| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | Appetizers | 16 | Servings | |
INGREDIENTS
| 2 | T | Soy sauce |
| 1 | t | Cornstarch |
| 1 | t | Five-spice powder |
| 1 | t | Salt |
| 1/2 | t | Sugar |
| Vegetable oil | ||
| 3 | c | Finely shredded cabbage from |
| about 3/4-pound | ||
| 8 | oz | Sliced bamboo shoots |
| drained and chopped | ||
| 1/2 | c | Chopped mushrooms |
| 4 | Green onions with tops | |
| sliced | ||
| 1 | lb | Cooked pork, drained well |
| and shredded | ||
| 1 | lb | Egg roll skins, 16 to 18 |
INSTRUCTIONS
Mix soy sauce, cornstarch, five-spice powder, salt and sugar together. Heat a wok or a 12-inch skillet until very hot. Add 2 tablespoons oil. Rotate wok or skillet to coat sides. Add cabbage, bamboo shoots, mushrooms and green onions. Stir-fry for 2 minutes. Add soy mixture and cook and stir for 1 minute. Cool mixture before adding pork and vegetables. Place 1/4 cup of meat mixture on center of each egg-roll skin. (Cover remaining skins with plastic wrap to keep them pliable.) Fold corner of egg roll skin over filling; overlap the 2 opposite corners. Moisten the fourth corner with water; roll up to seal. Repeat with remaining egg-roll skins and meat mixture. Heat oil in depth of 1 1/2 inches in a wok to 360F. Fry egg rolls, 3 to 5 at a time, about 3 minutes, turning once, until golden brown; drain. Serve hot with sweet-and-sour sauce. Notes: Serve with a sweet and sour sauce Sent by Pat Hanneman; Recipe provided by Liz Caesar <www.press-enterprise.com/news/895009015.html> on 05/13/1998(Wed) and converted by MC_Buster. Recipe by: Cook and Tell: Mary Velasco of Corona Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 215
Calories From Fat: 110
Total Fat: 12.2g
Cholesterol: 20.6mg
Sodium: 562.3mg
Potassium: 143.8mg
Carbohydrates: 19.1g
Fiber: 1.3g
Sugar: 1.1g
Protein: 7g