Name: Egg Rolls
Ingredients: 1/4 c Soy Sauce; 2 tb Dry Sherry; 4 tb Cornstarch; Peanut Or Veg Oil; 6 c Cabbage Or Coleslaw Mix; shredded (12 oz; 1 c Mushrooms; chopped; 2/3 c Green Onions; sliced; 1/2 lb Beef; Pork, Turkey, Chicken Or Shrimp, ground; 3 Cloves Garlic; chopped; 1/4 ts Red Pepper; 12 Egg Roll Wrappers; Sweet And Sour Sauce; Chinese Hot Mustard (Optional)

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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Eggs	Chinese	Chinese	8	Servings

INGREDIENTS

1/4	c	Soy Sauce
2	tb	Dry Sherry
4	tb	Cornstarch
		Peanut Or Veg Oil
6	c	Cabbage Or Coleslaw Mix; shredded (12 oz
1	c	Mushrooms; chopped
2/3	c	Green Onions; sliced
1/2	lb	Beef; Pork, Turkey, Chicken Or Shrimp, ground
3		Cloves Garlic; chopped
1/4	ts	Red Pepper
12		Egg Roll Wrappers
		Sweet And Sour Sauce
		Chinese Hot Mustard (Optional)

INSTRUCTIONS

Blend soy sauce and sherry with cornstarch. Set aside. Heat Wok (med.
high). Add 1 tbs. oil. Add cabbage, mushrooms and onions-stir fry 2 min.
Remove and set aside. Add beef, garlic, and red pepper to wok- cook until
beef is no longer pink. Spoon off fat. Add soy sauce mixture. Stir fry till
boils and thickens (about 2 min) Return cabbage mixture; Heat through,
mixing well. *** Place each egg roll wrapper with one point toward edge of
counter. Spoon filling across and just below center (1/3 c ). Fold side
points over filling, forming an envelope shape. Moisten inside edges with
beaten egg and roll toward point. Pour 1/2 in. oil in large skillet. Heat
to 375. Fry egg rolls, 2 or 3 at a time for 2 min per side or till crisp
and golden brown. Drain on paper towels. Serve with sweet and sour sauce
and hot mustard. *** Egg roll filling may be made ahead to this point;
cover and refrigerate up to 24 hours. When ready to use, heat mixture until
hot and place in wrappers.
NOTES : Copied from the files of Dianne Waller
Recipe by: Light & Easy Chinese Cookbook
Posted to MC-Recipe Digest V1 #794 by Dianne Waller
<dwaller@frontier.gulf.net> on Sep 20, 1997

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