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CHINESE EGG ROLLS

  • 18servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1/2 c Carrots, chopped

  2. 10 Napa cabbage leaves, chopped

  3. -and ends removed

  4. 2 Stalks bok choi, chopped

  5. 4 c Fresh bean sprouts

  6. 1/2 md Onion, chopped

  7. 4 Cloves garlic, minced

  8. 1/2 c Bamboo shoots, chopped

  9. 1 c Water chestnuts, chopped

  10. 1 lb Ground pork, cooked

  11. 1 lb Small shrimp, cooked

  12. 1/2 lb Ground beef, cooked

  13. 1/4 c Cooking wine

  14. 1/4 c Soy sauce

  15. 3 tb Sesame oil

  16. 1 pk Egg roll skins or wrappers

  17. Oil for frying

  18. 1 Egg, beaten

Instructions Jump to Ingredients ↑

  1. Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy.

  2. Heat vegetable oil in fryer to 325 degrees.

  3. To roll, place about 3 tb filling mixture in the center of the wrapper.

  4. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll.

  5. Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice. Makes 18 egg rolls. —–

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