Chinese Egg Roll
Chinese Egg Roll Recipe
Servings 24
Ingredients
- 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
Instructions
Method
- 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 tbsp 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.
- Chinese Egg Roll is ready to serve.
Notes
Serving Suggestions:
Serve warm with soy sauce, hot mustard sauce.
Serve warm with soy sauce, hot mustard sauce.
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