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Egg Rolls Recipe

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This recipe for Egg Rolls is from Detroit 2015 Youth Gathering, 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:  
8 egg roll skins
1 recipe Pork Filling (see below)
Shortening or cooking oil for deep-fat frying
1/2 pound ground pork
1 tsp. grated gingerroot
1 clove garlic, minced
1/2 c. finely chopped bok choy or cabbage
1/2 c. chopped water chestnuts
1/2 c. shredded carrot
1/4 c. finely shredded onion
2 tbsp. soy sauce
2 tsp. cornstarch
1/2 tsp. sugar
1/4 tsp. salt

Directions:
Directions:
For Pork Filling:
Cook ground pork, gingerroot, and minced garlic clove for 2-3 minutes or until meat is no longer pink; drain fat. Add bok choy/ cabbage, water chestnuts, carrots, and onion. Stir-fry 2 more minutes. Combine soy sauce, cornstarch, sugar, and salt; add to skillet. Cook and stir for 1 minute; cool slightly.
1.For each egg roll, place an egg roll skin on a flat surface with a corner pointing at you. Spoon about 1/4 cup of pork filling across and just below center of egg roll skin. Fold bottom corner over filling, tucking it under on the other side. Fold side corners over filling, forming an envelope shape. Roll egg roll toward remaining corner. Moisten top corner with water; press firmly to seal.
2.In a heavy saucepan or deep-fat fryer heat 2 inches melted shortening to 365º. Fry egg rolls, a few at a time, 2-3 minutes or until golden brown. Drain on paper towels. Keep warm in an oven at 300º while frying remainder. Makes 8 egg rolls.

Personal Notes:
Personal Notes:
Recipe came from Better Home and Gardens: New Cook Book

 

 

 

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