Uncooked pork filling #1

Yield: 12 Servings

Measure Ingredient
½ pounds Pork
1 slice Fresh ginger root
1 \N Scallion stalk
1 tablespoon Soy sauce
1 tablespoon Water

1. Mince or grind together pork, ginger root and scallion stalk.

2. Then blend well with soy sauce and cold water.

NOTE: Eggrolls made with this filling must be steamed for 30 minutes to cook the pork (see Cooking the Eggroll, under "Information: Eggrolls").

They may then be served as is, or deep-fried briefly to make them crisp.

(Pork with some fat is best for this filling.) FOR EGGROLLS/SPRING ROLLS

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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