>Add ginger, onion, and cabbage; stir fry for 1 minute
ool for 15 minutes.
Egg roll filling directions---------------------.
Make a sealer
s too dry, beat another egg and add it a spoonful
For the Egg Rolls:
Combine the
Cook beef in large pan or wok until all the red color is gone. Add remainder of ingredients; steam about 3 to 5 minutes, just until cabbage is wilted.
Drain in colander and cool before filling the wrappers.
Fill wrappers (directions for filling on wrapper package).
Fry in peanut oil until brown.
In a mixing bowl, combine chicken, cornstarch, soy sauce and ginger.
Blend.
Let stand for 15 minutes.
Heat oil in wok. Stir-fry mushrooms about 1 minute.
Add chicken and continue to stir-fry until firm and white.
Add remaining ingredients and stir-fry until cabbage is crisp-tender.
Cool before filling egg roll wrappers.
Brown ground beef and onion in a skillet.
In a large bowl combine all vegetables and meat.
Blend in Accent, blend in egg and soy sauce.
Mix thoroughly.
Put 2 Tbsp. of mixture on egg roll wrapper and roll up, brush ends of egg roll wrapper with water and corn starch mixture to seal well.
Deep fry until nice and brown.
minutes before using.
Egg roll filling directions:
Make a sealer
hile meat is browning, shred cabbage and carrots.
Once meat
Shred cabbage and carrots.
Cut up onion; add to carrots and cabbage.
Brown ground beef and drain off fat.
Combine all ingredients.
Cook over low heat until cabbage is soft.
Set it aside and let cool.
Place 2 tablespoons of mixture in the center of the egg roll wrapper.
Roll and deep fry until golden brown.
et aside.
Arrange an egg roll wrapper on a work surface
arinara sauce.
Arrange an egg roll wrapper in front of you
ork.
Combine meats, vegetables, egg, sauces, pepper in a large
Put 1 tablespoon peanut oil in a cast-iron skillet and heat high for 1 minute.
Add carrot and cook 1 minute, stirring constantly, 5 minutes or until tender.
Stir in green onions and next 6 ingredients.
Combine cornstarch and water.
Add to cabbage mixture and cook 1 minute or until thickened.
Let cool and spoon mixture evenly into centers of egg roll wrappers.
Moisten edges with water.
Bring ends to the middle, pressing together in center.
Pull ends up and out to resemble a pouch.
roccoli slaw mix.
Lay egg roll wrappers out on a flat
All ingredients finely chopped.
In large bowl combine ingredients together well.
Fill each egg roll skin with 2 tablespoons mixture.
Fold 2 sides over mixture, brushing last fold with water.
Roll between palms to seal and shape.
When ready to cook, preheat oil to 325\u00b0.
Drop egg rolls into hot oil. Fry until golden brown on both sides.
Drain on paper toweling. Keep warm in oven until ready to serve.
Serve with Chinese hot mustard or a sweet-sour sauce.
Can be made in advance and frozen. Serves 8.
Mix all the ingredients except egg roll wraps together.
Put 2
Heat oil in a large soup pot and saute pork until no longer pink.
Add garlic and cook until fragrant.
Toss in remaining ingredients (except egg roll wrappers) and bring to a boil.
Reduce to a simmer and cook for 30 minutes until vegetables are soft.
Meanwhile, cook strips of egg roll wrapper in hot oil in small batches until browned and crisp. This only takes a minute or so per batch.
Drain well on paper toweling.
When soup is done, ladle into bowls and top with fried egg roll wrappers and extra soy sauce, if needed.
e).
Mix a raw egg in a small bowl or
Combine first 5 ingredients to meat loaf consistency.
Roll up into egg roll wrappers and deep fry in oil until golden brown.