Recipe Detail Chinese Egg Rolls

Chinese Egg Rolls

Ingredients :
1/2 cupcarrots, chopped
10eachnapa cabbage leaves, chopped
and ends removed 2 eachstalks bok choi, chopped
4cupbean sprouts, fresh 1/2mdonion, chopped
4 eachgarlic cloves
, minced 1/2 cupbamboo shoots, chopped
1 cup water
chestnuts, chopped
1 pound pork, cooked, ground 1 pound small shrimp, cooked 1/2 pound beef, cooked, ground 1/4 cupcooking wine 1/4 cupsoy sauce
3 tablespoon sesame oil 1pkegg roll skins, or wrappers 1oil for frying 1 eachegg, beaten

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.


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