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Egg roll (Kun Man-doo)

List of Ingredients





1 pound wonton skins (50 skins)
3/4 pound lean ground beef
2 cups cabbage, chopped
1 cup onion, chopped
1/2 cup carrots, chopped
2 eggs (1 is for sealing the wonton skins)
2 tablespoons soy sauce
1 1/2 teaspoons black pepper
2 tablespoons sesame oil
3 cups vegetable oil (for frying)


Recipe



Mix all the ingredients (except the wonton skins, one egg, and vegetable oil) in a large bowl. You may add or substitute any kind of meat or vegetables, but keep the amount of the meat and vegetables the same as in the recipe.

Beat the remaining egg. Separate the wonton skins and brush the top and right side of each with the beaten egg. Place 1 tablespoon of meat/vegetable mixture in middle of wonton skin, then fold skin over to form a triangle. Press wonton edges tight to seal. Heat the vegetable oil in an electric skillet to 350 degrees. Fry both sides of wonton until brown. (Meat is cooked when both sides of wonton are browned.) Serve when hot as an appetizer or snack. Great for a party.

Makes 4 dozen egg rolls.

Per egg roll: 93 calories, 3 g protein, 5 g carbohydrate, 7 g fat, 17 mg cholesterol, trace g dietary fiber, 99 mg sodium.

Note: Instead of deep-frying these egg rolls, you can make Egg roll Soup (Man-doo Soup). Drop 8 uncooked egg rolls into 4 cups of boiling chicken or beef broth. Cook for 8 to 10 minutes. You can also drop in a beaten egg when the broth starts to boil. Serve with minced green onions on top of the soup. Serves 4 people, 2 egg rolls each.