| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
|
Appetizers |
16 |
Servings |
INGREDIENTS
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Five-spice powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
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 |
md |
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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