Chinese Egg Rolls

Chinese Egg Rolls Category Appetizers 
Views 777 
Ingredients And Procedures
1/2cupcarrots, chopped
10eachnapa cabbage leaves, chopped and ends removed
2eachstalks bok choi, chopped
4cupbean sprouts, fresh
1/2mdonion, chopped
4eachgarlic cloves, minced
1/2cupbamboo shoots, chopped
1cupwater chestnuts, chopped
1poundpork, cooked, ground
1poundsmall shrimp, cooked
1/2poundbeef, cooked, ground
1/4cupcooking wine
1/4cupsoy sauce
3tablespoonsesame oil
1pkegg roll skins, or wrappers
1oil for frying
1eachegg, beaten


Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325 degrees.

To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll.

Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice.

Makes 18 egg rolls.

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