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Chinese Egg Rolls

  • 18servings
  • 60minutes
  • 157calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1/2 cup carrots chopped

  2. 10 each napa cabbage leaves chopped and ends removed

  3. 2 stalks bok choy chopped

  4. 4 cups mung bean sprouts fresh

  5. 1/2 medium onion chopped

  6. 4 each garlic cloves minced

  7. 1/2 cup bamboo shoots chopped

  8. 1 cup water chestnuts chopped

  9. 1 pound pork cooked, ground

  10. 1 pound shrimp small sized or chopped

  11. 1/2 pound beef cooked, ground

  12. 1/4 cup wine Chinese cooking style

  13. 1/4 cup soy sauce

  14. 3 tablespoons sesame oil

  15. 1 pk egg roll skins or wrappers

  16. 1 x vegetable oil for frying

  17. 1 each 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. Heat vegetable oil in fryer to 325 degrees.

  2. To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll.

  3. 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.

  4. Makes 18 egg rolls.

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