Egg Rolls

Egg Rolls
Sep 15, 2014 21:36
IHEALBOX Points: Join Date: Sep 15, 2014 Status: offline	½ lb minced pork 1 cup diced cooked shrimp 1 lb bean sprouts 1 cup shredded cabbage 1 cup shredded bamboo shoots ½ cup shredded onion 2 tbsp light soy sauce 1 cup shredded celery 1 tbsp cooking wine (rice wine) 2 tbsp tapioca starch drops sesame oil 1 pkg of Egg Roll Wrappers, 40 pieces 4 slices ginger, then minced Marinate pork with wine, soy sauce, and sesame oil. Use high heat, 2 tbsp oil, brown ginger and onions for a minute, then stir fry shrimps and pork for a minute. Put in all the vegetables and salt. Cover with a lid and cook with high heat for 5 minutes. When done, add starch and ¼ cup of water into mixture. Cook for another minute and remove to tray for cooling. Fill a cup half with cold water and get a large plate for the wrapping. Take out wrapper one piece at a time and place it on top of plate. Spoon 2 tbsp of filling into center of wrapper, spread out lengthwise towards two corners. Pick up the lower corner and start folding it like a parcel. Smear the edges with water to make sure they are sealed. Make it long but narrow with a rectangular shape. Heat up 6 cups of oil in wok and deep fry egg rolls until golden brown. Serve hot with plum sauce.

Sep 15, 2014 21:36

IHEALBOX
Points:
Join Date: Sep 15, 2014
Status: offline

½ lb minced pork
1 cup diced cooked shrimp
1 lb bean sprouts
1 cup shredded cabbage
1 cup shredded bamboo shoots
½ cup shredded onion
2 tbsp light soy sauce
1 cup shredded celery
1 tbsp cooking wine (rice wine)
2 tbsp tapioca starch
drops sesame oil
1 pkg of Egg Roll Wrappers, 40 pieces
4 slices ginger, then minced

Marinate pork with wine, soy sauce, and sesame oil.

Use high heat, 2 tbsp oil, brown ginger and onions for a minute, then stir fry shrimps and pork for a minute. Put in all the vegetables and salt. Cover with a lid and cook with high heat for 5 minutes.

When done, add starch and ¼ cup of water into mixture. Cook for another minute and remove to tray for cooling.

Fill a cup half with cold water and get a large plate for the wrapping.

Take out wrapper one piece at a time and place it on top of plate.

Spoon 2 tbsp of filling into center of wrapper, spread out lengthwise towards two corners. Pick up the lower corner and start folding it like a parcel. Smear the edges with water to make sure they are sealed. Make it long but narrow with a rectangular shape.

Heat up 6 cups of oil in wok and deep fry egg rolls until golden brown. Serve hot with plum sauce.

Oct 6, 2014 02:31	#1
MOODYBOY001 Points: Join Date: Sep 16, 2014 Status: Offline	Wow,thanks,looks very good,I will try to make it!

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