Egg Rolls
Source of Recipe
Linda's
List of Ingredients
3 lbs Chop Meat
3 pkg. of Shredded Cole Slaw mixture ( Cabbage & Carrots)
2 Bunches of Scallions
60 Egg Roll Wrappers ( Approx. 20 per pkg.)
4 Tbsp. Cooking Wine
2 Tbsp. Cornstarch
1 tsp. Salt
4 Tbsp. Sesame Oil
4 Tbsp. Soy Sauce
1 Egg
Additional Vegetable oil and Sesame Oil for frying
Additional Soy Sauce and cooking wine for flavor
Recipe
Marinate meat with the cooking wine, cornstarch, sesame oil & soy sauce. Refrigerate overnight.
Take one scallion and cut in half put in to wok with vegetable oil and sesame oil. Fry scallion to flavor oil. Discard scallion. Put meat a little at a time in wok and cook through. Set aside. Drain most of the meat fat, but leave a little in wok and add sesame oil to it. Chop all scallions and add to cabbage and carrot mixture. Add this mixture to wok a little at a time . Add a little wine to reduce mixture down. Keeping cooking until reduced then add meat to mixture. Add Soy sauce for flavor. Cook just a few minutes. Remove to a bowl.
Take one egg and beat up in a small bowl as the glue to hold wrappers together.
Take egg roll wrappers and add 2 Tbsp. of veg/meat mixture into wrapper. Lay wrapper on table in a triangle shape and fold long top edge over and tuck under and then fold over one short end glue down with beaten egg, and then other side and glue down. Lastly fold up last long end and wrap around and glue. Fry in regular oil in fry pan or electric fry pan at 375 degrees until golden brown on all sides. Drain on paper towels. These can be frozen and reheated on cookie trays. Makes approx. 60 egg rolls.
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