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Egg Rolls

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Grains, Eggs Chinese 10 Servings

INGREDIENTS

2 tb Vegetable oil
1 lb Ground pork
Salt
Freshly ground black pepper
1/2 c Minced yellow onions
1 tb Chopped garlic
1 lb Bok Choy; shredded
1/2 lb Medium shrimp; peeled, deveined and chopped
Soy sauce; to taste
1/4 c Sake
1 tb Sugar
1 lb Fresh bean sprouts; washed and patted dry
1/4 c Green onions; green part only
20 Egg; (6-inch) roll wrappers
1 Egg; beaten
Oil for frying
1 c Sweet and Sour Sauce
1/2 c Mustard Sauce

INSTRUCTIONS

EMERIL LIVE SHOW #EMIB26 CHINESE CUISINE
Preheat the fryer. In a wok heat the oil. When the oil is hot, add the
pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions
and garlic, continue to cook for 2 minutes. Add the cabbage and shrimp.
Season with salt and pepper. Stir fry for 1 minute. Season with the soy
sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly.
Remove from the heat and cool completely. To assemble, spoon about 1/4 cup
of the filling in a rectangular shape on the center of each wrapper. Fold
in the ends toward the center about 1/4-inch. Then, beginning at the
bottom, roll up the wrapper, like a jelly roll, using a little of the egg
wash to seal the end tightly. Repeat until all of the egg rolls are done.
Fry the egg rolls in batches until golden brown, stirring occasionally for
overall browning, about 2 to 3 minutes. Remove from the oil and drain on
paper towels. Season the egg rolls with Essence. Serve warm with the two
sauces.
Yield: 10 servings/2 per person
Posted to MM-Recipes Digest  by Odetta <orenthal@innocent.com> on Sep 20,
1998, converted by MM_Buster v2.0l.

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