Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Circus Circus’Ostrich Spring Rolls




Source of Recipe


Chef Eric Rutsky, Assistant Executive Chef, Circus Circus Hotel and Casino, Las Vegas


List of Ingredients




10 oz. bean sprouts
12 oz. chopped green cabbage
4 oz. shredded carrots
8 oz. shredded barbecued ostrich
2 tablespoons Asian chicken base
1 teaspoon chili paste
1 egg, slightly beaten
8 egg roll wrappers



Recipe



In a wok, mix shredded cabbage, carrots, bean sprouts and barbecued ostrich. Add chicken base and chili paste. Remove from heat; squeeze out excess water from ingredients with a cheese cloth.

Fold corner of egg roll skin closest to filling, tucking the point under. Fold in and overlap the two opposite corners. Brush fourth corner with egg. Roll up enclosed filling to seal. Repeat with remaining egg roll skins. (Cover filled rolls with dampened towel or plastic wrap to keep them from drying out.)

Heat vegetable oil about 2 inches in Wok to 350 F. Fry egg rolls until golden brown, turning 2 or 3 times, about 2-3 minutes. Drain on paper towel.

Yield: 8 servings