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Chinese Egg Rolls

1 lb Package egg roll skins
Egg beaten
Enough oil to deepfry
1 c Diced roast pork
1/2 c Cooked and diced shrimp
1/4 c Water chestnuts
1/4 c Shreded bamboo shoots canned
2 c Chopped bean sprouts fresh
2 Green onion; finely chopped
4 Fresh mushroom chopped
1/2 ts Sugar
2 tb Soy sauce
1 tb Seseme oil
Salt and pepper to taste

Heat the sesame oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar. Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the 2 opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in a deep wide pot or skillet. Fry the egg rolls until golden brown turning often to get an even browning. Remove from oil and drain on absorbent paper. Serve very hot. Makes 16 egg rolls.

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