| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Meats | Chinese | Appetizers, Chinese, Side dishes | 1 | Servings |
INGREDIENTS
| 1 | pk | Egg roll skins |
| 1/2 | Head cabbage, shredded | |
| 1/2 | Head lettuce, shredded | |
| 1 | c | Water chestnuts |
| 1 | Small onion, chopped | |
| 1/2 | lb | Bean sprouts |
| 1/2 | c | Celery, chopped |
| 1 | c | Bell pepper, chopped |
| 1/4 | c | Oil |
| 1/2 | lb | Shrimp, cooked |
| 1/2 | lb | Pork cubes, cooked |
| 1 | Egg yolk, beaten |
INSTRUCTIONS
Steam cabbage, lettuce, onion, celery and bell pepper until soft but not mushy. In a deep skillet, stir-fry the shrimp and pork in oil for three minutes. Add water chestnuts and cook for 5 minutes. Add cabbage mixture and stir, then add bean sprouts and cook until soft. Place a small amount of this mixture onto egg roll skin. Fold envelope-style (corners together) and seal with a slight amount of egg yolk., Deep fry until brown or fry in 1/2-inch of oil until brown on each side. Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98
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