Blend soy sauce and sherry with cornstarch. Set aside. Heat Wok (med.
high). Add 1 tbs. oil. Add cabbage, mushrooms and onions-stir fry 2 min.
Remove and set aside. Add beef, garlic, and red pepper to wok- cook until
beef is no longer pink. Spoon off fat. Add soy sauce mixture. Stir fry till
boils and thickens (about 2 min) Return cabbage mixture; Heat through,
mixing well. *** Place each egg roll wrapper with one point toward edge of
counter. Spoon filling across and just below center (1/3 c ). Fold side
points over filling, forming an envelope shape. Moisten inside edges with
beaten egg and roll toward point. Pour 1/2 in. oil in large skillet. Heat
to 375. Fry egg rolls, 2 or 3 at a time for 2 min per side or till crisp
and golden brown. Drain on paper towels. Serve with sweet and sour sauce
and hot mustard. *** Egg roll filling may be made ahead to this point;
cover and refrigerate up to 24 hours. When ready to use, heat mixture until
hot and place in wrappers.
NOTES : Copied from the files of Dianne Waller
Recipe by: Light & Easy Chinese Cookbook
Posted to MC-Recipe Digest V1 #794 by Dianne Waller
<dwaller@frontier.gulf.net> on Sep 20, 1997
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