Chinese egg rolls
Source of Recipe
Sue
Recipe Introduction
From Rae Ann Kaiser
List of Ingredients
1 head of green cabbage shredded
1 medium to large onion chopped fine
Several stalks of celery chopped fine
Several shredded carrots
1 Tablespoon creamy peanut butter (optional)
1 boneless pork chop, several uncooked shrimp or 1 boneless chicken breast finely chopped
Soy sauce as desired
1 beaten egg
1 package egg roll skins
Peanut or corn oil
Sweet and sour sauce
Hot mustardRecipe
Cut pork chop, shrimp or chicken into small pieces and brown in a small amount of oil. Add soy sauce and peanut butter stiring until well mixed. Add cabbage, onion, celery, and carrots into mixture. Mix well but do not overcook as you want the vegetables to be slightly crunchy. Drain liquid.
Beat one egg (this will be used as glue to close the egg rolls.) Put approximately 1/2 cup of egg roll mix onto one egg roll wrapper. Wrap egg roll using the beaten egg mixture to firmly close the egg roll at the sides and end. Repeat until all egg roll wrappers are filled. Deep fry egg rolls until brown. Serve with sweet and sour sauce or hot mustard.
(You can make the egg rolls ahead of serving if you do not brown them too much. You can then reheat them in the oil prior to serving.)
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