Email to Buny      

Eggroll & Spring Roll: Chinese Egg Rolls

Source of Recipe

internet


List of Ingredients

1/2 cup shredded carrots
10 napa cabbage leaves, chopped
2 stalks bok choy, chopped
4 cups fresh bean sprouts
1/2 medium onion, chopped
4 cloves minced garlic
1/2 cup chopped bamboo shoots
1 cup chopped water chestnuts
1 pound ground pork, cooked
1 pound small shrimp, cooked
1/2 pound ground beef, cooked
1/4 cup cooking wine
1/4 cup soy sauce
3 tablespoons sesame oil
1 package egg roll wrappers
oil for frying
1 beaten egg (for sealing)


Recipe

Mix filling ingredients together. Put mixture in the freezer a while 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 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.