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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chinese Egg Rolls Recipe

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This recipe for Chinese Egg Rolls is from LOVIN' SPOONFULS... , 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:  
4 teaspoons vegetable oil
1 beaten egg + 1 tsp.. water
1 cabbage or bok choi, shredded
1 carrot, grated
8 oz. can bamboo shoots
8 oz. water chestnuts-chopped
1 can bean sprouts
1 cooked pork/chicken/shrimp-shredded
2 green onions, thinly sliced
2 1/2 tsp soy sauce
1 tsp.salt
1 tsp. sugar
1 package egg roll wrappers
4 cups oil for frying, or as needed
Directions:
Directions:
Drain liquid from all vegetable cans.Stir-fry all the vegetables until they are as done in 4 tsp. oil.. Mix egg and water in a small bowl. Set aside. In a bowl, stir together all other ingredients except the oil. Lay out several egg roll wrappers at a time. Place a heaping tablespoon of mixture diagonally across the middle of each wrapper. Fold the 2 ends over toward the center of the roll;,but not touching. Then starting at the corner nearest you, roll up the "goodie" by rolling the egg roll away from you. Seal edges of wrapper with egg/water mixture. Heat oil in deep fat fryer or wok. Oil should not be smoking. Fry & turn each egg roll until crispy golden brown all over, and drain on paper towels. Dip into sweet and sour sauce, or mustard sauce for a hot dip. Good with fried rice or other Asian main dishes.

 

 

 

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