Chinese egg rolls
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Chinese egg rolls
  Chinese    Rolls    Appetizers    Eggs  
Last updated 6/12/2012 1:00:38 AM. Recipe ID 23830. Report a problem with this recipe.
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      Title: Chinese egg rolls
 Categories: Chinese, Appetizers
      Yield: 18 Egg rolls
    1/2 c  Carrots, chopped
     10    Napa cabbage leaves, chopped
           -and ends removed
      2    Stalks bok choi, chopped
      4 c  Fresh bean sprouts
    1/2 md Onion, chopped
      4    Cloves garlic, minced
    1/2 c  Bamboo shoots, chopped
      1 c  Water chestnuts, chopped
      1 lb Ground pork, cooked
      1 lb Small shrimp, cooked
    1/2 lb Ground beef, cooked
    1/4 c  Cooking wine
    1/4 c  Soy sauce
      3 tb Sesame oil
      1 pk Egg roll skins or wrappers
           Oil for frying
      1    Egg, beaten
  Mix filling ingredients together. Put mixture in the freezer awhile to
  cool. Warm meat tends to soften the wrappers and make things messy.
  Heat vegetable oil in fryer to 325 degrees. To roll, place about 3 tb
  filling mixture in the center of the wrapper. Fold 1 corner over
  mixture and fold in ends. Continue rolling. Brush egg mixture on
  exposed corner of wrapper to help seal egg roll. Put egg rolls in hot
  oil, a few at a time, and fry a few minutes on each side until golden
  brown. Remove to drain on paper towels. Serve warm with soy sauce,
  hot mustard, or sauce of your choice. Makes 18 egg rolls.

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Recipe ID 23830 (Apr 03, 2005)

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