| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Oriental, Family & fr |
12 |
Servings |
INGREDIENTS
|
|
Oil |
| 1/4 |
lb |
Pork shoulder; finely chopped |
| 2 |
c |
Bean sprouts; washed and drained |
| 1 |
md |
Onion; finely chopped |
| 2 |
|
Stalks celery; finely chopped |
| 5 |
|
Waterchestnuts; finely chopped |
| 1/4 |
|
Head cabbage; finely chopped |
| 4 |
oz |
Shrimp; canned, optional |
| 1/4 |
c |
Soy sauce |
| 2 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 2 |
ts |
Cornstarch |
| 1 |
tb |
Cold water |
| 12 |
|
Egg roll wrappers |
| 1 |
|
Egg white; beaten |
|
|
Chinese mustard; hot |
|
|
Ketchup |
|
|
Sweet and sour sauce |
INSTRUCTIONS
Heat wok. Add 2 tablespoons oil and heat until hot but not smoking. Add
pork and cook and stir until light brown, about 3 minutes. Add bean
sprouts, onion, celery, waterchestnuts, cabbage, shrimp, soy sauce, sugar
and salt. Cook and stir 1 minute. Stir in cornstarch mixture (cornstarch
and cold water), cook and stir 1 minute. Cool mixture.
Brush edge of each egg roll wrapper with egg whipe. Spoon 1/4 cup filling
diogonally across center of wrapper. Bring lower point over filling. Bring
to corners to center and overlap. Roll up and press edge to seal. Heat oil
for deep frying in wok or skillet. Fry egg rolls a few at a time until
lightly browned 3 to 5 minutes. Serve at once or keep warm for up to 30
minutes. provide hot mustard, ketchup and sweet and sour sauce for dipping.
Makes 12 egg rolls.
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 15, 1998
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