| Chinese Egg Rolls 1
1 package of Egg roll skins
1/2 head of cabbage, shredded
1/2 head of lettuce, shredded
1 cup of Water Chestnuts
1 small onion, chopped
1/2 pound of bean sprouts
1/2 cup of celery, chopped
1 cup of bell pepper, chopped
1/4 cup of oil
1/2 pound of shrimp, cooked
1/2 pound of pork cubes, cooked
1 egg yolk, beaten |
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Steam cabbage, lettuce, onion, celery and bell pepper until soft but not mushy. In a deep skillet, stir-fry the shrimp and pork in oil for three minutes. Add water chestnuts and cook for 5 minutes. Add cabbage mixture and stir, then add bean sprouts and cook until soft. Place a small amount of this mixture onto egg roll skin. Fold envelope-style (corners together) and seal with a slight amount of egg yolk., Deep fry until brown or fry in 1/2-inch of oil until brown on each side.
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