Chinese: egg rolls
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Package egg roll skins |
| 1 | Egg; beaten | |
| Enough oil to deepfry | ||
| 1 | cup | Diced roast pork |
| ½ | cup | Cooked and diced shrimp |
| ¼ | cup | Water chestnuts |
| ¼ | cup | Shredded bamboo shoots canned |
| 2 | cups | Chopped bean sprouts fresh |
| 2 | Green onion finely chopped | |
| 4 | Fresh mushroom chopped | |
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Sesame oil |
| Salt and pepper to taste | ||
Directions
Heat the sesame oil in a large skillet.~ Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar Remove from heat and set aside to cool.
Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Preheat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot.
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Sep 18, 1998, converted by MM_Buster v2.0l.