Chinese Egg Rolls 2 Recipe
Recipe Ingredients
1/2 cup carrots, chopped
10 napa cabbage leaves, chopped and en, ds removed
2 stalks bok choi, chopped
4 cup fresh bean sprouts
1/2 medium onion, chopped
4 cloves garlic, minced
1/2 cup bamboo shoots, chopped
1 cup water chestnuts, chopped
1 lb ground pork, cooked
1 lb small shrimp, cooked
1/2 lb ground beef, cooked
1/4 cup cooking wine
1/4 cup soy sauce
3 tbsp sesame oil
1 package egg roll skins or wrappers
1 oil for frying
1 egg, beaten
Recipe Preparation
Mix filling ingredients together. Put mixture in the freezer awhile to
cool. Warm meat tends to soften the wrappers and make things messy.
Heat vegetable oil in fryer to 325 degrees.
To roll, place about 3 tb filling mixture in the center of the
wrapper. Fold 1 corner over mixture and fold in ends. Continue
rolling. Brush egg mixture on exposed corner of wrapper to help seal
egg roll.
Put egg rolls in hot oil, a few at a time, and fry a few minutes on
each side until golden brown. Remove to drain on paper towels. Serve
warm with soy sauce, hot mustard, or sauce of your choice. Makes 18
egg rolls.
Appeared in the 2 Nov 1994 issue of The Birmingham Post-Herald.
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Servings: 18
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