Time
prep 0:30
total 1:00
Ingredients
| 1 pkg. (1 lb.) | egg roll skins | | 1 | egg, beaten | | Oil, enough 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 |
2 Recipe Reviews
|
I lost my original recipe, but this is very close. It is very yummy! I use chicken instead of pork, but I'm sure the pork is de-lish also!
|
|
Very good! Alot better then some of the places here in Boston's China Town. I will have to make them for our yearly party at the house. Most egg rolls take time to make and just to roll them can be a pain. But these are worth the work.
|
|
Subscribe for tasty updates:
|
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.
Similar Recipes
egg roll