Egg Rolls Recipe
Egg Rolls are my all time favorite. I have made this Egg Rolls recipe hundreds of time and every time its just stunt me with its taste. The vegetable with sauces wrapped in a egg roll wrapper gives Egg Rolls a lip smacking taste. Must try it.
Ingredients
| Shredded cabbage | 1 1/2 Cup (16 tbs) | |
| Bean sprouts | 1 1/4 Cup (16 tbs), chopped | |
| Mushrooms | 1/4 pound, thinly sliced | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| 2 tablespoons peanut or vegetable oil | ||
| Frozen shrimp package | 1 , cooked, drained | |
| Bamboo shoots | 1/2 Cup (16 tbs), finely chopped | |
| Salt | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
| Cornstarch | 1 1/2 Teaspoon | |
| Egg | 1 , beaten | |
| Water | 1 1/2 Teaspoon | |
| Egg roll wrappers package | 1 | |
| Peanut or vegetable oil | ||
| Sweet and Sour Sauce | ||
| Chinese Hot Mustard | ||
Directions
Stir fry cabbage, bean sprouts, mushrooms, and celery in 2 tablespoons hot oil 2 minutes or until vegetables are crisp tender.
Add shrimp, bamboo shoots, salt, and pepper.
Combine soy sauce and cornstarch, stirring well.
Stir into vegetable mixture, and cook 1 minute, stirring constantly.
Remove from heat, and chill.
Combine egg and water; mix well, and set aside.
Mound about 1/3 cup of chilled filling in center of each egg roll wrapper.
Fold top corner of wrapper over filling; then fold left and right corners over filling.
Lightly brush exposed corner of wrapper with egg mixture.
Tightly roll the filled end of the wrapper toward the exposed corner; gently press the corner to seal securely.
Heat 1 1/2 inches peanut oil to 375° in a Dutch oven.
Place 2 egg rolls in hot oil, and fry for 35 to 45 seconds on each side or until golden brown; drain on paper towels.
Repeat with remaining egg rolls.
Add shrimp, bamboo shoots, salt, and pepper.
Combine soy sauce and cornstarch, stirring well.
Stir into vegetable mixture, and cook 1 minute, stirring constantly.
Remove from heat, and chill.
Combine egg and water; mix well, and set aside.
Mound about 1/3 cup of chilled filling in center of each egg roll wrapper.
Fold top corner of wrapper over filling; then fold left and right corners over filling.
Lightly brush exposed corner of wrapper with egg mixture.
Tightly roll the filled end of the wrapper toward the exposed corner; gently press the corner to seal securely.
Heat 1 1/2 inches peanut oil to 375° in a Dutch oven.
Place 2 egg rolls in hot oil, and fry for 35 to 45 seconds on each side or until golden brown; drain on paper towels.
Repeat with remaining egg rolls.
Chef
