Egg rolls
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Package egg roll skins |
| 1 | x | Enough oil to deepfry |
| ½ | cup | Cooked and diced shrimp |
| ¼ | cup | Shreded bamboo shoots canned |
| 2 | eaches | Green onion; finely chopped |
| ½ | teaspoon | Sugar |
| 1 | tablespoon | Seseme oil |
| 1 | x | Egg beaten |
| 1 | cup | Diced roast pork |
| ¼ | cup | Water chestnuts |
| 2 | cups | Chopped bean sprouts fresh |
| 4 | eaches | Fresh mushroom chopped |
| 2 | tablespoons | Soy sauce |
| 1 | x | Salt and pepper to taste |
Directions
Heat the seseme 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. Pre-heat 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.