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"The belly rules the mind."--Spanish Proverb

Egg Rolls Recipe

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This recipe for Egg Rolls is from The McGlown Family Cookbook Project, 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:  
1 lb Beef, Pork or Shrimp
3 Tbsp soy sauce
1 Tbsp wine
1 Tsp sugar
2 Tsp cornstarch
2 Tbsp oil
1/2 medium shredded cabbage
2 carrots, shredded
3 scallions, sliced thin
Can also add bean sprouts, bamboo shoots, water chestnuts
1 Tbsp Flour
1 1/2 Tbsp water
30 egg roll skins
Directions:
Directions:
Marinate Meat with soy sauce, wine, sugar and cornstarch.Heat oil in large skillet on high heat then stir fry meat until no longer pink. Drain fat. Add veggies. Stir fry for 2 minutes, add salt, cover and cook about 3 minutes, pour onto a large platter and and let cool.Place 1 1/2 Tbsp of filling in the middle of egg roll skin. Roll into a tight roll, tucking in the ends. Mix flour and water to make paste. Seal edges if roll with paste. Heat oil in skillet to medium-high heat. Fry until golden brown. Drain on paper towels.
Number Of Servings:
Number Of Servings:
30 Egg Rolls

 

 

 

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