| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 12 | Servings |
INGREDIENTS
| 1/2 | lb | Pork |
| 1 | sl | Fresh ginger root |
| 1 | Scallion stalk | |
| 1 | tb | Soy sauce |
| 1 | tb | Water |
INSTRUCTIONS
1. Mince or grind together pork, ginger root and scallion stalk. 2. Then blend well with soy sauce and cold water. NOTE: Eggrolls made with this filling must be steamed for 30 minutes to cook the pork (see Cooking the Eggroll, under "Information: Eggrolls"). They may then be served as is, or deep-fried briefly to make them crisp. (Pork with some fat is best for this filling.) FOR EGGROLLS/SPRING ROLLS From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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