Egg Rolls #1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains | Appetizer | 16 | Servings | |
INGREDIENTS
| 6 | Eggs | |
| 2/3 | c | Flour |
| 1 | c | Water |
| 1 | lb | Cooked pork, shredded |
| 1/2 | lb | Cooked shrimp, shredded |
| 3 | Scallions, cut into shreds | |
| 1 | lb | Pea sprouts -or- |
| 1 | Diced bean sprouts | |
| 2 | T | Soy sauce |
| 1 | t | Sugar |
| 1 | t | Salt |
| 3 | T | heaping lard |
| Cooking oil for deep-frying |
INSTRUCTIONS
Mix wrapper ingredients together. Make thin pancakes, cooking on one side only. Makes 16. Set aside. Wash pea sprouts. Heat lard in skillet & fry meat & shrimp for 1 minute, stirring constantly. Add scallions & pea sprouts & stir for 2 more minutes, adding soy sauce, sugar & salt towards the end. Divide into 16 portions, placing each on an egg roll wrapper. Roll or fold and fry in deep fat. MRS MERLE D. (MARY LOU) STARR From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 172
Calories From Fat: 115
Total Fat: 12.8g
Cholesterol: 105.6mg
Sodium: 500mg
Potassium: 105.3mg
Carbohydrates: 5g
Fiber: <1g
Sugar: <1g
Protein: 8.4g