Chinese Egg Rolls
Chinese Egg Rolls
Posted by WingsFan91 at recipegoldmine
com 7/19/01 5:08:59 am
1/2 cup soy sauce
1/4 cup water
1 mashed garlic clove
Juice from 1/4 lemon
1 quartered roasting chicken
2 lb lean pork tenderloin
3 Tbspvegetable oil
1 finely sliced celery stalk
1 small head cabbage, finely diced
3 finely diced large onions
1 (8 ounce) package finely diced fresh mushrooms
Soy sauce to taste
Salt & pepper
1 pound bean sprouts, thoroughly cleaned
Egg roll wrappers
1 lightly beaten egg white
Vegetable oil for frying
Dipping Sauce
1/2 cup soy sauce
1 tps dry mustard
1 to 3 tpss garlic powder
1 tps vinegar
1 tps brown sugar
Mix together, soy sauce, water, garlic & lemon juice
Add the chicken & pork
Cover tightly & marinate overnight
Roast the chicken & the pork together in a 350 deg F oven until done
The chicken takes about an hour
The pork takes about an hour & 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 & mushrooms
Stir fry until celery & onions are tender
Add chicken & pork
Stir until heated through
Add soy sauce, salt & 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 Tbspof 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 & carefully add the egg rolls, one at a time
Deep fry about 2-3 min, until golden brown on both sides, turning once
May be kept warm in 200 degree F oven until serving time
Serve with dipping sauce
DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar & brown sugar
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