Simple Egg Rolls Recipe
This is a kick ass recipe for Egg Rolls which will knockout anyone who eats it. Excuse my French please. If you like this recipe of Egg Rolls, please share with friends and family through popular networking sites.
Ingredients
2 tablespoons vegetable oil
3 cups shredded cabbage
1/2 cup diced onion
1/2 cup diced celery
3 1/2 pounds boneless pork, cooked and diced
2 boneless chicken breast halves, cooked and diced
1 (8-ounce) package frozen cooked shrimp, thawed, drained, and diced
1 (8-ounce) can bamboo shoots, drained and chopped
1 (8-ounce) can water chestnuts, drained and chopped
3 medium carrots, scraped and shredded
3/4 cup bean sprouts, chopped
1/4 cup soy sauce
1/4 teaspoon dry mustard
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/4 cup cornstarch
1/2 cup water
2 (1-pound) packages egg roll wrappers
Vegetable oil
Commercial sweet-and-sour sauce (optional)
Commercial hot mustard sauce (optional)
Directions
Heat 2 tablespoons oil in a preheated wok, coating sides, add cabbage, onion, and celery.
Stir-fry 2 minutes on medium-high heat.
Turn off heat, add pork, chicken, shrimp, bamboo shoots, water chestnuts, carrots, sprouts, soy sauce, mustard, ginger, and pepper, and stir well.
Combine cornstarch and water, and set mixture aside.
Mound 3 heaping tablespoonfuls of filling in center of each egg roll wrapper.
Fold top corner of wrapper over filling, tucking tip of corner under filling.
Fold left and right corners over filling.
Lightly brush exposed corner with cornstarch mixture.
Tightly roll the filled end of the wrapper toward the exposed corner, gently press to seal.
Heat 1 inch vegetable oil to 375° in wok.
Place 2 egg rolls in hot oil, and fry 35 to 45 seconds on each side or until golden brown, drain on paper towels.
Repeat with remaining egg rolls.
Serve with sweet-and-sour sauce and hot mustard sauce, if desired.
Stir-fry 2 minutes on medium-high heat.
Turn off heat, add pork, chicken, shrimp, bamboo shoots, water chestnuts, carrots, sprouts, soy sauce, mustard, ginger, and pepper, and stir well.
Combine cornstarch and water, and set mixture aside.
Mound 3 heaping tablespoonfuls of filling in center of each egg roll wrapper.
Fold top corner of wrapper over filling, tucking tip of corner under filling.
Fold left and right corners over filling.
Lightly brush exposed corner with cornstarch mixture.
Tightly roll the filled end of the wrapper toward the exposed corner, gently press to seal.
Heat 1 inch vegetable oil to 375° in wok.
Place 2 egg rolls in hot oil, and fry 35 to 45 seconds on each side or until golden brown, drain on paper towels.
Repeat with remaining egg rolls.
Serve with sweet-and-sour sauce and hot mustard sauce, if desired.
