover and set rocker. (The book doesn't specify a setting so I would use 10 lbs]  Heat until you get a steady rocking and cook 10 minutes.
Allow to cool.
Stir in vegetables and heat through. If using fresh bean sprouts cook until they are done to your taste.
Mom served this over rice with chow mein noodles on top and extra soy sauce.
Potato and Shrimp Eggrolls


Ingredients:
olive oil, minced garlic cloves, raw small shrimp, carrot, green onions, salt, pepper, egg

Directions:
Take the chicken out of its stock. Discard the bone, chop the meat. Reserve the broth.
In a large wok, heat oil over medium high heat. Sauté onion and garlic until translucent. Add potato, chicken, shrimp, carrot, green onion, salt, pepper, chipotle sauce, cumin. Stir fry for 5 minutes; add 3/4 cup chicken broth. Stir, cover the wok. Lower the heat to medium. Cook about 10 minutes, covers the wok. Take the lid out, with potato masher, mash potato to make small chunks. Stir occasionally and cook 5-10 more minutes or until potato are tender and juice are completely evaporated.  Remove from the heat. Let cool.
Put one egg roll wrapper on the counter with one corner pointing at you (we call this south corner], put about 2-3 tablespoons potato filling on the center of the wrapper.  Pull the south corner up and over the filling. Pull up the west corner toward the middle. Do the same with east corner.  Roll up the south toward north corner. Dap the inside edge of north corner with egg. Press to seal.  Repeat the process with the rest of wrapper.
Heat 3 cups of oil in a pan over medium heat.  When oil is hot enough, fry egg rolls until golden brown. Turn occasionally. Serve hot with sauce of your choice ( chili sauce, sweet and sour sauce etc.].