| 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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