Name: Chinese Egg Rolls #3
Ingredients: 1/2 c Soy sauce; 1/4 c Water; 1 Clove garlic; mashed; 1/4 Lemon; juice of; 1 Quartered roasting chicken; 2 lb Lean pork tenderloin; 3 tb Vegetable oil; 1 Finely sliced celery stalk; 1 sm Head cabbage finely diced; 3 Finely diced large onions; 1 pk (8-oz) finely diced fresh mushrooms; Soy sauce to taste; Salt and pepper; 1 lb Bean sprouts; thoroughly cleaned; Egg roll wrappers; 1 Lightly beaten egg white; Vegetable oil for frying; 1/2 c Soy sauce; 1 ts Dry mustard (up to); 3 ts Garlic powder; 1 ts Vinegar; 1 ts Brown sugar

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Eggs	Chinese	Appetizer	6	Servings

INGREDIENTS

1/2	c	Soy sauce
1/4	c	Water
1		Clove garlic; mashed
1/4		Lemon; juice of
1		Quartered roasting chicken
2	lb	Lean pork tenderloin
3	tb	Vegetable oil
1		Finely sliced celery stalk
1	sm	Head cabbage finely diced
3		Finely diced large onions
1	pk	(8-oz) finely diced fresh mushrooms
		Soy sauce to taste
		Salt and pepper
1	lb	Bean sprouts; thoroughly cleaned
		Egg roll wrappers
1		Lightly beaten egg white
		Vegetable oil for frying
1/2	c	Soy sauce
1	ts	Dry mustard (up to)
3	ts	Garlic powder
1	ts	Vinegar
1	ts	Brown sugar

INSTRUCTIONS

DIPPING SAUCE
Date: Wed, 8 May 1996 00:15:00 -0400
From: BobbieB1@aol.com
Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and
pork. Cover tightly and marinate overnight. Roast the chicken and the pork
together in a 350 degree oven until done. The chicken takes about an hour.
The pork takes about an hour and a half. When cool, cut into matchstick
pieces. Set aside. In a wok, or dee-sided frying pan, warm the oil. Over
medium heat, add the celery, cabbage, onions and mushrooms. Stir fry until
celery and onions are tender. Add chicken and pork. Stir until heated
through. Add soy sauce, salt and pepper to taste. Remove this mixture from
heat. Stir in bean sprouts. When working with egg roll wrappers be sure to
cover them with a damp cloth to prevent them from drying out. To fill each
roll, mound about 2 heaping tablespoon of filling just below the center of
the egg roll. Fold bottom corner up over filling to cover, then fold in the
two outside corners. Roll closed, sealing shut with a bit of egg white. Put
oil in a wok or large pan to a depth of about 2 inches - deep enough to
cover the egg rolls. Over medium-high heat, warm the oil and carefully add
the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden
brown on both sides, turning once. May be kept warm in 200 degree oven
until serving time. Serve with dipping sauce.
DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown
sugar.
NOTE: Egg rolls may be frozen after frying and cooled. Reheat in oven to
serve.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #129
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Only with Jesus can you reach your full potential”