This entry was posted on Wednesday, October 24th, 2007 at 7:10 pm and is filed under Dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
| Ingredients | |||
| 1/2 | cup | carrots, chopped | |
| 10 | 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: | |||
| 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 Put egg rolls in hot oil, a few at a time, and fry a few minutes on Makes 18 egg rolls. |
|||