Chinese Egg Rolls #3
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Chinese Egg Rolls #3
  Chinese    Rolls    Eggs    Appetizers  
Last updated 6/12/2012 1:14:48 AM. Recipe ID 43891. Report a problem with this recipe.
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      Title: Chinese egg rolls #3
 Categories: Appetizer
      Yield: 6 Servings
 
    1/2 c  Soy sauce
    1/4 c  Water
      1    Clove garlic; mashed
    1/4    Lemon; juice of
      1    Quartered roasting chicken
      2 lb Lean pork tenderloin
      3 tb Vegetable oil
      1    Finely sliced celery stalk
      1 sm Head cabbage finely
           -diced
      3    Finely diced large onions
      1 pk (8-oz) finely diced fresh
           -mushrooms
           Soy sauce to taste
           Salt and pepper
      1 lb Bean sprouts; thoroughly
           -cleaned
           Egg roll wrappers
      1    Lightly beaten egg white
           Vegetable oil for frying

MMMMM-----------------------DIPPING SAUCE----------------------------
    1/2 c  Soy sauce
      1 ts Dry mustard
      1    -(up to)
      3 ts Garlic powder
      1 ts Vinegar
      1 ts Brown sugar
 
  Date: Wed, 8 May 1996 00:15:00 -0400
  
  From: BobbieB1@aol.com Mix together, soy sauce, water, garlic and
  lemon juice. Add the chicken and pork. Cover tightly and marinate
  overnight. Roast the chicken and the pork together in a 350 degree
  oven until done. The chicken takes about an hour. The pork takes
  about an hour and a half. When cool, cut into matchstick pieces. Set
  aside. In a wok, or dee-sided frying pan, warm the oil. Over medium
  heat, add the celery, cabbage, onions and mushrooms. Stir fry until
  celery and onions are tender. Add chicken and pork. Stir until heated
  through. Add soy sauce, salt and pepper to taste. Remove this mixture
  from heat. Stir in bean sprouts. When working with egg roll wrappers
  be sure to cover them with a damp cloth to prevent them from drying
  out. To fill each roll, mound about 2 heaping tablespoon of filling
  just below the center of the egg roll. Fold bottom corner up over
  filling to cover, then fold in the two outside corners. Roll closed,
  sealing shut with a bit of egg white. Put oil in a wok or large pan
  to a depth of about 2 inches - deep enough to cover the egg rolls.
  Over medium-high heat, warm the oil and carefully add the egg rolls,
  one at a time. Deep fry about 2-3 minutes, until golden brown on both
  sides, turning once. May be kept warm in 200 degree oven until
  serving time. Serve with dipping sauce.
  
  DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and
  brown sugar.
  
  NOTE: Egg rolls may be frozen after frying and cooled. Reheat in oven
  to serve.
  
  MM-RECIPES@IDISCOVER.NET
  
  MEAL-MASTER RECIPES LISTSERVER
  
  MM-RECIPES DIGEST V3 #129
  




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Recipe ID 43891 (Apr 03, 2005)

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