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Chinese Egg Rolls




Source of Recipe


Marla


List of Ingredients




Chinese Egg Rolls


1/2 cup soy sauce
1/4 cup water
1 mashed garlic clove
Juice from 1/4 lemon
1 quartered roasting chicken
2 lb lean pork tenderloin
3 tablespoon vegetable oil
1 finely sliced celery stalk
1 small head cabbage finely diced
3 finely diced large onions
1 pkg finely diced -- (8-oz) fresh mushrooms
Soy sauce to taste
Salt and pepper
1 lb bean sprouts thoroughly cleaned
Egg roll wrappers
1 lightly beaten egg white
Vegetable oil for frying

DIPPING SAUCE:
1/2 cup soy sauce
1 teaspoon dry mustard
3 teaspoon garlic powder
1 teaspoon vinegar
1 teaspoon brown sugar




Recipe



Mix together, soy sauce, water, garlic and lemon juice.

Add the chicken and pork. Cover tightly and marinate
overnight. Roast the chicken and the pork together in a
350 degree oven until done. The chicken takes about an
hour. The pork takes about an hour and a half. When cool,
cut into matchstick pieces. Set aside. In a wok, or dee-
sided frying pan, warm the oil. Over medium heat, add the
celery, cabbage, onions and mushrooms. Stir fry until
celery and onions are tender. Add chicken and pork. Stir
until heated through. Add soy sauce, salt and pepper to
taste. Remove this mixture from heat. Stir in bean
sprouts. When working with egg roll wrappers be sure to
cover them with a damp cloth to prevent them from drying
out. To fill each roll, mound about 2 heaping tablespoon
of filling just below the center of the egg roll. Fold
bottom corner up over filling to cover, then fold in the
two outside corners. Roll closed, sealing shut with a bit
of egg white. Put oil in a wok or large pan to a depth of
about 2 inches - deep enough to cover the egg rolls. Over
medium-high heat, warm the oil and carefully add the egg
rolls, one at a time. Deep fry about 2-3 minutes, until
golden brown on both sides, turning once. May be kept warm
in 200 degree oven until serving time. Serve with dipping
sauce.


DIPPING SAUCE: Combine soy sauce, mustard, garlic
powder, vinegar and brown sugar.



NOTE: Egg rolls may be frozen after frying and cooled.
Reheat in oven to serve.