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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Egg rolls Recipe

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This recipe for Egg rolls is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. oil
3 stalks celery, cut into 1 inch
6 green onions
3/4 tsp. salt
3/4 tsp sugar
3/4 lb. cooked & leftover pork
1 can bamboo shoots
1 1/2 lbs. fresh been spouts
2 T. soy sauce
1 pkg. egg roll wrappers
1 egg white beaten
oil for frying
Directions:
Directions:
Heat 1 T. oil in wok. Add celery, onion, salt, sugar and stir fry 2 minutes.
Remove to large bowl.
Add a bit more oil to wok, add pork and bamboo shoots and stir fry one minute. Remove.
Return all cooked ingredients and the fresh bean sprouts to the wok and stir fry with soy sauce.
Combine well, place in strainer and drain thoroughly.
Roll in egg roll wrappers and seal with egg white.
Fry in oil at 350º.

 

 

 

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