| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains |
|
Appetizer |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Package egg roll skins |
|
|
Egg; beaten |
|
|
Enough oil to deep-fry |
| 1 |
c |
Diced roast pork |
| 1/2 |
c |
Cooked and diced shrimp |
| 1/4 |
c |
Water chestnuts |
| 1/4 |
c |
Shredded bamboo shoots |
| 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 |
Sesame oil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Date: Wed, 8 May 1996 00:15:00 -0400
From: BobbieB1@aol.com
Heat the sesame 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 and 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.
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.
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