Ingredients: |
Ingredients: 2 c. bamboo shoots, cut in strips 3 cups uncooked bean sprouts (2 sm cans) 1 cup water chestnuts (1-2 sm cans)
2 Tbsp. onion, chopped fine 1/2 cup mushrooms, cut in strips (1 sm can) 1/2 lb. sausage 1/2 lb. hamburger 1 Tbsp. soy sauce 1Tbsp cornstarch 1 tsp. salt
1 Tbsp. fresh ginger 1-2 pkg eggroll skins
|
Directions: |
Directions:In 1 Tbsp. oil, lightly saute bamboo shoots, bean sprouts, and water chestnuts in wok or large frying pan. Ad 2 tbsp. soy sauce, and saute for 1 minute. Remove from pan and set aside. Reheat pan and saute the 2 T. onion and mushrooms. Remove from heat when onions are clear. Dredge thoroughly the sausage/hamburger with mixture of soy sauce, cornstarch and salt. Reheat the pan and cook the meat . Drain off excess grease. Add the vegetables back to the pan and stir. Add the minced fresh ginger. Cool and roll into eggroll skins. *Do this procedure on wax paper*Spread 1 1/2 tsp. teaspoons of the meat into each skin. Miosten fingers in a bowl of water, and moisten edges of skin; fold in sides and seal, then roll, still "glue-ing" the eggroll skin together. You can do this diagonally or straight. (like a burrito). Set aside onto wax paper. They will stick together and tear, so you may want someone rolling and someone frying. Fry in hot oil until brown. Serve with your favorite sauce. Mine is sweet and sour:) These are delicious! |