| Chinese Egg Rolls #2
1/2 cup of carrots, chopped
10 Napa cabbage leaves, chopped
2 Stalks Bok Choi; chopped
4 cups of fresh bean sprouts
1/2 medium onion, chopped
4 Cloves garlic, minced
1/2 cup of Bamboo shoots, chopped
1 cup of water chestnuts, chopped
1 pound of ground pork, cooked
1 pound of small shrimp, cooked
1/2 pound of ground beef, cooked
1/4 cup of Cooking wine
1/4 cup of soy sauce
3 tablespoons of sesame oil
1 package of Egg roll skins or wrappers
Oil for frying
1 egg, beaten |
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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 325ºF. To roll, place about 3 tablespoons of 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. |
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