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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Egg rolls Recipe

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This recipe for Egg rolls is from Welcome to Flavour Town!, 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 packages egg roll wraps
12 oz. ground pork
4 oz. shrimp
2 cups fresh bean sprouts
3 cups shredded cabbage
½ cup shredded carrot
½ cup chopped mushrooms
½ cup chopped onion
Oil
1 egg yolk, beaten

Seasoning for meat:
1 egg
½ tsp fresh ginger
2 tbsp. sherry wine
1 tbsp. soy sauce
1 tsp salt
1 tsp sugar
1 tbsp. sesame oil

Seasoning for vegetables:
2 tsp salt
½ tsp sugar
1 tbsp. soy sauce
2 tbsp. sesame oil

Seasoning for shrimp:
1 tbsp. sherry wine
½ tsp salt
½ pepper
1 tsp cornstarch
Directions:
Directions:
Marinate meat with seasoning; set aside. Marinate shrimp; set aside.

Saute vegetables in oil in the following order: cabbage, carrots, mushrooms, onion, bean sprouts. Add seasoning.

Stir fry pork in oil. Add shrimp. Toss quickly for another minute. Remove from heat.

Mix vegetables with pork and shrimp.

To assemble:
Lay egg roll skin shiny side up. Spoon 1.5 tbsp filling in a corner in a sausage shape.

Fold corner over filling until just covered. Turn again to enclose filling, forming a cylinder.

Moisten left and right corners with egg yolk, or paint entirely around remaining edges.

Roll into a complete cylinder. Press to firmly seal.

Deep fry in 375º oil until lightly browned.

Can freeze rolls and reheat in 300º oven.

 

 

 

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