| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Chinese, Pork |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Package egg roll skins |
| 1 |
|
Egg; beaten |
|
|
Enough oil to deepfry |
| 1 |
c |
Diced roast pork |
| 1/2 |
c |
Cooked and diced shrimp |
| 1/4 |
c |
Water chestnuts |
| 1/4 |
c |
Shredded bamboo shoots canned |
| 2 |
c |
Chopped bean sprouts fresh |
| 2 |
|
Green onion finely chopped |
| 4 |
|
Fresh mushroom chopped |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sesame oil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Heat the sesame 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. Preheat 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.
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Sep
18, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”