| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains |
|
Oriental, Appetizers |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Package egg roll skins |
|
|
Egg beaten |
|
|
Enough oil to deepfry |
| 1 |
c |
Diced roast pork |
| 1/2 |
c |
Cooked and diced shrimp |
| 1/4 |
c |
Water chestnuts |
| 1/4 |
c |
Shreded bamboo shoots canned |
| 2 |
c |
Chopped bean sprouts fresh |
| 2 |
|
Green onion finely chopped |
| 4 |
|
Fresh mushroom chopped |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Seseme oil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Heat the seseme oil in a large skillet.
Quickly cook the bean sprouts over high heat stirring constantly. Add
mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes.
Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar Remove from
heat and set aside to cool.
Place 2 tablespoons of the mixture in center of egg roll skin. Take the two
opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into
a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry
the egg rolls until golden brown turning every so often to get an even
browning. Remove from oil and place on absorbent paper to drain and serve
very hot.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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