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Chinese Egg Rolls

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Chinese Egg Rolls
 
4 teaspoons vegetable oil
3 eggs beaten
1 medium head cabbage, finely shredded
1/2 carrot julienned
1 (8 ounce) can shredded bamboo shoots
1 pound roasted pork cut into matchsticks
2 green onions thinly sliced
2 1/2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon salt
1 package egg roll wrappers
1 egg white beaten
4 cups oil for frying or as needed
 
Take one teaspoon vegetable oil and heat over medium heat.  Pour in beaten eggs and cook without stirring until firm.
Flip eggs over and cook other side.  Remove and cool and slice into thin strips.  Heat remaining vegetable oil in skillet.
stir in cabbage and carrot.  Cook until wilted.  Add bamboo, pork, green onions, soy sauce, salt, sugar.  Cook until
vegetables are softened.  Stir in sliced egg then spread mixture out onto a pan and refrigerate until chilled.
 
To assemble the egg rolls place a wrapper onto your work surface with one corner pointing towards you.  Place about
3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper.  Brush a little beaten egg white onto the
top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point.  Fold the left
and right sides snugly over the egg roll with the egg white.  Repeat with the remaining egg roll wrappers.
 
Heat about 6 inches of oil in a skillet at 350 degrees.  Fry egg rolls 3-4 minutes or until golden brown.

Courtesy of Franklin Dye
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