Egg Rolls
A Generations Of Recipes community cookbook recipe for Egg Roll.
ChinesePorkEasy15 minBy Northstar
Ingredients
Servings
4
- 1 lb chinese cabbage (Napa)
- 2 stalks celery
- 1/2 lb cooked shrimp
- 1/2 lb cooked pork or chicken livers
- 10 water chestnuts
- 1/3 cup bamboo shoots
- 1 tsp salt
- 1 tsp sugar
- Liberal dash pepper
- 1/2 tsp light soy sauce
- 1/4 tsp sesame oil
- 1 beaten egg
- 10 egg roll skins
- 3 cups oil
Instructions
- 1
Boil cabbage and celery until very tender.
- 2
Drain and squeeze out excess water.
- 3
Shred very fine and set aside to drain further.
- 4
Parboil shrimp and fry or bake pork. Mince both.
- 5
Shred water chestnuts and bamboo shoots.
- 6
Mix all ingredients but egg together.
- 7
Beat egg.
- 8
Wrap filling in egg roll skins and seal with egg.
- 9
Heat oil in wok or deep fat fryer to 375 degrees and drop in egg rolls.
- 10
When skin turns light golden brown, remove from oil and drain.
- 11
When cool, drop again into hot oil and fry until golden brown.
Tags
chinesegenerations-of-recipes