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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Egg Rolls Recipe

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This recipe for Egg Rolls is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, 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. boneless lean pork
4 oz. fresh mushrooms
8 green onions
1 red bell pepper
1/2 head bok choy cabbage
1 (8 oz.) can water chestnuts
3 T. dry sherry
1-1/2 T. soy sauce
2 tsp. fresh ginger, minced
1 tsp. sugar
1/2 tsp. salt
1/4 c. water
1-1/2 T. cornstarch
24 egg roll wrappers (get in an Asian food store)
4 to 5 c. vegetable oil for frying
Directions:
Directions:
On a cutting board, chop pork, mushrooms, onions, red pepper, cabbage and water chestnuts. Transfer all chopped ingredients to a large bowl. Add sherry, soy sauce, ginger, sugar and salt; mix well. Blend water and cornstarch in small cup, mix well and add to mixture; stir until all ingredients are thoroughly combined. Place about 1/4 cup of the mixture evenly across one corner of the wrappers. Carefully roll wrappers around filling, folding in corners to seal. Heat oil in a large skillet over high heat. Fry in batches, 3 to 4 rolls at a time until golden, about 3 to 5 minutes for each batch. Drain on paper towels. Serve with sweet and sour sauce. Makes 2 dozen.

 

 

 

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