A recipe for Chinese Egg Rolls. Follow the simple recipe instructions for Chinese Egg Rolls shared by other home cooking experts.
Ingredients
1/2 cup carrots, chopped10 each napa cabbage leaves, chopped and ends removed
2 each stalks bok choi, chopped
4 cup bean sprouts, fresh
1/2 md onion, chopped
4 each garlic cloves, minced
1/2 cup bamboo shoots, chopped
1 cup water chestnuts, chopped
1 pound pork, cooked, ground
1 pound small shrimp, cooked
1/2 pound beef, cooked, ground
1/4 cup cooking wine
1/4 cup soy sauce
3 tablespoon sesame oil
1 pk egg roll skins, or wrappers
1 oil for frying
1 each egg, beaten
Directions
Directions: 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 soy sauce, hot mustard, or sauce of your choice.
Makes 18 egg rolls.
