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Miriam's Egg Rolls

  • 50minutes
  • 2205calories

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Source: chinese.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E, P
MineralsZinc, Copper, Natrium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 tablespoons oil

  2. 1 green onion , chopped fine

  3. 1/2 lb pork , minced, mixed with

  4. 1 teaspoon oil, and 1 teaspoon cornstarch

  5. 2 tablespoons soy sauce

  6. 1 teaspoon sugar

  7. 1 tablespoon cooking sherry

  8. 1 teaspoon salt

  9. 1/2 head cabbage , shredded

  10. 1/4 cup bamboo shoot , shredded

  11. 1/2 lb bean sprouts

  12. 20 egg roll wraps

  13. 1 tablespoon cornstarch , dissolved in

  14. 2 tablespoons water

  15. 4 cups oil, for deep-frying

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons oil in wok or frying pan. Stir-fry green onion 30 seconds or until aroma comes.

  2. Add pork. Stir-fry 1 minutes until color changes. Add 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 tablespoon cooking sherry. Cook 1 minute. Remove.

  3. Heat 2 tablespoons oil in wok or frying pan. Stir-fry cabbage and bamboo shoots 1 minute. Remove.

  4. Heat 1 tablespoon oil in work or frying pan. Stir-fry bean sprouts 1 minute. Remove.

  5. Combine pork and vegetables in wok. Add 1 teaspoon salt and 1 tablespoon soy sauce. Stir-fry until thoroughly heated.

  6. Remove to colander to drain liquid. Let mixture cool.

  7. Put 2 heaping tablespoonsful of meat mixture on each wrapper. Roll lengthwise into envelopes about 4 inches long and 1 inch wide. Seal with dissolved cornstarch.

  8. Heat 4 cups oil. Deep-fry egg rolls 3-4 minutes, until golden brown.

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