Egg Rolls
INGREDIENTS:
1/4 c Soy Sauce
2 tb Dry Sherry
4 tb Cornstarch
Peanut Or Veg Oil
6 c Cabbage Or Coleslaw Mix;
-shredded (12 oz
1 c Mushrooms; chopped
2/3 c Green Onions; sliced
1/2 lb Beef; Pork, Turkey, Chicken
-Or Shrimp, ground
3 Cloves Garlic; chopped
1/4 ts Red Pepper
12 Egg Roll Wrappers
Sweet And Sour Sauce
Chinese Hot Mustard
-(Optional)
1/4 c Soy Sauce
2 tb Dry Sherry
4 tb Cornstarch
Peanut Or Veg Oil
6 c Cabbage Or Coleslaw Mix;
-shredded (12 oz
1 c Mushrooms; chopped
2/3 c Green Onions; sliced
1/2 lb Beef; Pork, Turkey, Chicken
-Or Shrimp, ground
3 Cloves Garlic; chopped
1/4 ts Red Pepper
12 Egg Roll Wrappers
Sweet And Sour Sauce
Chinese Hot Mustard
-(Optional)
Blend soy sauce and sherry with cornstarch. Set aside. Heat Wok (med. high). Add 1 tbs. oil. Add cabbage, mushrooms and onions-stir fry 2 min. Remove and set aside. Add beef, garlic, and red pepper to wok-
cook until beef is no longer pink. Spoon off fat. Add soy sauce mixture. Stir fry till boils and thickens (about 2 min) Return cabbage mixture; Heat through, mixing well. *** Place each egg roll wrapper with one point toward edge of counter. Spoon filling across and just below center (1/3 c ). Fold side points over filling, forming an envelope shape. Moisten inside edges with beaten egg and roll toward point. Pour 1/2 in. oil in large skillet. Heat to 375. Fry egg rolls, 2 or 3 at a time for 2 min per side or till crisp and golden brown. Drain on paper towels. Serve with sweet and sour sauce and hot mustard. *** Egg roll filling may be made ahead to this point; cover and refrigerate up to 24 hours. When ready to use, heat mixture until hot and place in wrappers.
NOTES : Copied from the files of Dianne Waller
cook until beef is no longer pink. Spoon off fat. Add soy sauce mixture. Stir fry till boils and thickens (about 2 min) Return cabbage mixture; Heat through, mixing well. *** Place each egg roll wrapper with one point toward edge of counter. Spoon filling across and just below center (1/3 c ). Fold side points over filling, forming an envelope shape. Moisten inside edges with beaten egg and roll toward point. Pour 1/2 in. oil in large skillet. Heat to 375. Fry egg rolls, 2 or 3 at a time for 2 min per side or till crisp and golden brown. Drain on paper towels. Serve with sweet and sour sauce and hot mustard. *** Egg roll filling may be made ahead to this point; cover and refrigerate up to 24 hours. When ready to use, heat mixture until hot and place in wrappers.
NOTES : Copied from the files of Dianne Waller