Oriental, Pork Mutton Veal

CHINESE EGG ROLL RECIPE

  • 1/3 cup Water
  • 2 cups Cabbage, chopped
  • 2/3 cup Celery, chopped
  • 1 pound Lean Pork, diced
  • 1/2 cup Green Onions, thinly sliced
  • 1/2 teaspoon Salt
  • 2 2/3 tablespoons Soy sauce, light
  • 1 tablespoon Sugar
  • 2 teaspoons Peanut butter
  • 2 1/2 cups Bean sprouts
  • 1 package Egg Roll Skins
  • 1/2 cup All Purpose Flour
  • 1 Eggs, beaten
  • 1/2 cup Cold Water

    • Heat water in saucepan to boiling, add cabbage, celery, and cook 4 minutes. Remove from heat; drain. Heat heavy skillet. Cook port 2-3 minutes; remove from heat. Stir in bean sprouts, cabbage, celery mixture. Heat 2-3 more minutes. Vegetables should be crisp. Pile 1-2 T filling diagonally accross each egg roll skin. Fold over from each end and roll. Place at once in batter and then in deep fat until golden color. Makes 15 egg rolls.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Tamra Monroe of Vienna, WV. 

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