Chinese Egg Roll Recipe

Chinese Egg Roll

Chinese Egg Roll Recipe

  • 1/2 cup carrots chopped
  • 10 each napa cabbage leaves chopped and ends removed
  • 2 stalks bok choy chopped
  • 4 cups bean sprouts fresh
  • 1/2 medium onion chopped
  • 4 each garlic cloves minced
  • 1/2 cup bamboo shoots chopped
  • 1 cup water chestnuts chopped
  • 1 pound chicken mince (cooked)
  • 1 pound shrimp small sized or chopped
  • 1/2 pound beef cooked (ground)
  • 1/4 cup wine Chinese cooking style
  • 1/4 cup soy sauce
  • 3 tablespoons sesame oil
  • 1 pk egg roll skins or wrappers
  • 1 cup vegetable oil (for frying)
  • 1 each egg beaten

Method

  1. Mix filling ingredients together.
  2. Put mixture in the freezer awhile to cool.
  3. Warm meat tends to soften the wrappers and make things messy.
  4. Heat vegetable oil in fryer to 325 degrees.
  5. To roll, place about 3 tbsp filling mixture in the center of the wrapper.
  6. Fold 1 corner over mixture and fold in ends.
  7. Continue rolling.
  8. Brush egg mixture on exposed corner of wrapper to help seal egg roll.
  9. Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown.
  10. Remove to drain on paper towels.
  11. Chinese Egg Roll is ready to serve.
Serving Suggestions:
Serve warm with soy sauce, hot mustard sauce.


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