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1/2 c Carrotschopped
10 Napa cabbage leaveschopped-and ends removed
2 Stalks bok choichopped
4 c Fresh bean sprouts
1/2 md Onion chopped
4 Cloves garlic minced
1/2 c Bamboo shoots chopped
1 c Water chestnuts chopped
1 lb Ground pork cooked
1 lb Small shrimp cooked
1/2 lb Ground beef cooked
1/4 c Cooking wine
1/4 c Soy sauce
3 tb Sesame oil
1 pk Egg roll skins or wrappers
Oil for fr
1 Egg beaten
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.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. 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 hot mustard or sauce of your choice. Makes 18 egg rolls.
10 Napa cabbage leaveschopped-and ends removed
2 Stalks bok choichopped
4 c Fresh bean sprouts
1/2 md Onion chopped
4 Cloves garlic minced
1/2 c Bamboo shoots chopped
1 c Water chestnuts chopped
1 lb Ground pork cooked
1 lb Small shrimp cooked
1/2 lb Ground beef cooked
1/4 c Cooking wine
1/4 c Soy sauce
3 tb Sesame oil
1 pk Egg roll skins or wrappers
Oil for fr
1 Egg beaten
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.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. 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 hot mustard or sauce of your choice. Makes 18 egg rolls.
