Egg Rolls

by Patricia Holbrook

Prep time: 0:30 Overall time: 1:00

Servings: 4 servings

INGREDIENTS

1 pkg. (1 lb.) egg roll skins
1 egg, beaten
enough oil to deep-fry
1 cup Roast Pork, diced
1/2 cup shrimp, diced and cooked
1/4 cup water chestnuts
1/4 cup bamboo shoots, shredded
2 cups fresh bean sprouts, chopped
2 green onions, finely chopped
4 fresh mushrooms chopped
1/2 tsp. sugar
2 Tbsp. soy sauce
1 Tbsp. sesame oil
salt and pepper to taste

INSTRUCTIONS

Heat the sesame oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt and pepper, soy sauce and sugar. Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot.

CHEF COMMENTS

No comments are available.

Tagged: asian, eggrolls add tags

Have you made it? What'd you think?

Log in to review this recipe.