| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | Chinese | Chinese, Appetizers | 8 | Servings |
INGREDIENTS
| Peanut oil for stir frying | ||
| 1 | tb | Ginger shred fine |
| 1/2 | lb | Ground pork |
| 1/2 | lb | Shrimp chop fine |
| 1 | c | Celery shred fine |
| 1 | c | Bean sprouts chop coarse |
| 1 | tb | Soy sauce |
| 1 | tb | Chinese cooking wine |
| 1 | tb | Corn starch |
| 1 | pk | Egg roll wrappers |
| 1 | Egg | |
| Peanut oil for deep frying |
INSTRUCTIONS
FILLING WRAPPERS 1. Heat wok. Add peanut oil and ginger, stir fry for 1 minute until oil is aromatic. 2. Add ground pork and shrimp, stir fry for 2 minutes until pork is changes color. 3. Add celery and bean sprouts, stir fry 2 minutes. 4. Mix soy sauce, cooking wine and cornstarch, add and stir fry to thicken. 5. Remove filling from heat and allow to cool. 6. Beat egg in small bowl. 7. Wrap small handful of filling in egg roll wrapper, and use beaten egg to seal edges. 8. Egg rolls may be refrigerated or fozen at this point for later cooking. 9. Heat oil to 375F. Deep fry egg rolls for 2 minutes, remove, drain and serve with plum sauce. Notes: Makes 16 egg rolls Formatted & Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 225 by RecipeLu <recipelu@geocities.com> on Nov 08, 1997
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