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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Egg Rolls Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3/4 LB ground pork
3 C shredded cabbage
1/2 C water chestnuts, shredded
1/2 C bamboo shoots, shredded
1 1 lb can bean sprouts rinsed twice and squeezed dry
1 green onion chopped
3 TBS vegetable oil
1 tsp cornstarch, dissolved in 2 TBS water
2 egg whites
egg roll wrappers
Oil for deep frying

Seasoning Sauce

2 TBS sof sayce
1 tsp salt
1/2 tsp sugar
2 TBS dry sherry
1 tsp sesame oil
dash of pepper
Directions:
Directions:
Heat oil to 375º F

Stir fry ground pork in 1 TBS oil for 1 minute. Meat may be a little pink. Remove and set aside.

Heat 1 TBS oil in wok over high heat. Stir fry cabbage, water chestnuts, shoots, sprouts and green onion for 1 minute. Add seasoning sauce and stir fry for another minute. Add pork and stir to mix. Drain liquid from mixture and allow to cool completely before putting in won ton wrapper.

To wrap egg rolls: Cornstarch side down. Place 2 TBS filling on lower half of wrapper. Moisten the left, right and bottom edge of wrapper with egg white. Fold the bottom edge up and press edge firmly; then fold the left and right edges over about 1/2 inch. Moisten left, right and upper edge with egg white and continue to roll until completely folded.

Fry egg roll in heated oil until golden brown; drain on newspaper or paper towels.

 

 

 

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